Dry Aged USDA Prime T-Bone — Cast-Iron Sear & Oven Finish

A T-bone is like a slightly smaller cousin of the porterhouse: strip steak on one side, tenderloin on the other, split by the signature T-shaped bone. This method uses a hot cast-iron sear on the stovetop, then a gentle finish in the oven for precise doneness.

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🥩 Cut: Dry Aged USDA Prime T-Bone Steak

Best for 1¼–1½ inch thick T-bones. Adjust oven time slightly if yours is thicker or thinner and trust your thermometer.

🕒 Time & Difficulty

• Active time: 15–20 minutes
• Total time: 35–45 minutes (including temper & rest)
• Difficulty: Easy–moderate

🧂 Ingredients

• 1 dry aged USDA Prime T-bone steak
• Kosher salt and freshly ground black pepper
• 1–2 tablespoons neutral oil
• 2 tablespoons butter (optional, for finishing)
• Garlic and herbs (optional)

🍳 Equipment

• Cast-iron or oven-safe stainless-steel skillet
• Oven preheated to 400°F / 205°C
• Instant-read thermometer

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🔥 Step-by-Step: T-Bone, Pan + Oven

1. Temper & season

• Remove steak from the fridge 20–30 minutes before cooking.
• Pat completely dry.
• Season generously with salt and pepper.

2. Preheat skillet & oven

• Preheat oven to 400°F / 205°C.
• Heat skillet over medium-high until very hot, then add a thin layer of oil.

3. Sear on the stovetop

• Lay the steak in the pan and sear without moving for 2–3 minutes.
• Flip and sear the second side another 2–3 minutes until well-browned.
• Sear the fat edge briefly if needed.

4. Optional butter baste

• Reduce heat slightly, add butter, garlic, and herbs to the pan.
• Tilt the skillet and spoon the melted butter over the steak for 1–2 minutes.

5. Finish in the oven

• Transfer the entire skillet to the oven.
• Roast for about 4–8 minutes, depending on thickness and desired doneness.
• Check the internal temperature by inserting the thermometer near the center of the strip side, away from the bone.

6. Target temperatures

• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 135–140°F (57–60°C)

7. Rest & serve

• Transfer steak to a board and rest 10 minutes.
• Slice the strip and tenderloin portions off the bone and cut into thick slices.
• Serve around the bone on a platter for a steakhouse presentation.