This baked T-bone steak is liberally seasoned with my homemade steak seasoning and seared on a cast iron skillet before the oven takes over! It is amazingly simple to prepare, bursting with flavor, and melt-in-your-mouth delicious! Serve it with a few of your go-to steakhouse side dishes and you’ll have a new family-favorite beef dinner!
Best Baked T-Bone Steak Recipe
A T-bone is one of the larger cuts of steak that becomes amazingly tender and juicy as it bakes in the oven! Plus, it’s incredibly easy to make and ready to serve in under 30 minutes!
The T-bone steak is pan-seared in a skillet to give the steak a delicious golden brown crust with tons of caramelized flavor. Pick a few of your favorite side dishes to serve with and this just might become your new go-to steak dinner recipe!
If you are wanting to pair your baked T-bone steak with a tasty steak condiment, try my mushroom steak sauce, balsamic reduction, or cowboy butter recipes!
🥘 Baked T-Bone Steak Ingredients
The T-bone steak is generously seasoned with my savory steak seasoning blend! Alternatively, you can substitute for your favorite brand of steak seasoning or simply season it with salt and pepper.
- Olive Oil - 1 tablespoon of olive oil (extra virgin, or substitute for beef tallow).T-Bone Steak - 8 ounces of T-bone steak.Steak Seasoning - ½ tablespoon of my homemade steak seasoning blend (to taste).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
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🔪 How To Make Baked T-Bone Steak
Baked steaks are so easy to make! All you need to do is prep, season, and sear the steak before popping it into the oven! Take out some measuring spoons, a cast iron skillet, and a meat thermometer to begin!
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This recipe makes 1 T-bone steak! However, you can adjust the ingredients to make more steaks if needed!
- Preheat. Heat 1 tablespoon of olive oil (EVOO, or use beef tallow) in a cast iron skillet over high heat while your oven is preheating to 400°F (205°C). *Make sure to use an oven-safe skillet or heavy-bottomed pan.Prep. Dry the T-bone by patting it with paper towels. Then liberally season the whole steak with the ½ tablespoon of my steak seasoning blend.Sear steak. When the olive oil starts shimmering and starting to smoke in your skillet, add in your T-bone steak. Then sear each side for 2-3 minutes without touching the steak. Use a pair of kitchen tongs to lift up the steak and quickly sear the remaining edges.Cook. Carefully transfer your cast iron skillet and T-bone steak into your preheated oven and bake it at 400°F (205°C) for 10 to 15 minutes or until it reaches your preferred internal temperature. *I recommend using a digital meat thermometer. See notes for levels of doneness.Rest and serve. Take the cast iron skillet out of the oven, then place the T-bone on a cutting board and let it rest for 5 minutes under a loosely tented piece of foil before serving.
Serve this juicy and tender steak with your favorite steakhouse sides! Try my garlic mashed potatoes, garlic green beans, or a wedge salad for a complete meal! Enjoy!
💭 Angela’s Tips & Recipe Notes
- For the best results, take out your steak from the refrigerator and let it rest at room temperature for at least 30-60 minutes.You can also season the steak when you take it out of the fridge to rest. Alternatively, you can season it the night before and let it dry brine overnight in the refrigeratorIf you prefer cooking your steaks with beef tallow, you can use it in place of extra virgin olive oil. When checking the steak’s internal temperature with a meat thermometer, reference the temperature below. The internal temperature of your steak will rise another 5°F while resting. Take your steak out when it’s about 5°F less than your preferred temperature. Rare Steak: 115-120°F (46-49°C)Medium-Rare Steak: 120-125°F (49-52°C)Medium Steak: 130-135°F (54-57°C)Medium-Well Steak: 140-145°F (60-63°C)Well Done Steak: 150-155°F (66-68°C)
🥡 Storing & Reheating
Place any leftovers in an airtight storage container in the refrigerator and enjoy within 3 days. To freeze, wrap your cooked T-bone steak with aluminum foil and place it into a heavy-duty storage bag. Write the date on the bag and store your steak in the freezer for up to 2-3 months.
Rare Steak: 115-120°F (46-49°C)
Medium-Rare Steak: 120-125°F (49-52°C)Medium Steak: 130-135°F (54-57°C)Medium-Well Steak: 140-145°F (60-63°C)Well Done Steak: 150-155°F (66-68°C)
Reheating Baked T-Bone Steak
To reheat your T-bone steak, place it in a skillet and cook it your oven at 250°F (120°C) until heated through. For further instructions, read my article on reheating steak here!
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Do I Need To Cover The Steak While It’s Baking? No! It is not necessary to cover your T-bone steak while it’s baking in the oven. In this recipe, the cooking time isn’t long enough to where your T-bone would dry out from the heat of the oven. However, it’s really up to your preference! How Long Does It Take To Cook This Baked T-Bone Steak? It will depend mostly on how thick your T-bone steak is and how you prefer your steaks to be cooked. It will take 9-10 minutes in the oven for a rare steak and closer to 15 minutes for a well-done steak. It’s always important to check with a digital cooking thermometer for the most accurate cooking times so that you can avoid undercooking or overcooking your steaks. What’s The Difference Between A T-Bone And Porterhouse Steak? A T-bone and porterhouse cut of steak both come from the short loin muscle of the cow. Both have a “T-shaped” bone with pieces of beef on both sides of the bone. The major difference is where they are cut - T-bone steaks are cut closer to the front of the loin while porterhouse steaks are cut near the rear of the loin which is why porterhouse steaks have more tenderloin meat and are larger in size.
