Blog Pan-fried T-Bone Steak recipe

Pan-fried T-Bone Steak Recipe

2019 Recipes

Pan-fried T-Bone Steak

The "queen of steaks". The T-bone (and Porterhouse) are steaks of beef cut from the short loin and boast a Strip Steak side and a Filet one.
The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.


  • T-bone steak 800g-1400g (dry-aged for at least 24 days)
  • 1 clove of garlic
  • 1-2 shallots
  • 4 tbsp extra-virgin olive oil
  • 2 tsp worchester sauce
  • 1-2 tsp ground pepper
  • micro herbs
  • sea salt flakes


  • 2/3 as a Main
    4/6 as a Starter


  • Prep: 20min
  • Cooking: 17-25min


  • EASY


- Remove the steak from the fridge at least 2 hours before cooking.

- Marinate the steak with olive oil, Worchester sauce, pepper, salt and herbs 15 minutes before pan-frying.

- Heat a grill pan over a high heat until very hot, then put the steak in the pan on its fat-coated edge and cook for 1 minute.

- Flip the steak onto its side and cook for 3 minutes on each side.

- Put the steak, garlic, finely chopped shallots and little olive oil onto a roasting tray and cook in the oven for 10 minutes for medium-rare.

- If you like your steak more "done", cook for a further 5 minutes in the oven.

- When ready to serve, transfer the steak to a wooden board and let it rest for at least 10 minutes.

- Slice it into segments but keep them together against the bone.


TIP: If you want to cook it to perfection, use a digital thermometer. It should read 55C when done.