Pan-Seared T-bone Steak
Achieve a restaurant-quality T-bone steak with a caramelized crust and juicy interior. Cooked in olive oil and basted with garlic rosemary butter, this versatile method requires no thermometer and works for any thickness. Ideal for impressing guests or family dinners.
- Prep Time: 40
- Cook Time: 10
- Total Time: 50
- Yield: 2 servings 1x
- Category: quick
- Method: Pan-Searing
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
1 (12–14 oz) T-bone steak
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, crushed
2 sprigs fresh rosemary
Instructions
Remove the steak from the refrigerator and let sit at room temperature for 30 minutes.
Sprinkle salt and pepper on both sides. Let stand for 5 minutes.
Heat a heavy skillet (cast iron preferred) over high heat until smoking.
Add olive oil, then sear the steak, undisturbed, for 3–4 minutes. Flip carefully with tongs.
Immediately add butter, garlic, and rosemary. Tilt the pan to melt the butter and baste the steak.
Continue cooking 3–4 minutes for medium-rare; reduce heat for thicker steaks if needed.
Transfer steak to a cutting board and rest for 5–10 minutes.
Slice against the grain and serve with sides of your choice.
Notes
Use ribeye, sirloin, or flank steak as substitutes.
Replace rosemary with thyme or oregano for variation.
Avoid overcrowding the pan—cook one steak at a time.
Add shallots or mushrooms during basting for extra flavor.
Don’t flip the steak more than once per side for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 0g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 150mg