T-Bone Steaks

5 from 12 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Instant-Read Thermometer

Ingredients

2 pounds T-bone steaks 2 steaks, about 1-2 inches thick, room temperature
1 teaspoon kosher salt
1/2 teaspoon pepper freshly ground
4 tablespoons butter divided, Kerrygold recommended
2 cloves garlic smashed
2 sprigs rosemary
2 sprigs thyme

Instructions

Take your 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 1 teaspoon kosher salt and 1/2 teaspoon pepper freshly ground. Preheat oven to 400°F.
Add 2 tablespoons of the 4 tablespoons butter (reserving the other half for later), 2 cloves garlic, 2 sprigs rosemary and 2 sprigs 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°F for rare, 125°F for medium rare, and 130°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°F).

Notes

The thicker the steak, the longer it will take to cook. It may also need more time to rest in the hot pan in order to come to temperature.

Nutrition