Tender, juicy pan-seared T-Bone steaks are seasoned with savory steak seasoning, seared to perfection, then basted with a garlic herb butter! The flavor is out of this world delicious, and the steaks pair wonderfully your favorite steakhouse sides!
Pan-seared T-Bone steaks are richly juicy, melt-in-your-mouth tender, and finished with flavorful butter!
Pan-seared, juicy, golden-brown steaks are one of my favorite dinners! They’re the perfect way to impress someone with an amazing, homemade meal.
My pan-seared steaks take it up a notch by being sprinkled with my amazing steak seasoning, seared with fresh herbs and garlic, then basted with butter. Steak night has never been so delicious!
Not only are pan-seared steaks absolutely delicious—they’re straightforward to make! Even if you’ve never cooked a steak before, my simple instructions and helpful tips will make these delectable steaks a breeze to cook!
❤️ Why You'll Love This Recipe!
A Perfect Steak! Juicy steak basted with butter will impress even the most skeptical eater! It’s so full of flavor and perfectly cooked!
Super Tender! T-Bone steaks are tender, marbled with fat, and effortlessly delicious! You don’t even need to marinate these amazing steaks!
Something Special! T-Bone steaks are wonderful for just about any night, but they’re even more special when made for date night, Sunday dinner, or a celebratory meal!
Tender T-Bone steaks are so perfect for pan-searing! I highly recommend using real, good quality butter to baste your steaks—you won’t regret it!
- 1 Tablespoon Olive Oil – I prefer using extra virgin olive oil (EVOO) to sear my steaks, but you can use whatever oil is your preference.
- 12-Ounce T-Bone Steak – I love T-Bone steaks due to the beautiful marbling of fat on each of the steaks. They’re large steaks, too, so you can easily share them!
- ½ Tablespoon Steak Seasoning – I love my simple, delicious steak seasoning recipe, but you can use whatever you prefer!
- 3 Cloves Garlic – The garlic should be peeled, but not chopped! Whole garlic imparts a gentle garlic flavor to the steak, and it won’t burn!
- 4 Sprigs Fresh Rosemary – I like to use fresh rosemary or thyme in this dish to give an herb flavor to the steak. Fresh is my preference, but you can also use dried too!
- 1 Tablespoon Butter – We’ll use butter to baste or ‘arroser’ the steaks! This is when you quickly spoon butter over the tops of the steaks at the end of cooking to give extra flavor and moisture.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Step-By-Step Instructions
These tender T-Bone steaks are pretty quick to make! They take just 30 minutes from start to finish but are full of incredible gourmet flavor!
- Prep. You want to start by preheating your oven to ‘oven finish’ your T-Bone, if desired. This is especially necessary if you have a thick-cut steak (1 ½ inches in thickness or more). Make sure you’re using an oven safe skillet, such as a cast iron skillet.
- Heat your skillet. Next, bring your medium to large cast iron skillet or heavy-bottomed frying pan with 1 tablespoon of extra virgin olive oil over medium-high heat. You want the pan to be smoking hot before adding the steak.
- Season. While your skillet is heating, season both sides of your 12-ounce steaks liberally. Use ½ tablespoon to 1 tablespoon of homemade steak seasoning per steak. Then, pat the seasoning into place – do not rub. Be sure you don’t forget the fatty strips or sides of your steak!
- Pan sear. When your skillet is smoking hot, place your seasoned T-Bone steaks, 3 peeled cloves of garlic, and 4 sprigs of rosemary in the hot skillet and do not move them. Then, allow the steaks to cook without turning or flipping for 4 minutes, or until caramelization has begun.
- Baste your steaks. Next, turn your steak over and cook on the second side for 4 minutes, then add your tablespoon pat of butter. Allow the butter to melt, then tip your pan toward you and spoon the butter over the steaks repeatedly. This will add moisture and flavor back into your cooked steak.
- Finish the T-bone steaks. After basting, your steaks are done when they’ve reached an internal temperature of 135°F (57°C). Make sure to sear the ribbon of fat on the edges of the steak before removing from heat. Next, transfer your steaks to a plate or platter, then drizzle with the pan juices along with the herbs and garlic. Then, loosely tent your steaks with aluminum foil while they rest for 10 minutes. Serve, and enjoy!
- Alternate oven finish. If you have a thick-cut T-Bone steak, place your seared steak into the oven to finish. Cook until the steak reaches 125°F (52°C) for medium-rare or 130°F (54°C) for medium.
My juicy, tender T-Bone steaks are seared to perfection! I love to serve them for dinner with mashed potatoes, a fluffy roasted sweet potato, a steamed broccoli, or any of your favorite steakhouse sides. Enjoy!
💭 Angela's Tips & Recipe Notes
- I recommend using a cast iron skillet for pan searing a steak! The cast iron skillet will caramelize the steaks to a beautiful golden-brown color and will impart the best flavor. You can also use any medium to large skillet or frying pan.
- If cooking more than one T-Bone steak, you may need to use multiple pans or cook in batches! It’s important not to crowd the pan to ensure the steaks are perfectly seared.
- If using a thick-cut steak, those will take longer to cook. You’ll also want to give them a longer resting time. A good rule of thumb is roughly half their cooking time.
- Steaks should be seasoned within 3 minutes of hitting the pan, or more than 40 minutes before if marinating the steaks. You can also season the steaks directly in the pan if desired.
