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How to Grill The Perfect T-Bone Steak

Two cooked t-bone steaks are on the grill with crisscross grill marks on them. Asparagus sits next to them on the grill.
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5 from 7 reviews

Summer is the perfect time for firing up your grill and throwing on some thick and juicy T-bone steaks. Topped with a blue cheese butter, you have the making of a mouthwatering plate of deliciousness.

Ingredients

Scale
  • 2 large T-Bone Steaks, 1 1/2 inch thick (about 3 lbs)
  • 1 tablespoon of Olive Oil
  • Kosher Salt and Fresh Ground Pepper to Taste
  • 2-ounce wedge Maytag Blue Cheese
  • 1/2 stick of Butter, softened

Instructions

  • Pull the steaks from the refrigerator, brush the olive oil on both sides and generously salt and pepper each steak. Let sit covered for one hour until they come to room temperature.
  • Preheat the grill by setting each burner to high until it heats to between 500-650°F temperature.
  • While the steaks are coming to room temperature, prepare the blue cheese butter by beating together the blue cheese and softened butter. Use a cookie scoop and make dollops of blue cheese butter. Store the dollops in the refrigerator until ready to top the grilled steaks.
  • Turn off the far right burner of the grill. When placing the steaks on the grill, point the tenderloin side (which is the smaller fillet side) to the right where the far right burners have been turned off.
  • Over the burners of the highest heat, place the t-bone steaks 90 degrees diagonal, let it cook for 2 minutes, Use tongs, rotate the steak 90 degrees diagonally the other direction. Cook for an additional 1 1/2 minutes.
  • Turn the steak over and cook for 2 minutes at 90 degrees diagonal, rotate again and cook for another 1 1/2 minutes.
  • Remove the steaks from the lit burners and place them over the right-hand side where there are no flames. Depending on how hot your grill is at this point and how thick your steaks are, close the lid and cook anywhere from 3 to 4 minutes more. The best indicator is an instant-read thermometer. Here's a good temperature chart showing when you should remove the steaks according to how you prefer they're cooked. For rare - 120-130°F internal temperature
    For medium rare - 130-140°F internal temperature
    For medium - 140-150°F internal temperature
  • Remove the steaks from the grill, place them on a plate and add the dollops of blue cheese butter then cover them with foil. Let them set there for at least five minutes and ten is even better.

Notes

  • There's a hefty price tag that comes with a USDA Prime cut of beef but it is superior to the other USDA cuts of meat. The Prime Cut, because of more marbling, has amazing flavor, juiciness, and tenderness beyond even the USDA Choice Cut which would be my second selection.
  • The t-bone steak is easily recognizable because of the t-shaped bone in the middle. It has meat on both sides of the bone. One side is the strip side (left side in the photo above) and the other is the tenderloin side (right side).
  • The tenderloin side of the t-bone lives up to its name as it is most tender. Some think it does not have as much flavor though because it doesn't have as much marbling through the meat. In my opinion, the tenderness of the cut is well worth the little bit of flavor you give up.
  • Porterhouses and T-bones are basically the same cut but the porterhouse always has more fillet than the T-bone. If both of these cuts are the same price, always choose the porterhouse. Usually, the porterhouse is more expensive.
  • Pull out the steaks about an hour before you are ready to throw them on the grill. This gives them time to come to room temperature which helps with even cooking throughout the steak.
  • When you first pull them out, brush with olive oil and generously salt and pepper them on both sides. Salt will draw out water from the meat but then the salt and water will absorb back into the meat if given plenty of time. Allow the hour sitting time for this to occur. If you do not salt them first thing, then wait until 10 minutes before you are ready to grill, otherwise, you will draw out all the liquid without time for it to re-absorb. This will result in a less juicy outcome.
  • Turn all the gas grill burners to high and let it get really hot. Once it is really hot, turn off the right-hand side burners.
  • When placing the steaks on the grill, point the tenderloin side (which is the smaller fillet side) to the right where the burners have been turned off. The fillets cook quicker, so you want them pointed toward the side of the grill that is not as hot.
  • Place the T-bone steaks diagonally at a 90-degree angle over the heated burners. Let them cook for 2 minutes, Use tongs, rotate the steak 90 degrees diagonally the other direction. Cook for an additional 1 1/2 minutes. This creates a crisscross pattern which not only gives a beautiful presentation but allows the steak to cook more evenly. Do the same on the flip side.
  • Remove the steaks from the lit burners and place them over the right-hand side where there are no flames. Close the lid. Depending on how hot your grill is at this point and how thick your steaks are, cook them anywhere from 3 to 4 minutes more. Use an instant-read thermometer to get the perfect internal temperature.
  • Grilled steaks need time to rest before cutting into them. Once you remove the steaks from the grill and place them on a plate. Cover them with foil. Let them set there for at least five minutes and ten is even better. Whatever you do, don't miss this step. It's what holds all the juices in the meat. Otherwise, if you slice it too quickly all the liquid runs out.

Nutrition

Find it online: https://lingeralittle.com/grilled-t-bone-steak-2/