How to Cook T-Bone in the Oven

Cooking a T-bone steak in the oven is a straightforward yet rewarding process that delivers a perfectly seared, juicy cut of beef. This method is ideal for achieving restaurant-quality results at home, especially when grilling isn’t an option. By using a combination of high-heat searing and controlled oven cooking, you can ensure that the T-bone is cooked to your desired level of doneness while preserving its rich flavors and tender texture.

Follow our guide to learn all about cooking T-bone in the oven, from preparing the steak to checking its temperature.

Choosing the Best T-Bone Steak

Not sure which T-bone in the display case to choose? We suggest going with a steak marked as USDA Prime, which is reserved for cuts that are high in quality and have excellent marbling. If it’s within your budget, Wagyu is also a prime choice.

As for wet-aged and dry-aged steaks, either one is a worthy option for your dinner table. The aging process helps break down tough steak fibers and brings extra flavor and a better texture to each T-bone. Try our wet-aged T-bone steaks. 

Oven Cooking Tips for Success

Follow along with the tips below to learn how to cook T-bone steak in the oven.

Season with Salt and Give It Time

Even if you don’t typically use salt when cooking, consider using it with T-bone steak. Salt helps brine the steak, which gives it a better sear in the pan before popping it into the oven. Searing leads to better flavor and texture. If you can’t or don’t want to use salt, find other ways to add some flavor to your steak, like sprinkling black pepper on it just before cooking or adding a bit of your favorite steak seasoning.

Brown It Up First (or After)

We recommend searing T-bone along with cooking it in the oven if you prefer that rich golden-brown crust on the outside. While the oven can cook T-bone to the proper temperature, it won’t necessarily crisp the outside unless you use the broiler, but the broiler may not cook the inside of the steak enough. 

Instead, sear T-bone in a skillet before moving it to the oven, as we’ll describe how to do in this guide. Alternatively, you can sear the steak after it cooks in the oven. This is known as the reverse sear method.

Check the Temperature with a Thermometer

Use a meat thermometer to check your steak’s temperature after taking it out of the oven. Put the probe in the thickest part of the T-bone, and check the reading against the temperature table above. For medium-rare, pull the steak from the oven when the thickest part reads 120-125℉. Then, check the temperature again after the steak rests for 5-10 minutes.

Use Herbs for Extra Flavor

When searing T-bone, consider adding some extra flavor to the pan along with the butter. Herbs and spices, like cayenne pepper, garlic, rosemary, and thyme, all lend well to the steak’s overall flavor. Drizzle some of the herb butter over the steak in the oven to keep those flavors moving through your steak as it cooks.

The Preparation

Getting a T-bone ready for the oven doesn’t take much effort, but those few extra minutes of prep make all the difference. Here’s how to set yourself up for a flavorful crust and tender center once it cooks.

Seasoning

About 45 minutes before you’re ready to cook the T-bone, salt it generously on both sides. Then, let it rest at room temperature. This not only gives the salt time to work its way into the steak but also helps the meat cook more evenly. If you like, add a light sprinkle of black pepper or your favorite dry rub just before searing.

Preheating the Oven

Preheat your oven to 350 degrees with the rack in the middle position to ensure the heat circulates around the steak for even cooking. Lightly spray or line a rimmed baking sheet with foil to keep cleanup simple. Giving the oven a solid 10 minutes to preheat before you transfer the steak will help maintain the right temperature as the meat cooks.

Choosing the Right Pan

A heavy-bottomed pan, such as cast iron, is your best bet for searing a T-bone steak. Cast iron holds heat well to create a deep, even sear. Stainless steel works too, but avoid nonstick pans since they don’t typically handle high heat as effectively.

The Searing Process

Searing locks in flavor and creates the golden crust that makes a T-bone so satisfying. The oven cooks the steak, but the sear adds necessary layers of flavor and texture. Here’s what to do. 

