These Quick n’ Easy T-Bone Steaks, are exactly that; quick and easy! They are also flavorful and are perfect for special occasions or quelling those steak cravings.
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 around the United States.
T-bone makes a great candidate for open-flame cooking. If cooking these steaks on high heat, you run the risk of uneven cooking; this is why I recommend a low-temperature indirect cook, then finishing it with a sear.
Look for a good thickness on these steaks. Thinner cuts might run cheaper, but it doesn’t produce the same toothsome experience as a good thick steak.
Porterhouse vs T-Bone
Yes, there is a difference between a Porterhouse and T-Bone steak, not only in size but also in their location. Both steaks are cut from the short loin of the cow and contain the signature “T” shaped bone. The T-Bone is cut from the front of the short loin, while the porterhouse is cut from the rear of the short loin and contains a larger portion of the tenderloin.
What you’ll need for this recipe:
–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.
–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
Cooking and Reverse Sear Method:
Gas grill and charcoal:
- Set up for indirect cooking, and once steaks reached the desired doneness, move to the hotter part of the grill (high heat). Sear each side for 2 minutes. Remove, let the steaks rest for 10 minutes and serve.
- 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 about 450-475 degrees F. Place steaks back into the cooker and sear each side for 2 minutes.
- As always, refer to your grill manufacturer’s recommendations for steaks cooking and reverse sear tips and tricks.
Quick n' Easy T-Bone Steaks
- 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
- 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.