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Perfect Pan-Seared T-Bone Steak

A quick, restaurant-quality T-bone steak seared in a hot cast-iron skillet, basted with butter, garlic, and rosemary for a juicy medium-rare interior and a deep, flavorful crust.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main
  • One T-bone steak 1.5 inches thick (about 1.5 to 2 pounds)
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 3 tablespoons unsalted butter
  • 4 cloves garlic smashed
  • 2 sprigs fresh rosemary optional but recommended

Equipment

  • 12-inch cast iron skillet
  • Instant-read meat thermometer
  • Long-handled tongs
  • Paper towels
  • Cutting board
  • Sharp knife
  • Small heatproof spoon

Method
 

  1. Remove the steak from the refrigerator 30 minutes before cooking to come to room temperature for even doneness.
  2. Pat the steak completely dry with paper towels, then season all sides generously with kosher salt and freshly cracked black pepper just before cooking.
  3. Place a 12-inch cast iron skillet over high heat for about 3 minutes, until the surface is smoking hot (a drop of water should instantly sizzle and evaporate).
  4. Carefully lay the steak in the dry skillet and sear without moving for 3–4 minutes, forming a deep brown crust.
  5. Flip with tongs and sear the second side for another 3–4 minutes, adjusting heat only if the pan begins to smoke excessively.
  6. Add butter, smashed garlic, and rosemary to the skillet. Tilt the pan slightly and baste the steak continuously with the foaming butter for 2–3 minutes.
  7. Insert an instant-read thermometer into the thickest part of the filet side; remove the steak at 125–130 °F (52–54 °C) for medium-rare.
  8. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain and serving.

Notes

For a larger porterhouse, add 1–2 extra minutes of searing per side before basting. Always rest the steak to keep the juices locked in.