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

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  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


T-bone Steak caramelized on the outside and juicy in the middle. It’s flavorful without the need for marinating!


  • 1 1/2 pounds T-bone steak about 1-inch (2.5 cm) thick*
  • 2 tablespoons olive oil**
  • 1 teaspoon coarse saltor to taste
  • 1 teaspoon black pepperfreshly ground, or to taste
  • 2 cloves garlicminced (2 teaspoons)
  • 1 tablespoon unsalted butter
  • fresh rosemaryoptional


  1. Remove the steak from the refrigerator 30-60 minutes before cooking to allow it to come to room temperature and cook evenly.
  2. Preheat the oven to 425°F (218°C) with the rack in the center.
  3. Heat a large cast-iron skillet over high heat for 5 minutes, or until very hot. (Alternatively, place in a preheated oven for 15 minutes.)
  4. Remove any bone fragments and pat the steak dry with paper towels to remove excess moisture that could interfere with searing.
  5. 1 tablespoon olive oil, rubbed on all sides
  6. Season both sides liberally with salt and pepper.
  7. Swirl in the remaining 1 tablespoon oil to coat the pan.
  8. Using kitchen tongs, carefully place the steak in the pan, laying it away from you to avoid splatter.
  9. For 2 minutes, sear the first side.
  10. Using kitchen tongs, flip the pan and sear the other side for 2 minutes.
  11. Add the garlic, butter, and rosemary and immediately place the pan in the oven.
  12. For medium-rare steaks (130°F/54°C), bake for 2-3 minutes without flipping, checking doneness with an instant-read meat thermometer (see recipe notes for other donenesses***).
  13. Transfer the steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes, allowing the juices to return to the meat.
  14. To serve, remove the meat from the bone and cut it into strips across the grain.


T-bone steaks that are at least one inch (2.5cm) thick are more tender and less likely to be overcooked. The above instructions are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every 12 inch.

Regular refined olive oil is preferred because it has a higher smoke point than extra virgin olive oil and will burn less easily.

The large strip section cooks slower, and the area near the bone is rarer. As a result, insert the thermometer about 1 inch from the bone: 120°F/49°C is rare, 130°F/54°C is medium-rare, 140°F/60°C is medium, 150°F/66°C is medium-well, and 160°F/71°C is well-done.

  • Category: Beef
  • Method: Steak
  • Cuisine: American


  • Serving Size: 4 servings
  • Calories: 425kcal
  • Sugar: 1g
  • Sodium: 383mg
  • Fat: 30g
  • Carbohydrates: 1g
  • Protein: 35g
  • Cholesterol: 99mg

Keywords: T-bone steak recipe, simple t-bone steak recipe, t-bone steak, steak recipe

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