PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

My pan-seared T-bone steak is delicious because it perfectly combines the best ingredients with expert cooking techniques. The T-bone steak is two steaks in one, separated by the bone. The tenderloin section is extremely tender, while the strip section boasts a strong, beefy flavor. Seasoned with just salt, freshly ground pepper, butter, garlic, and rosemary or thyme, it’s all you need to make it taste incredible.

Cooking a T-bone steak in a pan can be a little tricky, as you’re dealing with the bone and two different cuts of meat on each side. But don’t worry, I’ll walk you through it step by step so you can avoid any hassles and enjoy a great T-bone steak.

pan-seared t-bone steak; medium-rare doneness, vertical view

The Ingredients You’ll Need

A 1.5 to 2 inches (3.8 to 5.1 cm) thick T-bone steak
1 tablespoon high-smoke point oil (I recommend avocado oil)
1 teaspoon kosher salt
1 teaspoon ground pepper
½ stick of unsalted butter (About 56.7 grams)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast-iron/stainless steel skillet
Tongs
Instant Read Thermometer

Note

For this recipe, I’m using a 1.5-inch (3.8 cm) thick T-bone steak. When choosing a T-bone, look for a cut that is between 1.5 and 2 inches (3.8 to 5.1 cm) thick. This thickness allows you to get a good crust on the outside while keeping the inside perfectly medium-rare.

How to Pan Sear T-bone Steak – Step by Step Photos

raw t-bone steak, fresh rosemary, and garlic cloves on a wooden cutting board, and salt, ground pepper, avocado oil, and butter in bowls — *Ingredients: Black pepper, garlic cloves, salt, butter, avocado oil, rosemary sprigs, and t-bone steak*

Here’s an easy step-by-step guide to pan-searing a T-bone steak. The T-bone steak is a more challenging cut than most other steaks, so make sure to follow the extra tips to avoid common mistakes. If it’s your first time cooking one in a pan, it’s a good idea to read through the steps a few times before you start cooking.

Step 1: Prepare the T-bone Steak

Take the T-bone steak from the refrigerator, pat it dry with paper towels, and prepare to season it with salt. A common question is: when’s the best time to salt it? That depends on when you’re planning to cook and what kind of result you’re after. Here’s how I like to do it:

My Preferred Method: Generously salt the t-bone steak on all sides, including the edges. Place it on a rack with good airflow and refrigerate it uncovered for 24 hours. The next day, take it out and let it sit at room temperature for about 30 minutes before cooking.
Quicker Alternative: Salt the t-bone steak and let it rest in the fridge for 4 hours. Take it out 30 minutes before cooking to bring it to room temperature.
If You’re in a Rush: Salt the steak on all sides and let it sit at room temperature for 45–60 minutes. If it still looks wet before cooking, pat it dry with paper towels to remove any excess moisture.

Note

The goal of this recipe is to get a good crust, great flavor, and medium-rare doneness. To achieve this, you need to understand one key principle: the surface of the steak must be dry to form a good crust. Salt pulls moisture out, and if you cook the steak too soon after salting, the surface will be too wet to develop a proper crust. Salt also needs time to penetrate the meat, enhancing both flavor and tenderness. That’s why cooking the steak immediately after salting is a mistake. It takes 45 to 60 minutes for the meat to reabsorb most of the moisture pulled out by the salt.

Honestly, if you’re just salting your steak and only giving it 45 minutes to an hour, that’s the bare minimum. It’ll be fine, but if you want to taste the big difference, let it sit for about four hours. Four hours is where you’ll start to notice a significant jump: the flavor deepens, and the outside gets nice and dry, which is perfect for a good sear. If you can, leave it overnight. By the next day, you’ll have a steak that sears beautifully and tastes incredible.

The only downside to salting for more than 4 hours (especially around the 24-hour mark) is that a thicker gray band forms inside the steak. That’s totally normal and just what salt does to the steak over time, not because you overcooked it, so no need to worry.

I tested several methods for salting steak, and the results were quite interesting. If you’re curious, check out my salting steak guide. Trust me, once you understand how salt changes things, your steaks will never be the same.

salt seasoned t-bone steak on a steak revolution wood cutting board — *Salt-seasoned t-bone steak*

Step 2: Preheat the Pan

Preheat your pan on high for 2-3 minutes, until it reaches a temperature of 400-450°F (204-232°C). Add a teaspoon of oil with a high smoke point, such as refined avocado oil, and let it heat for another minute. While the pan’s getting ready, sprinkle some black pepper over your t-bone steak. Once the pan’s nice and hot and your steak’s seasoned, you’re ready to move on to cooking – more info in the next step

Note

Finely ground seasonings help the t-bone steak get better contact with the pan. For a good sear, you need serious heat, think at least 400°F. A cast iron pan is perfect because it retains heat, but a thick, heavy-bottomed stainless steel skillet will also do the job.