Preheat the Skillet

Place a cast-iron skillet over high heat and add a tablespoon of butter or a drizzle of oil. Give the skillet a couple of minutes to get hot before you lay the steak down. You’ll know it’s ready when the butter starts to foam and sizzle, or when the oil shimmers across the surface of the pan. High heat keeps the steak browning instead of steaming.

Sear Both Sides

Once the skillet is ready, carefully place the T-bone in and let it sear for 3-5 minutes without moving it. Flip and do the same on the other side until the golden-brown crust forms. If using butter, spoon some of the melted butter over the steak as it cooks to deepen the flavor.

Transferring T-Bone Steak to the Oven

After searing, it’s time to finish the steak in the oven. Transfer the T-bone onto your prepared baking sheet or keep it in the oven-safe skillet if you’d rather save on dishes. Depending on thickness and desired doneness, the steak will usually need 10-20 minutes in the oven. Thicker cuts lean closer to the longer end of that range, while thinner ones may be ready sooner, so keep an eye on the thermometer as it cooks.

Using an Oven-Safe Thermometer

Place an oven-safe thermometer probe into the steak before transferring it to the oven to keep tabs on its doneness. If you don’t have one, you can use a regular meat thermometer to check the steak’s temperature after removing it from the oven. 

Put the probe in the thickest part of the T-bone, and check the reading against the temperature table above. For medium-rare, pull the steak from the oven when the thickest part reads 120-125℉. Then, check the temperature again after the steak rests for 5-10 minutes.

Checking Doneness

The interesting thing about T-bone steak is that it’s half tenderloin and half strip steak, so each side of the bone can cook a little differently. Still, it’s possible to achieve a complete cook to your ideal doneness level in the oven. 

The chart below shows the temperature ranges your thermometer should show after removing T-bone from the oven and after it rests. For medium-rare, the thermometer should read 120-125℉ when it’s done in the oven and 130-135℉ after it rests for 5-10 minutes.

Doneness	Temperature to Remove from Oven	Final Temperature
Medium-rare	120-125℉	130-135℉
Medium	130-135℉	140-145℉
Medium-well	140-145℉	150-155℉
Well-done	150-155℉	160-165℉

Medium Rare T-Bone

To cook T-bone steak in the oven to medium-rare, you’ll first want to sear it in a heated cast-iron skillet over high heat with a little butter. Cook on both sides, flipping just once, until a golden-brown crust forms — usually between 3-5 minutes. Then, transfer to a lightly oiled baking sheet and place the steaks on the middle oven rack in an oven preheated to 350. Cook for 10-20 minutes until your desired doneness level temperature range is reached.

Oven-Cooked T-Bone Steak Recipe

Serves: 2

Prep Time: 45 minutes

Cooking Time: 30-40 minutes

Ingredients:

• 2 14-ounce T-bone steaks
• Salt 
• Pepper 
• 2 tbsp butter or olive oil

Instructions:

• Salt the T-bone steaks generously on both sides. Keep at room temperature for 45 minutes prior to cooking. Lightly spray a rimmed baking sheet with cooking spray. About 10 minutes before cooking, preheat the oven to 350 degrees. 
• Add butter or oil to a cast-iron skillet and heat to high. Sprinkle steaks with ground black pepper and other preferred seasonings to taste. Sear on each side for 3-5 minutes until golden brown.
• Move steaks to the baking sheet and add to the oven on the middle rack. Bake for 10-20 minutes until a thermometer reads within the first temperature range for your desired doneness level based on the above temperature chart.
• Transfer steaks to a clean plate tented with foil to rest for 5-10 minutes and check the temperature before serving.

Conclusion

From oven-cooked T-bone to grilling up a juicy steak, there are several ways to cook this delicious cut. Here are some of the top cooking methods for T-bone steak:

• Grilled T-bone steak
• Sous vide T-bone steak
• Reverse-seared T-bone steak
• Pan-seared T-bone steak

Order T-bone steak online from Chicago Steak Company. We offer USDA Prime wet-aged T-bone and Premium Angus T-bone steaks that are aged for 4-6 weeks for optimal texture and flavor. Your order comes individually registered to ensure quality every step of the way.