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.

8 oz beef, short loin

230g

1 tbsp butter

14g

1 tbsp olive oil

14g

1. Prepare the Steak:
- 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.

2. Heat the Pan:
- 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.

3. Add Olive Oil and Butter:
- 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.

4. Cook the Steak:
- 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.

5. Baste the Steak:
- 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.

6. Check the Temperature:
- 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).

7. Rest the Steak:
- 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.

8. Serve:
- 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.

- 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.