How to Grill T-Bone Steak

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After a year of hard work, it is finally the holiday season. It’s time to reunite with our loved ones and fire up the grill to enjoy some thick, flavorful T-bone steaks. Beef steak slathered in blue cheese butter is a sumptuous dish that will make your mouth water. When you gather with family and friends this time of year, it’s a great moment to sit and enjoy a juicy steak.

At the bare minimum, that union is the definition of a holiday. As a result, there is no chance for mistakes during such a ceremonial event when you and your loved ones come together. This article will teach you how to grill a T-bone steak for a one-of-a-kind dining experience.

Overview

T-bones are perfect for grilling because they brown quickly and evenly when subjected to high temperatures. Since the steak has little collagen, it takes less time to cook to make it tender. Also, the T-bone is like getting two steaks for the price of one, as you get the NY Strip and the filet mignon. Still, T-bone steaks are more expensive than other cuts because they are tastier and in high demand.

Finally, the centrally located bone enhances a steak’s fantastic tenderness and flavor. Since the meat near the bone cooks slower than the meat farther away, it is a little more difficult to prepare.

T-Bone Steak

This name originates from the T-shape of the bone that cuts through the middle of the steak. T-bones are the most popular cut of beef at steakhouses because they are so big. However, they can be pricey because they consist of filet and sirloin, two of beef’s most expensive prime cuts.

These prime cuts benefit most from fast, direct cooking methods like grilling, barbecuing, or pan-frying. Also, they are best-served medium-rare; but you can always give it a little more time in the kitchen if you prefer your meat cooked thoroughly. The ideal thickness for a T-bone steak is about 4 centimeters, which allows for a nicely browned exterior without risking the center being underdone.

Ensure the meat is at room temperature before cooking, so it cooks evenly. The typical T-bone steak is quite large, so it is customary to cut it into more manageable pieces before cooking. They pair well with various sides, including vegetables and potatoes. Also, you can cook them by grilling, pan-frying, or oven-roasting.

T-Bone Steak Grilling Tips

In general, you can grill T-bone steak using one of the following three ways:

  • Charcoal grill. Due to the range in charcoal grill preheating times compared to gas grills, you should allow at least half an hour before grilling your T-bone steak. A chimney starter or lighter fluid applied to the bricks will easily light the charcoal. When the bricks have turned white, you can rearrange them on the grill bottom for better heat distribution.
  • Gas grill. When using a gas grill with dual burners, set the first burner to 450–500 degrees and the second to 250–275 degrees. You can hasten the cooking process by covering the pot while preheating. Before cooking a T-bone steak, let the grill heat up for at least 15 minutes.
  • Electric grill. You can make a tasty steak on the grill in less than 30 minutes with simple ingredients and an electric grill. Grilling time for steaks should be between four and five minutes per side or until they are cooked to your preference. After removing it from the grill, let the steak rest before slicing and serving.

High heat on the grill is essential for quickly cooking a T-bone steak. Therefore, oil the steak before grilling to keep it from sticking to the pan and adding flavor. If you want to prepare the steak, let it defrost overnight in the refrigerator, regardless of the grilling method. The steak needs to remain at room temperature for about 40 minutes after it has been defrosted.

In a two-zone grilling setup, one part of the grill is heated to a high temperature while the other is heated to a lower temperature. This technique is useful for cooking a T-bone steak to the desired doneness, whether medium-rare or medium. To finish cooking the steak to your desired doneness, flip it over after searing it over high heat and place it on the low-heat side of the grill.

Doneness

T-bone steak is best when cooked to medium-rare doneness. Having one side of the grill on high heat and the other on low will help you accomplish this. Grill every side for about four minutes, turning once.

After the steak has reached an internal temperature of 125–130 degrees Fahrenheit, transfer it to the grill’s cooler side and cook it for five to eight minutes, covered. Let the steak rest for an average of 10 minutes before serving, and tent it with foil. T-bone steaks much thicker than the usual 1 1/2 inches may need more cooking time.

To get the perfect doneness on your T-bone steak, you need to know what temperature to let the grill reach. For example, T-bone steaks are best grilled to medium rare, and knowing the right temperature will help you achieve the ideal doneness.

grilling t bone steak

Preparing the T-Bone Steak

Slice the T-bone steak against the grain for the best results. Muscle fibers tend to run in a particular direction, called the grain. To get a steak that is tender and easy to chew, cut against the grain.

One must first determine the orientation of the grain before attempting to cut against it. Next, make a cut that is perpendicular to the grain. Additionally, a sharp knife is essential when slicing steak. Meat can be squashed instead of sliced if you use a dull knife.

Step-By-Step Guide to Grilling T-Bone Steak

Prepare Your Steak and Set up the Grill

Place the steak (at room temperature) on a plate and sprinkle salt on each side. Put a foil tent over the plate and leave the steak at room temperature for 45 minutes. With this method, the steak is brined before it goes on the grill, which makes the outside evenly browned.

Prepare the grill for use by brushing oil on the grill grate before you start to cook. Then, preheat one side of the grill to 450–500 degrees while keeping the other slightly cool at 250–275 degrees. Season both sides of the T-bone steaks with the remaining seasonings, such as black pepper or other marinades. After doing this, you may place them on the grill.

Grill Your T-Bone Steak

Place the steaks on the grill’s side with more heat. For three to four minutes, broil until the side is a deep, golden brown. Toss with tongs and cook for another four minutes or more to your liking. Letting the steak rest after cooking can reabsorb any lost juices, making it much more tender and flavorful.

Regulate the Temperature

Use a digital thermometer to test the steak’s internal temperature on both sides of the bone. The ideal temperature range for medium-rare is 125°F–130°F. You should move the steak to the low-heat side and cover it if the thickest part has not reached that range or your ideal doneness level.

It could take an average of five minutes, depending on how much more cooking time your steak requires. Before removing the steak from the grill, double-check the internal temperature.

Take the meat off the grill and leave it in a covered foil pan for about 10 minutes, after which you can serve.

Conclusion

People’s favorite T-bone steak tastes much better when served with a side dish that goes well with it. But the steak and the side dish must go well together. The sauce shouldn’t be so potent that it overpowers the flavor of the main dish. If you’re unsure what to serve with steak, check out the various options on the market and choose what you prefer.

T-bone steak is among the best cuts of beef, and you can cook it in various ways, including on the grill, which is popular. They include oven baking, sous vide, and pan-frying. While you enjoy your grilled T-bone steak, you may also explore the other alternatives.

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