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    Home » Recipes » Main Courses

    The Best T-Bone Steak Recipe

    Published: Apr 30, 2022 · Modified: Aug 31, 2024 by Karin and Ken · This post may contain affiliate links. 2 Comments

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    This T-bone steak recipe features a perfectly pan-seared T-bone steak topped with gravy with garlic spinach to create a rich, flavorful meal the whole family will love.

    T Bone Steak on a plate with some gravy and fresh rosemary.

    I love a good pan-seared steak, especially when it's paired with other delicious flavors. Keep reading to find out how to cook bone-in steak everyone will love!

    This steak, gravy, and spinach is a complete meal that is loaded with flavor in every bite. It's perfect for special occasions or holiday meals served up with cheesy potatoes, Volcano potatoes, or even some fries for a classic steak and fries.

    This was inspired by my Air fryer porter house steak recipe Or, If you prefer, check out our Crock Pot Steak Bites. which pairs well with this amazing air fryer garlic bread recipe.

    What's a T-Bone Steak?

    It's one of the highest quality pieces of steak you can buy! It's also usually one of the most expensive so there's a lot riding on how it turns out.

    It gets its name from the bone that runs through it in the shape of a T. This cut comes from the short loin and has a bit of tenderloin on one side and top loin on the other.

    This steak usually comes with moderate amounts of marbling which adds to the flavor and texture of the cooked steak.

    Ingredients for Pan Seared T-Bone Steak

    This recipe only uses simple ingredients to make all the delicious flavors you'll find here.

    For the Steak

    • Extra virgin olive oil
    • Garlic cloves
    • Thick cut T-Bone steaks
    • Coarse sea salt
    • Freshly cracked peppercorns
    • Salted butter
    • Fresh thyme sprigs
    • Fresh rosemary sprigs

    For the Gravy

    • Minced shallot
    • White wine
    • All-purpose flour
    • Beef stock
    • Heavy cream
    • Italian seasoning
    • Salt and pepper to taste

    For the Garlic Spinach

    • Spinach
    • Salted butter
    • Coarse sea salt

    See the recipe card at the end of the post for quantities of each ingredient.

    How to Cook a T-Bone Steak

    There are a few steps to this recipe for pan-searing steak, but when you break them down, they're quite easy.

    Step 1: Season the Steak

    Season the steaks with salt and allow them to come to room temperature as the salt dissolves into the steak.

    Step 2: Roast the Garlic

    While the steak comes to room temperature, add peeled garlic and olive oil to a saucepan over medium heat. Bring it to a simmer, then reduce the heat to low. Cover and simmer the garlic in the oil for 15 minutes, being careful not to let the garlic burn.

    Remove the garlic from the olive oil and lightly mash it with a fork. Reserve the oils for use later in the recipe.

    Step 3: Cook the Steak

    Season the steaks with salt and pepper. Then sear it in a hot skillet with olive oil for 3 minutes. Then, flip the pan-fried steaks and add butter, half of the garlic, thyme, and rosemary to the pan between the steaks.

    Sear for one minute, then spoon the butter and herb mixture over the steak for another two minutes. Adjust your cooking time for the desired doneness.

    Use a meat thermometer to check the internal temperature of the steak. For medium-rare cook to 130-140° F, medium 140-150° F, and medium-well 150 - 160° F.

    Step 4: Rest the Steak

    Remove the steaks from the pan and place them on a platter to rest. Pour the butter and herb mixture over the steak and let it rest for 10 minutes as you make the gravy.

    Step 5: Make the Gravy

    In the same pan that you used for pan-frying the steak, add two tablespoons of the reserved olive oil. When hot, add the minced shallots and caramelize for three minutes.

    Deglaze the pan with white wine, allowing the alcohol to burn off for a minute, then sprinkle in the flour. Stir and cook for one minute.

    Add the beef stock and whisk. When it begins to bubble, whisk in the heavy cream and cook for three minutes.

    Add the Italian seasoning and a pinch of salt and pepper and cook for another minute. Transfer the gravy to a gravy dish.

    Step 6: Make the Garlic Spinach

    Add a tablespoon of the reserved oil to a pan heated over medium heat. Add the remaining garlic and spinach and season it lightly with salt. Saute it for three minutes, add the butter, and saute for two minutes more.

    Step 7: Serve

    Plate the steak and spinach. Then, pour gravy over the steak. Enjoy!

    Hint: Whisk while deglazing the pan with wine to get all the little crusty bits off the bottom. They have all the flavor!

    Closeup photo of T-Bone Steak slices on a white-colored dish. The slices are topped with gravy and served with rosemary and spinach.

