Grilled T Bone Steak Recipe

Learn how to grill the perfect seasoned T Bone steak that is topped off with a simple herb lemon butter that is loaded with flavor. You will love how easy this is to make and just how tasty it is.

Grilling anything can be tricky because of the extreme direct heat that grill flames give off.  Whether it’s vegetables or a T Bone like in this recipe, there are some critical steps you must take to ensure your steak is cooked to perfection, just like in my Beef Braciole Recipe and Coulotte Steak.

T-Bone Steak

T Bone steak comes from the loin part of the cow, which is essentially the back-rib area. The loin cut is known for the famous New York or Kansas City strip steak, porterhouse, T bone, and the coveted filet mignon cut. Cuts of beef from the loin are usually the most expensive because of their superb flavor, tenderness, and marbling.

They have the best of both worlds, a strip loin on one side and a filet mignon on the other, and a big bone running down the center to help provide more flavor and juiciness. The bone in the center resembles a T that splits both cuts of meat.

Grades of Beef

There are 3 different grades of beef commonly sold in the grocery store, and those are select, choice, and prime. The grading has to do with how much marbling fat is running through the cut of beef, no matter the cut on the cow. You will mostly see Choice and Prime in your grocery store.

A few examples of prime beef are:

• Black Angus
• Wagyu
• Kobe

The higher the grade of beef, the more expensive it is. A great way to work around those expenses would be marinating for flavor or Sous video to help tenderize. In addition, you’ll also see grass-fed beef, which tends to have less marbling fat throughout.

Ingredients and Substitutions

• Steak – I used prime-grade T-bone steaks for this recipe.
• Olive Oil – Any good expeller-pressed olive oil will work. Avocado oil is also another good option.
• Seasonings – I used only coarse salt and freshly cracked black pepper for this.
• Herb Butter – I made homemade lemon-herb butter for this recipe which you’ll see in the directions below in the video. Feel free to use any of my herb butters on the steak.

How to Grill a T-Bone

1. Preheat the grill to high heat at 450° to 550°.
2. Coat both sides of the t-bone steak with olive oil. The T Bone I used were 1-pound each.
3. Season both sides of the steak with sea salt and fresh cracked black pepper.
4. Add the steaks to the grill and cook for 4 minutes.
5. Give the steaks a quarter turn and cook for 2 minutes.
6. Flip the steaks over and cook for 2 more minutes.  This entire cooking process will render a rare to medium-rare internal temperature.
7. Remove the steaks from the grill and let rest for 3 to 5 minutes.
8. Serve with butter over top.
9. Slice and serve.

Make-Ahead and Storage

Make-Ahead: It is best if you eat these grilled steaks as soon as they’re done cooking.

How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-grill it on a hot grill for 2 to 3 minutes per side or until warm.

How to Store: Cover and keep in the refrigerator for 3 days.  This recipe will not freeze well.

Chef Notes + Tips

• Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
• You may not get the perfect grill marks, and that’s ok. The most important thing is that there are some browning marks on the steak and that it is cooked at the perfect internal temperature. Grill marks are for show, nothing else.

More Steak Recipes

• Steak Frites
• Chopped Steak
• Steak Pizzaiola
• Salisbury Steak
• Steak Diane

Video

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Grilled T-Bone Steak Recipe

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5 from 16 votes

Learn how to grill the perfect seasoned T-Bone steak topped off with a simple herb lemon butter that is loaded with flavor.

Servings: 4

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Ingredients 

US CustomaryMetric

For the Butter:

• 1 tablespoon olive oil
• ½ peeled small diced sweet onion
• 4 finely minced cloves of garlic
• 3 sticks softened unsalted butter
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• zest and juice of 2 lemons
• 1 tablespoon Worcestershire sauce
• coarse salt and freshly cracked pepper to taste

For the Steak:

• 2 1- pound T Bone Steaks
• 2 tablespoons olive oil
• coarse salt and freshly cracked pepper to taste
• serve with optional salted baked potatoes

Instructions

• Preheat the grill to high heat, 450° to 550°.
• Optional Butter: Add 1 tablespoon of olive oil to a medium-sized sauté pan over medium-low heat and cook the onions and garlic until lightly browned, about 5 to 7 minutes. Be sure to stir the onions and garlic every 30 seconds or so, so that they do not burn, which can take place on the outer edges of the pan.
• Transfer the onions and garlic to a stand mixer with the whisk attachment along with the butter, thyme, rosemary, lemon zest, lemon juice, Worcestershire sauce, salt, and pepper and mix on medium speed for 5 to 7 minutes or until light and fluffy. You can absolutely mix this using a whisk in a large bowl if the butter is soft enough or using an electric hand mixer. There will be plenty of butter left over, which will freeze well.
• Steak: Coat the steak in the remaining 2 tablespoons of olive oil on all sides and season the steak on all sides with salt and pepper, and place on a very hot grill (450° to 550°).
• Cook for 4 minutes, give a quarter turn, and cook for 2 more minutes and then flip over cooking for another 2 to 4 minutes to achieve a rare to medium-rare internal temperature.
• Rest the steak for 2 to 3 minutes before serving with the lemon butter. Slice the steak and serve it with an optional salted baked potato.

Notes

Make-Ahead: Grilled steak is meant to be eaten as soon as it is done cooking.

How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-grill it on a hot grill for 2 to 3 minutes per side or until warm.

How to Store: Cover and keep in the refrigerator for 3 days.  This recipe will not freeze well.

Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.

You may not get the perfect grill marks, and that’s ok. The most important thing is that there are some browning marks on the steak and that it is cooked at the perfect internal temperature. Grill marks are for show, nothing else.

Nutrition

Calories: 584kcalCarbohydrates: 2gProtein: 47gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 127mgSodium: 138mgPotassium: 745mgFiber: 0.4gSugar: 1gVitamin A: 54IUVitamin C: 3mgCalcium: 27mgIron: 5mg

Course: Main Course

Cuisine: American

Author: Chef Billy Parisi