Skillet T-Bone Steak Recipe - The Recipe Critic (2024)

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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 meal ready for any occasion!

Calling all steak lovers! Getting a steakhouse-worthy meal at home is a lot easier than you’d think. Try this recipe for New York steak, skirt steak, or brown sugar garlic flank steak next!

Skillet T-Bone Steak Recipe - The Recipe Critic (1)

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.

Ingredients Needed

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 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 also to give it a nice, crispy outside when it’s cooked.
  • Salt and Pepper: Simple seasonings to make your T-bone 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 T-bone steak has a 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!

  1. 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.
  2. Pat Dry, Add Seasonings: Pat the steak dry with a paper towel then season generously salt, pepper, and Italian seasonings.
  3. Heat Skillet: Add the oil to a large cast iron skillet and heat over high heat. Make sure to coat the skillet really well.
  4. Sear: Place the steak into the hot skillet and sear for 3 minutes on each side until golden brown. Use a splatter screen!
  5. Transfer to Oven: Once the steak is browned on both sides, place the skillet into the preheated oven.
  6. Cook: Cook until the steak temperature reaches your desired doneness. Ours took 6-8 minutes to reach 130 degrees Fahrenheit, which is medium-rare.
  7. 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.
Skillet T-Bone Steak Recipe - The Recipe Critic (2)

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!

Skillet T-Bone Steak Recipe - The Recipe Critic (3)

Cooking Tips

Here are a couple of extra things to keep in mind so that lovely cut of beef you have turns out perfectly!

  • Check the Temperature: The recipe cooks the T-bone 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 T-bone 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!
Skillet T-Bone Steak Recipe - The Recipe Critic (4)

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.
Skillet T-Bone Steak Recipe - The Recipe Critic (5)

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T-Bone Steak

By: Alyssa Rivers

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 meal ready for any occasion!

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Ingredients

  • 1 1/2 pounds T-bone steak about 1-inch thick
  • 1-2 tablespoons olive oil
  • 1 teaspoon Kosher salt or to taste
  • 1 teaspoon cracked black pepper
  • 1 teaspoon dried Italian seasonings
  • 1 teaspoon garlic minced
  • 1 tablespoon butter
  • fresh herbs for garnish

Instructions

  • 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.

Nutrition

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.

Additional Info

Course: Dinner

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

Read More About Me

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Skillet T-Bone Steak Recipe - The Recipe Critic (2024)

FAQs

What is the best cooking method for T-bone steak? ›

Grilling is the preferred at-home choice for cooking t-bone steaks, but that isn't always possible. You can cook your t-bone in the kitchen by using the stovetop-to-oven method for the best results. Start with a quick seer on each side using a scorching hot cast iron skillet or another oven-proof pan.

How do you make a super tender T-bone steak? ›

Because your T-bone steak already has tender meat, flash cooking over dry heat (broiling or grilling) is the best way to keep it tender, according to the American Meat Science Association. The meat marinades you make at home rely mostly on an acidic medium such as lemon juice or vinegar to tenderize the meat.

How to pan fry a T-bone steak? ›

Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare.

How long to cook at bone steak in a cast iron skillet? ›

Make sure your cast iron pan is very very hot before putting your steaks on, it may even be smoking a little bit, this insures that you get a good sear your steak. After putting your steaks in the pan, let them cook 2 minutes on the first side before flipping and letting them cook 2 minutes on the other side.

Should you marinate T-bone steaks? ›

Some people marinate t-bone steaks with olive oil and other ingredients. However, marinating is more appropriate for tougher cuts like a sirloin tip. Because t-bone steaks are tender, simple seasonings are enough. Salt and pepper are musts when it comes to seasoning your steak.

What makes a T-bone steak tough? ›

Additionally, overcooking meat, even meat that comes from the more tender muscles, can make it tough. That's because heat causes the proteins in the meat to firm up. Overcooking also basically squeezes the moisture out of the meat, making it dry as well as tough.

Why is my T-bone steak chewy? ›

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Is a T-bone steak tough or tender? ›

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

Is a T-bone better than a ribeye? ›

The T-Bone offers a dual-flavor experience, combining the strip steak's robustness with the tenderloin's tenderness. In contrast, the Ribeye boasts an intense beefy flavor and exceptional tenderness, thanks to its marbling. Ultimately, the choice between T-Bone and Ribeye comes down to personal preferences.

What is the most tender part of T-bone steak? ›

On the smaller side of the T-bone is the tenderloin. When that piece of meat is separated from the bone, it can be cut into steaks called Filet Mignon.

What is the best way to cook a steak in a frying pan? ›

Directions
  1. Heat pan and season steaks: Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. ...
  2. Cook steaks: Add 1/2 teaspoon butter to pan, then immediately top with one steak. ...
  3. Turn steaks and cook: Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. ...
  4. Rest, then slice:
Aug 24, 2023

How to cook a steak in a pan step by step? ›

Season steak with pepper on both sides. When oil is just about to smoke, add steak. Cook 7 minutes, then flip and add butter. Baste with butter and cook another 5 minutes or until internal temperature reaches 140°, for medium.

How to season at bone steak? ›

Stir together salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric in a small bowl. Rub over steaks on all sides. Cook steaks on the preheated grill to the desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare.

Is T-bone steak best cooked medium or medium-rare? ›

A medium-rare cook is best for T-bone steak. To achieve this, keep one side of your grill on high heat and the other side on low. Sear for 3-4 minutes on each side, flipping only once.

Why is my T-bone steak tough? ›

Overcooking: One of the most common causes of a tough and chewy steak is overcooking. When a steak is cooked for too long, the muscle fibers can become tough and chewy, and the meat can become dry and flavorless. Low-quality meat: The quality of the meat can also play a role in the tenderness of a cooked steak.

How to make a cheap T-bone steak tender? ›

Normally marinating is used to tenderize tougher cuts such as flank steak or sirloin tip. As T-bone is already a tender cut, I use simple seasonings instead of a marinade. Just pat dry with paper towel, rub with olive oil and season generously with salt and pepper.

Is T-bone steak more tender than ribeye? ›

The T-Bone offers a dual-flavor experience, combining the strip steak's robustness with the tenderloin's tenderness. In contrast, the Ribeye boasts an intense beefy flavor and exceptional tenderness, thanks to its marbling. Ultimately, the choice between T-Bone and Ribeye comes down to personal preferences.

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