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Indulge in the ultimate T-bone steak experience with this recipe! It takes an already awesome cut of meat and cooks it to perfection. The mix of olive oil, spices, and a hot skillet gives you a beautifully seared crust. Top it off with some garlic butter and fresh herbs, then you have the perfect dessert ready for any occasion!
The Best Skillet T-Bone Steak
Okay, let’s break it down. This way of cooking a T-bone steak is a TOTAL winner. First you’ve got to let it rest for 30 minutes. This helps to make the steak melt-in-your-mouth tender. Then, that sizzle in a hot skillet? It’s the magic sear that locks in all the tasty goodness and gives you that crispy, golden outside.
Now, here’s the delicious icing on the cake; garlic butter and fresh herbs. They add a little extra moisture and flavor to your steak so it’s absolutely delicious. This T-bone steak isn’t just tasty, it’s like hitting the flavor jackpot. No need to go to a steakhouse when you can make this recipe at home! All you need are some mashed potatoes and roasted asparagus to complete the meal.
Meet our lineup of simple ingredients, each bringing its own magic to your T-bone steak. From the Tbone steak itself, to the olive oil for that perfect sear, then all the seasonings that add mouthwatering flavor! You can find the exact measurements that I used in the recipe card below.
- T-bone Steak: This is a thick, juicy, and tender cut of beef, perfect for a hearty dinner.
- Olive Oil: Use this to make sure the steak doesn’t stick to the pan and to also give it a nice, crispy outside when it’s cooked.
- Salt and Pepper: Simple seasonings to make your tbone steak more flavorful.
- Italian Seasoning: My favorite blend of herbs! They make the steak so tasty and aromatic.
- Garlic: Fresh minced garlic is best so your tbone steak has strong, savory flavor in each bite.
- Butter: Adds moisture and richness to the steak. You can’t go wrong with butter!
- Fresh Herbs: The perfect finishing touch for your t-bone steak. I usually go for fresh rosemary or thyme!
How to Cook a T-Bone Steak
This recipe takes the guesswork out of cooking a T-bone steak. It’s actually pretty simple to get a steakhouse-worthy result at home!
- Take Steak Out of Fridge, Preheat Oven: Remove the steak from the refrigerator 30 minutes before cooking. Let it come to room temperature. Preheat the oven to 450 degrees Fahrenheit.
- Pat Dry, Add Seasonings: Pat the steak dry with a paper towel then season generously salt, pepper, and Italian seasonings.
- Heat Skillet: Add the oil to a large cast iron skillet and heat over high heat. Make sure to coat the skillet really well.
- Sear: Place the steak into the hot skillet and sear for 3 minutes on each side until golden brown. Use a splatter screen!
- Transfer to Oven: Once the steak is browned on both sides, place the skillet into the preheated oven.
- Cook: Cook until the steak temperature reaches your desired doneness. Ours took 6-8 minutes to reach 130 degrees Fahrenheit which is medium-rare.
- Rest Then Serve: Transfer steak to a cutting board and let it rest for 10 minutes. Then cut steak from the bone and carve meat across the grain.
What Does it Mean to Carve Against the Grain?
Carving the meat against the grain means cutting it in the opposite direction of the lines or fibers you see in the meat. Imagine the meat has tiny lines running through it. When you cut across those lines (perpendicular to them), it makes the meat easier to chew because you’re breaking those fibers into shorter pieces. If you cut with the grain (along those lines), the meat might turn out tougher and harder to chew. So, always cut your T-bone steak against the grain for a tastier and more tender bite!
Here are a couple extra things to keep in mind so that lovely cut of beef you have turns out perfectly!
- Check the Temperature: The recipe cooks the tbone steak to medium-rare, but if you prefer a different level of doneness, cook your steak until it reaches the following internal temperature: rare (120-125 degrees F), medium rare (130-135 degrees F), medium (140-145 degrees F), medium well (150-155 degrees F), or well done (160 degrees F and above.) Be sure your meat thermometer is inserted into the thickest part of the steak.
- Let it Rest: Once your T-bone steak has reached your desired temperature, let it rest. This helps to lock in all the tasty juices and make your steak extra tender. I usually let my steaks rest for about 10 minutes.
- Add Compound Butter: Want to add even more flavor and moisture to your tbone steak? Once it comes out of the oven, add a dollop of compound butter. This is butter that has been combined with tasty herbs and seasonings!
Storing Leftover Tbone Steak
Your T-bone steak will be at its tastiest fresh out of the oven, but if you have leftovers, here’s how to keep them fresh.
- In the Refrigerator: Cut the steak off the bone and transfer to an airtight container. It will stay good for 3-4 days.
- To Reheat: Reheat your T-bone steak low and slow, I recommend 15-20 minutes at 275 degrees Fahrenheit.
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Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 450 degrees Fahrenheit.
Pat the steak dry with a paper towel then season generously salt, pepper, and Italian seasonings.
Add the oil to a large cast iron skillet and heat over high heat. Make sure to coat the skillet really well.
Place the steak into the hot skillet and sear for 3 minutes on each side until golden brown. Use a splatter screen!
Once the steak is browned on both sides, place the skillet into the hot oven.
Cook until the steak temperature reaches your desired doneness. Ours took 6-8 minutes to reach 130 degrees Fahrenheit which is medium-rare.
Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
Calories: 875kcalCarbohydrates: 2gProtein: 71gFat: 63gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 206mgSodium: 1392mgPotassium: 1085mgFiber: 1gSugar: 0.1gVitamin A: 198IUVitamin C: 0.5mgCalcium: 46mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.