The Perfect T-Bone
As a gal who loves a good steak, I consider knowing how to cook a t-bone–or any steak–to be a paramount skill. Cooking steak on the bone is the best way to end up with amazing juiciness and flavor. Once you learn my method of cooking a special occasion steak, you’ll find it’s actually surprisingly easy. You’ll be able to consistently make a five-star, restaurant-quality steak dinner at home. This is truly a showstopper recipe and one you will want to pull out for those extra special occasions!
Cooking a Steak is Super Simple
Your success will lie in a few simple ingredients. First, get the best 2-inch thick, bone-in steak you can find. It’s not your typical steak; it is a fairly expensive, special occasion steak that will likely need to be specially cut. Head to your grocery store or butcher shop and ask the butcher what’s available in a 2-inch thick bone-in steak. Personally, I love a ribeye or a T-bone. A T-bone is made up of two different cuts: a tenderloin and a New York strip. If you can’t find a good ribeye or T-bone, a New York strip alone is perfectly delicious! A ribeye tends to be a bit pricier than a T-bone but has a rich, buttery flavor and can be a little easier to cook.
Season, Cook, Rest, and Eat!
Once you have your steak, all you need is kosher salt and freshly ground pepper to season the meat, and a neutral oil with a high smoke point. I prefer grapeseed oil, but you can use avocado oil or your favorite high-smoke point oil. You’re the boss, applesauce.
Season your steak with salt and pepper, then it’s as simple as searing it for a few minutes on each side and finishing it in a 500F oven for 8 minutes. Always let it rest before slicing. Searing the steak at a high heat will create incredibly delicious flavor on the outside of the meat. Putting the steak in the oven will let the thick cuts continue to cook without burning the delicious crust. That’s it! When a perfect steak is the star of the meal, you need little more than a simple side salad, but you can serve a heartier meal by adding a potato or vegetable side. Vivian, one of my team members, followed this method in the nocrumbsleft kitchen when I was out of town and made a spectacular New York strip steak and eggs breakfast that made me wish I were there!
A Lovely Thought From Teri
All home cooks should master a few key dishes. Everyone should perfect the art of making an egg, whipping up a few Magic Elixirs, and cooking a steak. I’m unapologetically a vegetable-loving carnivore, and for my fellow meat eaters, a foolproof steak cooking method is an absolute must. Beginner cooks often tell me they feel intimidated by the very idea of making a delicious steak at home, so I’m here to demystify the process. Developing your skills in the kitchen and growing your confidence is really about having a few secret skills in your back pocket. Once you learn these key elements, you’ll never shy away from making them! You’ll always be ready, whether it’s for a special date night or a celebratory meal with your favorite eaters.
I was swept away the first time my guy Roy served me a gorgeous, perfectly cooked ribeye. When he made this steak for me, not only did I take the recipe into my own kitchen, but I fell in love with the man who made it! He taught me his exceptional steak cooking method 16 years ago, and it truly changed my life, because his method results in a consistently perfect steak. While we enjoying going to restaurants, the reality is that nobody makes a better steak than Roy, so I’m just as happy to order something else when we go out.
Ingredients
- grapeseed oil or your favorite high-smoke point oil
- Kosher salt
- Freshly ground black pepper
- Steak, 2 inches thick (T-Bone, Ribeye, New York Strip)
- Herbed butter, compound butter or clarified butter, for serving
How to Cook a T-Bone
Preheat your oven to 500 F. Salt and pepper the steak very well.
Over medium-high heat, heat a straight-sided skillet or cast iron pan. Once it’s as hot as it can be, add the grape seed oil–just enough to coat. Carefully and gently place your steak in the pan (do NOT drop it into the pan as the hot oil can splash, potentially burn you, or even catch fire). Sear for 3 1/2 minutes on one side, flip, and sear for 3 1/2 minutes on the other side. Next, place the pan into the oven and cook your steak for 8 more minutes.*
Remove and let rest for 8 minutes. Top with herb butter, compound butter, or clarified butter.
* Rule of thumb: sear your steak 4 minutes per side (or 3 1/2 minutes per side if prefer a steak medium-rare, like I do). Then 8 minutes in the oven (or 9-10, depending on your preferred steak temperature).
Frequently Asked Questions
A T-bone steak gets its name from the T-shaped bone that runs across it and is composed of a tenderloin on one side and a New York strip on the other, with the New York strip having a beefier taste. A ribeye is a tender well-marbled cut of beef with a rich and buttery taste.
Cutting against the grain gives you such a tender bite! The grain of a steak are the muscle fibers in the meat that appear like parallel lines that run through your cut. You can inspect the steak after cooking it, but it might be easier to identify the direction of the grain before cooking and remembering for later. Once you know what direction the grain is going in, simply take your sharp knife and cut across it. Presto! The most perfect slices.
I recommend resting the steak for as long as it was in the oven, so in this case, 8 minutes! If you can let it rest for 10 minutes, even better.
If you make my Perfect T-bone, please rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!
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The Perfect T-Bone
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: varies
- Category: Dinner
- Diet: Gluten Free
Ingredients
- 1 tablespoon grape seed oil, or just enough to lightly coat the bottom
- Kosher salt
- Freshly ground black pepper
- Steak, 2 inches thick (T-Bone, Ribeye, New York Strip), room temperature
- Herb butter, compound butter or clarified butter, for serving
Instructions
Preheat your oven to 500 F. Salt and pepper the steak very well.
Over medium-high heat, heat a straight sided skillet or cast iron pan. Once it’s as hot as it can be, add the grape seed oil–just enough to coat. Carefully and gently place your steak in the pan (do not drop it into the pan as the hot oil can splash, burn you and even catch fire!). Sear for 3 1/2 minutes on one side, flip, and sear for 3 1/2 minutes on the other side. Then place the pan in the oven and cook your steak for 8 more minutes.*
Remove and let rest for 8 minutes in the pan, topped with a spoonful of herb butter, compound butter, or clarified butter.
*A rule of thumb is to sear your steak 4 minutes a side (or 3 1/2 minutes a side if you like your steak more medium-rare, like I do). Then 8 minutes in the oven (9-10 depending on your preferred steak temperature).
Added a couple of minutes to make it well done, perfect!
It was perfect~
Very good ?
Perfection on the first try! Thank you so much. I’ve never cooked a T-Bone before and this turned out much better than expected. I did add some extras – garlic powder and Lawry’s seasoned salt. It cooked more like a medium than a medium rare, but still very tender and juicy. Maybe my stovetop temp was too high? I had it on 7 (out of 10) My husband likes his well done – the HORROR! So this was a great compromise.
I can’t wait to make this again! 🙂
I am doing a Valentine’s dinner for m y bf /hubby and have now clue how to cook a tbone or scalps
Please help
Read the fuckin recipe
Says the faceless internet bully who can’t spell. Be nice and if you must curse, at least spell it correctly.
Perfect!
What a sad excuse for calling that a T-Bone.
Just made it. Thanks for getting right to the point with no fancy talk. I just needed to cook dinner quick to enjoy while playing geometry lite with my friends. Loved it.
I finally tried reverse-searing my T-bone after reading this, and the crust came out perfect with that even edge-to-edge pink throughout. The tip about letting it rest made all the difference—cutting in too soon was my biggest mistake before. Thanks for the clear breakdown, Teri! Samaudiotool