Pan Fried Bone-In Steak

Steak-2014Don’t be fooled by its title, this pan steak is so delicious, I can’t keep them around long enough to photograph them (edited to add a pic of a T-bone moments before it got devoured).  This is the most foolproof yet fancypants steak I’ve ever made.  This means you can celebrate with a juicy rib-eye with pretty much anytime, without having to pay steakhouse prices.  I use a 10 inch cast iron skillet, but any flat sauté pan will do.

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Pan Fried Bone-In Steak

5 from 1 vote
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo
Servings 1 steak


  • 1/2 Tablespoon butter
  • 1 8-10 ounce bone-in rib eye T-bone, or New York steak
  • 1 teaspoons truffle salt
  • 1/2 teaspoons sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons balsamic vinegar


  • Remove steak from fridge. Season one side of steak by rubbing truffle salt into steak. Season other side by rubbing salt, pepper, and the balsamic vinegar into steak. Let stand 15 minutes.
  • Heat butter on medium high heat in a heavy cast iron skillet until bubbling, almost browning. Place steak into pan, balsamic side down, cooking 6 minutes per side for a medium rare steak. Press steak in the middle to judge desired doneness. Remove steak from heat, let stand for 10 minutes before serving.
Keyword celiac
Tried this recipe?Let us know how it was!




  • Anonymous / Reply

    OMG this steak is heavenly. It took me a while to find truffle salt but it was worth it. I can hardly wait for that cookbook of yours.

  • Anonymous / Reply

    great steak!!!! I won't use the broiler again. took me a while to find truffle salt but it ws worth it. I can hardly wait for your cookbook.

  • Yummy that looks to die for….Thanks for sharing this…<br /><br />Simon

  • Thanks, Everyone!! It&#39;s so easy and yummy to do it on the stove top, hope y&#39;all enjoy!! XOXO

  • Anna, you elevated our dinners to new heights!! I got two nice pieces of New York steak from Trader Joe’s, I sauteed different kinds of mushrooms with purple onion and voila! No fuss and amazingly delicious. My husband commented that he never had such a good steak at a restaurant.
    You rock!!

    • Yael-
      This is making me smile ear to ear, I agree with your husband!!

  • Carolyn S / Reply

    So MFing Good! I didn’t have regular balsamic so I used the espresso balsamic in the pantry and was soooooooo good! My son was trying to steal the rest of my steak off my plate after his was gone.

  • 5 stars
    Absolutely delicious and easy to prepare. Thank you for your brilliant recipes, Anna!

  • Wendy E Coderre / Reply

    Anna will you be shipping your new sauces to Canada and will the prices be the same? TY

    • Hi Wendy!
      Great question–I will bring this up with my team. Right now, shipping and fulfillment of the sauces will be quite expensive until we have our supply chain dialed in, BUT distribution to Canada will be a top priority as we roll out the Tomato Basil Marinara!


  • Hi Anna! I got some ribeyes on sale and want to cook them tonight…no truffle salt in sight–any suggestions for something else to use instead? Also, can white balsamic be used instead of regular balsamic vinegar?

    • you will be great with just S&P, and yes white balsamic is just fine! If you tolerate dairy, finishing with some butter also is a nice touch when the truffle salt is a no-go.


  • Thanks. Anna. For me, the balsamic vinegar was the secret ingredient, although I discovered truffle salt is about as rare in my part of Kentucky as barracuda. Anyway, you turned an ordinary t-bone into something fine that would cost about $50 at our local self-aggrandizing restaurants.

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