🥡 Storing & Reheating
If you happen to have leftover steaks, they’ll keep in the fridge for about 3 days! Make sure you store them properly by placing cooled steaks in a shallow airtight container or wrapped tightly with foil.
If desired, you can freeze leftover steak to extend its shelf-life! Wrap each steak in a layer of plastic cling film, then either place in a heavy-duty freezer storage bag or wrap with a layer of heavy-duty foil. Label, and the steaks will keep for 2 to 3 months!
Reheating T Bone Steak
I love to reheat leftover steak right in the oven! It’s the best way to keep the steak nice and juicy! Preheat your oven to 250°F (121°C) and place the steak on a baking sheet with a cooling rack, if possible.
Bake for about 25 to 30 minutes or until the steak reaches your desired temperature.
🥩 Side Dishes For Steak
- Smoked Baked Potato
- Fondant Potatoes
- Roasted Broccoli with Cheese Sauce
- Sauteed Broccolini
- Mushroom Risotto
When a steak is allowed to rest, carryover cooking happens! This is when the residual heat from the cooking process continues to cook the meat. So, when you’re cooking a steak, you want to pull it 5 to 10 degrees from “done” so that the carryover cooking does not overcook your steak.
A T-Bone steak is a cut that includes two different pieces! The longer side is the New York strip, and the shorter side is the tenderloin. They’re attached by a T shaped bone! T-Bone steaks offer a rich marbling of fat and super tender meat!
“Tenting” the steak with foil is a great way to keep the steaks warm while they rest! When you tent the steak, you loosely place the foil onto the steak instead of wrapping tightly. This will also ensure that the steaks keep their beautiful golden crust and do not get soggy!
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Pan Seared T-Bone Steak
- 1 tablespoon olive oil (extra virgin)
- 12 oz T-Bone Steak
- ½ tablespoon steak seasoning (see recipe)
- 3 cloves garlic (peeled)
- 4 sprigs fresh rosemary (rosemary and thyme are my preferred herbs, dried works well too)
- 1 tablespoon butter
- Preheat your oven to 'oven finish' your T-bone if you have a thick-cut steak (1 ½ inches in thickness or more). Heat the oven to 400°F (205°C) and make sure to use an oven-safe skillet.
- Heat your medium to large cast iron skillet or heavy-bottomed frying pan with the olive oil over medium-high heat. As soon as it starts to smoke, it is ready to have the steaks added.1 tablespoon olive oil
- While your skillet is heating, season both sides of your steak generously using the homemade steak seasoning (½ to 1 tablespoon portion of seasoning). Pat the seasoning into place, and do not rub it into the steak as the seasoning can accumulate rather than being spread evenly. *Don't forget to season any fatty strips and the sides of your T-bone steak!12 oz T-Bone Steak, ½ tablespoon steak seasoning
- Place your seasoned T-bone steak, garlic, and herbs in the hot skillet and allow the steak to cook, without moving it, for 4 minutes or until browned and caramelization has begun.3 cloves garlic, 4 sprigs fresh rosemary
- Turn your steak over and cook on the second side for 4 minutes, then add your tablespoon pat of butter. Allow the butter to melt, then tip your pan toward you and spoon (or 'arroser') the butter over the steaks to add moisture and flavor back into your cooked steak.1 tablespoon butter
- The steaks are done when both sides are browned and have an internal temperature of 135°F (57°C). Thick-cut T-Bone Steak: Alternatively, place your seared T-bone into the oven to finish. Cook in the oven until the steak reaches 125°F (52°C) for medium-rare or 130°F (54°C) degrees for medium.
- I usually use tongs to sear the ribbon of fat on the steak edges before removing from the heat. Transfer your steaks to a plate or platter, then drizzle the pan juices along with the herbs and garlic to set on your steaks while they rest.
- Use a square of aluminum foil to loosely 'tent' over your steaks while resting, then allow the steaks to rest for 10 minutes before serving.
- I do recommend cast iron pans for cooking a pan-seared steak. The cast iron skillet caramelizes the steaks better and results in the best flavor. However, that is a personal preference so any medium to large skillet or frying pan will work.
- If you are cooking more than one T-bone steak at a time, it is important not to crowd your frying pan or skillet. If you need to, use multiple pans or cook your steaks in batches.
- Thick-cut steaks will take longer to cook, and should have a resting time that is roughly half their cooking time.
- Carryover cooking happens during resting, so allow for a 5-10 degree increase when removing your steak from the pan or oven to rest.
- Steaks should be seasoned within 3 minutes of hitting the pan, or more than 40 minutes before. You can season directly in the pan if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Thank you! Just what I needed on a cold January day in Chicago. Using your reheat instructions as well!
I have used this recipe twice and both times it was so delicious! I used the steak seasoning recipe, it was also great on burgers.
Danny Martin says
Perfect recipe I had this amazing steak with garlic butter mushrooms recipe that I found on your website. Perfect!
Deelicious ! I never thought pan frying steak could taste so good. We planned on cooking the steaks on a grill, but the had to change the plan due to inclement weather. The steaks were seared perfectly with a nice pink center. Added a generous serving of sauteed mushrooms and onions to complete the meal.
I am not a confident steak-maker, but this was fairly fool proof and so delicious! I scarfed it, wifey loved it, little guy ate it up...even baby had some finely chopped!
Haven't tried it but it looks simple and delicious.
Awesome , was so good.