Go Back
–+ servings
T Bone Steak on a plate with some gravy and fresh rosemary.
Print Recipe
5 from 1 vote

Pan Seared 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.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 847kcal
Author: Karin and Ken

Ingredients

Steaks

Gravy

Spinach

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: 847kcal | Carbohydrates: 8g | Protein: 38g | Fat: 73g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1432mg | Potassium: 784mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2824IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 5mg