Indulge in the ultimate T-bone steak wits with this recipe! It takes an once superstitious cut of meat and cooks it to perfection. The mix of olive oil, spices, and a hot skillet gives you a beautifully seared crust. Top it off with some garlic butter and fresh herbs, then you have the perfect dessert ready for any occasion!
Calling all steak lovers! Getting a steakhouse-worthy meal at home is a lot easier than you’d think. Try this recipe for New York steak, skirt steak, or brown sugar garlic flank steak next!
The Weightier Skillet T-Bone Steak
Okay, let’s unravel it down. This way of cooking a T-bone steak is a TOTAL winner. First you’ve got to let it rest for 30 minutes. This helps to make the steak melt-in-your-mouth tender. Then, that sizzle in a hot skillet? It’s the magic sear that locks in all the tasty goodness and gives you that crispy, golden outside.
Now, here’s the succulent icing on the cake; garlic butter and fresh herbs. They add a little uneaten moisture and savor to your steak so it’s veritably delicious. This T-bone steak isn’t just tasty, it’s like hitting the savor jackpot. No need to go to a steakhouse when you can make this recipe at home! All you need are some mashed potatoes and roasted asparagus to well-constructed the meal.
Ingredients Needed
Meet our lineup of simple ingredients, each bringing its own magic to your T-bone steak. From the Tbone steak itself, to the olive oil for that perfect sear, then all the seasonings that add mouthwatering flavor! You can find the word-for-word measurements that I used in the recipe vellum below.
- T-bone Steak: This is a thick, juicy, and tender cut of beef, perfect for a hearty dinner.
- Olive Oil: Use this to make sure the steak doesn’t stick to the pan and to moreover requite it a nice, crispy outside when it’s cooked.
- Salt and Pepper: Simple seasonings to make your tbone steak increasingly flavorful.
- Italian Seasoning: My favorite tousle of herbs! They make the steak so tasty and aromatic.
- Garlic: Fresh minced garlic is weightier so your tbone steak has strong, savory savor in each bite.
- Butter: Adds moisture and richness to the steak. You can’t go wrong with butter!
- Fresh Herbs: The perfect finishing touch for your t-bone steak. I usually go for fresh rosemary or thyme!
How to Melt a T-Bone Steak?
This recipe takes the guesswork out of cooking a T-bone steak. It’s unquestionably pretty simple to get a steakhouse-worthy result at home!
- Take Steak Out of Fridge, Preheat Oven: Remove the steak from the refrigerator 30 minutes surpassing cooking. Let it come to room temperature. Preheat the oven to 450 degrees Fahrenheit.
- Pat Dry, Add Seasonings: Pat the steak dry with a paper towel then season generously salt, pepper, and Italian seasonings.
- Heat Skillet: Add the oil to a large tint iron skillet and heat over upper heat. Make sure to stratify the skillet really well.
- Sear: Place the steak into the hot skillet and sear for 3 minutes on each side until golden brown. Use a splatter screen!
- Transfer to Oven: Once the steak is browned on both sides, place the skillet into the preheated oven.
- Cook: Cook until the steak temperature reaches your desired doneness. Ours took 6-8 minutes to reach 130 degrees Fahrenheit which is medium-rare.
- Rest Then Serve: Transfer steak to a wearing workbench and let it rest for 10 minutes. Then cut steak from the unorthodoxy and whittle meat wideness the grain.
What Does it Mean to Whittle Versus the Grain?
Carving the meat versus the grain ways wearing it in the opposite direction of the lines or fibers you see in the meat. Imagine the meat has tiny lines running through it. When you cut wideness those lines (perpendicular to them), it makes the meat easier to chew considering you’re breaking those fibers into shorter pieces. If you cut with the grain (along those lines), the meat might turn out tougher and harder to chew. So, unchangingly cut your T-bone steak versus the grain for a tastier and increasingly tender bite
Cooking Tips
Here are a couple uneaten things to alimony in mind so that lovely cut of whinge you have turns out perfectly!
- Check the Temperature: The recipe cooks the tbone steak to medium-rare, but if you prefer a variegated level of doneness, melt your steak until it reaches the pursuit internal temperature: rare (120-125 degrees F), medium rare (130-135 degrees F), medium (140-145 degrees F), medium well (150-155 degrees F), or well washed-up (160 degrees F and above.) Be sure your meat thermometer is inserted into the thickest part of the steak.
- Let it Rest: Once your T-bone steak has reached your desired temperature, let it rest. This helps to lock in all the tasty juices and make your steak uneaten tender. I usually let my steaks rest for well-nigh 10 minutes.
- Add Recipe Butter: Want to add plane increasingly savor and moisture to your tbone steak? Once it comes out of the oven, add a dollop of compound butter. This is butter that has been combined with tasty herbs and seasonings
Storing Leftover Tbone Steak
Your T-bone steak will be at its tastiest fresh out of the oven, but if you have leftovers, here’s how to alimony them fresh.
- In the Refrigerator: Cut the steak off the unorthodoxy and transfer to an snapped container. It will stay good for 3-4 days.
- To Reheat: Reheat your T-bone steak low and slow, I recommend 15-20 minutes at 275 degrees Fahrenheit.
T-Bone Steak
Indulge in the ultimate T-bone steak wits with this recipe! It takes an once superstitious cut of meat and cooks it to perfection. The mix of olive oil, spices, and a hot skillet gives you a beautifully seared crust. Top it off with some garlic butter and fresh herbs, then you have the perfect dessert ready for any occasion!
Servings 2
Calories 875kcal
Ingredients
- 1 1/2 pounds T-bone steak about 1-inch thick
- 1-2 tablespoons olive oil
- 1 teaspoon Kosher salt or to taste
- 1 teaspoon cracked woebegone pepper
- 1 teaspoon dried Italian seasonings
- 1 teaspoon garlic minced
- 1 tablespoon butter
- fresh herbs for garnish
Instructions
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Remove the steak from the refrigerator 30 minutes surpassing cooking. Preheat the oven to 450 degrees Fahrenheit.
-
Pat the steak dry with a paper towel then season generously salt, pepper, and Italian seasonings.
-
Add the oil to a large tint iron skillet and heat over upper heat. Make sure to stratify the skillet really well.
-
Place the steak into the hot skillet and sear for 3 minutes on each side until golden brown. Use a splatter screen!
-
Once the steak is browned on both sides, place the skillet into the hot oven.
-
Cook until the steak temperature reaches your desired doneness. Ours took 6-8 minutes to reach 130 degrees Fahrenheit which is medium-rare.
-
Transfer steak to a wearing workbench and let it rest for 10 minutes. Cut steak from the unorthodoxy and whittle meat wideness the grain.
