Master the art of grilling with this unbeatable T-bone steak recipe. A harmonious blend of robust flavors with a simple direct heat sear that promises to deliver restaurant-quality steak right at your backyard. 🍽️🥩
2T-bone steaksaround 1 " thick and 1.5 to 1.75 pounds each
1tspkosher salt
1/2tspblack pepper
1-2tbspCoffee spice blend or your favorite steak blend
2tbsphomemade herb compound butter
Instructions
Prep the steaks
Remove the steaks from the package and pat dry.
Season the steaks liberally with salt, pepper and steak spice blend on both sides and edges.
Allow the steaks to sit on a wire rack placed over a baking sheet at room temperature while you preheat the grill.
Prep the grill
Set up your grill for direct heat, by making sure the grill grate is cleaned and igniting the burgers and allowing the grill to preheat with the lid closed on high.
Allow the grill to preheat to 450 - 500 degrees F.
Grill the steaks
When the grill is ready, turn off 2 of the burners just to manage the heat for yourself.
Place the steaks on the hot side of the grill, directly on the grill grates at a 45 degree angle.
Wait 2 minutes, and using long tongs, carefully rotate the steak 90 degrees.
Wait another 2 minutes to form a good sear and then flip the steak.
Cook for another 2 minutes longer, or until the internal temperature of the steak reaches your desired temperature.
Depending on your grill, this may cause flare-ups if there aren't guards. Adjust the heat if needed to control any flare-ups.
Rest and serve
Remove the steak from the grill and transfer it to a clean baking sheet to rest.
Add a dollop of compund butter over each steak and tent loosely with foil.
Let the steaks rest for 5 minutes before slicing and serving.
Notes
For a charcoal grill To grill a t-bone steak on a charcoal grill, ignite your charcoal using a charcoal chimney. When the charcoal is about 70% ashed over, pour it into a pile in the center of the grill. Place the grill grate on top and adjust the airflow vents on the bottom for maximum air.
Allow the charcoal to preheat, with the lid off, until you have hot white ash-covered coals, around 450 to 500 degrees F.
Sear the t-bone, as directed above, to your preferred internal temperature.
Since this steak cooks hot and fast, your choice of charcoal matters. We recommend Cowboy all-natural hardwood briquets and wood wool all-natural fire starters for the best flavor.
For a pellet grillCheck the manufacturers' instructions for your pellet grill to see how hot the sear setting gets.
Set the grill to sear and make sure the hopper is full of pellets. You want the grill temp as hot as it gets, around 450 but some pellet smokers may not get this hot. Allow the grill to preheat for 10 to 15 minutes.
Sear steaks as directed in the recipe card to your desired internal temp on the preheated grill.
For the best flavor, we recommend Jack Daniels charcoal pellets.
If your t-bone is 1 1/2" or thicker, you may need to move the steak to the cool side of the grill after you flip it to allow it to reach your desired internal temperature. Always use a digital meat thermometer to check the temp for the most accurate results, bearing in mind that the tenderloin is a lean steak that drys out over medium, 135-140 degrees F. Because this is a quick cook, we don't bother with our normal trick for smoking on a gas grill. The lid is open the whole time, mitigating any flavor the steak could absorb.