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Homemade T-Bone Steak photo

T-Bone Steak

A simple, classic pan-seared and oven-finished T-bone steak with herbs and optional compound butter.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings

Equipment

  • Cast-Iron Skillet

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 black pepper
  • 1 teaspoon dried Italian seasonings
  • 1-2 tablespoons compound butter optional
  • fresh herbs for garnish

Instructions
 

  • Remove the T-bone steak from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
  • Preheat the oven to 450°F (230°C).
  • Pat the steak dry with paper towels, then season both sides generously with Kosher salt, cracked black pepper, and dried Italian seasonings.
  • Heat the cast iron skillet over high heat and add the olive oil, coating the pan well.
  • When the skillet is very hot, place the steak in the pan and sear for about 3 minutes on each side until a golden-brown crust forms.
  • Carefully transfer the skillet to the preheated oven and roast until the steak reaches your desired doneness (about 6–8 minutes for medium-rare, about 130°F/54°C).
  • Remove the steak from the oven and transfer to a cutting board. Let rest for 10 minutes before cutting the meat from the bone and slicing across the grain.
  • If using, top the steak with compound butter and garnish with fresh herbs before serving.

Notes

  • Bring the steak to room temperature for even cooking.
  • Patting the steak dry helps create a better sear.
  • Use a splatter screen if desired when searing.
  • Resting the steak preserves juices and improves tenderness.