Cook the most incredible T-Bone right in your own kitchen. How using a skillet and your oven will result in a substantially better tasting steak than using a gas grill. Of course, if you are cooking steaks for several people, the grilling method is the best approach. But if you’re only cooking for yourself, sharing the T-Bone steak or planning a romantic dinner for two at home, the best method is conveniently at-hand on your stove top and oven.
A T-Bone is really 2 steaks in one. Its “t-shaped” bone divides two different cuts of steak, a New York Strip on one side and a small piece of Filet Mignon on the other side. Don’t settle for anything less than USDA Choice graded steak. USDA Prime is even better, but they are hard to find. The better the grade, the juicier and more tender. Read how the USDA grades beef.
Here’s a hint. If you’re sharing a steak or are extra hungry, cook a Porterhouse instead. A Porterhouse is really just a larger version of the T-Bone with a much larger filet.
Make sure you have large enough skillet(s) or frying pans. You will also need a large shallow metal oven safe pan and a quick read meat thermometer to make sure your steak is cooked to the desired doneness. Great cast iron skillets.
Pan-Frying For One Or Two People
Step 1. Remove the steak from the refrigerator and bring it to room temperature which takes about 30 minutes.
Step 2. Preheat frying pan over high heat for about 5 minutes. While it’s heating prep the T-Bone for cooking. Rub the steak with cooking oil on both sides. Sprinkle each steak with coarse sea salt and coarse ground black pepper.
At this point, preheat your oven to 400 degrees Fahrenheit. It will be needed after sear-frying the T-Bone in the skillet on the stove top.
Step 3. Place the T-Bone in the hot skillet. Use tongs being careful not to puncture the steak. Sear on one side for about 3 minutes, then flip it over and sear for about 3 minutes. Then the steak will be transferred and finished in the oven.
Step 4. Coat the bottom of your oven-safe, shallow roasting pan with a heavy coating of butter where your steaks will set. Butter will make the T-Bone juicier and flavorful. Remove steak from the skillet, place in the oven pan and insert into the preheated oven to finish cooking the T-Bone.
Step 5. Using an instant read meat thermometer, check the internal temperature of the steak for preferred doneness. See temperature chart below.
Step 6. When the T-Bone is cooked to your liking, remove to a warm serving plate and let the steak rest for about 5 minutes. Tent-it with aluminum foil to keep warm. This permits the natural juices to return back into the steak.
Ready to enjoy your T-Bone. Have your side dishes already prepared for serving.
125 Degrees F. Rare. Cool red throughout.
135 Degrees F. Medium Rare. Warm red center.
145 Degrees F. Medium. Pink with a slightly warm center.
155 Degrees F. Medium Well. Slightly Pink.
165 Degrees F. Well Done. No pink at all.
Video That Helps Explain The Pan-Frying Process
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