T-Bone Steak with Garlic and Rosemary Recipe

4.06 from 18 votes
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The T-bone steak is a fantastic cut because it contains some of the tenderloin and a NY strip steak in a single cut. The bone in the T-bone is also believed to add flavor and help lock in juices. It’s also a great steak for sharing between two people!

There are plenty of ways to cook a steak, but pan-searing/oven roasting is by far the best way to consistently cook a perfect steak every time. For my T-bone steak recipe, I use garlic, butter, and fresh rosemary-infused pan drippings to really enhance the flavor of the steak. The below method is what I like to refer to as the “steakhouse method,” utilizing high heat and real butter.

If you want to add more techniques to your skillset, I would love to teach you to reverse sear a steak, as well as how to achieve the perfect doneness with sous vide. Rubbing with coffee also brings great flavor to the table.

Porterhouse Steak Versus T-Bone

At a glance, the T-bone and porterhouse look like very similar cuts of beef. Both the strip and tenderloin are separated by the iconic T-bone running through the middle of the steak. The biggest difference lies in the tenderloin or filet mignon portion of the steak.

A true porterhouse has an entire sirloin and entire filet/tenderloin on either side of the bone, while the T-bone steak usually has a smaller sliver of the tenderloin. Of course, the porterhouse is much larger and is a more expensive cut of beef.

The Best Way to Cook T-Bone Steak

The secret to cooking the perfect T-bone steak (or any steak), is to combine pan searing with an oven finish. This gives you a slightly crusted outside with a juicy tender inside. The oven is better at providing indirect heat, while pan-searing gives you the much desired, grilled, and a slightly charred exterior.

Sear T-bone steaks for 2 minutes per side on the stovetop in a cast iron skillet on high heat with butter or oil, and then immediately transfer to a preheated oven at 415°F. Bake for 3-4 minutes for medium-rare. This recipe is ideal for steaks 1-1 1/2 inches thick. Steaks less than 1 inch thick should only be seared for 1 minute per side before transferring to the oven.

That’s the beauty of cooking with cast iron, you can easily transfer from stovetop to oven. If you don’t have a cast iron skillet, I highly recommend you get one. Cast iron gives you a “char-grilled finish” unlike stainless steel or nonstick pans. It’s like grilling indoors.

Temperature and Cook Times For Steak

Timing is everything when it comes to preparing steak. I use my phone to precisely clock each step as written in the chart below. If you really adhere to cooking times I promise you will never overcook a steak again.

Always shoot for a temperature a little cooler than your final desired serving temp. Beef will continue to cook during the rest period after it’s taken off the heat. A digital thermometer is a worthwhile investment.

DonenessTemperature RangeOven Duration
Very Rare/rare120° F to 125° F 4 minutes
Medium rare125° F to 130° F4-5 minutes
Medium135° F to 140° F6-7 minutes
Medium well145° F to 150° F7-8 minutes
Well done160° F and above10+ minutes

Note: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

Let Steaks Rest

The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time.

I like to finish my steak by spooning the garlic and herb-infused pan drippings over the steak before serving. This will deliver so much fantastic flavor in every bite.

What to Serve With Steak

You can never go wrong with steak and potatoes. Pair this porterhouse steak with my parmesan roasted fingerling potatoes or my garlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try my pesto smashed potatoes! If you prefer mashed potatoes, try my rich and delicious cream cheese mashed potatoes.

My favorite veggie of choice will always be my roasted bacon and parmesan Brussels sprouts. Make this recipe surf and turf with pan-seared lemon butter scallops or baked lobster tails.

More Steak Recipes

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
4.06 from 18 votes

T-Bone Steak with Garlic and Rosemary Recipe

Servings: 2
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
The only way to cook steak. Pan-seared T-bone steak cooked in a cast iron skillet with garlic, butter, and fresh rosemary.


  • 1 T-bone steak, roughly 1-1 1/2 inches thick
  • 1-2 sprigs of fresh rosemary
  • 1-2 sprigs of fresh thyme
  • 2 tablespoons butter
  • 1-2 whole garlic cloves
  • salt and pepper to taste
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  • Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.
  • Add butter to an oven-safe cast iron skillet and turn up high, allowing the skillet to become hot. Place the T-bone steak face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a nice seared exterior.
  • Add whole garlic cloves, fresh rosemary, and thyme to the skillet and immediately transfer your skillet directly to the oven [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium-rare, 4-5 minutes. Medium, 6-7 minutes. Medium-well, 7-8 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for 1-1 1/2 inch thick portions (about 16-24 ounces). Steaks less than 1 inch thick should only be seared for 1 minute per side before baking.
  • Remove the steaks from the oven and spoon the garlic and rosemary-infused butter drippings from the pan over the steaks. Plate the steak and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.


Temperatures for steak
Rare: 120° F to 125° F
Medium-rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium-well: 145° F to 150° F
Well done: 160° F and above
This recipe is ideal for 1-1 1/2 inch thick portions (about 16-20 ounces). Steaks less than 1 inch thick should only be seared for 1 minute per side before baking.


Serving: 1gCalories: 405kcalCarbohydrates: 1.4gProtein: 55.1gFat: 18.2gSaturated Fat: 6.8gCholesterol: 107mgSodium: 299mgFiber: 0.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating


  1. 5 stars
    This made the perfect T-bone! We have our own beef but I find it difficult to keep it tender and cooked like we like it. This was so easy. Great flavor. Will do this again.

  2. Most frustrating site! Trying to read the recipe and it keeps taking me to the bottom every time I scroll to the next step

  3. 3 stars
    Skip the rosemary and thyme and let the steaks’ flavor shine. Also tastier if you use additional butter in pan while cooking and baste steak with it often while cooking. Thanks for sharing.

  4. 4 stars
    Will give it a try , however , I also saw your Filet Mignon recipe and the temperature times are different by as much as 10*. Should’t they be the same ?

    Temperatures for steak (T-Bone) Temperatures for steak (Filet Mignon)
    Rare: 130°F to 135°F Rare: 120° F to 125° F
    Medium Rare: 140°F to 145°F Medium rare: 125° F to 130° F
    Medium: 155°F to 160°F Medium: 135° F to 140° F
    Well Done: 165°F to 170°F Well done: 160° F and above

    1. You’re right – this is a mistake on my part. I changed it a while back. It should be the lower scale, starting at 120-125 F for rare. I have updated it now to be correct.