Pan-Fried T-bone Steak recipe is a quick, savory, delicious dish to serve on any day of the week or during special occasions. This tender, juicy t-bone steak is well seasoned and pan-fried in butter and oil.
Marbling is key to a good steak. It adds so much flavor to steak and it keeps it moist, tender and juicy. My favorite cut is rib eye but if it is not on sale, then T-bone or New Strip steak are my other choices.
What seasonings do restaurants use on steak
If you asked me, I like my steak simple. Steak with good marbling seasoned with salt alone satisfies my craving for steak.
So when buying steak, look for marbling. These are streaks of fats in the steak.
Anyway, aside from salt, most restaurants season their steaks with the following:
Onion powder
Garlic powder
Fresh ground black pepper
Dried thyme
Paprika ( I use smoked paprika)
Kosher salt
How to pan fry t-bone steak
I prefer pan frying my steak than grilling. Either ways, make sure pan or grill is heated well to get a good sear on your steak.
Cook steak to your liking, rare, medium or well-done.
It is funny, I get criticized for liking a well-done steak. Hey, that’s how I like it. I’m not here to please other people, I am pleasing my taste buds and I am rest assured the presence of bacteria has been killed too.
A well marbled steak, cooked well-done is a delicious steak.
Steak cooking temperature
If you are not familiar in cooking T-bone steak, use a thermometer to check for doneness. Depending on your preference, use the chart below for internal temperature. After removing steak from pan or grill, let it sit for 2 minutes to retain juices and reach its final internal temperature.
| Steak Doneness | Remove from Grill at this Temperature | Final Cooked Temperature |
| Rare | 130 to 135°F | 130 to 140°F |
| Medium Rare | 140°F | 145°F |
| Medium | 155°F | 160°F |
| Well Done | 165°F | 170°F |
Try T-bone Steak in Creamy Mushroom Sauce, it is delicious as well.
Recipe
Pan-Fried T-bone Steak Recipe
Ingredients
- 1 T-bone Steak thawed
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon fresh ground black pepper
- ⅛ dried thyme
- ⅛ teaspoon smoked paprika
- ¼ teaspoon Kosher salt
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Thaw frozen t-bone steak in fridge overnight.
- Remove steak from fridge 2 hours before cooking to evenly thaw.
- Season steak with onion powder, garlic powder, ground black pepper, dried thyme, paprika and Kosher salt one hour before cooking.
- Pan fry or grill depending on your preference – rare, medium or well done. Follow chart above regarding internal temperature.
- Melt butter in pan over medium heat, then add olive oil.
- Pan should be hot when steak is placed. Steak should sizzle when it hits the pan.
- Pan fry and sear for about 3 – 6 minutes each side for rare, medium or well done.
- When done, let steak sit for 2 minutes before serving to retain its juices and reached its internal temperature.
- Serve with your favorite sides.
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