Grilled T-Bone Steak is marinated in a savory blend of garlic, thyme, rosemary, and olive oil, then grilled to perfection and finished with a touch of butter.
If you’re looking for an impressive steak to make on the grill, the T-Bone steak is definitely the way to go. It’s perfect for grilling, with just the right marbling for a barbecue feast.
Why You’ll Love It
- Perfectly Grilled Bliss: Achieve grilling perfection with these T-bone steaks when you get a tantalizing sear that seals in the juices.
- Versatile Pairing Possibilities: A T-bone steak pairs well with a variety of side dishes, giving you the flexibility to customize your meal to suit different tastes and occasions.
- Simple to make: Show off your grill master skills even if you’ve never made a steak on the grill before.
Ingredients You’ll Need
- T-Bone Steaks – Ideally look for one that’s 2 inches thick. I prefer Prime with adequate marbling and not too thick of a fat layer around the outside.
- Cooking Oil – I use olive oil.
- Garlic – Make sure your garlic is fresh for the best flavor and aroma.
- Salt & ground black pepper – Season to your liking.
- Dried thyme
- Dried rosemary
- Butter – For finishing, you can use unsalted or salted.
Equipment Needed
- Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
- Propane or Charcoal – Depending on your setup.
- Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.
Helpful Tips
- Ensure your grill is properly preheated for that perfect sear. If it’s not preheated enough, you won’t get those great sear marks.
- Let the steaks come to room temperature before grilling to ensure even cooking.
- Always use a meat thermometer to check the internal temperature, so you don’t over or under do it. I aim for 135°F for medium-rare.
- Serve your T-bone with a bold red wine like Cabernet Sauvignon or Malbec.
Grilled T-Bone Steak
Equipment
Ingredients
- 2 T-bone steaks ideally 2 inches thick
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic minced
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1/2 teaspoon (0.5 g) dried thyme
- 1/2 teaspoon (0.05 g) dried rosemary
- 1 tablespoon (14 g) butter for finishing
Instructions
- Preheat the grill to high heat on one side.
- In a small bowl, mix together the olive oil, minced garlic, salt, pepper, thyme, and rosemary.
- Pat the steak dry with paper towels, then brush both sides of the steak with the marinade.
- Place the steak out of the direct heat on the hot grill with the tenderloin side facing away from the direct heat. Cook for about 5-7 minutes on each side (for medium-rare). The tenderloin side should register 110°F on your meat thermometer.
- Now move the steak to direct heat and cook 2-3 minutes on each side, until both sides are seared and the internal temperature reaches 130°F.
- Add a tablespoon of butter to the steak during the last minute of grilling for extra flavor and richness.
- Once the steak is done, transfer it to a cutting board and let it rest for a few minutes before slicing and serving.
Notes
- Ensure your grill is properly preheated for that perfect sear. If it’s not preheated enough, you won’t get those great sear marks.
- Let the steaks come to room temperature before grilling to ensure even cooking.
- Always use a meat thermometer to check the internal temperature, so you don’t over or under do it. I aim for 135°F for medium-rare.
- Serve your T-bone with a bold red wine like Cabernet Sauvignon or Malbec.
Nutrition
How to Store & Reheat
If you have leftover T-bone steak, store it in an airtight container in the refrigerator. Be sure to eat the leftovers within 3-4 days for the best freshness.
Grill: For the best results, reheat T-bone steaks on a preheated grill. This helps maintain the desired texture and prevents overcooking. Brush a little oil on the steaks to retain moisture. When reheating, use a meat thermometer to monitor the internal temperature. Aim for a safe minimum of 135°F to ensure the steak is thoroughly reheated.
Oven: Place the steak in an oven-safe dish, cover it with foil, and reheat in a preheated oven at a low temperature (around 275°F) until warmed through.
What to Serve on the Side
For sides, there is an endless array of salads and veggies that would make a good choice. Here are a few of our favorites:
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.