Pan Seared T-Bone Steak

Name: Pan Seared T-Bone Steak
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 servings
Ingredients: 1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note); Kosher salt and freshly ground black pepper; 1 tablespoon canola oil

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Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.

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Level: Easy
Total: 1 hr

Prep: 5 min
Inactive: 40 min
Cook: 15 min

Yield: 2 servings

Level: Easy
Total: 1 hr

Prep: 5 min
Inactive: 40 min
Cook: 15 min

Yield: 2 servings

Ingredients

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1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note)

Kosher salt and freshly ground black pepper

1 tablespoon canola oil

Directions

Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.