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Pan seared and oven finished T-Bone Steaks with garlic, butter, and herbs is the easiest and most delicious way to cook steaks for a mouthwatering dinner.
Why this recipe works:
There’s nothing better than a perfectly cooked steak for dinner. A lot of people are unsure of how to properly cook a steak and are unwilling to try because they aren’t cheap. I promise you will love everything about this recipe!
- Pan searing the T-bone steaks in butter and herbs gives an unbelievable golden brown crust to the outside of the steak.
- They are finished in the oven allowing you to easily control the cooking conditions.
- Whether you enjoy your T-bones rare, medium, or well done, you can cook them to your liking using this method.
- A T-bone steak will give you both a tenderloin steak as well as a large strip steak to enjoy.
I used the same cooking method as I did for my perfect filet mignon, and this recipe has been tried and tested over and over again!
This recipe couldn’t really be any easier.
All you need are T-bone steaks, salt and pepper, butter, garlic, and fresh rosemary and thyme.
- The more marbling the steaks have, the more tender they will be.
- I recommend using kosher salt and freshly ground pepper.
- A high quality butter will make all of the difference!
- Fresh garlic, rosemary, and thyme infuse the most incredible flavor. You can substitute with dried, but it won’t taste the same.
How to make these amazing T-bone Steaks:
- It’s important to allow your steaks to come close to room temperature before cooking. This will ensure even cooking and the best results. Cover both sides with salt in pepper.
- In a large oven safe pan, melt half of the butter with the garlic and herbs. Get the pan as hot as possible without burning the butter.
- Sear the steaks for just a couple minutes to form a golden brown crust. Continually move the butter around and spoon it over the tops of the steaks.
- Flip the steaks only once. Add the remaining butter to the tops of the steaks and insert a meat thermometer.
- Finish cooking in a preheated oven until your desired internal temperature is reached.
- Remove the T-bone steaks from the oven and allow them to rest in the pan for about 5 minutes so that the temperature will continue to rise just a bit. You can continue to allow them to rest even further before slicing.
- The thicker the steak, the longer it will take to cook. Your T-bone steaks may also need more time to rest in the hot pan in order to come to temperature.
- My preference is to cook in cast iron, but any kind of oven safe pan will work.
- I can’t stress how important it is to use a high quality meat thermometer. I trust mine much more than the clock or how the steak feels to the touch.
What to serve with T-bone Steaks:
The options for a great side dish to pair with a perfectly cooked steak are endless. Here are some of my favorites:
- Brown Butter Mashed Potatoes
- Perfectly Cooked Baked Potatoes
- Wilted Garlic Spinach
- Roasted Broccoli
- Cheesy Garlic Butter Pinwheels
- Garlic Roasted Mushrooms
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
- 2 pounds T-bone steaks 2 steaks, about 1-2 inches thick, room temperature
- 1 tsp kosher salt
- 1/2 tsp pepper freshly ground
- 4 tablespoons butter divided, Kerrygold recommended
- 2 cloves garlic smashed
- 2 sprigs rosemary
- 2 sprigs thyme
- Take steaks out of refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F.
- Add 2T of the butter (reserving the other half for later), garlic, rosemary and thyme to oven safe stainless steel or cast iron pan.
- Heat over medium high to high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
- As soon as the butter is melted, add both steaks to hot pan. Sear 2-3 minutes, constantly spooning the hot butter onto the steaks. Turn once after they get nicely browned, insert thermometer into thickest part of steak, top each steak with remaining tablespoon of butter, and transfer pan with steaks to hot oven.
- Finish cooking in hot oven. Remove when internal temperature reaches 120 degrees F for rare, 125 degrees F for medium rare, and 130 degrees F for medium. This should take around 8-10 minutes. Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).
Nutrition information is automatically calculated, so should only be used as an approximation.