Simple T-bone Steak Recipe [2022] (On The Grill)

A simple Grilled T-Bone Steak makes an excellent meal. Join us as we discuss the distinction between a T-Bone and a Porterhouse, as well as the best way to cook a T-Bone.

Do you want to know how to set up a charcoal grill? Check out our overview of how to grill in two zones.

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PORTERHOUSE VERSUS T-BONE

They’re the same steak but from different parts of the short loin.

Strip loin (NY Strip) and tenderloin are among the cuts available. They’re left attached to the T-shaped bone, giving you the best of both worlds.

Because it comes from the back of the cow, the Porterhouse is the larger of the two cuts and has a more distinct tenderloin.

Because the T-Bone is closer to the front of the short loin, the tenderloin portion is much smaller as it tapers off.

Technically, the tenderloin cut for a T-Bone should be between.5 and 1.25 inches long. You’re in Porterhouse territory if you’re taller than 1.25 inches.

WHAT IS T BONE STEAK?

You’ve probably heard of T Bone Steak and Porterhouse Steak, but what are they, where do they come from, and how do they taste?

How do you prepare this type of steak? T-Bone and Porterhouse steaks are both short loin cuts of beef. Both steaks have a t bone and meat on both sides.

Porterhouse steaks are cut from the back end of the short loin and therefore contain more tenderloin steak as well as a large strip steak.

T-bone steaks are cut closer to the front and have a smaller tenderloin section.

The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if cut from the small forward end of the tenderloin.

GRILLING VERSUS OVEN

You can certainly cook the T-Bone like a restaurant by searing it in a pan and finishing it in the oven.

However, if you want to know how to cook a T-bone steak for the best flavor, you must grill it.

The reason for this is that the rich flavor of lump charcoal and the high heat sear you can achieve are difficult to replicate using a pan and an oven.

HOW TO SEASON T BONE STEAK?

This is a flavorful cut of meat that, while it can benefit from some seasoning, doesn’t require much.

I only used Himalayan salt (Kosher salt can be used) and freshly cracked black pepper for this t bone steak recipe.

This is it, no oil, because the steak is marbled and does not require any. Also, without any oil or marinade, the steak sears nicely on the grill and there are fewer drippings, which prevents the steak from burning.

You can season raw t bone steak with any steak seasoning you want, whether it’s store bought or homemade.

I did melt some butter and add a minced garlic clove and crushed red pepper to it before drizzling it over the cooked steaks, which made them even more delicious.

HOW TO GRILL A T-BONE STEAK?

1. Set up a grill with two zones of cooking. This allows one side to be searing hot, with a target temperature of 500 degrees Fahrenheit over the direct side, and the other side to be free of charcoal, making it easier to finish the steak without burning the outside.

2. Apply a thin layer of extra virgin olive oil. Season the steak with kosher salt, coarse black pepper, and granulated garlic in equal parts (not garlic powder or garlic salt).

3. Grill the steak for 3-4 minutes over direct heat, or until a nice crust forms.

4. Flip the steak over direct heat and sear the other side for 3 – 4 minutes, or until a nice crust forms, before transferring the steak to indirect heat.

5. Finish the steak over indirect heat until the internal temperature reaches your desired level of doneness. To get an accurate temperature reading, use a high-quality instant-read thermometer, such as the Thermoworks MK4 Thermapen.

6. Allow the T bone to rest for 10 minutes before serving for two, or cut up and serve.

SEARING T-BONE STEAK IN A FRYING PAN

My favorite tool for cooking steak is a cast-iron skillet, which retains heat well for a deep-brown sear and is ovenproof. On the stovetop, sear a T-bone for about 2 minutes per side.

It’s critical to pat dry the steak first so that the moisture doesn’t interfere with the searing.

Searing in a very hot skillet is the key to a beautifully caramelized crust, and it takes 5-10 minutes to heat up a cast-iron pan on high heat. As soon as you place the steak in the pan, it should sizzle!

T BONE STEAK GRILL TIME AND TEMPERATURE

• Grill 1-1 1/2 inch T Bone Steaks on a gas (or charcoal) grill over medium-high heat for 6-7 minutes per side for medium, flipping once. When a thermometer is inserted into the thickest part of the meat but not touching the bone, the internal temperature should be 150 F.

• Grill steaks for 4-5 minutes per side for medium-rare, for an internal temperature of 135-140 F.

• Cook t bone steaks for 8-9 minutes per side, or until the internal temperature reaches 165 F.

• Allow the steaks to rest for 5 minutes before slicing.

WINE PAIRING FOR T-BONE STEAK

For grilled T-bone steaks, go for something big and red. Cabernet Sauvignon is a tried-and-true choice for this cut.

Merlot in a bolder style also works well. Malbec is a good option for a low-cost option.

Alternatively, this is a good time to crack open that Barolo or Sagrantino di Montefalco that you’ve been saving for the right occasion!

HOW TO SLICE T BONE STEAK

T-Bone steak is essentially a fillet and a strip steak joined together with a t bone.

T bone steak should be cut perpendicular to the grain to make it less tough and chewy. Even if you cut it incorrectly, it will still taste delicious!

PRO TIPS

• This is ridiculously simple. If possible, allow the meat to rest at room temperature. This isn’t ground meat, so it’s safe, but anything more than an hour makes me nervous, so I wouldn’t do it. If you do not rest it, you will need to cook it for a little longer to achieve the desired internal temperature. That is to say, dry it out.

• Remove any excess fat. You won’t eat it, and it will cause flare-ups on the grill, burning your expensive meat.

• Salt. There is some disagreement about the timing in this case. Salt will draw water out of meat, but both the salt and the water will then be absorbed back into the meat. This takes between 45 and 60 minutes.

• So it’s really good if you salt at the start of the rest. It is also good if you add salt at the end, but perhaps not as good.

• Unless it’s the last 10 minutes, don’t salt with less than an hour left in the rest. This may cause water to be drawn out of the meat, which will not have time to reabsorb.

• Seasoning. We need pepper and garlic, so All Purpose Seasoning – 7:2:1 and 7:2:2 is ideal. Alternatively, simply season with salt and pepper. I sprinkled the pepper and garlic powder on top of the salt. See the salt note above.

• Oil is not required. Some will recommend a light brushing of oil on the meat rather than the grill. I tried his advice and couldn’t tell the difference—your choice.

• The remainder: Do not skip. Water escapes from the cells during the cooking process. If you cut the meat right away, it will simply drain on your plate. Allow it to rest for at least 5 minutes, but ten is preferable, lightly tented in foil. The fluid will be absorbed by the meat.

STORAGE & REHEATING

• Storage – Place in an airtight container and refrigerate for up to 3 days. If you intend to freeze the steak after it has been cooked, I recommend using a vacuum sealing machine to keep it fresh.

• You’ll get the best results from your steak when it thaws, and you’ll be able to keep it twice as long. If you don’t have that option, wrap it in plastic and store it in an airtight container for up to a month.

• Reheating – Allow the steak to thaw naturally. You can then reheat it by returning it to the grill for a few minutes, heating it in the microwave, or baking it.

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Other recipes to try:

Breakfast T-bone Steak with Fried Eggs

T-bone Steak with Garlic and Rosemary

T-bone Steak with Thyme and Garlic Butter