T-bone steak is extraordinary compared to other steak cuts and incorporates a T-formed bone with meat on each side. It’s one of our favorites here at Warm Chef.
Heating the steak in a pan at a high temperature and then finishing it up in the oven gives it a caramelized crust with delicious meat in the center. T-bone is a fast and delightful meal with no marinating needed!
At the point when I’m searching for an exceptional entrée, T-bone is one of my top decisions. Made with just a few ingredients such as garlic, butter, and rosemary, this T-bone steak is a meat lover’s little glimpse of heaven. So avoid the steakhouse and make this delightful feast yourself.
This fast and straightforward stake is prepared within 15 minutes, and it’s everyone’s favorite.
After doing lots of experiments, I’ve concluded that searing this steak on a pan and then finishing it up in the oven yields the best outcomes.
Here are some of my suggestions to ensure the best restaurant quality t-bone steak without fail!
What exactly is a T-bone steak?
The T-bone steak is a crosscut from the front of the short midsection and contains a segment of top flank (New York strip) and a more modest piece of tenderloin (filet mignon).
Consider it as one of the best quality steaks, the T-bone orders a superior cost. The meat is moist and delicate due to moderate marbling with the fat during cooking, while the bone bestows extra flavor to the meat.
As indicated by the USDA, each 6 oz contains 420 calories, which is higher than most kinds of steak.
Instructions to cook T-bone steak
Make sure to let the steak sit at room temperature for an hour before cooking.
Wipe the steak with a paper towel to remove dampness.
Grease the steak with oil, and afterward season with salt and pepper on each side.
Heat the skillet over a high flame.
Pour oil into the hot skillet and add steak when it starts to smoke.
Steak needs to be cooked for 2 minutes on each side.
Then add chopped garlic, butter, and some rosemary leaves to give it that juicy flavor.
Then transfer the steak to a preheated oven at 425°F.
Cook until it comes to the ideal doneness.
Then, place it on a plate and let it rest for 5 minutes.
Cut steak and then serve it.
Does a T-bone require marinating?
Marinating is usually utilized to soften harder cuts, for example, flank steak or sirloin tip. T-bone is already a delicate cut, so I use simple flavors rather than a marinade.
Simply wipe off with a paper towel, grease with olive oil, and season with salt and pepper up to your taste. By using simple spices, you’ll get to enjoy the natural flavors of the steak.
Cooking T-bone steak in a cast-iron skillet
A cast-iron skillet is my number one device for cooking steak, as it holds heat well for a profound brown singe and is ovenproof. The T-bone requires 2 minutes on each side to cook on the stove.
It’s critical to initially wipe off the steak so the dampness won’t meddle with the singing.
The way into a wonderfully caramelized outside is cooking in a scorching skillet, and it takes around 10 minutes to warm up a cast-iron pan on high flame. The steak should sizzle when you place it into the skillet!
Finally finishing it up in the oven.
After it’s nice and brown, throw in the chopped garlic, some butter, and spices. Then move the steak to a preheated oven at 425°F until it comes to the ideal doneness.
In this step, the steak is cooked using indirect heat from the oven to abstain from overcooking it and drying out the top layer before the middle gets fully cooked.
The outcome? Delicate and delicious steak that is loaded with flavor.
How much time is required for T-bone steak to cook?
Cook time relies upon the thickness of the meat and your ideal doneness. Notwithstanding the 4-minute singing in a skillet (2 minutes for each side), you’ll have to cook it in the oven at 425°F utilizing the rules given below for a 1-inch thick steak:
Rare steak: 1-2 minutes to oven bake
Medium rare steak: 2-3 minutes to oven bake
Medium steak: 3-4 minutes to oven bake
Well-done steak: 4-5 minutes to oven bake
Note: You’ll have to add 2-3 more minutes depending on the steak’s thickness.
How to know when your T-bone is cooked?
Since steak gets firmer as it’s cooked, the expert chefs touch the meat to check if it’s cooked or not.
In any case, as doneness relates directly to the inside temperature of the meat, utilizing a thermometer is the most reliable approach to know whether it’s cooked or not:
Rare steak will have a wine red center. Remove it from the heat at 120 °F. The final temperature should be 125 °F.
Medium rare steak will have a dark red center. Remove it from the heat at 130 °F. The final temperature should be 125 °F.
Medium steak will have a dark pink center. Remove it from the heat at 140 °F. The final temperature should be 145 °F.
Medium well steak will have a pink center. Remove it from the heat at 145 °F. The final temperature should be 150 °F.
Well-done steak will be little or no pink. Remove it from the heat at 150 °F. The final temperature should be 155 °F
The best way to serve T-bone steak
T-bone steak can be served by cutting the strips and filet away from the bone and cutting it into pieces.
You can pair it up with potatoes, mushrooms, steamed broccoli, and corn. You can also make steak sauce at home, which serves as a great dip.
T-bone steak can be served by cutting the strips and filet away from the bone and cutting it into pieces. You can pair it up with potatoes, mushrooms, steamed broccoli, and corn.
You can also make steak sauce at home, which serves as a great dip.
Ingredients & Instructions
Take 1 ½ pound T-bone steak, which is about 1 inch thick.
Add salt to taste.
Add black pepper to taste
Add 2 cloves of garlic, chopped.
Add 1 tablespoon of butter
Lastly, add fresh rosemary leaves for the aroma (optional)
Remove the steak from the fridge an hour before cooking so that they can reach room temperature for cooking.
Preheat the oven to 425°F.
Place a substantial cast-iron skillet over a high flame and permit to heat for 5 minutes until extremely hot.
Remove any pieces of bone and wipe off the steak with paper towels to eliminate dampness that could meddle with singing.
Grease 1 tablespoon olive oil on all sides.
Season with salt and pepper.
Add the leftover 1 tablespoon oil to the skillet and swirl to cover.
Carefully move the steak in the pan, laying them away to avoid excessive splatter.
Sear the first side for 2 minutes, then flip on the other side.
Add chopped garlic, some butter, and rosemary leaves, and quickly move the dish to the oven.
Bake the stake for 2-3 minutes without turning for medium-rare steaks (130°F); check the doneness using the instant-read meat thermometer.
Place the steak on a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can withdraw once again into the meat.
Remove the meat from the bone and cut over the bone into strips, and serve!