🥩 More Tasty Steak Recipes
- Sous Vide Ribeye Steak - Make perfectly tender and restaurant-quality ribeye steaks every time!Baked NY Strips - These New York Strip steaks are generously seasoned, seared to perfection, and cooked in the oven!Blue Steak - If you’ve never heard of or tried a blue steak before, you have to try this recipe!Air Fryer Steak - Cook up some deliciously tender and juicy steaks in a flash without all of the stress!Pan-Seared Picanha Steak - Picanha steaks are seasoned with a savory blend of seasonings and then pan-seared for a golden brown perfection!Sirloin Steak Tips - Sirloin steak tips are a super easy way to get steak bites to serve as an appetizer, snack, or main course!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Baked T-Bone Steak
This baked T-bone steak is liberally seasoned with my homemade steak seasoning and seared on a cast iron skillet before the oven takes over! It is amazingly simple to prepare, bursting with flavor, and melt-in-your-mouth delicious! Serve it with a few of your go-to steakhouse side dishes and you’ll have a new family-favorite beef dinner!
Author | Angela
Servings: 1 serving Calories: 633kcal Prep 5 minutes Cooking 15 minutes Resting Time 5 minutes Total Time 25 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon olive oil (extra virgin, or use beef tallow)▢ 8 oz T-Bone Steak▢ ½ tablespoon steak seasoning (to taste)
InstructionsHeat 1 tablespoon of olive oil (EVOO, or beef tallow) in a cast iron skillet over high heat while your oven is preheating to 400°F (205°C). *Make sure to use an oven-safe skillet or heavy-bottomed pan. 1 tablespoon olive oilDry the T-bone by patting it with paper towels. Then liberally season the whole steak with the ½ tablespoon of my steak seasoning blend.8 oz T-Bone Steak, ½ tablespoon steak seasoningWhen the olive oil starts shimmering and starting to smoke in your skillet, add in your T-bone steak. Then sear each side for 2-3 minutes without touching the steak. Use a pair of kitchen tongs to lift up the steak and quickly sear the remaining edges.Carefully transfer your cast iron skillet and T-bone steak into your preheated oven and bake it at 400°F (205°C) for 10 to 15 minutes or until it reaches your preferred internal temperature. *I recommend using a digital meat thermometer. See notes for levels of doneness.Take the cast iron skillet out of the oven, then place the T-bone on a cutting board and let it rest for 5 minutes under a loosely tented piece of foil before serving. Equipment You May NeedMeasuring SpoonsCast Iron Skilletmeat thermometer Notes For the best results, take out your steak from the refrigerator and let it rest at room temperature for at least 30-60 minutes. You can also season the steak when you take it out of the fridge to rest. Alternatively, you can season it the night before and let it dry brine overnight in the refrigerator If you prefer cooking your steaks with beef tallow, you can use it in place of extra virgin olive oil. When checking the steak’s internal temperature with a meat thermometer, reference the temperature below. The internal temperature of your steak will rise another 5°F while resting. Take your steak out when it’s about 5°F less than your preferred temperature.
Rare Steak: 115-120°F (46-49°C) Medium-Rare Steak: 120-125°F (49-52°C) Medium Steak: 130-135°F (54-57°C) Medium-Well Steak: 140-145°F (60-63°C) Well-Done Steak: 150-155°F (66-68°C)
To store: Place any leftovers in an airtight storage container in the refrigerator and enjoy within 3 days. To freeze, wrap your cooked T-bone steak with aluminum foil and place it into a heavy-duty storage bag. Write the date on the bag and store your steak in the freezer for up to 2-3 months. To reheat: To reheat your T-bone steak, place it in a skillet and cook it your oven at 250°F (120°C) until heated through. For further instructions, read my article on reheating steak here!
NutritionCalories: 633kcal (32%) | Carbohydrates: 1g | Protein: 47g (94%) | Fat: 48g (74%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 127mg (42%) | Sodium: 123mg (5%) | Potassium: 715mg (20%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 53IU (1%) | Vitamin C: 0.2mg | Calcium: 34mg (3%) | Iron: 5mg (28%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Baked T-Bone Steak, baked t-bone steak ingredients, Baked T-Bone Steak Recipe, best baked t-bone steak recipe, best T-bone steak, how to cook T-bone steak, T-Bone Steak Course Beef Dishes, Dinner Recipes, Main CourseCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
No! It is not necessary to cover your T-bone steak while it’s baking in the oven. In this recipe, the cooking time isn’t long enough to where your T-bone would dry out from the heat of the oven. However, it’s really up to your preference!