    Substitutions

    Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this steak and gravy recipe.

    • Rosemary and thyme: If you don't have fresh herbs, you can use dried instead.
    • T-bone steak: You can also use a porterhouse steak to make pan-seared steak.
    • Oil: If you don't have olive oil, any oil with a high smoke point will work.

    Variations

    Want to personalize this easy pan seared steak recipe? Here are some of my tried and true tips for changing up this recipe.

    • Spicy: Add red pepper flakes to the gravy for a spicy kick.
    • Thick-cut pork chops: Try this recipe with thick-cut pork chops.
    • Whole milk: If you don't have heavy cream, you can use whole milk though the gravy may be a bit thinner.

    If you love recipes like this, you may also enjoy these garlic butter steak bites and potatoes.

    Storage

    Leftovers: You can store this steak once it's in the refrigerator for up to three days or in the freezer for up to 1 month.

    Reheat: Cook it in a skillet with some oil to reheat or slice it up cold and add it to salads, wraps, quesadillas, and more! It also works great to reheat steak in the air fryer.

    Tips

    I have a few tips that will make this simple recipe even easier and as tasty as possible.

    • Don't burn the garlic: Keep a close eye on the garlic while it simmers to prevent burning as it gets bitter when burned.
    • Warm-up your raw steak: For best results allow steak to warm up to room temperature before cooking.
    • Adjust the cooking time: Cook it to your preferred doneness.
    • Whisk gravy: While cooking, whisk constantly to be sure it doesn't turn out lump or burn while cooking.
    • Don't cut steak while cooking: It releases all the juices. Check the doneness by using a thermometer.
    Closeup photo of T-bone steak with gravy on a white plate with rosemary and spinach. Garlic bulbs, an onion and white bowl in the background.

    FAQ

    Do you have questions about cooking the best T-bone steak? Here are some of the most commonly asked questions about this pan seared T-bone steak recipe.

    What's the difference between porterhouse and T-Bone?

    They are similar but a porterhouse steak is a T-bone steak with the loin portion still attached to the bone.

    What is the best way to cook t-bone steak?

    The two methods that work best to cook t-bone steaks are the grill or pan-frying. Both are easy, deliver excellent results, yet produce very different flavors.

    Do you need to marinate a t-bone steak?

    No, but you can if you want. I prefer letting the flavor of the steak shine through when cooking a t-bone. No sense in messing with perfection by masking it with a bunch of other flavors. When cooking this steak, I find a few simple herbs and some garlic are all it needs. When I want something a bit different I will use a rub rather than a marinade to season a t-bone steak.

    More Steak Recipes

    Do you like gravy? Here are some recipes you may also like to try.

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    • Smoked Flank Steak
    • close up image of air fryer steak topped with melted butter and three slices already cut. placed on a wooden cutting board.
      Air Fryer Ribeye Steak

    T-Bone Steak with Gravy

    Ready to get cooking? Remember that you can print this recipe if you would like.

    T Bone Steak on a plate with some gravy and fresh rosemary.

    Pan Seared T-Bone Steak Recipe

    Karin and Ken
    This T-bone steak recipe features a perfectly pan-seared T-bone steak topped with gravy with garlic spinach to create a rich, flavorful meal the whole family will love.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 847 kcal

    Ingredients
      

    Steaks

    • ⅓ cup extra virgin olive oil
    • 12 garlic cloves
    • 2 T-Bone steaks thick cut about 16oz each
    • 1 teaspoon coarse sea salt
    • 1 teaspoon fresh cracked peppercorns
    • 4 tablespoon salted butter
    • 4 sprigs thyme
    • 2 sprigs rosemary

    Gravy

    • 2 tablespoon extra virgin olive oil reserved from garlic
    • 1 shallot minced
    • 2 tablespoon white wine
    • 1 tablespoon all purpose flour
    • ⅓ cup beef stock
    • ¼ cup heavy cream
    • 1 teaspoon Italian seasoning
    • Salt and pepper to taste

    Spinach

    • 1 tablespoon extra virgin olive oil reserved from olive oil
    • 3 cups spinach
    • 1 tablespoon salted butter
    • 1 teaspoon coarse sea salt
    Get Recipe Ingredients

