Pan Seared T-bone Steak ( Well-done )
This Pan Seared Steak is juicy, tender meat seasoned with savory steak seasoning basted with garlic herb butter, loaded with flavor and melts in your mouth as you savor each bite!
Well done steak cooked golden- brown is one of my favorite, Steak night has never been so delicious! They’re the perfect way to impress someone with an amazing, week night Restaurant style home-cooked meal.
T-bone is a quick and flavorful steak dinner with no marinating required! Just season the steaks with salt and allow them to come to room temperature as the salt dissolves into the steak. Although marinating your steak is not necessary, most beef cuts benefit from it. Longer marinating times allow the flavors of the marinade to really ingratiate themselves into the meat. But everyone has a preference, it is really up to you can decide yourself!
Get ready for a restaurant-style steak recipe all home cooks can enjoy. You’ll be surprised at how easy it is to make the perfect seared steak—perfectly caramelized on the outside with a juicy inside and a sensational butter, garlic, and herb sauce.
What is the best way to cook t-bone steak?
The two methods that work best to cook t-bone steaks are the grill or pan seared is also excellent. Both are easy, and you can broil T-Bone steak in the oven as well it delivers excellent results, yet produce very different flavors.
Searing T-bone steak in a frying pan
It’s important to first pat dry the steak so that the moisture won’t interfere with the searing. The key to a beautifully caramelized crust is searing in a very hot pan, and it takes 5-10 minutes to heat up a pan on high heat. The steak should sizzle as soon as you place it into the pan!
This recipe is done in less than 30 minutes on the stove top in one pan (no need to finish it in the oven). This is one of my favorite steak recipe such a quick and convenient cooking method.
How to store T-bone steak
Leftover cooked t-bone steak will last up to 4 days in the fridge in an airtight container. While it can also be frozen for up to 3 months, I don’t recommend it as the lovely flavor and texture will deteriorate.
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T-bone is a quick and flavorful steak dinner with no marinating required! Seared and caramelized on the outside, and so juicy inside.
- 1 1/2 pound t-bone steak
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic
- fresh rosemary
- fresh thyme
- salt & pepper (to taste)
Pat dry the steaks with paper towels to remove excess moisture that could interfere searing.
Season each side generously with salt and freshly ground black pepper. Let it set at least 15 minutes.
Add oil to the hot pan swirl to coat. Carefully place the steak in the pan using kitchen tong.
Cook steak until browned, about 6 minutes on each side. Cooking time is depending on the thickness of the steak.
Flip and sear the other side for 6 minutes, add fresh rosemary, fresh thyme, garlic and butter.
Tilt the pan and spoon the butter over the steaks repeatedly, continue spooning the butter this will give moisture and flavor to the steak.
Transfer cooked steak to a cutting board, and let rest 10 minutes before slicing.
Serve and Enjoy!
- Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
- Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
- Place the steak on a a cutting board and let it rest for 10 minutes before slicing. If you were to slice the piece of meat immediately after cooking it, all of the moisture in the center would pour out.
- Cut the steak against the grain. When you cut against the grain, you're cutting through the muscle fibers, making for an easier chew.