Choose an oil with a high smoke point. Refined avocado oil is a top choice, with a smoke point of 510°F (265°C) and a neutral flavor profile. If you don’t have it, check the table below for alternative high smoke-point oils that work great for pan-searing.

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

*T-bone steak seasoned with ground black pepper*

Cast iron skillet heated to 473 degrees F. — *Cast iron skillet heated to 473°F (245°C).*

Step 3: Pan-Sear the T-Bone Steak

Carefully place the t-bone steak in the pan to avoid burning your hand (the oil will be very hot). Once it’s in, gently press the steak down with a spoon or tongs to ensure it makes good contact with the pan surface.

Keep flipping the steak every 30 seconds, pressing it down after each flip for a better crust. Once the internal temperature of the strip section reaches approximately 90°F (32°C), reduce the heat to medium-low and move on to the next step.

Note

Don’t sear the edges of the filet side of a t-bone steak – it cooks more quickly than the strip and can easily overcook. Try to keep the filet away from the hottest part of the pan, especially on a gas stove where the heat concentrates right above the burner. The real challenge with T-bones is that the two sections (filet and strip) cook at different speeds, so you’ve got to manage the heat to get both just right.

Flipping a t-bone steak every 30 seconds helps it cook more evenly and speeds up the entire cooking process.

Want a perfectly cooked t-bone steak? Forget about timing it down to the second; just grab an instant-read thermometer. Every steak is a little different, which is why monitoring its internal temperature with a thermometer is the easiest way to ensure you don’t overcook or undercook it. Cooking times are just rough estimates, so trust the temp, not the timer, and you’ll end up with steak just the way you like it every time.

Step 4: Add the Herbs, Garlic, and Butter

Add the crushed garlic, herbs, and butter to the pan. As the butter melts, sear the edges of the strip side of the t-bone steak. Once the butter’s mostly melted, move the steak to the upper part of the pan. Tilt the pan so the melted butter, garlic, and herbs pool at the bottom. Then, spoon that hot, flavorful butter over the steak for about 30 seconds on each side. Not into basting? No problem, just flip the steak right in the butter: same effect, less effort.

Meanwhile, keep an eye on the internal temperature. Once the strip section of the t-bone steak is about 20-25°F (11-14°C) below your target temperature, remove it from the pan and let it rest.

Note

Wait until the very end to add the butter, and make sure the heat’s down to medium-low by then. Many people make the mistake of adding it too early or cooking on high heat, which burns the butter and messes up the flavor of the steak. Butter’s great for finishing, but not for searing, so save it for the last step to get that rich flavor without any burnt taste.

For medium-rare 130–140°F (54–60°C), remove the T-bone from the pan when it reaches about 110°F (43°C) inside. It’ll continue cooking as it rests. Want it more done? Just leave it in the pan a bit longer.

*T-bone steak, seared in a cast iron skillet with butter, rosemary, and garlic.*

*Baste the t-bone steak with the melted butter*

Step 5: Let the Pan-Seared T-bone Steak Rest

After searing the t-bone steak, let it rest for 5-7 minutes on a cutting board or, even better, on a rack. For steak 1.5 inches (3.8 cm) thick or less, 5 minutes is enough. If your steak is between 1.5 and 2 inches (3.8 to 5.1 cm) thick, let it rest for a little longer, about 6 to 7 minutes.

Once it’s rested, start by separating the meat from the bone (it makes slicing a lot easier). Then just slice it up however you like. Don’t forget to spoon over the leftover butter, garlic, and herbs from the pan.

Note

Let me explain why resting a steak matters. Resting your steak isn’t just some fancy extra step; it makes a significant difference. Once you remove a T-bone steak from the pan, it continues to cook due to residual heat (a process known as carryover cooking). Within 5-7 minutes of resting, the steak’s internal temperature can rise by 15 to 30°F (8 to 17°C), depending on factors like thickness and cooking method. That’s why it’s essential to know exactly when to remove the steak from the pan and how long to let it rest to achieve the perfect doneness.

*Internal T-bone Steak filet section Temperature 133.2°F (56.2°C)*