There’s something truly satisfying about a perfectly grilled steak, especially when it’s a juicy T-bone steak on your grill. If you’re new to grilling and feeling a little nervous, don’t worry. We’ve got you covered with a comprehensive guide that will make you a grilling pro in no time. And the best part? This guide can be used for any kind of steak, so get ready for a sizzling grilling season!
Key Takeaways
Why Grilling T-bone Steaks is a Great Idea
Grilling T-bone steaks is a match made in culinary heaven. These prime cuts are ideal for grilling because they cook well under high heat and fast conditions. The T-bone steak consists of two delectable cuts in one: the filet mignon, the smaller part of the “T”, and the NY Strip, the larger side. Both cuts are incredibly delicious and desirable, which explains the higher price tag.
The bone in the middle of the steak adds an extra layer of awesomeness: juiciness and flavor. However, it also presents a challenge as the meat closer to the bone cooks more slowly than the meat farther away. To ensure perfection, a meat thermometer is highly recommended. Trust us, it’s an essential tool for any steak Jedi or aspiring grill master.
Picking Your Steak
T-bone steaks can be found almost anywhere these days, so feel free to grab one from your local grocery store. However, if you want top-notch advice and custom thickness, head to your butcher. They will help you choose the best steak and even cut it to your preferred thickness. We recommend a thickness of around 1 ½” for easier cooking. But if you’re feeling adventurous, go bigger!
T-bone Vs. Porterhouse
Essentially, T-bone and Porterhouse steaks are the same, except that Porterhouse steaks have a larger portion of filet mignon. While each cow yields 6-7 T-bones, it produces only 2-3 porterhouses. These larger steaks come with a higher price tag, but their delectable taste makes them worth it. So, if you’re looking to impress with a fancy, gourmet meal, splurge on a Porterhouse.
Prepping the T-bone for the Grill
One of the golden rules for grilling any steak is to ensure it reaches room temperature before cooking. Take the steak out of the fridge at least 30 minutes before grilling and let it rest on a plate. Use a paper towel to pat away any moisture and season the steak generously. Allow it to come to room temperature before grilling.
Ingredients
As a steak purist, I firmly believe that all you need for grilling a good T-bone or Porterhouse is salt, pepper, and a hint of oil. However, if you have a favorite steak seasoning, feel free to use it. The goal is to highlight the natural flavor of the steak itself.
It’s really all you need to highlight the flavor of the steak!
Grilling the Steak
Grilling a T-bone steak is easier than you might think. Once your grill is blazing hot, it’s time to cook those steaks to perfection.
Place the steaks on the grill, making sure to achieve those coveted diamond grill marks. Keep your instant meat thermometer close at hand throughout the process.
Let the steaks cook for 2-3 minutes, then give them a full 90-degree rotation for the diamond pattern. Cook for another 2-3 minutes, then flip the steaks over and repeat the process. After another 2-3 minutes, rotate them 90 degrees again and leave them for a final 2-3 minutes with the grill’s lid closed. Remember to check the temperature to ensure they’re cooked to your desired doneness.
Pro tip: Once the steak is on the grill, resist the temptation to move it around. Perfect grill marks require patience and a hands-off approach.
How to Get those Diamond Grill Marks
Describing the process of achieving diamond grill marks is a bit challenging, so we’ve prepared a step-by-step picture gallery to guide you:
- Sear one side of the steak for 2-3 minutes, noting the direction of the top of the T.
- Turn the steak 90 degrees for another 2-3 minutes, creating the first set of grill marks.
- Flip the steak over, revealing perfect diamonds on one side.
- Turn the steak 90 degrees again to finish the diamond pattern on the other side.
Make the Compound Herb Butter
Enhance the flavor of your steak with a delectable compound herb butter. It’s incredibly easy to make and adds a delightful touch to your grilled masterpiece. For this recipe, we’ll be using cilantro, parsley, and garlic.
Start with softened butter (not melted). Mix in 2 tablespoons of fresh, chopped cilantro, 2 tablespoons of fresh, chopped parsley, and 2 diced cloves of garlic. Combine the ingredients well in a small bowl.
Prepare a piece of plastic wrap on a smooth, clean surface. Shape the butter mixture into a log by using the plastic wrap. Roll it until smooth, twisting the ends. Refrigerate the log for about an hour. When ready to serve the steak, cut the butter log into 1″ thick discs and place them on top of the steak, allowing the butter to melt and infuse your steak with aromatic flavors.
How to Serve Grilled T-Bone Steak
Grilled T-bone steak pairs perfectly with traditional steak side dishes. However, let’s take it a step further and create a memorable dinner party menu. Here’s what our ideal menu looks like:
Wine Pairing
For a perfect match, opt for a dry red wine like Cabernet Sauvignon or Syrah. In this case, we recommend Syrah because its heavier body complements the T-bone or Porterhouse steaks, offering dark fruity flavors and tannins.
FAQ’s
Have questions about grilling T-bone steaks? We’ve got you covered. Check out the frequently asked questions below for expert answers.
Recipe
For a quick reference, here’s a recap of the steps involved in grilling the perfect T-bone steak. Feel free to jump back to any section above for a more detailed explanation.
Now that you’re armed with all the knowledge and tips, it’s time to fire up that grill and become a T-bone grilling expert. Enjoy your succulent, juicy steaks, and savor the heavenly flavors that will surely make your taste buds sing.
