Pan-Seared T-Bone Steaks: Juicy, Flavorful, and Perfectly Cooked!

Pan seared t-bone steak in pan with garlic and rosemary.
Deliciously seared t-bone steaks are incredibly easy to cook up for an amazing dinner!

Pan-seared T-Bone steaks are the epitome of culinary perfection. These tender and juicy steaks are seasoned with a savory blend of spices, seared to perfection, and basted with a heavenly garlic herb butter. The result? A flavor explosion that will leave you craving more. And the best part? These steaks pair beautifully with your favorite steakhouse sides!

Why You’ll Love This Recipe!

A Perfect Steak!

A bite of this juicy steak basted with butter is enough to win over even the most skeptical eater. The flavors are rich and perfectly balanced, ensuring each mouthful is a delight.

Super Tender!

T-Bone steaks are known for their exceptional tenderness, thanks to the marbling of fat that runs through the meat. With these steaks, you won’t even need to marinate them to achieve ultimate tenderness.

Something Special!

While T-Bone steaks are wonderful any time, they become truly special when served for date night, Sunday dinner, or any other celebratory occasion. They’re the perfect way to elevate your meal and create lasting memories.

Pan seared t-bone steak ingredients photo.


To make these pan-seared T-Bone steaks, you’ll need:

  • 1 Tablespoon Olive Oil – Extra virgin olive oil (EVOO) is preferred for its rich flavor.
  • 12-Ounce T-Bone Steak – Opt for T-Bone steaks with beautiful marbling of fat for the best results.
  • ½ Tablespoon Steak Seasoning – Feel free to use your favorite steak seasoning recipe.
  • 3 Cloves Garlic – Use whole peeled garlic cloves to infuse a gentle garlic flavor into the steak.
  • 4 Sprigs Fresh Rosemary – Fresh rosemary (or thyme) adds a delightful herbaceous note to the dish.
  • 1 Tablespoon Butter – A pat of butter to baste the steaks and enhance the flavor.
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For the exact measurements and additional tips, please refer to the printable recipe card below.

Step-By-Step Instructions

  1. Prep. Preheat your oven to ‘oven finish’ if desired. Make sure you’re using an oven-safe skillet, such as a cast iron skillet, especially for thicker steaks.

  2. Heat your skillet. Place your medium to large cast iron skillet or heavy-bottomed frying pan over medium-high heat with the olive oil. The pan should be smoking hot before adding the steak.

  3. Season. While the skillet heats up, season both sides of the steak liberally with steak seasoning. Pat the seasoning into place, ensuring the fatty strips and sides are thoroughly seasoned.

  4. Pan sear. Once the skillet is hot, add the seasoned T-Bone steaks, whole peeled garlic cloves, and fresh rosemary sprigs. Allow the steaks to cook without turning or flipping for about 4 minutes, or until caramelization has started.

  5. Baste your steaks. Flip the steaks and cook for another 4 minutes. Add the pat of butter and let it melt. Then, tilt the pan towards you and spoon the melted butter over the steaks repeatedly to infuse them with flavor and moisture.

  6. Finish the T-Bone steaks. The steaks are done when they reach an internal temperature of 135°F (57°C). Make sure to sear the ribbon of fat on the edges of the steak before removing them from the heat. Transfer the steaks to a plate or platter, drizzle with the pan juices, herbs, and garlic, and loosely tent them with aluminum foil for a 10-minute rest before serving.

  7. Alternate oven finish. If you’re working with a thick-cut T-Bone steak, you can place it in the oven to finish cooking. Cook until the steak reaches 125°F (52°C) for medium-rare or 130°F (54°C) for medium.

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These juicy and tender T-Bone steaks are best enjoyed with classic steakhouse sides like mashed potatoes, fluffy roasted sweet potatoes, or steamed broccoli. Let your creativity shine and pair them with your favorites!

Angela’s Tips & Recipe Notes

  • For the best sear, use a cast iron skillet or a medium to a large skillet or frying pan.
  • If cooking multiple steaks, avoid overcrowding the pan to ensure perfect searing.
  • Thick-cut steaks require longer cooking and resting times.
  • Season the steaks within 3 minutes of starting cooking, or marinate them for at least 40 minutes.
  • You can store leftover steaks in the fridge for about 3 days or freeze them for 2 to 3 months to extend their shelf life.

Storing & Reheating

If you find yourself with leftover steaks, store them properly in a shallow airtight container or tightly wrapped with foil. They’ll keep in the fridge for about 3 days. For longer storage, wrap each steak in plastic cling film and place them in a heavy-duty freezer storage bag or wrap them with heavy-duty foil. Don’t forget to label them with the date!

When reheating, it’s best to do so in the oven to retain the steak’s juiciness. Preheat your oven to 250°F (121°C), place the steak on a baking sheet (preferably with a cooling rack), and bake for about 25 to 30 minutes or until the steak reaches your desired temperature.

Side Dishes For Steak

  • Smoked Baked Potato
  • Fondant Potatoes
  • Roasted Broccoli with Cheese Sauce
  • Sauteed Broccolini
  • Mushroom Risotto

Rowdy Hog Smokin BBQ

Indulge in the ultimate steak experience with these delectable pan-seared T-Bone steaks. Their juicy tenderness, mouthwatering flavor, and perfect sear will make every bite a moment to savor. So fire up your skillet, gather your ingredients, and get ready to impress your loved ones with an incredible homemade meal!

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