T-bone steak is one of the highest quality cuts of beef. It’s a crosscut from the front of the short loin. It also contains a strip of top loin and a chunk of exceptionally tender tenderloin. Most chefs I worked with consider it to be the premium and most flavorsome cuts of beef.
For this t-bone steak recipe, I highly suggest using grass-fed beef. Also, make sure to use a pan with a thick base. If you do not have one, I suggest reading this article to learn more about steak pans.
In this article, I will show you how to cook t-bone steak in a frying pan with just a few ingredients. I’ll share with you whether or not you should marinate your steak. Also, we need to decide the doneness of the t-bone steak. So first, let’s learn how you should know if your steak is cooked to your liking.
How Do You Know When Your T-Bone is Done?
Take a probe thermometer and stick it into the thickest part of the steak about an inch from the bone. Take a look at the temperature to decide if it’s ready or not. Later I’ll show you a steak doneness guide.
You can also use your hand to check the doneness of the t-bone steak. Touch the thickest part of the steak with your index finger. It requires skill to determine the doneness of the steak using this approach. Here’s an excellent video explaining how to do that:
Here’s a steak doneness guide:
- Rare steak: 125° F. It takes around four to five minutes;
- Medium rare: 135° F. It takes about five to seven minutes;
- Medium: 145° F. It takes about seven to nine minutes;
- Medium well: 150° F. It takes ten to eleven minutes;
- Well done: 160° F. It takes about twelve minutes.
How To Cook T-Bone Steak In Frying Pan?
Below you’ll find the t-bone steak recipe that is most common in every restaurant and household. I’ll be using some fresh herbs and a large cast-iron skillet. This pan-seared t-bone steak is going to be the most flavorful steak you have ever tried.
- T-bone steak (grass-fed preferably);
- Fresh rosemary (you can use dried rosemary instead; however fresh is better);
- Crushed garlic;
- Kosher salt;
- Freshly ground pepper;
- Extra virgin olive oil. You can also use canola or grapeseed oil since they have high smoking points meaning the oil doesn’t burn on high heat.
- Take the t-bone steak out of the fridge and season generously with salt and pepper;
- Leave the steak to rest at room temperature for 30 to 4o minutes depending on how thick the steak is;
- Have all the ingredients ready on the countertop. Herbs should be washed. Garlic should be pealed and crushed. Have a knob of butter. You’ll need to act fast in order not to overcook the steak;
- Take out your cast iron skillet and place it on a stovetop over medium-high heat. If you do not have a cast-iron pan, any other pan should work. You can use both stainless steel and a nonstick pan. However, make sure your nonstick pan can withstand high heat. I have an article explaining in detail if you can use a non-stick frying pan for searing steaks;
- When the pan starts to smoke lightly, pour in some oil. It can be extra virgin olive oil or any other oil with a high smoking point;
- Put a t-bone steak in a frying pan. Make sure to do it gently because you don’t want to get hot oil all over your hands;
- I’ll be cooking my steak medium-rare. Turn over the steak every two minutes twice for each side. If you notice steak starts to burn, cook it on medium heat instead of a medium-high. The steak doneness guide is above. Make sure you check it to determine the doneness of the t-bone steak.
- Use a probe thermometer right before turning the steak for the third time. Stick it into the thickest part of the meat an inch from the bone.
- Halfway through cooking the steak, add crushed garlic, rosemary, and butter. Baste it with a spoon. It will add lots of flavor and juiciness to the steak.
- Take the steak out of the cast iron skillet or any other pan and leave it to rest for eight to ten minutes.
It’s essential to cook steak on medium to high heat. Remember to adjust the heat depending on how t-bone steak cooks. If it starts to burn, lower the heat down slightly. Coking at a low temperature will boil the meat instead of sear. And last but not least, if you want tender meat – leave the steak to rest. Some people love marinates, but a well-marbled steak is delicious and tender as it is.
Do You Need To Marinate a T-Bone Steak Before Cooking?
No, you do not need to marinate a t-bone steak. Simple seasoning with salt, pepper, and some fresh herbs will not overpower the natural flavors of the steak. If you want an extra layer of flavor, I suggest you grill instead of pan-frying a t-bone steak.
Marinades often use enzymes like mango or kiwi fruit (Korean BBQ is an excellent example). Meat can also be marinated in acid like vinegar or citrus juice. However, t-bone steak is already a tender cut of beef. It does not need any marinades. If you want to tenderize it even more, I suggest dry brining.
Here’s how to dry brine your meet. Season the t-bone steak with a generous amount of kosher salt anywhere 2 hours to 24 hours before cooking it. Place it in a refrigerator and leave it there for the chosen amount of time. The salt will effectively permeate the cut of meat, making t-bone steak even more tender. Before cooking the steak, pat it down with a paper towel to remove all the moisture. It will help develop a better crust on the outside of the t-bone steak when placed in a hot skillet.
What seasoning do restaurants use for t-bone steak?
Most high-end restaurants use salt, pepper, and fresh herbs for a seasoning t-bone steak. This cut of beef is already packed with unique flavors, so it’s best not to overpower the natural qualities.
Should I cook t-bone steak with butter or oil?
You can cook t-bone steak both in oil and clarified butter. However, restaurant-style steak is cooked in oil first and finished with a knob of butter. It adds additional flavors to the meat.
How to make t-bone steak more tender?
To make t-bone steak more tender, use wet or dry brining. Brining is changing the structure of proteins in the muscle. The salt causes protein strands to become denatured, allowing for the meat to trap water.
Best oil for cooking t-bone steak?
The best oil for cooking t-bone steak is one that has a high smoking point. Sunflower, vegetable, and canola oils are among the best ones for cooking steak.
Why is my t-bone steak so hard and chewy?
T-bone steak can be chewy and hard when it’s either overcooked or undercooked. Undercooked t-bone steaks fail to melt all of that delicious fat, making it chewy. While overcooked t-bone steaks burn through all the fat, making them dry, hard, and chewy.