Jul 14 2026
Restaurants›Springfield Diner›T – Bone Steak Recipe

T – Bone Steak Recipe

Inspired by Springfield Diner
Time50m
Serves1

(16 oz.)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

For cooking

Finishing (optional)

Method

Steak

  1. 1

    Bring to room temperature and season

    Remove the 16 oz T-bone steak from refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat the steak dry thoroughly with paper towels. Evenly season both sides and the edges with kosher salt (about 1.5 tbs total), freshly ground black pepper (about 1 tbs total), and garlic powder (optional, 1/2 tsp). Press the seasoning lightly so it adheres.

For cooking

  1. 2

    Preheat pan and oil

    Place a heavy cast-iron skillet or stainless-steel pan over high heat and heat until very hot, about 5 minutes. Add 2 tablespoons high smoke point oil and swirl to coat the pan; the oil should shimmer but not smoke heavily.

  2. 3

    Sear the steak

    Carefully place the seasoned steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip the steak and sear the other side for 2–3 minutes. If the steak is thicker than 1 inch or you prefer medium, sear 3–4 minutes per side.

  3. 4

    Baste with butter and aromatics

    Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 lightly crushed garlic cloves, and 2 sprigs thyme or rosemary to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the top of the steak repeatedly for 1–2 minutes to baste and build flavor.

  4. 5

    Finish to desired doneness

    Check internal temperature with an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more cooking after searing and basting, transfer the pan to a preheated 400°F oven for 3–6 minutes depending on target temperature and steak thickness. Re-check temperature frequently.

Finishing (optional)

  1. 6

    Rest and slice

    Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and rest for 6–10 minutes to allow juices to redistribute. While resting, skim any excess fat from the pan juices if desired and spoon a little of the basting butter over the steak.

  2. 7

    Serve

    Slice the steak against the grain on the larger strip side and serve the bone-attached portion whole if preferred. Sprinkle lightly with flaky sea salt (about 1/2 tsp) and the chopped parsley. Serve with a lemon wedge on the side for a bright finish.

More from Springfield Diner