    Instructions
     

    Cook Steaks

    • Gather your ingredients.
      Ingredients to make pan seared t bone steak on the table.
    • Season steak with salt and allow to come to room temp as the salt melts into the steak- about 30 minutes.
      T-bone steak sprinkled with salt on a plate.
    • Once 15 minutes remains for steak coming to room temp, prepare roasted garlic. Add peeled garlic and olive oil to a saucepan over medium heat. Bring to a simmer, then lower the heat to low. Cover and let simmer for 15 minutes. *watch garlic carefully to prevent it from burning!**
      Garlic cloves cooking in oil.
    • Preheat a cast iron skillet over high heat.
    • Remove garlic cloves from the olive oil and lightly mash with a fork. Reserve garlic infused olive oil for use in later steps.
      Garlic cloves on a small plate being crushed using a fork.
    • Season steak with pepper.
      T-bone steaks with pepper.
    • Add 2 tablespoon of the olive oil to the cast iron skillet. Add the steak to the hot pan and sear for 3 minutes.
      T-bone steaks in a skillet with olive oil.
    • Turn the steak over.
      T-bone steaks flipped over in skillet.
    • Add the butter, ½ the garlic, thyme, and rosemary between the steaks.
      Thyme, rosemary, butter and garlic added to skillet with t bone steaks.
    • Sear for 1 minute, then begin spooning the butter, garlic, and herbs over the steak for 2 minutes. *Cook times may vary depending on the size and thickness of the steak. Check internal temp before removing. Aim for 5* below desired doneness*
      Rosemary on top of the steaks. Pour the hot butter over the steaks using a spoon while they are cooking.
    • Remove steak from the pan and place onto a platter to rest. Pour the butter, garlic, and herbs from the pan over the steak. Allow steak to rest for 10 minutes as gravy is prepared.
      Steaks resting on a white platter. Butter and herbs from the pan have been poured over the steaks.

    Make Gravy

    • Prepare the gravy. In the same pan, add 2 tablespoon of the reserved olive oil and heat over medium high heat. Next, add the minced shallot and caramelize for 3 minutes.
      Shallots cooking in olive oil on a skillet.
    • Deglaze the pan with white wine, let alcohol burn off for 1 minute.
      Onions have browned, add white whine and let alcohol burn off for 1 minute.
    • Then sprinkle in the flour. Stir and cook for 1 minute.
      Flour added to skillet to make gravy.
    • Pour in the beef stock and whisk.
      Adding the beef broth to the skillet.
    • Once it starts bubbling, whisk in the heavy cream.
      Heavy Cream added to the gravy. Whisk until mixed.
    • Cook for 3 minutes, then add Italian seasoning and a pinch of salt and pepper. Whisk to combine and cook for 1 more minute. Pour into a gravy dish.
      Add Italian seasoning and a pinch of salt and pepper. Finished gravy for the t bone steaks.

    Cook Spinach

    • Add 1 tablespoon of reserved olive oil to the frying pan and swirl to coat. Next, add remaining garlic and spinach. Season lightly with salt and sauté for 3 minutes.
      Spinach and garlic in a skillet with olive oil. Sauté for 3 minutes.
    • Add the butter.
      Butter added to the spinach. Sauté for 2 minutes.
    • Sauté for 2 minutes.
      Sautéed spinach cooked and ready to serve.
    • Plate the steak and pour gravy over the top. Serve with garlic spinach.
      Plate of T-bone steak topped with gravy and served with rosemary and sautéed spinach on a plate.
    • Eat and enjoy!
      Closeup shot of sliced t bone steak and gravy.

    Notes

    • Don't burn the garlic: Keep a close eye on the garlic while it simmers to prevent burning as it gets bitter when burned.
    • Warm-up your raw steak: For best results allow steak to warm up to room temperature before cooking.
    • Adjust the cooking time: Cook it to your preferred doneness.
    • Whisk gravy: While cooking, whisk constantly to be sure it doesn't turn out lump or burn while cooking.
    • Don't cut steak while cooking: It releases all the juices. Check the doneness by using a thermometer.

    Nutrition

    Calories: 847kcalCarbohydrates: 8gProtein: 38gFat: 73gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 37gTrans Fat: 1gCholesterol: 150mgSodium: 1432mgPotassium: 784mgFiber: 1gSugar: 1gVitamin A: 2824IUVitamin C: 11mgCalcium: 81mgIron: 5mg
    Keyword best t bone steak recipe, t bone steak recipe cast iron, t bone steak recipe pan
    Tried this recipe?Let us know how it was!
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    Comments

    1. Sandy says

      October 08, 2022 at 7:37 pm

      5 stars
      Thank you for this amazing recipe. I’ve never had such a perfect t bone steak. Thx

      Reply
      • Karin and Ken says

        October 08, 2022 at 7:42 pm

        As always you’re most welcome! We love this recipe too. Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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