Pan Seared T-Bone Steak Recipe (With Butter, Garlic, and Herbs) (2024)

My pan-seared T-bone steak stands out due to the perfect combination of ingredients and proper cooking techniques. The tenderloin portion’s tenderness and the strip portion’s flavor make the T-bone steak uniquely delicious, especially with the right combination of salt, finely ground pepper, butter, garlic cloves, and fresh rosemary. Trust me; you don’t need anything else to get the best out of this steak.

Preparing a T-bone steak in a skillet can be challenging due to its bone and the two different cuts on either side. However, my clear instructions will guide you through the process, helping you prevent any potential issues during cooking.

The Ingredients You’ll Need

To prepare a delicious t-bone steak in a skillet, you only need a handful of ingredients, most of which you likely already have at home:

• A 1.5 to 2 inches thick T-bone steak
• High-smoke point oil (I recommend avocado oil)
• Kosher salt
• Finely ground pepper
• Unsalted butter
• Garlic cloves
• Fresh Thyme or Rosemary

The Tools You’ll Need

• Cast Iron Skillet
• Tongs
• Instant Read Thermometer

How to Cook T-bone Steak on a Stove

Below, I provide a step-by-step guide on how to cook a delicious T-bone steak in a skillet on the stove. The T-bone steak is a more challenging cut than other steaks, so it’s important to pay close attention to my valuable tips. These will help you avoid common mistakes often made by inexperienced cooks. If this is your first time cooking a T-bone steak in a skillet, I recommend reading the instructions multiple times.

Note:For this recipe, I’m using a T-bone steak that’s 1.5 inches thick. When purchasing a T-bone steak, opt for a cut that’s ideally between 1.5 and 2 inches thick. I emphasize this recommendation frequently for this cut because a steak of this particular thickness ensures you achieve the desired internal doneness while still achieving a beautiful crust on the exterior.

Step 1: Prepare the T-bone Steak

A common question is: When should you salt the steak? The timing of salting depends on when you plan to cook the steak and the desired outcome. I’ve explored three salting options, and here’s my take on them:

• My Preferred Method:Start by patting the steak dry with paper towels. Next, generously salt it on all sides, including the edges. Once salted, place the steak on a rack that allows free air flow and refrigerate it for 24 hours. The following day, let it rest at room temperature for around 30 minutes. After this, move on to the next step of the recipe (seasoning with pepper and preheating the pan).
• A Quicker Alternative:Remove the steak from the refrigerator and pat it dry. Generously salt all its surfaces and let it sit at room temperature for 40-50 minutes. If the steak still appears wet, give it another pat down to remove excess moisture before moving to the next step.
• For Those in a Hurry:If you don’t want to wait, remove the steak from the refrigerator and pat it dry, then let it sit at room temperature for about 30 minutes without salting. When you’re ready to sear, season the steak after your pan has preheated. This way, the salt won’t draw out too much moisture from the meat before the steak hits the pan.

Step 2: Preheat the Cast-Iron Skillet

Heat the skillet over high heat for 3-4 minutes until it reaches a temperature of around 450-500°F. Then, add a teaspoon of oil with a high smoke point and let it heat for one minute. While waiting, season the steak on each side with finely ground pepper. If you haven’t already salted the steak, now is a good time to do so. Once seasoned, you can move on to step three: cooking.

Note:Be careful when placing the steak in the pan, as the skillet and the oil will be extremely hot. For the oil, always opt for one with a high smoke point. I recommend using refined avocado oil with a smoke point of about 510°F.

Step 3: Place the T-bone Steak in the Skillet

Carefully place the steak in the skillet to avoid burning your hand. Once it’s in, gently press it with a spoon or tongs to ensure maximum contact with the skillet’s surface. To develop a better crust, press down on the steak with your spoon or tongs after each flip.

Flip the steak every 1-2 minutes. Once the internal temperature reaches approximately 100°F, then reduce the heat to low and move to the next step.

Note:An instant-read thermometer is essential for achieving the perfect steak doneness every time you cook. Typically, with this recipe, the steak reaches an internal temperature of 100°F in about 4-5 minutes. However, it’s essential not to rely purely on time, as various factors can alter the steak’s cooking rate. What is the best approach? Always use an instant-read thermometer.

Step 4: Baste the T-bone Steak with Butter

Add the crushed garlic clove, rosemary or thyme, and butter to the pan.As the butter melts, take the opportunity to sear the steak’s sides.

Is the butter mostly melted? If so, move the steak to the upper section of the pan. Meanwhile, tilt the pan to gather the melted butter, browned garlic, and herbs at the bottom. Next, take a spoon and consistently baste the steak with this flavorful butter for 30 to 60 seconds on each side. After basting, check the steak’s temperature. If it’s approximately 15-20°F below your desired temperature, remove the steak from the pan and let it rest.

For medium-rare doneness (130-135°F), I removed the steak from the pan when its internal temperature reached around 115°F. If you prefer a different level of doneness, keep the steak in the pan longer.

Note:Only add butter at the end of cooking, and make sure the heat is reduced to low. A common mistake is adding butter too early or keeping the heat high at the end of cooking. This can lead to burned butter, which ruins the steak’s flavor. With a low smoke point of around 300°F, butter isn’t ideal for searing. Therefore, follow the recipe’s instructions and add it only at the end of the searing.

Step 5: Let the T-bone Steak Rest

I understand that many people might be hesitant about this step, but trust me, letting the steak rest on the cutting board for at least 5 minutes is crucial. Resting allows the muscle fibers to relax and the juices to redistribute throughout the steak.

If you skip the resting step and cut into the steak immediately, you’ll lose a significant amount of its juices. So, regardless of the type of steak you’re pan-cooking, always wait those few minutes. You’ll notice a substantial difference.

More Pan-Seared Steak Recipes To Try

• Pan Seared Ribeye Steak
• Pan-Seared Top Blade Steak
• Pan Seared Hanger Steak
• Pan-Seared Filet Mignon
• Pan Seared Strip Steak