Pan Seared T-Bone Steak

  • Level: Easy
  • Yield: 2 servings
  • Total: 1 hr
  • Prep: 5 min
  • Inactive: 40 min
  • Cook: 15 min


1 1/2 pounds bone-in T-bone steak

Kosher salt and freshly ground black pepper

1 tablespoon canola oil


  1. Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator. 
  2. 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. 
Let's Get Cooking!

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71 Reviews


We had a 2" thick T-bone, rubbed a little olive oil over each side, then seasoned with s&p, greek seasoning and garlic salt (light). Let it rest 1/2 hour and then seared for 4 minutes over med-high heat on our cast iron grill. Turned it, and then used a digital meat thermometer probe stuck into the thickest part (middle). Put it into a 400° oven and let the thermometer do it's work. It was medium at about 145° with a 10-minute rest under foil. Oh, and I added a thin pat of butter on each steak before laying the foil tent over it. If you're going to eat giant slabs of steak, you might as well push it off the calorie chart with real butter! This method worked great for us!

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