Steakhouse & Grill · Free recipe
Grilled T-Bone Steak
One steak, two textures: tender filet on one side of the bone and beefy strip on the other, kissed with grill marks. A backyard steakhouse showpiece.
Step 1
Take the steak out of the fridge 45 minutes before grilling so it warms toward room temperature.
Step 2
Preheat a gas or charcoal grill to high heat, aiming for about 450 to 500 F with the lid closed for 10 to 15 minutes.
Step 3
While the grill heats, pat the steak fully dry, rub both sides with the oil, then season all over with the fine salt, pepper, garlic powder, and onion powder.
Step 4
Clean the hot grates with a grill brush, then oil them by wiping with a folded paper towel dipped in a little oil and held with tongs.
Step 5
Lay the steak over the hottest part of the grill and close the lid. Grill for 4 minutes without moving it.
Step 6
Rotate the steak 45 degrees (without flipping) and grill 2 more minutes to create crosshatch grill marks.
Step 7
Flip the steak with tongs and grill the second side for 4 minutes with the lid closed.
Step 8
Position the steak so the smaller filet side sits over slightly cooler heat, since it cooks faster than the strip side.
Step 9
Check doneness with an instant-read thermometer in the thickest part away from the bone: 130 F for medium-rare or 140 F for medium.
Step 10
Move the steak to a cutting board, dab the softened butter on top, and let it rest for 8 minutes.
Step 11
Cut the strip and filet sections away from the bone, slice each against the grain, sprinkle with flaky salt, and serve.
Tips from the test kitchen
- Keep a spray bottle of water nearby to calm any flare-ups from dripping fat.
- The bone conducts heat slowly, so meat right next to it stays a touch rarer.
