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T-bone Steak is one of the best steak cuts and includes a T-shaped bone with meat on each side. Searing in the pan at high temperature and finishing in the oven produces a caramelized crust with juicy meat in the middle. T-bone is a quick and flavorful steak dinner with no marinating required!
When I’m looking for a special entrée, T-bone is one of my top choices. Made with simple ingredients like garlic, butter, and fresh rosemary, this T-bone steak is a meat lover’s dream come true. So skip the steakhouse and make this delicious meal yourself. This quick and easy family favorite is ready in less than 15 minutes!
After lots of experimentation, I’ve concluded that pan searing with an oven finish yields the best results. Here are my top tips to guarantee restaurant quality and make a perfect t-bone steak every time!
What is T-bone steak?
The T-bone steak is a crosscut from the front of the short loin and contains a strip of top loin (New York strip) and a smaller chunk of tenderloin (filet mignon).
Considered one of the highest quality steaks, the T-bone commands a premium price. It has moderate marbling with the fat keeping the meat moist and tender during cooking, while the bone imparts additional flavor to the meat. According to the USDA it has 420 calories per 6 oz, which is higher than most types of steak.
Porterhouse vs. Tbone
People often use the terms interchangeably, since T-bones and porterhouse steaks both come from the short loin and include a T-shaped bone with a striploin on one side and tenderloin on the other.
As you can see in the photos above, the T-bone’s tenderloin on the left side of the bone is much smaller than the porterhouse’s tenderloin. That’s because the T-bone is cut closer to the front of the short loin, while the porterhouse comes from the larger rear of the short loin. For this reason, the porterhouse is a slightly larger steak, although they can be cooked the same way in recipes.
What does T-bone steak taste like?
The T-bone is a mouthwatering steak that’s both tender and flavorful. It has tenderloin on one side of the bone and a New York strip on the other side, allowing you to enjoy two top cuts of beef in one steak.
T-bone selection and prep (How to select T-bone steak)
Here’s how to select the perfect T-bone:
- Thickness: Thicker is better for T-bones, as they retain moisture better to come out juicier. Target 1 ½ to 2 inches when possible.
- Fat Marbling: Look for meat with lots of creamy fat marbled throughout for the best flavor.
- Feed: You may wish to seek out grass-fed beef, which has some health benefits compared to grain fed beef.
- Grade: USDA grading provides an indication on quality with Prime being the highest level followed by Choice. Avoid the lowest grade Select.
- Aging: Steak aficionados will seek out a T-bone with a full 21 days of aging for the most complex flavors compared to what you get with regular aging of 14 days.
If you love T-bones, I recommend building a relationship with a butcher who can reliably produce flavorful steaks for you.
Once you have the steak, take it out of the fridge an hour before cooking to take the chill off so for more even cooking. Pat it dry with paper towels to remove excess moisture and rub with a high smoke-point oil like canola, sunflower or avocado oil. Right before cooking, rub with coarse salt and other seasonings like black pepper. It’s now ready to cook!
How to cook T-bone steak
- Let steak sit at room temperature for 30-60 minutes before cooking.
- Pat dry the steaks with paper towels.
- Rub the steak with oil, and then season with salt and pepper on both sides.
- Heat a cast-iron skillet over high heat.
- Add oil to the hot skillet and add steak when it begins to smoke.
- Sear the steak for 2 minutes for the first side. Flip and sear 2 minutes.
- Add minced garlic, butter and fresh rosemary.
- Transfer the steak to a preheated oven at 425°F (218°C).
- Cook until it reaches the desired doneness.
- Transfer steak to a plate or cutting board and let it rest for 5 minutes.
- Cut steak from the bone to serve.
Do you need to marinate a T-bone?
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. This simple seasoning won’t overpower the steak’s natural flavors!
Searing T-bone steak in a frying pan
A cast-iron skillet is my favorite tool for cooking steak, as it retains heat well for a deep-brown sear and is ovenproof. It takes about 2 minutes PER SIDE to sear a T-bone on the stovetop.
It’s important to first pat dry the steak so that the moisture won’t interfere with the searing. The key to a beautifully caramelized crust is searing in a very hot skillet, and it takes 5-10 minutes to heat up a cast-iron pan on high heat. The steak should sizzle as soon as you place it into the pan!
Finish in the oven
After searing, toss in the minced garlic, butter, and herbs. Then transfer the steak to a preheated oven at 425°F (218°C) until it reaches the desired doneness. This step cooks the steak using indirect heat from the oven to avoid burning and drying out the exterior before the center gets properly cooked.
