Grilled T Bone Steak Easy Recipe For Perfectly Seared Steaks

Jump to Recipe 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 a homemade steak seasoning before being seared beautifully on a hot grill. This is the best way to prepare a tasty T-bone! Best Grilled T-Bone Steak Recipe 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’m going to 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! This grilled t-bone steak is tender, juicy, and loaded with meaty flavor!

Jump to:Best Grilled T-Bone Steak Recipe 🥘 Grilled T-Bone Steak Ingredients 🔪 How To Grill T-Bone Steaks 💭 Angela’s 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

🥘 Grilled T-Bone Steak Ingredients I recommend trying out my easy steak seasoning blend, but you can use your own as well! If you choose to use the optional butter, make sure you are using real butter and not a butter substitute 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 if you choose larger or smaller steaks.

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.Preheat. Preheat your grill to high heat (450°-650°F / 232°-343°C).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).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)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.Rest. Then, allow it to rest for at least 5 minutes before serving. 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! 💭 Angela’s Tips & Recipe Notes The USDA suggests any steak be at least 145°F (63°C) to be considered ‘safe’. Keep in mind that once removed from heat, a steak will continue to cook another 5°F (this is referred to as ‘carryover cooking’). Use a meat thermometer to determine when your meat is done.Rare: 125°F-120°F (52°C-54°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 (68+°C)Remember that your steaks will continue to cook when removed from heat and while it is resting. This results in the final temperature being roughly 5°F higher.Season with salt right before the meat hits the heat, within 3 minutes at most. The salt will draw the moisture out of the meat. Once you go over 3 minutes you need to wait until 40 minutes have passed to let the juices return to the meat fibers.While the cross-hatch marks are beautiful, they also help to ensure that your steak cooks as evenly as possible!Make sure to allow your steak to rest appropriately so that it is nice and juicy! Heat relaxes the muscle fibers in the meat and the juices are much more likely to run onto your plate and result in a not-as-good-as-it-could be steak. 🥡 Storing & Reheating You can place any leftovers into an airtight container or wrap them in foil and place them in the refrigerator for up to 4 days. If you want to freeze your grilled T-bones, wrap them tightly in cling wrap and place them into a freezer bag. Freeze them for up to 4 months, making sure to let them thaw out overnight before reheating. Reheating Grilled T-Bone Steaks To reheat your steaks, preheat your oven to 250°F (120°C). 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 5 minutes per every inch of thickness or 10 minutes for every pound. It’s important to let your steak rest adequately so that it stays 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 SteakGrilled London BroilPan Seared Filet MignonSmoked RibeyeSmoked Tomahawk SteakPan Seared Sirloin Steak Tips

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

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 a homemade steak seasoning before being seared beautifully on a hot grill. This is the best way to prepare a tasty T-bone!

Author | Angela

Servings: 2 servings Calories: 808kcal Prep 5 minutes Cooking 15 minutes Total Time 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 ½ lb t-bone steak▢ ½ tablespoon steak seasoning (try my recipe or use your own)▢ 1 tablespoon butter (optional- or a garlic herb compound)

InstructionsBefore 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).1 ½ lb t-bone steak, ½ tablespoon steak seasoningMeanwhile, place your steak on a tray and season with 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 butter, add it on top of the steak. Loosely cover it with foil.1 tablespoon butterThen, allow it to rest for at least 5 minutes before serving. Equipment You May NeedBBQ grill (gas, charcoal, pellet, wood)tongsInstant Read Temperature Probe Notes The USDA suggests any steak be at least 145°F (63°C)to be considered ‘safe’. Use a meat thermometer to determine when your meat is done.

Rare: 125°F-120°F (52°C-54°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 (68+°C)

Remember, your steaks will continue to cook when removed from heat during the resting process. This results in the final temperature being roughly 5°F higher. Season with salt immediately before the meat is placed on the grill, within 3 minutes at most. The salt will draw the moisture out of the meat. Once you go over 3 minutes you need to wait until at least 40 minutes have passed to let the moisture return to the meat. While the cross-hatch marks are beautiful, they also help to ensure that your steak cooks as evenly as possible! Make sure to allow your steak to rest appropriately so that it is nice and juicy! To store: Wrap your steak in foil or place it into an airtight container and place it in the fridge for up to 4 days. To freeze: Wrap your steak tightly in cling wrap and place it into a freezer bag. Freeze it for up to 4 months, letting it thaw overnight before reheating. To reheat: Preheat your oven to 250°F (120°C). 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.

