Grilled T-Bone Steak

This perfectly grilled T-bone steak is loaded with flavor while still being juicy and melt-in-your-mouth tender. The meat is seasoned generously with homemade steak seasoning before being seared beautifully on a hot grill. This is the best way to prepare a tasty T-bone.

I love to pair a potato dish and veggie side with my steaks! Try out a delicious side of dauphinoise potatoes and a roasted vegetable medley! Enjoy!

Jump to:

• 🥘 Ingredients
• 🔪 How To Grill T-Bone Steaks
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ How Long Should You Let Steak Rest?
• ❓ What Cut Of Meat Is A T-Bone Steak?
• ❓ Is A T-Bone And Ribeye Steak The Same?
• 🥩 Best Steak Recipes!
• 📖 Recipe Card
• 💬 Comments & Reviews

There are a few secret tricks to grilling the best T-bone steak possible!

First, those beautiful sear marks that you see actually help the meat to cook more evenly (as does cooking room-temperature steaks).

Another trick is to make sure and let your meat rest properly so that it is nice and juicy.

I will go over a few more tiny tips that have a huge difference in the outcome of your steak. This grilled T-bone steak is going to impress everyone who tries it.

🥘 Ingredients

I recommend trying out my easy steak seasoning blend, but you can also use your own. If you choose the optional butter, use real butter, not margarine, for the best flavor.

• T-bone Steak - 1½ pound t-bone steak.
• Steak Seasoning - ½ tablespoon of steak seasoning (try my recipe or use your favorite brand).
• Butter (optional) - 1 tablespoon of butter (or a garlic herb compound).

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Grill T-Bone Steaks

This steak will be ready to eat in no time! You're going to need your grill, some grilling utensils, and a meat thermometer.

This recipe made 2 steaks for me, but the exact amount will vary based on whether you choose larger or smaller steaks.

1. Bring meat to room temperature. Before getting started, it is best to take your 1½ pound of T-bone steak out of the fridge an hour before cooking so it can warm up to room temperature, which helps it to cook evenly.
2. Preheat. Preheat your grill to high heat (450°-650°F / 232°-343°C).
3. Season. Meanwhile, place your steak on a tray and season with ½ tablespoon of steak seasoning, making sure to coat all of the sides (*see note).
4. Grill. Once heated, place your steaks on the grill. Let it cook for 2 minutes and then rotate it 90° in order to create perfect cross-hatched sear marks (*see note). Let it cook for an additional 2 minutes before flipping and repeating on the second side, typically 4-6 minutes per side for a medium-rare steak (*see note)
5. Add butter. Once cooked, move your steak to a tray or cutting board. If using butter, add 1 tablespoon on top of the steak. Loosely cover it with foil.
6. Rest. Then, allow it to rest for at least 5 minutes before serving.

Optionally, try one of my sauces for steak or top it with sauteed balsamic mushrooms or onions.

💭 Angela's Pro Tips & Recipe Notes

• USDA Recommended Temperature: The USDA recommends cooking steak to a minimum internal temperature of 145°F (63°C) for safety. However, account for carryover cooking, which can increase the steak's temperature by about 5°F after it's removed from heat.
• Steak Doneness Temperatures:
  • Rare: 120°F-125°F (49°C-52°C)
  • Medium-Rare: 130°F-135°F (54°C-57°C)
  • Medium: 135°F-145°F (57°C-63°C)
  • Medium-Well: 145°F-155°F (63°C-68°C)
  • Well-Done: 155°F and above (68°C and above)
• Seasoning Timing: Season steaks with salt right before cooking. If salted, cook immediately within 3 minutes or wait until after 40 minutes to allow the moisture to be reabsorbed into the meat.
• Achieving Even Cooking: Cross-hatch grill marks aren't just for show; they help the steak cook more evenly.
• Resting the Steak: Allow your steak to rest after cooking to ensure it retains its juices. Resting allows the muscle fibers to relax and redistribute the juices, preventing them from running out when you cut into the steak, resulting in a juicier meal.

🥡 Storing & Reheating

You can place any leftovers into an airtight container, wrap them in foil, and place them in the refrigerator for up to 4 days.

If you want to freeze your leftovers, wrap them tightly in cling wrap and place them into a freezer bag. Freeze them for up to 4 months, letting them thaw out overnight before reheating.

Reheating

Preheat your oven to 250°F (120°C) to reheat your steaks. Place your steak on a rack on top of a baking sheet and warm it in the oven for 20-25 minutes until heated thoroughly.

You can also check out my guide for the best ways to reheat steak!

❓ How Long Should You Let Steak Rest?

If you're in a rush, 5-7 minutes should be the absolute bare minimum amount of time that your steak should rest. Thicker cuts need even longer, with a minimum of about 10 minutes.

A few general guidelines would be to let it rest for 5 minutes per every inch of thickness or 10 minutes for every pound. It's important to let your steak rest adequately to stay perfectly juicy!

❓ What Cut Of Meat Is A T-Bone Steak?

A T-bone steak is cut from the short loin. In fact, a T-bone steak consists of two different steaks that are connected by the bone! The larger side is a New York strip, while the smaller side is the tenderloin or filet mignon.

❓ Is A T-Bone And Ribeye Steak The Same?

These two tasty and boldly beefy steaks are not the same. To start, the T-bone is taken from the cow's short loin, while a ribeye steak comes from the animal's rib (and doesn't include a bone).

Additionally, ribeye steaks are fattier than T-bone steaks.

🥩 Best Steak Recipes!

• Bavette Steak
• Grilled London Broil
• Pan Seared Filet Mignon
• Smoked Ribeye
• Smoked Tomahawk Steak
• Pan-Seared Sirloin Steak Tips

📖 Recipe Card