Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Servings: 4 people
Steak for dinner and no marinating required? I’m all in! Pan-seared T-bone steak at high temperature, then oven-baked. This method guarantees the best result with an impressive caramelized crust and juicy meat in the middle. Easy, quick, and crazy flavorful midweek dinner ready to delight you in under fifteen minutes!
Ingredients
1 tbsp unsalted butter
1 1/2 lbs T-bone steak, about 1” (2.5 cm) thick
2 tbsp olive oil
2 cloves garlic, minced (2 tsp)
1 tsp black pepper, freshly ground, or to taste
fresh rosemary, optional
1 tsp coarse salt, or to taste
How to make Perfect T-Bone Steak
Step 1: Thirty to sixty minutes before cooking, take the steak out of the fridge to allow them to come to room temperature for even cooking.
Step 2: In the middle of the oven, position the oven rack, then preheat the oven to 425 degrees F or 128 degrees C.
Step 3: Heat a large cast-iron skillet on high heat for about 5 minutes. Alternately, you can preheat the skillet in the preheated oven for about 15 minutes.
Step 4: Discard any bits of bone from the steak and pat dry with paper towels to get rid of the excess moisture. Rub a tbsp olive oil on every side of the steaks and season with salt and pepper.
Step 5: To the pan, add the rest of the 1 tbsp oil and swirl to coat the bottom of the pan. Using kitchen tongs, very carefully place the steak in the pan. To avoid splatter, lay them away from you. Now, sear the first side of the steak for about 2 minutes. Flip and sear the other side for another 2 minutes.
Step 6: To the pan, add the garlic along with the butter and rosemary. Quickly shift the pan to the preheated oven and bake the steak for about 2 to 3 minutes, undisturbed until the internal temperature of the steak reached 130 degrees F or 54 degrees C for medium-rare.
Step 7: When done, transfer the steak to a cutting board or plate and tent with aluminium foil. Allow the steak to rest for at least 5 minutes to let the juices retreat into the meat.
Step 8: When ready to serve, slice the meat into strips away from the bone and across the grain. Enjoy!
Notes:
For every extra half-inch thickness add 2 to 3 minutes of baking time.
I recommend using regular refined olive oil instead of extra virgin olive oil as the regular has a higher smoker point and it will be less likely to burn.
To check the doneness of the steak, insert the thermometer into the strip sections about an inch from the bone:
Rare: 120°F/49°C
Medium-rare: 130°F/54°C
Medium: 140°F/60°C
Medium-well: 150°F/66°C
Well done: 160°F/71°C
When grilling, make sure to preheat your grill to 400 degrees F or 204 degrees C and grease the grates. Lay the steak and grill the first side for about a minute. Flip and sear the other side for another minute. Turn the steak every minute until it’s done.
For the leftovers, store them in the fridge for up to 3 to 4 days. To reheat, place in a skillet and heat on the stovetop for 2 to 3 minutes. You can even use the leftovers in Steak Sandwiches, Steak Tacos, and Steak Salad.
Nutrition Facts:
Amount Per Serving (6 ounces), Calories 425 | Calories from Fat 270 | Fat 30g46% | Saturated Fat 12g60% | Cholesterol 99mg33% | Sodium 383mg16% | Potassium 526mg15% | Carbohydrates 1g0% | Fiber 1g4% | Sugar 1g1% | Protein 35g70% | Vitamin A 44IU1% | Vitamin C 1mg1% | Calcium 13mg1% | Iron 3mg17%
Ingredients
- 1 tbsp unsalted butter
- 1 1/2 lbs T-bone steak, about 1” (2.5 cm) thick
- 2 tbsp olive oil
- 2 cloves garlic, minced (2 tsp)
- 1 tsp black pepper, freshly ground, or to taste
- fresh rosemary, optional
- 1 tsp coarse salt, or to taste
Instructions
Step 1: Thirty to sixty minutes before cooking, take the steak out of the fridge to allow them to come to room temperature for even cooking.
Step 2: In the middle of the oven, position the oven rack, then preheat the oven to 425 degrees F or 128 degrees C.
Step 3: Heat a large cast-iron skillet on high heat for about 5 minutes. Alternately, you can preheat the skillet in the preheated oven for about 15 minutes.
Step 4: Discard any bits of bone from the steak and pat dry with paper towels to get rid of the excess moisture. Rub a tbsp olive oil on every side of the steaks and season with salt and pepper.
Step 5: To the pan, add the rest of the 1 tbsp oil and swirl to coat the bottom of the pan. Using kitchen tongs, very carefully place the steak in the pan. To avoid splatter, lay them away from you. Now, sear the first side of the steak for about 2 minutes. Flip and sear the other side for another 2 minutes.
Step 6: To the pan, add the garlic along with the butter and rosemary. Quickly shift the pan to the preheated oven and bake the steak for about 2 to 3 minutes, undisturbed until the internal temperature of the steak reached 130 degrees F or 54 degrees C for medium-rare.
Step 7: When done, transfer the steak to a cutting board or plate and tent with aluminium foil. Allow the steak to rest for at least 5 minutes to let the juices retreat into the meat.
Step 8: When ready to serve, slice the meat into strips away from the bone and across the grain. Enjoy!
Notes
For every extra half-inch thickness add 2 to 3 minutes of baking time. I recommend using regular refined olive oil instead of extra virgin olive oil as the regular has a higher smoker point and it will be less likely to burn. To check the doneness of the steak, insert the thermometer into the strip sections about an inch from the bone: Rare: 120°F/49°C Medium-rare: 130°F/54°C Medium: 140°F/60°C Medium-well: 150°F/66°C Well done: 160°F/71°C When grilling, make sure to preheat your grill to 400 degrees F or 204 degrees C and grease the grates. Lay the steak and grill the first side for about a minute. Flip and sear the other side for another minute. Turn the steak every minute until it’s done. For the leftovers, store them in the fridge for up to 3 to 4 days. To reheat, place in a skillet and heat on the stovetop for 2 to 3 minutes. You can even use the leftovers in Steak Sandwiches, Steak Tacos, and Steak Salad.
