T-Bone Steaks

A close up view of a sliced t-bone steak on the bone.

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This tried-and-true method for T-bone steaks comes to you straight from a certified steak expert. We'll make you look like a pro with a steakhouse-quality T-bone you can easily make at home.

Prep Time30

Cook Time15

Resting Time10

Total Time45

Course: Main Dish

Cuisine: American

Keyword: T-Bone, T-Bone Steak

Servings: steaks

Author: Caytlin McCleery

Ingredients

2 (12-16 ounce) t-bone steaks at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons resting butter

US Customary - Metric

Instructions

Remove the 2 (12-16 ounce) t-bone steaks from refrigerator and from any packaging and let sit at room temperature on a plate or cutting board for at least 30 minutes, or up to 2 hours.
Preheat oven to 375 degrees. Also preheat a heavy, oven-safe skillet on the stove over high heat until it is smoking hot.
Meanwhile, rub each side of the steaks with 2 teaspoons olive oil to coat. In a small bowl, stir together 1 teaspoon salt,1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with the rub mixture.
Use tongs to transfer the steaks into the preheated pan. Sear steaks in the hot pan for 2-3 minutes per side until there is lots of golden browning on the surface. Try not to move or flip the steak too soon to form a better crust.
Slide the skillet with the seared steaks in it directly into the preheated oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved.
When the steaks are removed from the oven, remove them from the skillet and place onto a serving platter or plates. Divide the 2 tablespoons resting butter or plain butter between the two steaks and place a dollop on top of each one. Allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
Cut slices perpendicular from the center bone or serve whole.

Notes

With practice, you can tell how cooked a steak is just by feel alone. Every steak has a different cooking time due to varying thicknesses of the cuts, as well as exactly how long you seared your steak. Always use an instant-read meat thermometer for the most accurate results.

Here’s a general rule of thumb for oven times based on steak thickness:

1-inch thick steak:

Rare (120-125°F): approximately 4-5 minutes
Medium-Rare (130-135°F): approximately 6-7 minutes
Medium (140-145°F): approximately 8-9 minutes
Medium-Well (150-155°F): approximately 10-11 minutes
Well-Done (160°F+): approximately 12-13 minutes

For 1 1/2-inch thick steaks, add 2 minutes to each approximate cooking time.

For 2-inch thick steaks, double the approximate cooking times.

Nutrition