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How to Oven-Cook a 1-Inch-Thick T-Bone

author image A.J. Andrews
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.
How to Oven-Cook a 1-Inch-Thick T-Bone
A cooked T-bone steak. Photo Credit: Erwin Purnomo Sidi/iStock/Getty Images

A heavenly combination of New York strip and tenderloin fillet, T-bones stand out among other steaks, and are best cooked naked -- oven-broiled with nothing more than some oil, textured salt and coarsely ground pepper. Even at their thickest and heaviest, the 1-inch-thick-and-16-ounces-or-more weight class, T-bones have a tenderness and flavor that make marinades redundant and spice rubs superfluous. Next time you have a T-bone, just season it with salt and let the broiler do the rest.

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Step 1

Take the T-bone out of the refrigerator about 1 hour before broiling. Season the T-bone on each side with 2 or 3 tablespoons of coarse salt and set it on a plate lined with paper towels. On steaks this thick, salt early so it penetrates deeply.

Step 2

Scrape the salt off the T-bone and pat it dry on both sides with paper towels. Season the T-bone with freshly ground black pepper and slather it with oil. Use a high-heat oil, such as peanut, sunflower or safflower oil.

Step 3

Turn the broiler on and let it heat for about 3 or 4 minutes. Place the T-bone in the center of the broiler pan and place it in the oven 4 inches below the broiler.

Step 4

Broil the T-bone for 8 minutes on each side for medium-well, or an internal temperature of 145 degrees Fahrenheit, the minimum temperature recommended by the U.S. Department of Agriculture. Use tongs to turn the T-bone over on the pan.

Step 5

Turn the oven off. Take the T-bone off the pan and place it on a plate, but leave the pan in the oven to cool.

Step 6

Cover the T-bone loosely with aluminum foil and let it rest for at least 15 minutes before serving.

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