Steak House T-Bone Steak Recipe

This Ruth’s Chris T-Bone Steak copycat brings steakhouse vibes home — all crispy seared edges, juicy center, and garlic butter melt on top. It’s fast, bold, and doesn’t require any weird gadgets. Just meat, heat, and good timing.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: seared, buttery, herby steak goodness
• Great for: date night, flex dinners, random cravings

Why I Like This Recipe

This is one of those “I want steak but I’m not going to a restaurant and also I want it now” kind of recipes. It’s honestly wild how good this turns out with just a hot pan and a little patience. Garlic butter on top makes it feel fancy even if you’re eating it in sweats.

Ingredients

• 1½ lb T-bone steak (about 1 inch thick)
• 1–2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp dried Italian seasoning
• 1–2 tbsp compound butter (optional but so good)
• Fresh herbs (for the vibes)

How To Make T-Bone Steak

1. Let it chill (out of the fridge): Take the steak out 30 mins early so it’s not cold in the middle.
2. Preheat: Oven to 450°F. Also start heating your cast iron — get it hot.
3. Season: Pat steak dry. Salt, pepper, Italian herbs. Don’t be shy.
4. Sear: Oil the pan. Steak goes in. 3 mins each side. Use a splatter screen if you value your stovetop.
5. Finish in oven: Same skillet, right into oven. Cook 6–8 mins for medium-rare (130°F inside).
6. Rest: Pull it out, drop butter on top if using. Let it sit 10 mins. Slice off the bone, cut across the grain. Devour.

Tips for Success

• Don’t skip resting — juices need time to settle.
• Meat thermometer = your best friend.
• High heat for searing, don’t crowd the pan.
• Use real butter with herbs mixed in — or mash some garlic into a stick and call it a day.

Storage and Reheating

• Fridge: Wrap leftovers tight. Eat within 3 days.
• Reheat: Honestly best sliced cold in a salad or sandwich, but you can warm in a skillet with a splash of broth or butter.
• Freezer: You can, but fresh is way better for steak.

Frequently Asked Questions

• What’s compound butter?
  Just butter mixed with garlic, herbs, maybe a squeeze of lemon. Slap it on hot steak. You’re welcome.
• Can I grill instead of searing + oven?
  Yep. Just sear over high heat, then move to cooler side to finish.
• How thick should the steak be?
  Around 1 inch is perfect. Thinner cooks fast, thicker needs more oven time.
• Do I need a cast iron skillet?
  It helps, but any oven-safe heavy pan will do. Just don’t use nonstick — not for this heat.
• What herbs go best on top?
  Thyme, rosemary, parsley — anything fresh, really.

Common Mistakes and How to Dodge Them

• Cold steak into hot pan – You’ll get uneven cooking. Let it sit at room temp.
• Not drying the steak – Moisture = steam = sad sear. Pat it dry.
• Skipping the oven – Sear gets the crust, oven finishes the middle. Both matter.
• Cutting too soon – Resting makes it juicy. Don’t rush it.
• No meat thermometer – Guessing = disaster. Use a thermometer.

Nutrition Facts (Per Serving – half a steak)

• Calories: 875 kcal
• Total Fat: 63g
• Saturated Fat: 25g
• Cholesterol: 206mg
• Sodium: 1392mg
• Potassium: 1085mg
• Carbohydrates: 2g
• Fiber: 1g
• Sugars: 0.1g
• Protein: 71g