T-Bone Steak – On The Grill

A simple Grilled T-Bone Steak is an amazing meal. Join as as we explain the difference between a T-Bone and a Porterhouse, and the best way to cook a T-Bone.

Looking for how to set up the grill with charcoal? Check out our summary of how to grill using the two-zone method.

Porterhouse Versus T-Bone

They are the same steak from different ends of the short loin. The cuts are made up of the strip loin (NY Strip) as well as the tenderloin. They are left attached to the T-shaped bone, giving the best of two amazing cuts.

The Porterhouse is the larger of the two cuts and has a more distinct tenderloin as it comes from closer to the rear of the cow. Because the T-Bone is further toward the front of the short loin, there is a much smaller portion of the tenderloin as it tapers off.

Where to get the Steaks

Our go-to source is Snake River Farms Steaks. The marbling of these American Wagyu T-bones is incredible and adds great flavor. If buying locally, be sure to look for marbling, or the white deposits in between the meat.

Grilling Versus Oven

You can certainly cook the T-Bone by searing in a pan and finishing in the oven like a restaurant. But if you want to know how to cook a T-bone steak for the most flavor, it has to be grilled. The reason is the rich flavor that comes from lump charcoal and the high heat sear you can get that is tough to replicate using a pan and an oven.

Should Steak Come to Room Temperature Prior to Grilling?

There is also debate as to whether you should have your steaks come to room temperature prior to grilling. You can, and by doing so, you speed up the process of a Maillard Reaction, or the sear, since a T bone straight from the refrigerator will have to warm up while on the grill versus a room temperature steak, which could lead to a less pleasant crust. We tend to leave our steaks out for an hour prior to grilling.

How to Grill a T-Bone Steak

1. Prepare a grill for two zone cooking. This allows one side to be searing hot, targeting 500 degrees Fahrenheit over the direct side, and then to have a side without charcoal, making it easier to finish the steak and not burn the outside.
2. Add a light coating of extra virgin olive oil. Season the steak simply with equal parts kosher salt, coarse black pepper, and granulated garlic (not garlic powder or garlic salt).
3. Grill the steak over direct heat, roughly 3-4 minutes or until a nice crust develops.
4. Flip the steak over direct heat and sear the other side another 3 – 4 minutes or until a nice crust develops, and then move the steak over indirect heat.
5. Finish the steak over indirect heat until the internal temperature of the steak is at your desired doneness. Use a high quality instant read thermometer like the Thermoworks MK4 Thermapen to get an accurate read of the temperature.
6. Let the T bone rest for 10 minutes and then serve for two, or cut up and serve.

Chef Steak Temperature Ranges

• Rare: 120-130 degrees F
• Medium Rare: 130-140 degrees F
• Medium: 140-150 degrees F
• Medium Well: 150-160 degrees F
• Well Done: 160 degrees F (and not recommended)

Modifications

You can always reverse sear the steak for even more flavor. Another way to add flavor is to use a compound butter. Simply add spices and herbs to room temperature butter and place on the steak as it rests.

T-Bone Steak Recipe

Wine Pairing for T-Bone Steak

Something big and red works for grilled T-bone steaks. Cabernet Sauvignon is a standard and great go-to for this cut. A bolder style Merlot also works well. For an affordable option check out Malbec. Or this is also a good opportunity to open that Barolo or Sagrantino di Montefalco that you’ve been saving for the right occasion!

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