Best 5 Pan Fried T Bone Steak Recipes

PAN-FRIED T-BONE STEAK

Steps:

• About 1/2 hour before cooking the steak, bring it to room temperature.
• Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
• Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
• Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

BIG T-BONE STEAK

Steps:

• Allow the steak to rest at room temperature for 35 minutes before cooking.
• Heat a large cast-iron skillet over high heat. Meanwhile, generously sprinkle the steak on all sides with salt and pepper. Once the skillet is hot, add the butter and oil and swirl until the butter melts.
• Once the butter begins to foam, place the steak in the skillet and sear for 4 minutes. Flip the steak and add the thyme and garlic to one side of the skillet. The thyme will pop and fry in the butter and oil, then will settle in a few seconds. Cook until a thermometer inserted in the thickest part of the steak registers 120 degrees F, about 4 minutes, then tilt the skillet a bit to collect the butter and oil and use a large spoon to baste the steak. For a medium-rare steak you can cook 4 more minutes, then remove it from your skillet at 125 degrees and let it rest for 10 minutes to reach 135 degrees F.
• Carve the meat off the bone and slice the steak into strips. Sprinkle with the flaky salt and the fried thyme sprigs and serve.

PAN SEARED T-BONE STEAK

Steps:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

PAN-FRIED T-BONE STEAK RECIPE - (3.8/5)

Steps:

• About 1/2 hour before cooking the steak, set steak on counter to bring to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned. It should take about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.) Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes. Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.