The result? Tender and juicy steak that’s full of flavor.
How long do you cook T-bone steak?
Cook time depends on the thickness and your desired doneness. In addition to the 4-minute searing in a skillet (2 minutes per side), you’ll need to bake in the oven at 425°F (218°C) using the following guidelines for a 1-inch thick steak:
|T-bone Steak Doneness (1-inch)||Oven Bake Time|
|Medium rare||2-3 minutes|
You will need to add 2-3 more minutes for each additional 1/2 inch thickness.
Note: As kitchen equipment may vary in the amount of heat produced, it’s best to verify doneness using a thermometer instead of relying on time alone.
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. However, as doneness corresponds directly to the internal temperature of the meat, using an instant-read thermometer is the most reliable way to know if it’s done:
|Description||Remove from heat||Final temperature|
|Rare||Cool red center||120°F (49°C)||125°F (52°C)|
|Medium rare||Warn red center||130°F (54°C)||135°F (56°C)|
|Medium||Warm pink center||140°F (60°C)||145°F (63°C)|
|Medium well||Slightly pink center||145°F (63°C)||150°F (66°C)|
|Well done||Little or no pink||155°F (68°C)||160°F (71°C)|
Note: the temperature rises an additional 5°F while resting due to carryover cooking.
Where to measure? The larger striploin side of the T-bone cooks more slowly, so measure in the strip about an inch from the bone. A wireless probe thermometer will allow you to conveniently check temperatures without opening the oven (or grill)!
How to cook T-bone steak on the grill
To grill a T-bone steak, start by preheating your grill to high or 450°F / 232°C. Pat dry the T-bone and rub all over with a high smoke-point oil like canola, sunflower or avocado (do not use olive oil). Then rub with salt to tenderize and any other seasonings you are using.
Open the lid and place the steak on the grill grates. Close the lid and cook for several minutes to sear. Then rotate the steak 90 degrees to get crosshatch grill marks and continue cooking with the lid closed.
Flip the steak and cook on the other side to your desired doneness, as measured with an instant-read thermometer. The cooking time will be 10 to 20 minutes in total depending on the thickness. Remove to a plate to allow the steak to rest undisturbed for 5 minutes to allow the juices to redistribute.
How to serve T-bone steak
You can serve T-bone by cutting the strip and filet away from the bone and slicing into pieces. Don’t hesitate to pick up the bone, as the leftover bits of meat are very tasty!
Classic T-bone pairings are potatoes, mushrooms and vegetables such as steamed broccoli and boiled corn. Also consider making homemade steak sauce for dipping.
How to store T-bone steak
Raw t-bone steaks will last up to 2 days in the fridge wrapped in butcher paper. They can also be placed in freezer proof bags – squeeze out excess air and seal before placing in the freezer for up to 6 months.
Leftover cooked t-bone steak will last up to 4 days in the fridge in an airtight container. While it can also be frozen for up to 3 months, I don’t recommend it as the lovely flavor and texture will deteriorate.
Is T-bone steak a good cut of steak?
T-bone is one of the best steak cuts and features two prized parts of the cow: the tenderloin and the short loin. For this reason, a T-bone steak is one of the most expensive cuts available.
Where to buy T-bone steak
T-bone steaks are widely available at supermarkets and meat counters. If you don’t see any, you can always ask your butcher to cut one for you as well.
What is the best way to cook a T-bone?
There is no one best way to cook a T-bone steak. You can successfully grill, bake, broil or pan-sear this versatile and delicious cut of beef. Sous vide and smoking are additional options.
Is T-bone a cheap steak?
No, a T-bone is definitely not a cheap steak cut. While it’s usually priced slightly below a filet mignon (tenderloin), pound-for-pound it’s still one of the top-5 most expensive steaks.
More steak recipes:
View more Types of Steak
Watch Recipe Video: How to Cook T-Bone Steak
Perfect T-Bone Steak
- 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 refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.
- Position the oven rack in the middle and preheat oven to 425°F (218°C).
- Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.)
- Remove any bits of bone and pat dry the steak with paper towels to remove excess moisture that could interfere with searing.
- Rub on all sides with 1 tablespoon of olive oil.
- Season both sides with salt and pepper.
- Add the remaining 1 tablespoon oil to the pan and swirl to coat.
- Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.
- Sear the first side for 2 minutes.
- Flip using kitchen tongs and sear the other side for 2 minutes.
- Add garlic, butter and rosemary and then immediately transfer the pan to the oven.
- Bake for 2-3 minutes without flipping for medium-rare steaks (130°F/54°C), checking doneness by inserting an instant-read meat thermometer (see recipe notes for other donenesses***).
- Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.
- To serve, cut the meat away from the bone and slice across the grain into strips.
- *T-bone steaks that are at least 1-inch (2.5cm) thick are juicier and less likely to be overcooked. The instructions above are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every additional ½ inch.
- ** Regular refined olive oil is recommended, as it has a higher smoke point than extra virgin olive oil and will be less likely to burn.
- ***The large strip section cooks more slowly and the area next to the bone will be rarer. Therefore, insert the thermometer into the strip section 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.
- To grill T-bone steak: Heat your grill to 450°F/232°C and oil the grates. Then grill for 1 minute on the first side. Flip and sear 1 minutes on the second side. Flip every minute until reaching the desired doneness.
- Leftover t-bone steak will last 3-4 days in the refrigerator and can be reheated for 2-3 minutes in a skillet. It’s also delicious in Steak Sandwiches, Steak Tacos and Steak Salad.
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This was an excellent recipe. I substituted season salt on one side. Also, I used 6 tablespoons of butter instead of 1 tbsp. My T-bone steak turned out perfectly! Thanks!
Hi Miriam, Great to hear that and thanks for your comment!
I actually was going to bbq my Tbone steak, FORTUNATELY the briquettes never ignited (even though there were instant lighting charcoal) lol, so I went searching for a stove top recipe, (like that’ll even be close to bbq ). I found this recipe and so glad I did. Followed the recipe exactly and WOWZA best Tbone steak ever, cooked to perfection! I will skip the bbq and use this method every time.
Hi Connie, Wow that’s excellent – congrats on elevating your T-bone game! Thanks for your feedback.
This was excellent!!! So glad I found this recipe! I was pretty nervous about cooking a T-bone for my first time… And it turned out amazing!
Hi Doug, Thanks and great to hear that!
Finally cracked the perfect steak code due to this great recipe! Thanks SO much
Hi Sheila, Great to hear and glad you enjoyed! Thanks for your comment
I can’t believe I just cooked myself the perfect steak. I usually fail this one. Thank you so much. I will now buy and eat a t bone weekly knowing it will be great.
Hi Sarah, That’s awesome – congrats! T-bone is definitely one of the best cuts and I’m glad it worked out.
Our steak was a little on the huge size, one and three quarters of an inch thick. We followed the recipe, except we did not add garlic. I was afraid it would burn. We inserted a meat thermometer, ours showed med rare to be 145 degrees. We cooked it to 140 then tented it. Result, amazing, cooked to perfection. Awesome recipe will keep this at the ready. Thanks, a real find.
Hi Bev, Great to hear and thanks so much for your feedback! It’s easy to think it’ll burn but the temperature comes down quickly after the meat goes into the pan.
Omg ! The best steak I’ve ever tasted ! Thank you so much 🤗
Hi Kimberly, Amazing to hear. Thank you so much for such a great compliment!
Excellent and very easy. Thank you
I cooked your tbone recipe today. I was a little skeptical sine I always grill mine. But I went ahead and it was delicious. It was tender and juicy. Thank you so much.
Thank you! I had never made a T-bone steak, so I found your tips and tried. My husband said it turned out perfect!!! Side note: I am not a chef…I actually don’t enjoy cooking AT ALL! Thank you for dumbing this down for me so that even I found success.
Hi TP, That’s so great to hear. We didn’t dumb down the recipe – you figured it all out for yourself. Congrats and thanks for your comment!
OMGosh!!! Thank you so, so much for this recipe. I can’t eat meat (have Gastrparesis) but I absolutely love cooking for my hubby. I’d picked up a grass fed, organic, beautiful looking T-bone from our supermarket last week.. I’ve never seen any item with an anti theft strip on it, so I figured this is an EXCELLENT, most likely export quality steak, that they need to sell nationally, to off load extra stock due to Covid-19. I was right. Your recipe when followed to the T, is just… “WOW” 😋😀👍🏻💯 it’s so easy to follow & made the steak perfect!! I was worried before browsing Pinterest, as it is quality steak and I COULD NOT ruin it or I’d go from being a happy cook to a crying mess, my passion is cooking and I’m a perfectionist 🤷♀️😕 (I usually don’t ruin steaks). So I came up with a pretty good 5* menu & presentation for a 2 course dinner for him tonight, to eat while he watches rugby, the All Blacks playing against South Africa. The T-bone being the star of the meal. I followed this recipe *exactly* for a medium steak and served it with home made chips and my special Extra Creamy, super tasty and kinda earthy and herby, Flat Mushroom Sauce that our friends keep trying to steal my secret recipe for haha!!
