Perfect Grilled T-Bone Steaks (with Steak Butter) - Out Grilling (2024)

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.

T-Bone steaks cook really quick on a hot grill, searing in the juices is the best way to create 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 of the bone.

How to Choose T-Bone 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 for Perfect T-Bone Steak

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

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Step By Step Directions for T-Bone Steak Recipe

1. Bring steaks to room temperature by setting out about 30 minutes before grilling.
2. Pat steaks dry with a paper towel on both sides.
3. Drizzle with olive oil on both sides.
4. Sprinkle with kosher salt and pepper.
5. For a charcoal grill, add oak or hickory chunks for smoke flavor. A smoke box with hardwood chips works on a gas grill.

6. Place steaks onto the grill and close the lid.

7. 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 adigital meat thermometerwill ensure your steak is perfect.

8. 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 Steaks

• 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 Steak

• Room Temperature Steak: Allowing your steaks come to room temperature will help with even cooking.
• Seasoning: Olive oil adds flavor and helps seasoning adhere to the steak. Simple seasonings are all that is needed for a perfectly grilled steak. OurSteak Rubis a great brown sugar and garlic seasoning for any kind of steak that adds a nice crust.
• Perfect Grilled Steak: An instant-read thermometer is a must-have for perfect medium-rare or desired doneness of steak. 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. Go by the internal temperature of the steak, not cooking times, which will vary if you have thin steaks or thicker cuts of beef.
• Rest the Steak: For the best results, rest steak 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 Steak

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

Toppings for Grilled Steak

• Steak butter, a homemade compound butter is a delicious addition to ribeye steaks or any type of steak.
• If you are a steak saucefan, try our homemade version or top them off with this deliciousgarlic cream sauce.
• OurChimichurri Steakrecipe is made with fresh herbs and is so amazing over a hearty strip steak or any prime cut.

If you are firing up the grill this weekend, try cooking T-Bone Steaks along with corn on the cob andloaded baked potatoesfor a great steak dinner that will rival your favorite steakhouse.

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