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!
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Instructions
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.
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!
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.
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.
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.
Notes
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.