The reaction to the steak when eaten, according to The Hubbs was and I quote “Oh my Lord baby that is the best steak I’ve had… EVER!! I’m not being biased or joking, it was bloody better than 5* restaurants in Geneva, North America and New Zealand!! I don’t know what I’ve done to deserve this, but I’m definitely the luckiest husband on the planet!!” I wish I’d taken a photo of it to post but it looked exactly like the finished product pictures on the menu page!! THANK YOU AGAIN!! I’ll be making this at least once a month as a treat 🙋♀️💖 Anna
Wow thanks so much Anna – that’s amazing!! Congrats and glad you enjoyed. Sounds like an incredible meal!
I don’t own a cast iron skillet. What else can I use.
Hi Robin, Thanks for your question. You can use a heavy nonstick skillet, but I recommend cast iron. It’s na inexpensive addition to your kitchen if you like steak.
I’ve never cooked steak. Very simple recipe. Tasted pretty good.
Hi Veronica, Thank you for your feedback and glad you found it helpful!
THIS RECIPE IS GREAT! I’m not a chef in the least but my steak was juicy and yummy 😋. So much so my boys ages 6 and 10 wanted to eat it all! Thank you soo much!
I hooked this recipe up for my hubby, Steak, grits and eggs! He loved absolutely loved it! Thank you!
Hi Pamathalyn, Wow that sounds like the best.breakfast.ever!! Glad to hear you enjoyed and thanks for your comment.
I used this recipe last night and I will use this method from now on!! Your instructions were so easy and these steaks were the best I have ever tasted in my life!! My son couldn’t believe it!
It was so tender and juicy. My son said it was the best steak he has ever eaten. I am sharing this recipe with all my family and friends! Thank you so much!
Hi Tonya, Thanks so much for your comment and great to hear it was a best-ever steak! Hope you’ll try some of our other recipes too!
This is by far the best steak I have ever cooked. My son said it tasted better than the ones at the restaurant’s!
Yummy recipe. Had a 2 inch thick steak, followed directions and time. Turned out perfectly. In my mother in law who cooked for over 30 years at places like the Brown Derby said it was delicious. Thanks for the recipe.
Hi Kacey, You made my day, really! A 2-inch T-bone is a beautiful thing, so glad it was perfection!
By far the best steak recipe I have EVER made!!! So yummy 🤤
WONDERFULLY EASY TO FOLLOW,
Looks like a no-fail, can’t do wrong recipe.
will do tonight.!
Hi Gail, Thanks and that’s the idea! Let me know how it goes…
The recipe was very helpful and easy to follow. thank you .
Hi Linda, Great to hear that and thanks for your comment!
When cooking 4 steaks, do you sear all of them then put them in the oven? Also when putting them in oven should your pan be warmed if you have 4 and you don’t have enough room in your skillet to put in oven
Hi Chris, Thanks for your question. As t-bone steaks are large, it’s not practical to pan-sear 4 of them at once. In this case, you can proceed to the oven directly using two broiler pans at 450°F. They’ll be delicious. Enjoy!
They were a hit! my family loved them, and so did I!
Hi Barbara, Great to hear that and thanks for your comment!!
OMG…first time cooking a Tbone steak. My husband could not stop talking about my steak. The recipe was very helpful and easy to follow. Thanks so much
Amazing! So good and so easy to prepare .
Hi Nancy, Great to hear and thanks for your review!
This was great and really easy to follow. I finished it in the oven for 6 minutes. My boyfriend likes it well done. Next time, I will cook it in the oven for 4 minutes and finish his stove top if needed.
Hi Clorissa, You made my day – thanks for your feedback! You can return it to the stovetop or cook longer in the oven as you like…
Thanks for the recipe
Hi Bobby, Thanks for your comment and enjoy!
I could not believe how good this steak tasted. Since I am not able to use a grill where I live, I had pretty much given up thinking I could ever make a steak at home that I would enjoy. But the cooking method and the timing, , along with the garlic and butter, made me a believer that it is possible to enjoy steak from my kitchen. You have got to try this method!
I am sold and you will be too. (The only changes I made were an extra clove of garlic and some extra butter). Served pan fried onions and mushrooms (cooked in butter) on the side. Thanks for the recipe.
Hi Barb, I am so so happy to hear that!! Thanks for your review and glad you enjoyed!
Thank you 🙏🏽 turned out perfect 👌 they were juicy, full of flavor, tender omg!!! Just perfect thx for sharing
Hi Tess, Thanks for your comment and so glad it worked out! There’s nothing like a juicy T-bone…
Can I use a large coated skillet if I do not have cast iron?
