There are plenty of ways to cook steak, but pan-searing is by far the best way to cook T-bone steak. This is the same method I use for all my steak recipes if you haven’t already checked those out. For my T-bone steak recipe, I use garlic, butter, and fresh rosemary to easily enhance the flavor of the steak. Below is what I like to refer to as the “steakhouse method,” high heat and real butter.
Porterhouse Steak Versus T-Bone
At a glance, the T-bone and porterhouse look like very similar cuts of meat. 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.
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A true porterhouse has an entire sirloin and entire filet on either side of the bone, while the T-bone steak has a smaller sliver of filet mignon. Of course, the porterhouse is much larger and 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 slightly charred edge.
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 1 minute per side before transferring to the oven.
That’s the beauty of 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. I swear by my cast iron skillet.
How Long to Cook T-Bone Steak?
Timing is everything in life. I use my phone to precisely clock each step as written in the recipe below. If you really adhere to cook 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 wise investment.
Temperature For Steak
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.
Should I 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 butter drippings over the steak before serving. This will deliver so much fantastic flavor in every bite.
Always let your steaks rest!
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