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How To Cook T Bone Steak In Frying Pan



Step 1: Prepping.

You should start by preheating your oven. If you have a thick-cut steak that is one and a half inches thick or more, this is extremely important. Make sure you’re using a skillet that can be used in the oven, such as a cast-iron skillet. Your skillet should be hot. Then, over medium-high heat, add your extra virgin olive oil inside a medium-sized cast-iron skillet or a large-sized iron skillet. Before adding the meat, make sure the pan is extremely hot.

Step 2: Seasoning

Both sides of your steaks should be seasoned evenly while you are heating up your skillet. Per steak, use the correct amount of homemade steak seasoning. Then, dry pat your steaks. Make sure you don’t forget about your steak’s fatty slices or sides.

Step 3: Searing in a pan.

Place your seasoned T-Bone steaks, rosemary sprigs, and peeled garlic cloves in a heated skillet, and do not move them until the skillet is smoking hot. Allow the steaks to cook for 4 minutes without rotating or flipping, or until caramelization has commenced.

Step 4: Brush the steaks with the sauce.

After 4 minutes on the second side, flip your steak and cook for another 4 minutes before adding your tablespoon of butter. Allow the butter to melt before tilting the pan toward you and spooning the butter over the steaks several times. This will replenish the moisture and flavor in your cooked steak.

Step 5: Finishing the T-bone steaks.

Your steaks are done when the internal temperature reaches 135 degrees Fahrenheit after basting. Before removing the steak from the flame, make sure to sear the fat ribbons on the steak’s edges. After that, the steaks should be placed on a tray or flat surface and then sprinkled with the garlic, herbs, and pan juices. Then, for the next ten minutes, loosely tent the steaks with aluminum foil. Enjoy your meal.

Finish your oven in a different way this time. Place the seared steak in the oven to finish if it’s a thick-cut T-bone steak. Cook until the steak reaches your preferred degrees, either medium-rare or medium.


  1. When pan-searing a steak, it’s best to use a cast-iron skillet. The steaks will caramelize to a lovely golden-brown hue in the cast iron skillet, which will give them the best flavor. Any medium- to large-sized skillet or frying pan would suffice.
  2. If you’re cooking more than one T-Bone steak, you’ll probably need to use several pans or cook in batches. To ensure the steaks are nicely charred, don’t overcrowd the pan.
  3. Cooking time will be longer if you use a thick-cut steak. They should be given more time to also recover.
  4. Season steaks within 3 minutes of placing them in the pan, or more than 40 minutes in advance if marinating them. If preferred, you can season the steaks right in the pan.
  5. Regular olive oil has a higher smoke point and is less likely to burn. This is why it is used more rather than extra virgin olive oil.

6. The grill should be preheated to 400°F and the grates should be oiled before you begin to grill the T-bone steak. The first side should be grilled for 1 minute. The other side should be seared for a minute. Every minute or so, flip till the desired doneness is achieved.

  1. T-bone steak can be refrigerated for 3-4 days and reheated in a skillet for 2-3 minutes. Steak Sandwiches, Steak Tacos, and Steak Salad are all excellent ways to use them.
  • Author: Bobby