The Best T-Bone Steak Recipe

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.

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 other steak recipe on this site and 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!

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.

Equipment

You'll only need some basic kitchen equipment to make this recipe.

• Measuring cups and spoons
• Knife
• Cutting board
• Pans
• Mixing bowl
• Whisk
• Cast iron skillet or other large skillet

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.

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.

More Steak Recipes

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

T-Bone Steak with Gravy

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