Perfect T-Bone Steak
T-bone Steak seared to caramelized perfection on the outside and juicy in the middle. It’s full of flavor with no marinating needed. Ready in less than 15 minutes, it is a quick and easy family favorite! Here are my top tips to guarantee success and help you make a perfect T-bone steak every time!
PERFECT T-BONE STEAK RECIPE
Made with some simple ingredients like garlic, butter and fresh rosemary, this T-bone Steak is meat lovers’ dream come true. You can serve this with rice, baked potatoes or pasta, and also dip in steak sauce. Add in side dishes such as boiled corn and boiled broccoli for a perfect meal your whole family will love!
Steaks are one of the easiest foods you can make by yourself, so skip the steakhouse and enjoy this delicious meal at home!
WHAT IS T-BONE STEAK?
The T-bone steak is cut include a T-shaped bone with meat on each side. It’s crosscut from the front of the short loin and contains a strip of top loin and a chunk of tenderloin. Considered as one of the highest quality steaks, T-bones command a premium price with most meat counters carrying them.
T-bones usually are at least 1-inch thick and have moderate marbling. These bits of fat keep the meat moist and tender during the cooking process.
DIFFERENCE BETWEEN T-BONE AND PORTERHOUSE STEAKS
People often use the terms interchangeably, as T-bones and porterhouse steaks are both cuts from the short loin, and both include a T-shaped bone with meat on each side.
Technically T-bones are cut closer to the front of the short loin with a smaller portion of tenderloin, while porterhouse steaks are cut from the rear end. Therefore, porterhouse steaks are usually larger than T-bone steaks.
They both tend to be cooked the same way and using in a cast iron skillet will give you the best results.
HOW TO PREPARE T-BONE STEAK
The way T-bone steak is prepared makes a big difference in the texture and flavor once cooked.
- Purchase T-bone steaks that are at least 1-inch thick so they won’t be easily overcooked.
- Remove any bits of bone and pat dry with paper towel before seasoning. Note that excess moisture on the surface will prevent the steak from caramelizing properly, so be sure it’s properly dried.
- Rub the steak with olive oil or clarified butter
- Season generously with salt and pepper. My favorite steak seasoning is also the simplest: salt and pepper, which won’t overpower the steak’s natural flavors. It’s best to season right before cooking, otherwise, the salt could draw out moisture and make the surface wet again!
HOW TO COOK RESTAURANT QUALITY T-BONE STEAK AT HOME
One of the great thing about this homemade T-bone Steak is that it’s quick and simple, and a few easy techniques will guarantee the restaurant quality of meat. After lots of experimentation, I’ve concluded that combining pan searing with an oven finish yields the best results.
- Let steak sit at room temperature for 30 minutes before cooking. This ensures the steak cooking time more accurate.
- Heat a cast iron skillet over high heat. Cast iron is my favorite tool when cooking steak, as it retains heat better than a steel pan for a mouthwatering sear. It also gives you a “char-grilled finish”.
- Add oil to the hot skillet and add the steak when it begins to smoke. Sear the steaks for 2 minutes per side on the stove top. Make sure the skillet is hot before you add the steak!
- Add minced garlic, butter and fresh rosemary, then immediately transfer the steak to a preheated oven at 425°F (218°C) until it reaches the desired doneness. Use an instant-read thermometer and insert on the diagonal for the most accurate temperature.
- Transfer steak to a plate or cutting board and let it rest for 5 minutes. Cut steak from the bone and slice the steak across the grain
Note: It’s important to remember that the area next to the bone will be rarer than the rest of the steak.
HOW LONG DO YOU COOK T-BONE STEAK
For a 1-inch thick T-bone steak, cook for about 2 minutes on each side in a high heat skillet. While the steak is in the skillet, don’t touch or move it. The steak should be flipped only once before moving to the oven.
After it’s transferred to a 425° F oven, use the following guidelines for doneness:
|T-bone Steak Doneness||Oven Bake Time|
|Rare steak||1-2 minutes|
|Medium rare steak||2-3 minutes|
|Medium steak||3-4 minutes|
|Well-done steak||5-6 minutes|
HOW DO YOU KNOW WHEN YOUR T-BONE IS DONE
Because steak gets firmer as it’s cooked, experienced chefs can test meat by touch. For the rest of us, using an instant-reader thermometer is the most reliable way to gauge doneness.
DEGREES OF STEAK DONENESS
Steak doneness corresponds directly to the interior temperature of the meat upon removing from heat:
- Rare Steak – 125°F (52°C), cool red center
- Medium Rare Steak – 135°F (57°C), warm red center
- Medium – 145°F (63°C), warm pink center
- Medium Well Steak – 150°F(66°C), slightly pink center
- Well Done Steak – 160°F(71°C), little or no pink
Just remember that the temperature will rise a few more degrees while resting, and the temperatures above take that additional lift into account. Resting for 5 minutes is the secret to juicy steak, as it allows the juices to settle and distribute before serving.
LEFTOVER T-BONE STEAK
The cooked T-bone steak will last 3-4 days in the refrigerator. You can reheat it in a pan, for 2-3 minutes each side. It can also be used as the star ingredient for Steak Salad, Steak Sandwich or Steak Tacos, etc.
Perfect T-Bone Steak
- 2 T-bone steak , 10-12 oz each, about 1-inch thick
- 1 tablespoon olive oil , or clarified butter
- salt and pepper to taste
- 2 cloves garlic minced
- 1 tablespoon unsalted butter
- fresh rosemary
- Preheat oven to 425°F (218°C). Remove steaks from refrigerator 30 minutes before cooking.
- Pat dry the steaks with paper towel and then rub with ½ tablespoon of olive oil.
- Season both sides with salt and pepper.
- Heat a cast iron skillet over high heat and allow to heat heat up for one minute.
- Add the rest of oil and then add steak when it begins to smoke. This is necessary in order to get a good sear.
- Sear steaks for 2 minutes and then flip over using kitchen tongs.
- Sear on the other side for 2 minutes.
- Add minced garlic, butter and fresh rosemary, then immediately transfer the steak to the oven. Bake for 2-3 minutes for medium-rare steaks.
- Remove steak to a plate or cutting board and let it rest for 5 minutes.
- Cut steak from the bone and slice the steak across the grain.
- Serve with steak sauce and enjoy!
SHOP THE EQUIPMENT:
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