T-Bone Steaks

Slide the skillet with the seared steaks in it directly into the preheated oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved.
When the steaks are removed from the oven, remove them from the skillet and place onto a serving platter or plates. Divide the 2 tablespoons resting butter or plain butter between the two steaks and place a dollop on top of each one. Allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
Cut slices perpendicular from the center bone or serve whole.

Notes

With practice, you can tell how cooked a steak is just by feel alone. Every steak has a different cooking time due to varying thicknesses of the cuts, as well as exactly how long you seared your steak. Always use an instant-read meat thermometer for the most accurate results.

Here’s a general rule of thumb for oven times based on steak thickness:

1-inch thick steak:

Rare (120-125°F): approximately 4-5 minutes
Medium-Rare (130-135°F): approximately 6-7 minutes
Medium (140-145°F): approximately 8-9 minutes
Medium-Well (150-155°F): approximately 10-11 minutes
Well-Done (160°F+): approximately 12-13 minutes

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