Cast Iron Seared & Oven Finished T-Bone Steak Recipe with Herb Butter Baste… These restaurant-worthy T-bone steaks boast a perfectly seared crust and juicy meat!
T-bone steaks are the best type of steak for 2 reasons… You get the filet mignon and the New York strip steak all in one, separated by a t-shaped bone… The only better steak (in my opinion) is the porterhouse steak which is just a thicker t bone steak!
This is the best way to make T-Bone Steaks, using a cast-iron skillet to achieve a high heat pan-seared t-bone steak and finishing them in the oven for even cooking. Plus we’ll use a delicious butter baste that adds an extra layer of flavor to this already flavorful steak!
This recipe makes a perfect T-bone steak for a few reasons:
- Cooking Method: The combination of cast iron skillet searing and oven finishing is ideal for T-bones. The cast iron gets scorching hot, creating a beautiful crust on the outside while the oven cooks the inside evenly to your desired doneness.
- Herb Butter Baste: The herb butter adds a layer of richness and flavor to the steak, and basting helps keep it moist while searing. Clarified butter is a great choice because it has a higher smoke point so it won’t burn easily at high temperatures.
- Resting: Instructing to let the steaks rest after cooking allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
- Seasoning: While the recipe uses salt, pepper, garlic, and thyme, some people prefer a more simple seasoning with just salt and pepper to allow the natural flavor of the steak to shine.
Key Ingredients
Crafting a phenomenal T-bone steak starts with understanding the role each ingredient plays. Here’s what you’ll need, along with some helpful insights to elevate your culinary game:
2 Large T-Bone Steaks (1-inch thick): The T-bone is a fantastic cut, with a tenderloin (filet mignon) and a New York strip, separated by the T-shaped bone.1-inch thickness is best for getting a good sear while allowing the interior to cook to your desired doneness without drying out. Using high-quality, well-marbled T-bone steaks will really effect the final result. For the best steaks, look for steaks with good marbling throughout the meat, which adds flavor and tenderness.
Coarse Kosher Salt & Coarse Black Pepper: Don’t underestimate the power of good seasoning! Coarse salts and peppers provide a superior crust compared to finer grinds.
Dried Minced Garlic & Dried Thyme: These dried herbs infuse your steak with classic, savory flavors that complements beef beautifully.
Butter (or Compound Butter!): Butter adds incredible richness and a golden-brown finish to your steak. As it melts in the hot pan, it creates a luscious basting liquid that continuously coats the steak, enhancing its flavor and promoting an even crust.
Equipment:
- Cast iron pan.
- A paper towel for patting steak dry.
- Instant-read thermometer!
Perfect T-Bone Steaks
Thaw steaks overnight in the refrigerator if frozen. Remove from the refrigerator at least 30 minutes before cooking to bring to room temperature. Pat the steaks dry with paper towels.
Preheat oven to 400° degrees F (200°C). At the same time, preheat a cast iron skillet over medium-high heat for 5-10 minutes, until very hot.
Season steaks generously on both sides with salt, pepper, garlic, and thyme.
Heat avocado oil in the preheated cast iron skillet. Carefully place one steak in the hot skillet and sear for 2-3 minutes per side, or until a nice golden brown crust forms.
Flip the steak once (only once!) and add the butter to your pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak while searing for an additional 2-3 minutes.
Transfer the seared steak to a plate and repeat steps 4-5 with the second steak.
Once both steaks are seared, place steaks back in the hot cast iron skillet and transfer the skillet to the preheated oven. Cook for 2-5 minutes depending on desired doneness (see internal temperature guide below). Use a meat thermometer to check the internal temperature of the steak after each minute to avoid overcooking.
Remove the steaks from the oven and tent them loosely with foil for 5-10 minutes before slicing and serving.
