This post contains affiliate links. I may receive a commission if you click a link and purchase a product I recommend.
There are plenty of ways to cook a steak, but pan-searing/oven roasting is by far the best way to consistently cook a perfect steak every time. For my T-bone steak recipe, I use garlic, butter, and fresh rosemary-infused pan drippings to really enhance the flavor of the steak. The below method is what I like to refer to as the “steakhouse method,” utilizing high heat and real butter.
The T-bone steak is a fantastic cut because it contains some of the tenderloin and a NY strip steak in a single cut. The bone in the T-bone is also believed to add flavor and help lock in juices. It’s also a great steak for sharing between two people!
Porterhouse Steak Versus T-Bone
At a glance, the T-bone and porterhouse look like very similar cuts of beef. Both the strip and tenderloin are separated by the iconic T-bone running through the middle of the steak. The biggest difference lies in the tenderloin or filet mignon portion of the steak.
A true porterhouse has an entire sirloin and entire filet/tenderloin on either side of the bone, while the T-bone steak usually has a smaller sliver of the tenderloin. Of course, the porterhouse is much larger and is a more expensive cut of beef.
The Best Way to Cook T-Bone Steak
The secret to cooking the perfect T-bone steak (or any steak), is to combine pan searing with an oven finish. This gives you a slightly crusted outside with a juicy tender inside. The oven is better at providing indirect heat, while pan-searing gives you the much desired, grilled, and a slightly charred exterior.
Sear T-bone steaks for 2 minutes per side on the stovetop in a cast iron skillet on high heat with butter or oil, and then immediately transfer to a preheated oven at 415°F. Bake for 3-4 minutes for medium-rare. This recipe is ideal for steaks 1-1 1/2 inches thick. Steaks less than 1 inch thick should only be seared for 1 minute per side before transferring to the oven.
That’s the beauty of cooking with cast iron, you can easily transfer from stovetop to oven. If you don’t have a cast iron skillet, I highly recommend you get one. Cast iron gives you a “char-grilled finish” unlike stainless steel or nonstick pans. It’s like grilling indoors.
Temperature and Cook Times For Steak
Timing is everything when it comes to preparing steak. I use my phone to precisely clock each step as written in the chart below. If you really adhere to cooking times I promise you will never overcook a steak again.
Always shoot for a temperature a little cooler than your final desired serving temp. Beef will continue to cook during the rest period after it’s taken off the heat. A digital thermometer is a worthwhile investment.
|Doneness||Temperature Range||Oven Duration|
|Very Rare/rare||120° F to 125° F||4 minutes|
|Medium rare||125° F to 130° F||4-5 minutes|
|Medium||135° F to 140° F||6-7 minutes|
|Medium well||145° F to 150° F||7-8 minutes|
|Well done||160° F and above||10+ minutes|
Note: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Let Steaks Rest
The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time.
I like to finish my steak by spooning the garlic and herb-infused pan drippings over the steak before serving. This will deliver so much fantastic flavor in every bite.
Try Grass-fed Beef From ButcherBox
Want grass-fed beef delivered to your door? You should try ButcherBox. ButcherBox delivers 100% grass-fed beef, free-range organic chicken, and heritage breed pork directly to your door. Plus they also have seafood like salmon. You can read my ButcherBox review here.
More Steak Recipes You’ll Love
- Pan-seared filet mignon
- Coffee-rubbed cowboy steak
- Perfect porterhouse for two
- Steak with chimichurri
- Filet with red wine and balsamic reduction
- Bacon-wrapped filet mignon
- How to grill filet mignon
- Everything you need to know about sous vide steak
T-Bone Steak with Garlic and Rosemary Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 1-2 1x
- Category: Dinner
- Cuisine: American
The only way to cook steak. Pan-seared T-bone steak cooked in a cast iron skillet with garlic, butter, and fresh rosemary.
- 1 T-bone steak (roughly 1–1 1/2 inches thick)
- 1–2 sprigs of fresh rosemary
- 1–2 sprigs of fresh thyme
- 2 tablespoons butter
- 1–2 whole garlic cloves
- salt and pepper to taste
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.
- Add butter to an oven-safe cast iron skillet and turn up high, allowing the skillet to become hot. Place the T-bone steak face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a nice seared exterior.
- Add whole garlic cloves, fresh rosemary, and thyme to the skillet and immediately transfer your skillet directly to the oven [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium-rare, 4-5 minutes. Medium, 6-7 minutes. Medium-well, 7-8 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for 1-1 1/2 inch thick portions (about 16-24 ounces). Steaks less than 1 inch thick should only be seared for 1 minute per side before baking.
- Remove the steaks from the oven and spoon the garlic and rosemary-infused butter drippings from the pan over the steaks. Plate the steak and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
Temperatures for steak
Rare: 120° F to 125° F
Medium-rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium-well: 145° F to 150° F
Well done: 160° F and above
This recipe is ideal for 1-1 1/2 inch thick portions (about 16-20 ounces). Steaks less than 1 inch thick should only be seared for 1 minute per side before baking.
- Serving Size: 1
- Calories: 405
- Sugar: 0g
- Sodium: 299mg
- Fat: 18.2g
- Saturated Fat: 6.8g
- Carbohydrates: 1.4g
- Fiber: 0.9g
- Protein: 55.1g
- Cholesterol: 107mg
Keywords: t bone steak recipe, how to cook t bone steak
Skip the rosemary and thyme and let the steaks’ flavor shine. Also tastier if you use additional butter in pan while cooking and baste steak with it often while cooking. Thanks for sharing.
This was amazing! Our grill went out last minute so we needed something fast. This saved Valentine’s Day dinner.
I don’t have fresh rosemary, but I do have dried rosemary, could I use that??
YUM! Best steak I have ever made and this was my 1st time in a cast iron skillet- perfection!!!!
Will give it a try , however , I also saw your Filet Mignon recipe and the temperature times are different by as much as 10*. Should’t they be the same ?
Temperatures for steak (T-Bone) Temperatures for steak (Filet Mignon)
Rare: 130°F to 135°F Rare: 120° F to 125° F
Medium Rare: 140°F to 145°F Medium rare: 125° F to 130° F
Medium: 155°F to 160°F Medium: 135° F to 140° F
Well Done: 165°F to 170°F Well done: 160° F and above
You’re right – this is a mistake on my part. I changed it a while back. It should be the lower scale, starting at 120-125 F for rare. I have updated it now to be correct.
I’m going to make this today but don’t have fresh Rosemary. However I do have fresh thyme. Can I use that?
You certainly can but it won’t be the same. It’s a preference.