T-bone steaks are the best steaks for this Baked T-Bone Steak Recipe! They’re a premium cut of beef with two of the best cuts of beef! T-bones have both the tenderloin and the strip steak – in one delicious package! This post contains an affiliate link, read our disclosure policy here.
The tenderloin, or filet mignon, is known for its tender, buttery texture and flavor. The strip steak, or NY strip steak, is robust and flavorful with a slightly firmer texture…. And you get both!
T-bone steak is named for the T-shaped bone running through the center of the meat. This bone adds to its presentation and also helps to conduct heat evenly throughout the meat during cooking. This makes a steak that’s tender and flavorful, with a perfect balance of richness and meatiness!
When choosing T-bone steaks at the grocery store, look for USDA prime, bright red with marbling & avoid brown or gray spots (those are old). Oh, and… Choose steaks that are at least one inch thick for the best results!
(The only way to make this recipe even better is to use Porterhouse Steaks. Which are like a T Bone but with more Fillet!)
The Key to Great Steaks
An instant read meat thermometer! Keep in mind that cooking times may vary depending on the thickness of your steaks and heat of your oven. It’s best to use an instant-read thermometer to check internal temperature of the steaks… This makes sure they’re cooked to your perfect doneness.
Pan Searing Secret
Just like with sirloin steaks, filet mignon and rib steaks…. Searing the T-bone steaks first creates a browned crust on the outside of the steak! plus, it adds flavor and texture to these tender steaks!
The high heat of the skillet causes a Maillard reaction… A chemical reaction that browns and caramelizes natural sugars in meat for a savory crust that locks in the juices and tenderness! Searing the steaks is a crucial step in making delicious, restaurant-quality T-bone steaks!
Pairing
These delicious steaks go great with so many things… Here are a few of my favorites: Creamy Mashed Potatoes and Homemade Gravy! If you keep sourdough starter these Soft Sourdough Rolls are excellent with a T-Bone! And of course I always like to serve with a salad… My favorites are Fresh Strawberry Salad (when we have strawberries), or a Classic Waldorf Salad in the fall, Loaded Potato Salad and Easy Pasta Salad!
Let me know what you think!
Leave any questions in the comments below, and reviews on the recipe card… Thank you so much!
Baked T Bone Steak Recipe – Juicy & Tender
Ingredients
- 2 T-bone steaks each about 1 inch thick
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 4 cloves garlic minced
- 2 sprigs fresh rosemary chopped, optional
- 2 sprigs fresh thyme chopped, optional
- 2 tablespoons unsalted butter
Instructions
To cook the T-bone steaks to medium instead of rare, you can adjust the cooking time in the oven. Here are the instructions to cook them to medium:
- Preheat your oven to 400°F (205°C).
- Take T-bone steaks out of the refrigerator and let them sit at room temperature for 30 minutes to an hour.
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, and chopped thyme to make a marinade.
- Rub the marinade all over the steaks, making sure to coat both sides evenly.
- Sprinkle the sea salt and black pepper evenly over both sides of the steaks.
- Heat a large, oven-safe cast-iron skillet over high heat until it's very hot. Add steaks to hot pan and cook for 2-3 minutes per side, till crust forms on the outside. Also, sear the edge sides of the steak for 30 seconds.
- Add the butter to the skillet and transfer the skillet to the preheated oven.
- Bake steaks in the oven for 8-10 minutes for medium… Till the internal temperature of the steaks reaches 145 degrees F (63°C).
- Remove the skillet from the oven and let the steaks rest for 10 minutes before slicing and serving. This lets the juices redistribute throughout the meat, for a more flavorful steak, because the juices won't run out on your cutting board!
- Slather with compound butter, and enjoy!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Myrtle Sanders
I actually followed directions step by step, and the steak was great! Thanks!