These Quick n’ Easy T-Bone Steaks are incredible! They are bursting with flavor and sure to satisfy any steak lover’s cravings. Perfect for special occasions or a fancy dinner at home.
What is a T-Bone Steak?
T-bones originate from the short loin section of the cow. They contain a strip steak on one side and part of the tenderloin on the other side of the “T” shaped bone. These steaks were once the creme de la creme of steak house options (filets aside), giving way to more popular cuts like NY strips or ribeye steaks. Die-hard fans still grill these beautiful meaty cuts, and yes, they still command a hefty price point at steakhouses in the US.
T-bones are great candidates for open-flame cooking. If cooking these steaks on high heat, you run the risk of uneven cooking; this is why we recommend a low-temp indirect cook, then finishing it off with a nice sear.
Look for ample thickness on these steaks. Thinner cuts might run cheaper, but it doesn’t produce the same toothsome bite as a thicker steak.
What is the difference between a Porterhouse and T-Bone?
Porterhouse and T-bone steaks are cut from the short loin, and both contain the signature “T” shaped bone. The T-bone is cut from the front of the short loin, whereas the porterhouse comes from the back of the short loin and contains part of the tenderloin.
Cooking and Reverse Sear Method:
Gas grill and charcoal:
- Set up for indirect cooking with hot coals banked to one side of the grill. Once steaks reach your desired doneness, move them to the hotter part of the grill (high heat). Sear each side for 2 minutes. Remove from heat, and let the steaks rest for 10 minutes before serving.
Pellet grill:
- Preheat your pellet grill for 250 degrees F., and cook steaks for 60 minutes or until they reach desired doneness.
- Remove steaks, then increase the temperature to 500 degrees F. Place steaks back on the grill and sear each side for 2 minutes.
- As always, refer to your grill manufacturer’s recommendations for steaks cooking and reverse searing tips.
Ingredients:
- T-bone steaks: aim for 1 1/2 to 2 inches in thickness
- Melted, unsalted butter, and olive oil: two of the best larding bastes for steaks. If you’d like to use just butter, feel free to do so. We recommend Irish Butter (Kerry Gold is golden!)
- Kosher salt: or coarse salt like sea salt.
- Raw garlic: If you don’t have any on hand, use 1/8-1/4 or teaspoon of garlic powder per clove.
- Black pepper: coarse ground
- A reliable instant-read thermometerย
Making Quick n’ Easy T-Bone Steaks:
- Prepare grill for a medium heat, indirect cook. Steaks will be cooked using the reversed sear method.
- Combine butter, olive oil, salt, garlic, and black pepper together. Divide mixture in half and rub equal amounts on both sides of each steak.
- Place on the grill, close lid, and cook for 10-12 minutes per side or until steaks reach desired doneness (125 degrees F., for rare, 135 for medium rare, 145 for medium, 155, medium well, and 165 for well).
- During the last five minutes, move steaks to hotter part of grill and sear steaks for 2 minutes per side to develop a nice golden brown crust.
- Remove from the grill, place onto a large plate and loosely tent with aluminum foil. Let steaks rest for 10 minutes. Serve whole or slice and serve.
- Store leftover steak in an air tight container in the refrigerator for 3-4 days after initial cooking.
Like this Quick n’ Easy T-Bone recipe? Try these!
Quick n’ Easy T-Bone Steaks
Ingredients
- 2 T-Bone steaks, about 1 1/2-2 ” thick
- 2 tablespoons unsalted butter, room temperature (not melted)
- 1 tablespoon kosher salt
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 2 teaspoons coarse ground black pepper
Instructions
- Prepare grill for a medium heat, indirect cook. Steaks will be cooked using the reversed sear method.
- Combine butter, olive oil, salt, garlic, and black pepper together. Divide mixture in half and rub equal amounts on both sides of each steak.
- Place onto grill and cook for 10-12 minutes per side or until steaks reach desired doneness (125 degrees F., for rare, 135 for medium rare, 145 for medium, 155, medium well, and 165 for well).
- During the last five minutes, move steaks to hotter part of grill and sear steaks for 2 minutes per side to develop a nice brown crust.
- Remove from grill, place onto a large plate and loosely tent with aluminum foil. Let steaks rest for about 5-7 minutes. Serve whole or slice and serve.
- Store any leftover steak in an air tight container in the refrigerator for 3-4 days after initial cooking.
