This no-fail guide to cooking T-bone steak makes cooking this perfectly juicy hunk of meat a breeze. We keep things simple so you don't need fancy tools or techniques Just a handful of quality ingredients and a foolproof approach!
We have a deep dive Guide to cooking any steak As well as all the details for Grilling steaks Perfect your backyard grill.
Why our recipe?
- I developed these methods and tips over several years while serving as a judge for the Official Steak Cookoff Association. So, yes, trust me when I say I know stick!
- Turn this massive beef cut into a restaurant-worthy dish with minimal effort.
So, what is a T-bone steak anyway?
Commonly known as the T-bone, the cut comes from the loin. It has a strip steak on one side of the bone and filet on the other. These are similar to porterhouse steaks, but they come from more bottom and have a larger portion of filet, making them slightly larger in size.
Material notes
- T-Bone Steaks: At least 1 inch thick.
- Olive oil: or other oils for high-heat searing, such as quality canola or vegetable oil.
- Resting Butter: You can use regular butter, but flavored butter is extra delicious. A compound butter will take any cut of beef to the next level of flavor!
An oven-safe skillet that can go straight from searing to roasting is a must for the best T-bone steaks. I like my cast iron skillet, but really any heavy-bottomed and oven-safe skillet works well.
Use an internal or instant-read thermometer to cook the steak just the way you like it. I am a big fan of Thermoworks products!
Grilling T-bones
It's important to note first that the T-bone has more fat than most steaks, so if you grill it, be aware that the fat may drip down and burn during grilling. Be careful!
Preheat an outdoor grill to high heat (about 500 degrees). Sear the steaks for 3-4 minutes per side. Reduce heat to medium-low and continue cooking with lid closed until steaks reach desired doneness (130 degrees F for medium-rare).
When the steaks are removed from the grill, immediately brush the top with 1 tablespoon of butter, tent with aluminum foil, and let the steaks rest for 5 to 10 minutes before slicing.
Steak judging tips
T-bones tend to be fatty, which explains all the delicious goodness. Feel free to leave alone or trim off excess fat that you don't plan to eat.
If you have time, I recommend oiling and seasoning the steaks 12 hours in advance in the fridge. This helps the meat juices come to the surface and makes the steaks taste their best.
If you want to create a crust with a deep layer of brown, make sure not too bamboo with your steaks or constantly flip them. Your goal is to tear off that crust all at once, but be careful not to burn the flesh. Too much char has a strong unpleasant taste and smell.
Storage and reheating instructions
Keep in fridge Up to 5 days in an airtight container.
Reheat Place portions of a skillet over medium heat or wrap in aluminum foil to retain moisture and reheat in a 300-degree oven for 10 to 15 minutes, until heated through.
