If you’re craving a juicy, perfectly cooked T-bone steak but don’t have access to a grill, cooking it on the stove is a fantastic option. The T-bone steak, with its tender filet mignon on one side and flavorful strip steak on the other, is a favorite for steak lovers everywhere. Here’s a friendly, step-by-step guide to help you master cooking a T-bone steak on your stovetop with ease.
What You’ll Need
– 1 T-bone steak (about 1 to 1½ inches thick)
– Sea salt
– Freshly ground black pepper
– Olive oil or butter
– Fresh garlic cloves (optional)
– Fresh herbs like thyme or rosemary (optional)
– Cast iron skillet or heavy-bottomed pan
– Tongs
– Meat thermometer
Step 1: Bring Your Steak to Room Temperature
Take the steak out of the refrigerator about 30 minutes to 1 hour before cooking. Letting it come to room temperature ensures even cooking and helps the steak cook more gently, resulting in a tender, juicy bite.
Step 2: Pat Dry and Season Generously
Use paper towels to pat the steak dry. Removing excess moisture is key to getting a great sear. Then, season both sides liberally with sea salt and freshly ground black pepper. If you like, add some dried Italian herbs or fresh herbs like thyme and rosemary for an extra flavor boost.
Step 3: Preheat Your Pan
Place your cast iron skillet or heavy-bottomed pan on the stove over medium-high heat. Let it get very hot-this is essential for creating that beautiful caramelized crust on your steak.
Step 4: Add Fat and Sear the Steak
Add a tablespoon or two of olive oil or butter to the hot pan. When the oil shimmers or the butter starts to sizzle, carefully place the steak in the pan using tongs. Let it sear undisturbed for about 3 to 7 minutes depending on thickness and heat level. This initial sear locks in the juices and creates a delicious crust.
If you like, you can add crushed garlic cloves and fresh herbs to the pan at this stage. As the steak cooks, tilt the pan slightly and spoon the melted butter and juices over the steak to baste it, enhancing flavor and moisture.
Step 5: Flip and Cook the Other Side
Turn the steak over with tongs and cook the second side for another 3 to 7 minutes for medium-rare. Adjust the cooking time if you prefer your steak more or less done. Use a meat thermometer to check the internal temperature: about 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Step 6: Rest Your Steak
Once the steak reaches your desired doneness, transfer it to a cutting board and loosely cover it with foil. Let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, making every bite tender and juicy.
Step 7: Slice and Serve
Cut the steak against the grain into thick slices for the best texture. Serve it with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad. Don’t forget to drizzle any pan juices over the top for extra flavor.
Cooking a T-bone steak on the stove is easier than you think and yields steakhouse-quality results. With a hot pan, simple seasoning, and a little patience, you’ll enjoy a perfectly seared, juicy steak any time of year.
Enjoy your meal!