How to Cook the Perfect T-Bone Steak on the Grill or Stove

There is nothing like a T-Bone steak for a steak lover because it offers two unique steak experiences in one; buttery Filet Mignon paired perfectly with hearty Strip steak. 

T-bones are ideal for grilling because they cook well at high temperatures and under quick conditions. You don’t have to cook the meat for long to make it tender either since it doesn’t contain much collagen.

The bone gives the steak its incredible flavour and juiciness, but it also makes it slightly more difficult to cook. The meat near the bone will cook slower than the sections far away from it, which is why using a meat thermometer is highly recommended. 

What is T-bone steak?

T-bone steaks are an in-demand cut of meat from the front section of the short loin on a cow’s middle back, where the tenderloin narrows. These steaks offer the best of both worlds – two very popular, premium cuts of meat separated by the namesake t-shaped bone. 

T-bone steaks are comprised of striploin steak and tenderloin steak on either side of the bone, and in order to be classified as a t-bone, the tenderloin needs to be at least ½ inch thick. 

The premium price of this cut largely reflects its position on the animal – it comes from the area along the spine with the least used muscles. Tenderloins tend to get smaller as they move towards the front of the animal until they taper off completely, leaving you with “Wing Steaks,” or Bone-In Striploin Steaks.

As you move along the short loin, the T-Bone Steaks are larger until you reach the Porterhouse Steaks, which are essentially the larger version of t-bone steaks. To be considered a Porterhouse Steak, the tenderloin needs to be at least 1 ¼ inches thick. 

Should You Marinade a T-Bone Steak?

When it comes to quality steak cuts, we tend to be purists. Why would you want to hide the delicious flavours of the tender beef cuts with a marinade? Instead, keep it simple with some sea salt and freshly ground pepper. If you’re looking for a bit more complementary flavour, consider adding some garlic and herbs like rosemary and thyme. As you serve the steak, you might want to dollop on some real butter or compound butter.

How to Cook T-Bone Steak on the Grill

One of the most important rules for grilling any cut of steak is to be absolutely sure it is at room temperature before you cook it. Once your t-bone has thawed completely, leave it outside of the fridge for at least 30 minutes before you put it on the grill. 

After taking your t-bone out of the fridge and removing the packaging, allow it to rest on a plate. Use a paper towel to tap away excess moisture and season your steak liberally. Again, make sure you let it come to room temperature before you start cooking. 

You can now turn your grill on to high heat and get ready to cook your delectable t-bone (make sure your grates are clean). Once your grill is hot, place your steak directly over the section with the highest heat, with the tenderloin side facing the cooler side of the grill.

To get that great sear, leave your steak undisturbed until brown and slightly charred – about 4 to 5 minutes. Next, flip your steak and grill for another 3 to 5 minutes, making sure the tenderloin side is still facing the cooler side of your grill.  

If you want the classic, diamond-hatching marks on your steaks, make sure to rotate them halfway through searing each side. When cooking thicker-cut steaks, you may need to cook them for a longer period of time. To prevent charring, move the steaks to the cooler side of the grill to cook on indirect heat.

You can use an instant-read thermometer to determine if your steaks are cooked to your taste. The temperature of steaks will continue to rise after they have been removed from heat. Keep carry-over cooking in mind. After being removed from the heat source, your meat will continue to rise in temperature. Remove your steaks from the heat when they are about 5°F below the final temperature to prevent overcooking.

If you wish to grill medium-rare steaks, remove them from the grill when they reach 120°F, loosely tent them with foil, and let them rest for about 10 minutes. By letting it rest, the juices will be able to move back into the steak.

How to Cook T-Bone Steak on the Stove

Grilling is the preferred at-home choice for cooking t-bone steaks, but that isn’t always possible. You can cook your t-bone in the kitchen by using the stovetop-to-oven method for the best results. 

Start with a quick seer on each side using a scorching hot cast iron skillet or another oven-proof pan. Transfer your steak into a preheated, 425°F oven until it reaches the desired doneness. This should take about 5 to 15 minutes, depending on the thickness of your steak.

Where to Buy T-Bone Steaks 

T-bones are a relatively easy-to-find cut of meat. You should have no trouble finding them at your grocery store or a specialty butcher. 

However, if you’re looking for delicious steaks delivered straight to your door, Chophouse Steaks can help. We are an online butcher shop located in Halifax, Nova Scotia, Canada, dedicated to providing customers throughout Canada with the world’s best steakhouse-quality meat products. It’s hand-cut, flash-frozen, and packaged for pick-up or delivered right to your home.

Contact us today to find out more.