Grilled T-Bone Steaks

Grilled T-Bone Steaks are one of the most delicious steak dinners to make on your backyard grill. This tried and true method yields the perfectly seasoned steak that turns out tender, juicy and delicious.

Never cooked a steak? No worries, we have got you covered from choosing the best steak to seasoning and proper temperatures. You will be grilling the perfect T-Bone Steaks right at home.

T-Bone steaks cook really quick on a hot grill, searing in the juices and creating a flavorful crust. T-Bones are a favorite because you get two steaks in one with the filet mignon being the smaller side and the NY Strip on the other side.

How to Choose T-Bone Steaks

The bone down the center adds great flavor and helps keep the steak juicy. If shopping at your local grocery store you are most likely to find choice or select cuts. Go for the choice cut and don't hesitate to ask the butcher to cut them to your desired thickness. We like to go for 1 inch to 1 ½ inch thick steaks.

If you are able to splurge, go to a butcher shop and get the prime steaks. Prime steaks are going to have the most fat marbling and most flavor. We have been loving the Certified Hereford steaks or Certified Angus steaks from our local markets.

Ingredients Needed

• T-Bone Steaks
• Olive Oil
• Kosher Salt or coarse sea salt
• Fresh Ground Pepper
• Steak Butter for Serving

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Step By Step Directions

Bring steaks to room temperature by setting out about 30 minutes before grilling. 

Pat steaks dry with paper towels on both sides.

Drizzle with olive oil on both sides.

Sprinkle with kosher salt and pepper.

Prepare a grill fire to 350° with oak or hickory for smoke flavor. 

Place steaks onto the grill and close the lid. 

Cook for 4 minutes and flip steaks. Close the lid and continue to cook about 4-6 minutes or until desired doneness is reached using a digital thermometer will ensure your steak is perfect.

Allow steaks to rest about 10 minutes before serving. 

Internal Temperature for T-Bone Steaks

• Rare:  130°
• Medium Rare: 140°
• Medium: 155°
• Well Done: 165°

How to Store and Reheat

Store leftover steak tightly wrapped in 2 layers of plastic wrap or a layer of aluminum foil in the refrigerator up to 3 days.

To reheat, slice steak and place in a skillet lightly coated with butter or olive oil. Cook over medium heat, stirring often until heated through.

Tips for Grilling Steaks

• Allowing your steaks come to room temperature will help with even cooking. 
• Olive oil adds flavor and helps seasoning adhere to the steak. 
• A digital thermometer is a must-have for grilling steaks. Pull the steaks about 5 degrees before your desired doneness, they will continue to cook for about 5 minutes after you pull them and the temperature will come up. 
• Let steaks rest about 10 minutes before serving. This allows the juices to absorb into the meat, so you don't lose all of those juices by slicing too early.

T-Bone Versus Porterhouse

T-Bone and porterhouse steaks are the same cut. The difference is on a porterhouse the filet side is a bit larger and will be more expensive. Worth the splurge if you can manage it.

For special occasions and celebrations we love to throw steaks on the grill and serve them up with steak butter, homemade steak sauce or a garlic cream sauce.

Fire up the grill this weekend and try your hand at cooking a couple of T-Bone Steaks, corn on the cob and loaded baked potatoes.

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