Reverse Seared T-Bone Steak

Instructions

1. Salt the T-bone steak on both sides and leave at room temperature for 45 minutes to allow the salt to penetrate the meat and enhance flavor.
2. About 10 minutes before the end of the resting period, preheat your oven to 225°F (107°C).
3. Sprinkle the steak with black pepper on both sides. Lightly coat a baking sheet with cooking spray or oil and place the steak on it.
4. Transfer the steak to the middle rack in the oven and cook for 30–60 minutes, depending on your preferred level of doneness (use a meat thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium).
5. Preheat a skillet over medium-high heat and drizzle with olive oil. Sear the steak for 3–4 minutes on each side until a golden-brown crust forms.
6. Remove the steak from the skillet and let it rest on a clean plate tented with foil for 5–10 minutes to allow the juices to redistribute.
7. Slice and serve immediately.

Recipe Details

• Prep Time: 10 minutes + 45 minutes resting
• Cook Time: 30–60 minutes (oven) + 6–8 minutes (searing)
• Total Time: 55–115 minutes
• Servings: 2
• Difficulty: Medium

Tips & Variations

• Use a meat thermometer for precise doneness.
• For added flavor, brush the steak with garlic butter during searing.
• Let the steak rest properly—this step is key for juicy results.
• Pair with roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition (approximate per serving)