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.
1tablespoonbutter(optional- or a garlic herb compound)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Before getting started, it is best to take your meat out of the fridge an hour before cooking so it can warm up to room temperature, which helps it to cook evenly.
Preheat your grill to high heat (450°-650°F / 232°-343°C).
Meanwhile, place your 1 ½ lb t-bone steak on a tray and season with ½ tablespoon steak seasoning, making sure to coat all of the sides (*see note).
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).
Once cooked, move your steak to a tray or cutting board. If using 1 tablespoon butter, add it on top of the steak. Loosely cover it with foil.
Then, allow it to rest for at least 5 minutes before serving.
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, either cook immediately within 3 minutes or wait until after 40 minutes to allow the moisture reabsorbed back 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.