T-Bone steak with garlic and rosemary

Cooking a steak is easier than you think, especially with this easy-to-follow recipe that even a steak novice can use! Worry no more, these tips will get you on your way to success to impress your loved ones!

0h 15m prep

0h 25m total

easy difficulty

Shawn Williams Author




Preheat the oven to 415°F or 210°C. Remove steak from the fridge 30 minutes before cooking. Bringing the steak to room temperature will ensure your cooking times are more accurate. Season both sides generously with salt and pepper – the more the better.


Add butter to an oven-safe cast-iron skillet. Allow the skillet to become hot under high heat. The T-bone steak should be placed face down first and seared undisturbed for 2 minutes. After flipping it face up, sear it for additional 2 minutes to give your steak a nice seared edge.



Add whole garlic cloves, fresh rosemary and thyme to the skillet and immediately place your skillet directly inside the oven. Make sure to wear oven mitts to avoid possible burns since a skillet can get very hot.


The thickness of the steak will affect the cooking time. This recipe is ideal for 1 — 1 ½ inch thick portions (about 16 — 24 oz, 450 — 680 g). Steaks that are thinner than 1 inch should only be seared for 1 minute per side before baking.

  • Rare, bake for 4 minutes
  • Medium-rare, bake for 4 — 5 minutes
  • Medium, bake for 6 — 7 minutes
  • Medium-well, bake for 7 — 8 minutes
  • Well done, bake for 10+ minutes


Remove steaks from the oven. Spoon the garlic and rosemary-infused butter drippings from the pan over the steaks. Place the steak on a plate and let it sit for 5 minutes before serving to bring your steak to its final serving temperature.

t-bone steak

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