Optional Compound Butter Ingredients
- 8 Tbsp butter (1 stick, unsalted)
- 1 Tbsp fresh rosemary (finely chopped)
- 1/2 Tbsp fresh parsley (finely chopped)
- 1/2 Tbsp fresh oregano (finely chopped)
Make the compound butter: Remove butter from fridge, and let it sit at room temperature while prepping herbs and garlic. Rinse rosemary, parsley and oregano, chop and set aside. If the butter is too hard, microwave for 10 seconds.
Add the chopped herbs, and mix in until evenly distributed. Shape into a butter log and refrigerate until ready to use. Remove the compound butter from the fridge 10 minutes before using.
Perfect Doneness – Internal Temperature
- Rare: 120°F (49°C) – Cool center, very red
- Medium-rare: 130°F (54°C) – Warm center, mostly red with a thin pink band around the edge
- Medium: 140°F (60°C) – Warm center, pink throughout
- Medium-well: 150°F (66°C) – Slightly pink center
- Well-done: 160°F (71°C) – Brown throughout
My Tips
- For a thicker crust, pat the steaks dry very thoroughly before seasoning.
- Let your large skillet preheat fully before adding the oil. This ensures a good sear on the steak.
- Don’t overcrowd the pan. Cook the steaks one at a time to maintain the high heat needed for searing.
- You can also use fresh herbs like fresh thyme and fresh rosemary in place of the dry thyme.
More Steak Recipes
Let me know what You think… Leave a Review!
T-Bone Steak Recipe with Garlic Herb & Butter
Ingredients
- 2 large T-bone steaks 1 inch thick
- Coarse kosher salt
- Coarse black pepper
- 1 teaspoon dried minced garlic
- 1 teaspoon dried thyme
- 2 tablespoons avocado oil For best results use high temp oil like Avocado, or coconut… Olive oil has a low smoke point, so I don’t recommend it.
- 2 tablespoons of butter or compound butter!
Instructions
- First, Thaw frozen steaks overnight in the refrigerator. Remove from the refrigerator at least 30 minutes to 1 hour before cooking to bring to room temperature.
- Pat the steaks dry with paper towels.
- Preheat oven to 400° degrees F (200°C). At the same time, preheat a cast iron skillet over medium-high heat for 5-10 minutes, until very hot.
- Season steaks generously on both sides with salt, pepper, garlic, and thyme.
- Heat oil in the preheated cast iron skillet. Carefully place one steak in the hot skillet and sear for 2-3 minutes per side, or until a nice golden brown crust forms.
- Flip the steak once (only once!) and add the 2 tablespoons butter to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak while searing for an additional 2-3 minutes.
- Transfer the seared steak to a plate and repeat steps 4-5 with the second steak.
- Once both steaks are seared, place steaks back in the hot cast iron skillet and transfer the skillet to the preheated oven. Cook for 2-5 minutes depending on desired doneness (see internal temperature guide below). Use a meat thermometer to check the internal temperature of the steak after each minute to avoid overcooking.
- Remove to a cutting board and let steak rest for 5-10 minutes. When steak rests the juices can redistribute so they don't run out when you slice!
- Slice against the grain & Enjoy!
Notes
- Cast Iron Skillet: A cast iron skillet is ideal for searing steaks because it retains heat very well. If you don't have a cast iron skillet, a heavy-bottomed stainless steel pan will also work.
- Searing: A good sear is essential for a flavorful T-bone steak. Make sure the cast iron skillet is very hot before adding the steaks. Don't overcrowd the pan, cook the steaks one at a time to maintain high heat.
- Basting: Basting with clarified butter adds moisture and extra flavor to the steak. Spooning the melted butter over the steak while it sears helps create a crispy crust.
- You can experiment with different herbs and spices in the seasoning blend.
- For a richer flavored sauce, deglaze the pan with some red wine or beef broth after removing the steaks. Then, simmer the pan drippings to reduce and thicken the sauce.
- Include the internal temperature guide you already have in the recipe:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C)
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.
