Pan-fried t-bone steak with butter and olive oil
Savor the irresistible flavors of a perfectly pan-fried T-bone steak, seared to perfection with butter and olive oil. This straightforward recipe highlights the rich taste and tender texture of an 8 oz beef short loin, offering a luxurious and mouthwatering meal you can easily recreate at home.
- 24 Mar 2025
- Cook time 10 min
- Prep time 0 min
- 2 Servings
- 3 Ingredients
Impress your taste buds with a juicy and flavorful pan-fried T-bone steak that's seared to perfection with butter and olive oil. This classic recipe is simple yet guarantees a delicious and tender steak, perfect for a special dinner or a treat-yourself meal.
Ingredients:
Instructions:
- Take the T-bone steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps the steak cook more evenly.
- Pat the steak dry with paper towels to remove excess moisture. This is crucial for achieving a good sear.
- Season both sides of the steak generously with salt and freshly ground black pepper. If using fresh herbs, you can also sprinkle them over the steak at this point.
- Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Allow it to heat up for a few minutes until it’s very hot. A well-heated pan is essential for a good sear.
- Add the olive oil to the hot pan. Swirl to coat the bottom.
- Add the butter to the pan and allow it to melt and foam. The combination of oil and butter provides a higher smoke point and rich flavor.
- Carefully place the T-bone steak in the pan. You should hear a sizzle when it hits the heat, which indicates getting a good sear.
- Let the steak cook without moving it for about 3-4 minutes. This allows the surface to caramelize and develop a flavorful crust.
- Flip the steak using tongs. Cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time if you prefer your steak more or less done. For medium, cook for 5-6 minutes per side. For rare, aim for about 2-3 minutes per side.
- As the steak cooks, use a spoon to carefully baste it with the melted butter and olive oil from the pan. This enhances the flavor and helps keep the steak moist.
- If you prefer, use an instant-read thermometer to check the steak's internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C).
- Once the steak reaches your desired doneness, remove it from the pan and let it rest on a cutting board for 5-10 minutes. Resting allows the juices to redistribute throughout the meat.
- Slice the steak against the grain for maximum tenderness and serve immediately. Pair with your favorite sides, such as roasted vegetables, mashed potatoes, or a refreshing salad.
Tips:
- Let the steak come to room temperature before cooking.: Taking the steak out of the refrigerator 30 minutes before cooking will ensure even cooking.
- Preheat the pan properly.: A hot pan is crucial for achieving a good sear. Make sure the pan is thoroughly heated before adding the steak.
- Pat the steak dry.: Removing excess moisture from the steak helps in getting a better sear and crust.
- Season generously.: Don't be shy with the seasoning. Use plenty of salt and pepper to enhance the steak's flavor.
- Use a combination of butter and olive oil.: The butter adds flavor and richness, while the olive oil raises the smoke point to prevent burning.
- Don't forget to rest the steak.: Letting the steak rest for a few minutes after cooking allows the juices to redistribute, ensuring a juicy steak.
There you have it – a perfectly pan-fried T-bone steak bursting with flavor and tenderness. With just a few simple ingredients and steps, you can enjoy a gourmet meal right at home. Serve it with your favorite sides and relish in the deliciousness of a well-cooked steak.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 290kcal | 15% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 0.00g | 0% |
| Fiber 0.00g | 0% |
| Sugar 0.04g | 0% |
| Fat | |
| Fat 24g | 29% |
| Saturated 9g | 29% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 80mg | 14% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.29mg | 23% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.78mg | 46% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 2.45ug | 102% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 2.20ug | 2% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 3.66mg | 33% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 260mg | 20% |
| Potassium, K 330mg | 10% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 5mg | 48% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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