There’s something truly magical about a perfectly seared T-bone steak—the sizzling sound as it hits the pan, the rich aroma of butter and herbs, and the deep, golden crust that forms on the outside. Whether you’re cooking for a special occasion or just treating yourself to a restaurant-quality meal, this recipe will guide you through every step to achieve steak perfection.
No fancy equipment required—just a solid pan, a little patience, and a love for great food. Stick with me, and by the end of this recipe, you’ll be confident enough to cook a T-bone steak that rivals your favorite steakhouse.
Ingredients (Serves 1–2)
For the Steak:
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1 T-bone steak (1–1.5 lbs, at least 1 inch thick, up to 2 inches)
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1 tbsp olive oil
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1 tbsp unsalted butter
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Optional: 3 garlic cloves, smashed, 2 sprigs fresh rosemary, 1 sprig fresh thyme
For Garlic Herb Butter (Optional):
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4 tbsp unsalted butter, softened
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1 garlic clove, minced
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1 tsp fresh parsley, finely chopped
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½ tsp fresh rosemary, finely chopped
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½ tsp thyme, finely chopped
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Pinch of salt
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Freshly ground black pepper
Instructions
1. Prepare the Steak
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Remove the steak from the fridge at least 30 minutes before cooking.
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Pat dry thoroughly with paper towels — a dry surface ensures a perfect sear.
2. Make Garlic Herb Butter (Optional)
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In a small bowl, mix softened butter, garlic, parsley, rosemary, thyme, salt, and pepper until smooth.
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Place on parchment paper, roll into a log, and refrigerate until firm.
3. Season the Steak
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Generously season the steak on both sides with kosher salt and black pepper.
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Set aside while your pan heats.
4. Preheat Your Pan
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Place a cast-iron skillet or heavy-bottomed pan over medium-high heat.
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Heat for 2–3 minutes, then add olive oil and butter.
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When the butter starts to sizzle but not smoke, you’re ready to sear.
5. Sear the Steak
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Carefully place the steak in the hot skillet.
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Cook undisturbed for 4–5 minutes per side for medium-rare, or slightly longer for more doneness.
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For a 1.5–2 inch steak, add 1–2 extra minutes per side.
6. Add Aromatics & Baste
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During the last few minutes of cooking, add the garlic, rosemary, and thyme to the pan.
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Tilt the skillet slightly and use a spoon to baste the steak repeatedly with the hot, melted butter and pan drippings for rich, infused flavor.
7. Check Temperature
Use an instant-read thermometer for perfect doneness:
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Rare: 125°F (52°C)
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Medium-rare: 135°F (57°C)
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Medium: 145°F (63°C)
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Medium-well: 150°F (66°C)
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Well-done: 160°F (71°C)
Remember, the steak will rise about 5°F while resting.
8. Rest and Finish
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Transfer steak to a cutting board and tent loosely with foil.
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Let rest for 10 minutes to allow the juices to redistribute.
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For extra indulgence, slice off a coin of garlic herb butter and place it on top of the hot steak to melt.
9. Slice & Serve
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Slice against the grain into thick strips.
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Drizzle with pan juices and serve immediately.
Pairing Suggestions
Serve with creamy mashed potatoes, roasted vegetables, crispy fries, or a simple arugula salad for a complete meal.
Timing
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Prep Time: 10 minutes
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Cook Time: 10–15 minutes
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Rest Time: 10 minutes
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Total Time: ~30–35 minutes
If you enjoyed this recipe, why not spread the joy? Save the image below and pin it to your favorite Pinterest board—it’s a great way to keep this mouthwatering T-bone steak recipe handy and share it with friends who love a good homemade steak!
Tips & Variations
Get That Steakhouse Crust
For an extra-crispy crust, make sure your steak is completely dry before seasoning. You can also sprinkle a tiny bit of cornstarch on the surface—it helps create a beautiful sear.
Experiment with Seasonings
While salt and pepper are classic, don’t be afraid to experiment. Try a dry rub with smoked paprika, garlic powder, and a touch of cayenne for a little heat.
The Reverse Sear Method
If you love a thick steak but don’t want a charred exterior with a raw center, try the reverse sear. Cook the steak at 250°F (120°C) in the oven until it reaches about 10 degrees below your desired doneness, then sear it in a screaming hot pan for a minute per side.
Butter Makes Everything Better
Enhance your butter basting by adding a compound butter—mix softened butter with garlic, fresh herbs, and a squeeze of lemon juice for a steakhouse-worthy finish.
Let It Rest, No Exceptions
It’s tempting to slice right into your steak, but patience pays off! Letting it rest allows the juices to redistribute so every bite is juicy and flavorful.
