This baked T-bone steak is liberally seasoned with my homemade steak seasoning and seared on a cast iron skillet before the oven takes over! It is amazingly simple to prepare, bursting with flavor, and melt-in-your-mouth delicious! Serve it with a few of your go-to steakhouse side dishes and you'll have a new family-favorite beef dinner!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Heat 1 tablespoon of olive oil (EVOO, or beef tallow) in a cast iron skillet over high heat while your oven is preheating to 400°F (205°C). *Make sure to use an oven-safe skillet or heavy-bottomed pan.
Dry the T-bone by patting it with paper towels. Then liberally season the whole steak with the ½ tablespoon of my steak seasoning blend.
When the olive oil starts shimmering and starting to smoke in your skillet, add in your T-bone steak. Then sear each side for 2-3 minutes without touching the steak. Use a pair of kitchen tongs to lift up the steak and quickly sear the remaining edges.
Carefully transfer your cast iron skillet and T-bone steak into your preheated oven and bake it at 400°F (205°C) for 10 to 15 minutes or until it reaches your preferred internal temperature. *I recommend using a digital meat thermometer. See notes for levels of doneness.
Take the cast iron skillet out of the oven, then place the T-bone on a cutting board and let it rest for 5 minutes under a loosely tented piece of foil before serving.
Notes
For the best results, take out your steak from the refrigerator and let it rest at room temperature for at least 30-60 minutes.
You can also season the steak when you take it out of the fridge to rest. Alternatively, you can season it the night before and let it dry brine overnight in the refrigerator
If you prefer cooking your steaks with beef tallow, you can use it in place of extra virgin olive oil.
When checking the steak's internal temperature with a meat thermometer, reference the temperature below. The internal temperature of your steak will rise another 5°F while resting. Take your steak out when it's about 5°F less than your preferred temperature.
Rare Steak: 115-120°F (46-49°C)
Medium-Rare Steak: 120-125°F (49-52°C)
Medium Steak: 130-135°F (54-57°C)
Medium-Well Steak: 140-145°F (60-63°C)
Well-Done Steak: 150-155°F (66-68°C)
To store: Place any leftovers in an airtight storage container in the refrigerator and enjoy within 3 days. To freeze, wrap your cooked T-bone steak with aluminum foil and place it into a heavy-duty storage bag. Write the date on the bag and store your steak in the freezer for up to 2-3 months.
To reheat: To reheat your T-bone steak, place it in a skillet and cook it your oven at 250°F (120°C) until heated through. For further instructions, read my article on reheating steak here!