NutritionCalories: 808kcal (40%) | Carbohydrates: 1g | Protein: 71g (142%) | Fat: 56g (86%) | Saturated Fat: 24g (150%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 206mg (69%) | Sodium: 229mg (10%) | Potassium: 1060mg (30%) | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 201IU (4%) | Vitamin C: 0.1mg | Calcium: 32mg (3%) | Iron: 7mg (39%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Grill Recipes, Grilled T-Bone Steak, steak, T-Bone Steak Course Beef Dishes, Dinner Recipes, Main Course, Main DishCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Best Grilled T-Bone Steak Recipe

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’m going to 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!

🥘 Grilled T-Bone Steak Ingredients

I recommend trying out my easy steak seasoning blend, but you can use your own as well! If you choose to use the optional butter, make sure you are using real butter and not a butter substitute 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 if you choose larger or smaller steaks.

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.Preheat. Preheat your grill to high heat (450°-650°F / 232°-343°C).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).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)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.Rest. Then, allow it to rest for at least 5 minutes before serving.

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!

💭 Angela’s Tips & Recipe Notes

The USDA suggests any steak be at least 145°F (63°C) to be considered ‘safe’. Keep in mind that once removed from heat, a steak will continue to cook another 5°F (this is referred to as ‘carryover cooking’). Use a meat thermometer to determine when your meat is done.Rare: 125°F-120°F (52°C-54°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 (68+°C)Remember that your steaks will continue to cook when removed from heat and while it is resting. This results in the final temperature being roughly 5°F higher.Season with salt right before the meat hits the heat, within 3 minutes at most. The salt will draw the moisture out of the meat. Once you go over 3 minutes you need to wait until 40 minutes have passed to let the juices return to the meat fibers.While the cross-hatch marks are beautiful, they also help to ensure that your steak cooks as evenly as possible!Make sure to allow your steak to rest appropriately so that it is nice and juicy! Heat relaxes the muscle fibers in the meat and the juices are much more likely to run onto your plate and result in a not-as-good-as-it-could be steak.

🥡 Storing & Reheating

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

Rare: 125°F-120°F (52°C-54°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 (68+°C)

If you want to freeze your grilled T-bones, wrap them tightly in cling wrap and place them into a freezer bag. Freeze them for up to 4 months, making sure to let them thaw out overnight before reheating.

Reheating Grilled T-Bone Steaks

To reheat your steaks, preheat your oven to 250°F (120°C). 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 5 minutes per every inch of thickness or 10 minutes for every pound. It’s important to let your steak rest adequately so that it stays 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 SteakGrilled London BroilPan Seared Filet MignonSmoked RibeyeSmoked Tomahawk SteakPan Seared Sirloin Steak Tips

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Grilled T-Bone Steak

Author | Angela

Servings: 2 servings Calories: 808kcal Prep 5 minutes Cooking 15 minutes Total Time 20 minutes

Rare: 125°F-120°F (52°C-54°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 (68+°C)

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Love This Recipe?Click On A Star To Rate It!

5 from 2 reviews

Grilled T-Bone Steak

Author | Angela

Servings: 2 servings

Calories: 808kcal

Prep 5 minutes

Cooking 15 minutes

Total Time 20 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 ½ lb t-bone steak▢ ½ tablespoon steak seasoning (try my recipe or use your own)▢ 1 tablespoon butter (optional- or a garlic herb compound)

Equipment You May NeedBBQ grill (gas, charcoal, pellet, wood)tongsInstant Read Temperature Probe

Notes The USDA suggests any steak be at least 145°F (63°C)to be considered ‘safe’. Use a meat thermometer to determine when your meat is done.

Rare: 125°F-120°F (52°C-54°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 (68+°C)

Nutrition

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Beef Dishes, Dinner Recipes, Main Course, Main DishCuisine American

US CustomaryMetric

Rare: 125°F-120°F (52°C-54°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 (68+°C)

Best Grilled T-Bone Steak Recipe#

🥘 Grilled T-Bone Steak Ingredients#

🔪 How To Grill T-Bone Steaks#

💭 Angela’s Tips & Recipe Notes#

🥡 Storing & Reheating#

Reheating Grilled T-Bone Steaks#

❓ 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#

Grilled T-Bone Steak#

Nutrition#

Best Grilled T-Bone Steak Recipe

🥘 Grilled T-Bone Steak Ingredients

🔪 How To Grill T-Bone Steaks

💭 Angela’s Tips & Recipe Notes

🥡 Storing & Reheating

Reheating Grilled T-Bone Steaks

❓ 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

Grilled T-Bone Steak

Nutrition