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

When it comes to dinner time, you can't beat a tender cut of beef like a T-bone.
Image Credit: Erwin Purnomo Sidi/iStock/Getty Images

When it comes to dinner time, you can't beat a tender cut of beef like a T-bone. While the finished product might taste delicious, knowing how to cook a 1-inch thick T-bone steak in the oven is key. Claudia Sidoti, the principal chef at Hello Fresh, shares the steps to cooking a perfect T-bone.



There are a few ways to cook a 1-inch T-bone steak in the oven. Starting with a skillet on the stovetop and finishing in the oven is an excellent way to start.

T-Bone Steak Tips

Expert tips can really help your meat turn out delicious, especially when cooking a T-bone steak in the oven. In addition to prepping and cooking, it's also helpful to know how to choose the best cut of meat. Here are a few of Sidoti's top tips.

Video of the Day

  • Choosing your T-bone: The meat you choose should always have a good color and look moist. Also, it should feel firm and cold to the touch, and the edges should not be ragged.
  • Thickness of steak: Choose a T-bone that is at least 1/2 inch thick.
  • Seasoning tips: Since steaks are already so flavorful, they don't need much seasoning. But if you want to spice things up, Sidoti recommends chili powder, paprika or garlic powder.
  • T-bone steak recipe: While you can use any T-bone steak recipe, Sidoti recommends sticking with the basics, especially when it comes to ingredients. "If possible, use kosher, or other finishing salts like Maldon Sea or Truffle Salt for a little umami boost," says Sidoti. For seasonings, try pepper, garlic or lemon for finishing. And don't forget the oil to rub on the meat and garlic clove for rubbing the bone.


Read more: How to Grill T-Bone Steak, According to a Chef

T-Bone Steak in Oven

  1. Prep the steak: Take the T-bone out of the refrigerator and let it rest for about 30 to 45 minutes until it reaches room temperature.
  2. Season the steak: Blot the T-bone with a paper towel, then brush oil onto both sides. Sprinkle with kosher salt and pepper. You can use a variety of oils including peanut, corn, soy, avocado, and more.
  3. Heat the oven: Heat your oven on the broil setting.
  4. Cook T-bone on the stove first: Heat a skillet over high heat until it's very hot. Place the steak in the skillet and gently press down with a spatula. Cook for 30 seconds, then flip.
  5. Cook T-bone steak in the oven: Transfer the skillet to the oven where the second side of the steak will continue to sear. Broil for three minutes, then flip. Broil for another three minutes.
  6. Cooling T-bone steak: Transfer the T-bone steak to a clean plate and let it rest for several minutes before serving.


T-bone steak cooking times can vary depending on the method you're using and how you like it done. The most popular cooking methods include grilling, pan-searing and the oven. In general, T-bone steak cooking times range from eight to 20 minutes. The longer a steak cooks, the more well-done it will be.


Read more: How to Grill the Perfect Burger, According to a Chef


Food Safety Considerations

When it comes to prepping, cooking and serving steak, following the proper food safety guidelines is critical. According to the U.S. Food and Drug Administration (FDA), the safe minimum internal temperature for steak is 145 degrees Fahrenheit with a three minute rest time.

In other words, when you take a T-bone steak out of the oven or off the grill, the internal temperature, as measured by a food thermometer, needs to be at least 145 degrees Fahrenheit. This temperature is considered medium-rare, according to the Academy of Nutrition and Dietetics.


But what if you like your T-bone rare? The Academy says there is no way to guarantee safety when you dip below the minimum temperature for doneness.

If you have leftover T-bone steak, make sure to refrigerate or freeze the meat within two hours of cooking. Additionally, if the outside temperature is above 90 degrees Fahrenheit, you need to get your steak in the fridge or freezer sooner. One-hour after cooking is what the FDA recommends.


So, why the emphasis on food safety? Well, the Centers for Disease Control and Prevention (CDC) report that raw and undercooked meat may contain Salmonella, E. coli, Yersinia, and other bacteria that can make you very sick.




Report an Issue

screenshot of the current page

Screenshot loading...