T-bone Steak caramelized on the outside and juicy in the middle. It’s flavorful without the need for marinating!
- 1 1/2 pounds T-bone steak , about 1-inch (2.5 cm) thick*
- 2 tablespoons olive oil**
- 1 teaspoon coarse salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 2 cloves garlic, minced (2 teaspoons)
- 1 tablespoon unsalted butter
- fresh rosemary, optional
- Remove the steak from the refrigerator 30-60 minutes before cooking to allow it to come to room temperature and cook evenly.
- Preheat the oven to 425°F (218°C) with the rack in the center.
- Heat a large cast-iron skillet over high heat for 5 minutes, or until very hot. (Alternatively, place in a preheated oven for 15 minutes.)
- Remove any bone fragments and pat the steak dry with paper towels to remove excess moisture that could interfere with searing.
- 1 tablespoon olive oil, rubbed on all sides
- Season both sides liberally with salt and pepper.
- Swirl in the remaining 1 tablespoon oil to coat the pan.
- Using kitchen tongs, carefully place the steak in the pan, laying it away from you to avoid splatter.
- For 2 minutes, sear the first side.
- Using kitchen tongs, flip the pan and sear the other side for 2 minutes.
- Add the garlic, butter, and rosemary and immediately place the pan in the oven.
- For medium-rare steaks (130°F/54°C), bake for 2-3 minutes without flipping, checking doneness with an instant-read meat thermometer (see recipe notes for other donenesses***).
- Transfer the steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes, allowing the juices to return to the meat.
- To serve, remove the meat from the bone and cut it into strips across the grain.
T-bone steaks that are at least one inch (2.5cm) thick are more tender and less likely to be overcooked. The above instructions are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every 12 inch.
Regular refined olive oil is preferred because it has a higher smoke point than extra virgin olive oil and will burn less easily.
The large strip section cooks slower, and the area near the bone is rarer. As a result, insert the thermometer about 1 inch from the bone: 120°F/49°C is rare, 130°F/54°C is medium-rare, 140°F/60°C is medium, 150°F/66°C is medium-well, and 160°F/71°C is well-done.
- Category: Beef
- Method: Steak
- Cuisine: American
- Serving Size: 4 servings
- Calories: 425kcal
- Sugar: 1g
- Sodium: 383mg
- Fat: 30g
- Carbohydrates: 1g
- Protein: 35g
- Cholesterol: 99mg
Keywords: T-bone steak recipe, simple t-bone steak recipe, t-bone steak, steak recipe