Be sure to add some flavor to your T-bone steak with a classic salt and pepper mixture, or by marinating the meat ahead of time. You can mix up a quick and easy marinade made of Worcestershire sauce, lemon juice, oil, ground mustard, garlic powder, black pepper, brown sugar and soy sauce in a sealable gallon bag in the refrigerator for at least two hours before cooking, or leave overnight for best results.
Before You Start
As with most steaks, we recommend salting a T-bone generously about 45 minutes prior to cooking. This will create a dry brine that helps it to crisp up on the outside.
Be sure to add some flavor to your T-bone steak with a classic salt and pepper mixture, or by marinating the meat ahead of time. You can mix up a quick and easy marinade made of worcestershire sauce, lemon juice, oil, ground mustard, garlic powder, black pepper, brown sugar and soy sauce in a sealable gallon bag in the refrigerator for at least two hours before cooking, or leave overnight for best results.
5 Ways to Cook T-Bone Steak
Pan Seared (10-20 minutes)
First, take two tablespoons of butter and preheat in a cast-iron skillet over medium-high heat.
Add salt and pepper as desired, then place the steak on a skillet, searing for 2-3 minutes on each side while spooning butter over the steak continuously to keep it moist.
Cook for another 3-5 minutes with the heat on low, or until done, then let it rest for 5-10 minutes.
Grilled (15-30 minutes)
While your steak is brining, heat up the grill over high heat and another area with low heat. Brush the grill grates with oil to prevent sticking if necessary.
Add salt and pepper to taste, and sear on high-heat for 3-4 minutes. Use tongs to flip the steaks to the other side and sear for another 3-4 minutes.
On a lower-heat area of the grill, continue cooking for another 5-10 minutes. Check the temperature of the steak for your desired degree of doneness, then let steaks rest on a plate with foil for 5-10 minutes before serving.
Oven Baked (15-30 minutes)
Preheat the oven to 450 degrees. Salt and pepper the steak to taste.
Heat a cast-iron skillet over medium-high heat with two tablespoons of butter.
Sear the T-bone on each side for 1-2 minutes until golden-brown crust forms, spooning butter over the steak.
Place the skillet in the oven, roasting for 5-10 minutes until desired internal temperature is reached, then rest T-bone steak on a foil-tented plate for 5-10 minutes.
Reverse Sear (30-50 minutes)
Salt and pepper steaks as desired while preheating the oven to 250
On a wire rack inside of a shallow baking dish, place the steak on the middle rack and cook for 20-40 minutes.
While the steak is cooking, preheat a cast-iron skillet with two tablespoons of butter over medium-high heat. Sear for 2-3 minutes on each side until golden brown while spooning the butter continuously over the top for added flavor and to keep it moist.
Let rest on a plate with foil for 5-10 minutes before serving.
Sous Vide (1 ½-2 hours)
Generously salt and pepper the T-bone on all sides and place in a sous vide bag with a sprig of thyme, minced garlic cloves, or your preferred condiments.
Sous vide for for 1 ½ to 2 hours at 130 degrees depending on steak thickness. The internal temperature should read 130 for medium-rare.
If you’d like to sear your steak after the sous vide, preheat a cast-iron skillet over medium-high heat with 1 tbsp oil and sear on each side for 1-2 minutes, then let rest for 5-10 minutes on a foil-tented plate before serving.