Pan Seared T-bone Steak is tender, moist and loaded with smoky flavor. It is easy to make. Perfect for a quick weeknight meal or any occasion.
A little salt and ground black pepper is really all it needs (my opinion) before pan searing or grilling. However, a splash of Worcestershire sauce makes it extra good!
DISCLAIMER (NOT SPONSORED): I purchased the pictured products used to make this recipe.
When it comes to tender cuts of beef, the T-bone steak comes from the area of the cow that produces the most tender cuts of meat.
Tenderness is determined by the cooking method.
According to the Cattlemen’s Beef Board and National Cattlemen’s Beef Association, ribeye is the number one cut of beef in the United States, strip steak is number two and the T-bone steak is number three. But the better steak really depends on personal preferences.
The T-bone steak comes from the loin primal cut that produces some of the most tender and popular cuts, including the tenderloin, strip steak and porterhouse.
The T-bone is a cut from the short loin and includes a T-shaped piece of lumbar bone, which explains the name.
The T-bone steak’s marbling provides lots of flavor and tenderness.
T-Bone Steak: Oven Method
Although T-bone steak is already tender, the cooking method is an important factor in making sure it stays tender.
The other important factor in making sure the T-bone steak remains tender, is to remove from refrigerator about 30 minutes before cooking.
The Cattlemen’s Beef Board and National Cattlemen’s Beef Association says grilling and broiling are the best cooking methods. However, the oven method works just as well.
Broiling time depends on steak’s thickness. The Cattlemen’s Beef Board and National Cattlemen’s Beef Association recommends 15 to 20 minutes total cooking time for a 1-inch thick T-bone steak.
Once ready, remove meat from oven, cover with aluminum foil. Rest 10 minutes before serving.
The difference between grilling and broiling. is steaks cook faster on the grill. Be sure to preheat grill before cooking.
Enjoy this recipe which is an adjusted version of an original by FoodNetwork.com.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.