Hi Crystal, Thanks for your question. You can use a nonstick skillet, but don’t heat it for 5 minutes like you would for cast iron as the coating would get damaged. A minute of preheating is enough, but keep the heat on maximum while the meat is in the pan. Hope that helps!
My husband requested this cut of steak for his birthday. I haven’t cooked a t-bone before so I was a little nervous to ruin a nice cut of meat. I followed the recipe exactly except for the cast iron skillet, I just used my stainless steel . It was absolutely amazing !! Wowed my whole family ! Thank you !!
Hi Leah, Congratulations and thanks for your comment! So glad to hear it turned out so nicely – what a great way to celebrate!!
I wanted to treat myself to a T-Bone for Easter dinner…came out perfect! Thank you for this easy to follow recipe.
Hi Lynetria, So great to hear that and thanks for your comment. Hope you had a great Easter.
Amazing, perfect recipe. Thank you sir. Best steak I’ve ever made, the wife loved it.
Hi Nick, Thanks for your feedback and glad you enjoyed! Give our porterhouse a try next time 🙂
Fantastic recipe! This is exactly what I needed! Thank you!
Hi Conway, Thanks for your comment and glad to hear!
Best T Bone steak I’ve ever made!
Hi Martha, Wow – thanks so much for letting me know! Happy you enjoyed it 🙂
Hi Crystal, Thanks that’s amazing! 🙂
Slight changes are dried rosemary and butter after searing/before entry to oven.
Pretty tasty. I am usually challenged with using juuuuust the “right” amount of salt. I was pretty liberal on both sides. Very tasty and tender.
We’ll see how the “SO” likes it…
Hi there, Thanks so much for your review and feedback. The salt does make a difference and rosemary’s a great addition! Glad you enjoyed 🙂
Most of the pictures shown were of porterhouse steaks.
Hi Douglas, Thanks for your comment. We’ve added side-by-side photos of T-bone and Porterhouse, as it’s a common source of confusion! 🙂
Delicious! My guests loved it. Thank you
Hi Paula, Awesome – thanks for your review! 🙂
Such a quick, simple, and DELICIOUS recipe!
Thanks Marsha, Glad you enjoyed it and thanks for your review! 🙂
The recipe was the best, my T-bone came out the best, just the way I like it👍
Hi Shain, So awesome to hear that and thanks or your review. Don’t forget to try porterhouse too: https://tipbuzz.com/porterhouse-steak/
Easy, delicious, easy lol!
I used this recipe to cook the t bone steak for the first time and it was so juicy! Cooked it till medium well
Hi Brandi, Thanks for your review and so happy to hear that 🙂
Here, they will tell you it’s myoglobin, which is partially true, and does contain some red pigment.
Now, I know what you’re going to say: “I just googled meat dyed red and I see a bunch of sites debunking that ‘myth'”. It’s no myth.. perhaps they don’t use red dye as I suggested, but this site is talking about what I’m talking about.
The moral, in the end, is the redder the meat is does not necessarily imply the freshness of it.. It could actually be really old meat that was just CO2 flushed red again. Buy dark meat.. it has the least carbon monoxide/co2. Salt it generously (most of the salt is absorbed and then drips off in the juice, so you’re not really eating all that salt) and also top with coarse ground black pepper… not too much. avoid grill-mate products, but rather use ground garlic, natural sea salt and a peppermill if you want fresh, healthy food.
Hi Douglas, Thanks for your comment and tips about dyes in meat! Totally agree about buying darker meat and natural seasonings 🙂
The recipe is fine, however, you NEVER EVER EVER EVER cook a choice cut of steak to any kind of well consistency. Well, Medium well and often even medium are only temperatures to prepare inferior cuts of meat like flank steak, skirt steak, new york strip (which is basically the large part of a T-bone, minus the bone, bottom sirloin, shoulder, butt, etc. The magic of a porterhouse, or a middle cut T-bone, top sirloin, or Ribeye steak is they contain more marbling, which allows the meat to cook more quickly, as the fat reaches temperature sooner than the meat, allowing the flavor from the fat to enhance the quality of the flavor of the meat. Cook it too long, and it all drips off and you are left with an unimpressive steak. Medium rare is the number one temperature for filet mignon, porterhouse (temp taken on the SMALL portion, not the large), ribeye or top sirloin. I hope that helps everyone. GO!
Hi Douglas, Thanks for all your insight and agree that well-done can sacrifice a nice cut of meat, but to each their own. Enjoy!