Alright, let’s talk about cookin’ that T-bone steak in the oven, you know, the way I do it. No fancy stuff, just good eatin’. First off, ya gotta get that steak ready. Don’t just yank it outta the fridge and throw it in the pan, no sir! Let it sit out for a bit, like half an hour or so, on the counter. This way, it cooks up even, not all cold in the middle and burnt on the outside.
Now, while that steak’s warmin’ up, get your oven hot. Crank it up to, I dunno, 425 degrees, I guess. That’s what my old stove says anyway. Some folks like to sear it first, but I say, why bother? Just makes more mess. I like to keep things simple. You just take a little bit of that olive oil, yeah, the stuff in the green bottle, and rub it all over that steak.
- Get the steak ready: Let it sit out for about 30-40 minutes.
- Heat up the oven: 425 degrees is good.
- Oil it up: Rub some olive oil on the steak.
But before you do that, don’t forget the seasonin’! Salt, pepper, whatever you like. I use a bit of garlic powder too, ’cause it smells nice. Don’t be shy, give it a good rub all over. Get that flavor in there!

Okay, so the oven’s hot, the steak’s oiled and seasoned, now what? Well, you just put it in a pan or a dish, somethin’ that can go in the oven. No need for fancy pans, just somethin’ that’ll hold it. Then, stick it in that hot oven.
Now, here’s where it gets tricky, ’cause everyone likes their steak cooked different. Me? I like it medium-rare. That means it’s still a little pink in the middle, not all dried out. So, for a steak that’s about an inch thick, I’d say keep it in there for about 20 to 25 minutes. If it’s a real thick one, you might need a little longer. But don’t overcook it! Nothin’ worse than a tough, dry steak.
Important thing: Don’t overcook it!
Some folks say you gotta flip it halfway through, but I don’t always bother. If I’m feelin’ fancy, maybe I’ll flip it once, but mostly I just let it be. The oven does the work, you know? But if you want to be sure, you can always use one of them meat thermometers. Stick it in the thickest part of the steak, and if it reads around 130 degrees, it’s medium-rare. That’s what they say, I just look at it mostly.
Once it’s done, take it outta the oven and let it rest for a few minutes. Just put it on a plate and cover it with a little bit of foil. This lets the juices settle in, so it’s nice and tender when you cut into it. Don’t go cuttin’ it right away, or all them juices will run out and you’ll have a dry steak. Patience is key, you know.
And that’s it! That’s how you cook a T-bone steak in the oven, my way. Simple, easy, and tastes good. Now, you go on and try it yourself. You’ll see, it ain’t so hard. Just remember, don’t overcook it, and let it rest before you eat it. And don’t forget the seasonin’! That’s the most important part, I reckon. Good food don’t need to be fancy, it just needs to be cooked with love. And maybe a little bit of garlic powder.
Here’s a little recap for ya, just in case you forgot:
- Let the steak sit out for a bit, get it warm.
- Heat up the oven to 425.
- Rub olive oil and seasonin’ on the steak.
- Put it in a pan and stick it in the oven.
- Cook it for 20-25 minutes for medium-rare, or longer if it’s a thick one.
- Let it rest for a few minutes before you cut into it.
Now go on and cook yourself a good steak. You deserve it.

Tips for a good steak:
- Don’t be afraid of seasoning. Salt, pepper, garlic powder – whatever you like.
- Use a meat thermometer if you want to be sure it’s cooked just right.
- Let the steak rest before you cut into it, so it stays juicy.
And most important of all, don’t overcook it! Nobody likes a dry, tough steak. Alright, that’s all I got to say. Now get cookin’!
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