Grilled T-Bone Steak
Experience the rich flavor and tender texture of a perfectly grilled T-bone steak, combining the best of both sirloin and tenderloin.
Equipment
- Grill
- Meat Thermometer
- Tongs
- Paper Towels
Ingredients
Steaks
- 2 pieces T-bone steaks (1.5 to 2 inches thick, 1.5 to 2 pounds each) Choose steaks with good marbling for moisture and flavor.
Oil and Seasonings
- 2 tablespoons Olive oil To coat the steaks and prevent sticking.
- 1 tablespoon Kosher salt Generously season for flavor.
- 1 teaspoon Black pepper Freshly ground for best flavor.
- 1 teaspoon Garlic powder Adds aromatic flavor.
- 1 teaspoon Onion powder Enhances flavor depth.
- to taste Fresh herbs (optional) Such as rosemary or thyme for garnish.
Instructions
- 1. Take the T-bone steaks out of the refrigerator 30 to 45 minutes before grilling to bring them to room temperature.
- 2. Preheat your grill. For charcoal, light the coals until covered with white ash. For gas, preheat on high for 10 to 15 minutes.
- 3. Pat the steaks dry with paper towels and rub each steak with olive oil on both sides.
- 4. Season the steaks generously with kosher salt, black pepper, garlic powder, and onion powder.
- 5. Place the steaks on the grill grates. Grill for 4 to 5 minutes on one side without moving them.
- 6. Flip the steaks using tongs and grill the other side for an additional 4 to 5 minutes.
- 7. Use a meat thermometer to check the internal temperature: aim for 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- 8. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing against the grain to serve.
Notes
For extra flavor, consider marinating the steaks or adding herb butter before serving.