Pan Seared T-Bone Steak is tender, moist and full of amazing flavor.
It’s the perfect hearty main dish for a weeknight meal.
Pairs well with my Roasted Asparagus.
EDITOR’S NOTE (November 17, 2022): Published this recipe for the first time on March 27, 2020. Today, I added nutrition facts.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse the pictured product nor to mention any brand names.
Delighted to share the ingredients I purchased and used to make this delicious steak and online sources that provided helpful tips. All comments are my own.
This main dish is my twist on an original recipe I discovered on FoodNetwork.com.
THE MAIN INGREDIENT
The T-bone is a large bone-in cut of steak that comes from lightly used muscles near the cow’s spine. This area produces the most tender cuts of meat.
This steak is a cut from the short loin and includes a T-shaped piece of lumbar bone, which explains the name.
White marbling provides flavor and tenderness.
HOW TO SEASON A T-BONE STEAK
The best T-bone steak is lightly seasoned and grilled over high heat or pan seared and finished in a hot oven.
BRING TO ROOM TEMPERATURE
An important factor in making sure the T-bone steak remains tender, is to remove from refrigerator and place on kitchen counter for about 30 minutes before cooking.
HOW DO YOU KNOW WHEN A T-BONE IS DONE?
It’s done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare
REST 10 MINUTES BEFORE SERVING
After removing steak from the oven, cover with foil.
Before cutting, allow to rest 10 minutes to seal in the
great tasting juice.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator is myfitnesspal.com. Copy recipe link in the address bar and add it to their calculator. No need to type each ingredient.
Pan Seared T-Bone Steak
- 3 each T-bone steaks 1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick. *See Recipe Notes.
- Kosher salt to taste
- ground black pepper to taste
- Worcestershire sauce (optional) or Liquid Smoke (optional)
- 1-1/2 tablespoons canola oil or 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter
- 1 medium onion peeled and separated into rings
- Preheat the oven to 450 degrees.
- Remove steak from refrigerator thirty minutes before cooking. Place in a resealable bag or between two sheets of saran wrap or wax paper. Pound with a meat mallet, rolling pin or bottom of heavy cup. Pounding is a quick and easy way to tenderize steak. It also flattens the meat which allows it to cook quickly and evenly. The less time a steak cooks, the juicer it is.
- Heat a large skillet over medium-high heat. Rinse steaks in warm water. Pat thoroughly dry with paper towels.
- Season with salt, ground black pepper and Worcestershire sauce or Liquid Smoke (if using).
- Add canola oil* to hot skillet and when it begins to smoke, add steaks and white onion rings. Immediately reduce heat from high to medium-low. Cook steaks until browned, 4-5 minutes on each side. *If using vegetable oil, heat vegetable oil until sizzling hot (not smoking). Then add unsalted butter and swirl around hot skillet with spatula before adding steaks.
- Transfer skillet with steak and onions to the oven. Roast 6 to 8 minutes and until an instant-read thermometer inserted sideways into steaks registers 120 degrees F for medium-rare.
- Transfer steaks and tender onion rings to a cutting board. Cover with aluminum foil. Allow to rest 10 minutes.
- Cut meat from the bone and carve across the grain.