How Do You Cook T-Bone Steak in Oven: Simple Guide

Oven-baked T-bone steak, as long as you master the right technique, the delicious combination of crispy outside and tender inside will be ready in no time. Here's the simplest method for you.

Step 1: Select the Steak

Choose a T-bone steak with a moderate thickness, around 2.5-3 cm (1-1.2 inches). A steak that's too thin will dry out, while one that's too thick can become charred on the outside and undercooked inside.

When selecting the steak, make sure the meat is firm, with an even red color and minimal sinew or fat.

Step 2: Let the Steak Come to Room Temperature

Before cooking, take the steak out of the fridge about 30 minutes in advance. Allowing it to come to room temperature will help ensure a more even cooking and prevent it from being overcooked on the outside and undercooked on the inside.

Step 3: Season

Brush a thin layer of olive oil on the surface of the steak, and season with a generous amount of salt and freshly ground black pepper.

The olive oil helps lock in moisture, while the salt and pepper enhance the basic flavor of the steak. You can also add garlic powder, onion powder, or other spices based on your personal preference.

Step 4: Preheat the Oven

Preheat the oven to 200°C (392°F), ensuring the temperature is evenly distributed. This will ensure that the steak is cooked just right. Preheating takes about 10-15 minutes. Use the top and bottom heating setting for even heat distribution.

Step 5: Sear then Roast

In a skillet, sear the steak over medium-high heat for 1-2 minutes on each side until it develops a deep, golden-brown crust. This helps create a crispy exterior while locking in the juices.

Use a non-stick or cast-iron skillet, adding a small amount of oil. Wait until the oil is hot before adding the steak. Be sure not to flip the steak too early to maintain a perfect crust.

Step 6: Add Herbs and Butter (Optional)

In the last minute of searing the steak, you can add a small piece of butter and a few sprigs of rosemary or thyme. Use a spoon to drizzle the melted butter over the steak, enhancing its flavor.

Step 7: Transfer to the Oven

Move the seared steak to a baking tray and place it in the preheated oven. The cooking time will vary depending on your preferred level of doneness:

5 minutes: Medium-rare

7 minutes: Medium

9-10 minutes: Well-done

Remember that the steak will continue to cook as it rests, so take it out just before reaching your desired doneness.

Step 8: Use a Thermometer (Optional)

If you have a meat thermometer, you can check the internal temperature of the steak during the final stages of roasting to ensure it reaches your desired doneness:

Medium-rare: 57°C (135°F)

Medium: 63°C (145°F)

Well-done: 70°C (160°F)

Step 9: Let the Steak Rest

After removing the steak from the oven, let it rest for 5-10 minutes. This step allows the juices to redistribute, ensuring that the steak remains tender and juicy when you cut into it.

Step 10: Slice the Steak

Finally, slice the steak against the grain to break the muscle fibers, resulting in a more tender bite. Make sure the slices are of even thickness, but not too thin. This will help maintain the steak's juicy and tender texture.

What are the two cooking methods best recommended for T-bone steak?

The two most recommended methods for cooking T-bone steak are pan-searing and grilling.

First, pan-searing is a quick method that helps lock in the juices, ideal for those who enjoy a crispy exterior and tender interior. Heat a pan over high heat, add some oil, and sear both sides of the T-bone steak until golden brown. Then, transfer it to an oven preheated to 180°C (350°F) for a few minutes to achieve the desired doneness.

The second method is grilling. By placing the T-bone steak on a grill rack, the exterior becomes more crispy while the meat stays tender. Preheat the oven to high heat, place the T-bone steak on a baking tray, and adjust the grilling time to ensure each side is cooked to the desired doneness.

Why is my T-bone steak tough?

Firstly, if the steak is cooked for too long or over high heat, the moisture in the meat will evaporate, causing it to become dry and tough. Secondly, T-bone steak comes from a part of the cow that contains both meat and bone, and the meat around the bone can be tougher.

To avoid this, try cooking at a lower heat. After searing both sides until golden brown, transfer the steak to the oven to finish cooking, preventing overcooking. Additionally, marinating the steak beforehand can help improve its texture, making the meat more tender.

Finally, when slicing the steak, cut against the grain. This helps break down the muscle fibers, making it easier to chew and resulting in a more tender bite.

Is the cooking time for T-bone steak the same as other types of steak in the oven?

The cooking time will be different.

Because T-bone steak has a larger bone, it may require more time to ensure it is cooked through. The exact time will depend on the thickness of the steak, the oven temperature, and your preferred level of doneness.

Typically, thinner steaks like sirloin or ribeye require a shorter cooking time, usually around 10 to 15 minutes, while T-bone steak usually needs around 20 minutes to reach medium doneness (depending on its thickness and oven temperature).

If the steak is thicker, the cooking time may need to be extended. During the cooking process, you can sear one side first, then use the oven to finish cooking the rest for better texture.