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How to Cook T-Bone Steak

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

  1. Pan Seared

  2. Grilled

  3. Oven Baked

  4. Reverse Sear

  5. Sous Vide


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.

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