How Long Does It Take To Cook This Baked T-Bone Steak? It will depend mostly on how thick your T-bone steak is and how you prefer your steaks to be cooked. It will take 9-10 minutes in the oven for a rare steak and closer to 15 minutes for a well-done steak. It’s always important to check with a digital cooking thermometer for the most accurate cooking times so that you can avoid undercooking or overcooking your steaks.
What’s The Difference Between A T-Bone And Porterhouse Steak? A T-bone and porterhouse cut of steak both come from the short loin muscle of the cow. Both have a “T-shaped” bone with pieces of beef on both sides of the bone. The major difference is where they are cut - T-bone steaks are cut closer to the front of the loin while porterhouse steaks are cut near the rear of the loin which is why porterhouse steaks have more tenderloin meat and are larger in size.
It will depend mostly on how thick your T-bone steak is and how you prefer your steaks to be cooked. It will take 9-10 minutes in the oven for a rare steak and closer to 15 minutes for a well-done steak. It’s always important to check with a digital cooking thermometer for the most accurate cooking times so that you can avoid undercooking or overcooking your steaks.
A T-bone and porterhouse cut of steak both come from the short loin muscle of the cow. Both have a “T-shaped” bone with pieces of beef on both sides of the bone. The major difference is where they are cut - T-bone steaks are cut closer to the front of the loin while porterhouse steaks are cut near the rear of the loin which is why porterhouse steaks have more tenderloin meat and are larger in size.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 2 reviews
Baked T-Bone Steak
This baked T-bone steak is liberally seasoned with my homemade steak seasoning and seared on a cast iron skillet before the oven takes over! It is amazingly simple to prepare, bursting with flavor, and melt-in-your-mouth delicious! Serve it with a few of your go-to steakhouse side dishes and you’ll have a new family-favorite beef dinner!
Author | Angela
Servings: 1 serving
Calories: 633kcal
Prep 5 minutes
Cooking 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon olive oil (extra virgin, or use beef tallow)▢ 8 oz T-Bone Steak▢ ½ tablespoon steak seasoning (to taste)
InstructionsHeat 1 tablespoon of olive oil (EVOO, or beef tallow) in a cast iron skillet over high heat while your oven is preheating to 400°F (205°C). *Make sure to use an oven-safe skillet or heavy-bottomed pan. 1 tablespoon olive oilDry the T-bone by patting it with paper towels. Then liberally season the whole steak with the ½ tablespoon of my steak seasoning blend.8 oz T-Bone Steak, ½ tablespoon steak seasoningWhen the olive oil starts shimmering and starting to smoke in your skillet, add in your T-bone steak. Then sear each side for 2-3 minutes without touching the steak. Use a pair of kitchen tongs to lift up the steak and quickly sear the remaining edges.Carefully transfer your cast iron skillet and T-bone steak into your preheated oven and bake it at 400°F (205°C) for 10 to 15 minutes or until it reaches your preferred internal temperature. *I recommend using a digital meat thermometer. See notes for levels of doneness.Take the cast iron skillet out of the oven, then place the T-bone on a cutting board and let it rest for 5 minutes under a loosely tented piece of foil before serving.
Equipment You May NeedMeasuring SpoonsCast Iron Skilletmeat thermometer
Notes For the best results, take out your steak from the refrigerator and let it rest at room temperature for at least 30-60 minutes. You can also season the steak when you take it out of the fridge to rest. Alternatively, you can season it the night before and let it dry brine overnight in the refrigerator If you prefer cooking your steaks with beef tallow, you can use it in place of extra virgin olive oil. When checking the steak’s internal temperature with a meat thermometer, reference the temperature below. The internal temperature of your steak will rise another 5°F while resting. Take your steak out when it’s about 5°F less than your preferred temperature.
Rare Steak: 115-120°F (46-49°C) Medium-Rare Steak: 120-125°F (49-52°C) Medium Steak: 130-135°F (54-57°C) Medium-Well Steak: 140-145°F (60-63°C) Well-Done Steak: 150-155°F (66-68°C)
To store: Place any leftovers in an airtight storage container in the refrigerator and enjoy within 3 days. To freeze, wrap your cooked T-bone steak with aluminum foil and place it into a heavy-duty storage bag. Write the date on the bag and store your steak in the freezer for up to 2-3 months. To reheat: To reheat your T-bone steak, place it in a skillet and cook it your oven at 250°F (120°C) until heated through. For further instructions, read my article on reheating steak here!
Nutrition
Calories: 633kcal (32%) | Carbohydrates: 1g | Protein: 47g (94%) | Fat: 48g (74%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 127mg (42%) | Sodium: 123mg (5%) | Potassium: 715mg (20%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 53IU (1%) | Vitamin C: 0.2mg | Calcium: 34mg (3%) | Iron: 5mg (28%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Beef Dishes, Dinner Recipes, Main CourseCuisine American
US CustomaryMetric
- Rare Steak: 115-120°F (46-49°C)
- Medium-Rare Steak: 120-125°F (49-52°C)
- Medium Steak: 130-135°F (54-57°C)
- Medium-Well Steak: 140-145°F (60-63°C)
- Well-Done Steak: 150-155°F (66-68°C)
