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This grilled T-bone steak is juicy, flavorful, and cooked to perfection using a two-zone grilling method.
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The combination of a smoky, charred crust and tender, melt-in-your-mouth meat makes this a restaurant-quality steak that’s easy to make at home.
Cuisine: American
Prep Time: 50 mins
Cook Time: 30 mins
Total Time: 80 mins
Servings: 2 to 4
Why You’ll Love Making It
- Juicy & Flavorful – Dry brining the steak enhances its natural beefy taste while locking in moisture.
- Perfect Char & Tenderness – The two-zone grilling method ensures a gorgeous sear while keeping the inside juicy.
- Beginner-Friendly – Simple seasoning, clear steps, and easy grilling techniques make it foolproof.
- Restaurant-Quality at Home – Achieve that smoky, steakhouse-level flavor without leaving your backyard.
- Versatile – Pair it with classic steakhouse sides like mashed potatoes, grilled veggies, or a crisp salad.
Ingredients
- 2 whole T-bone steaks (at least 1 1/2 inches thick, about 30 ounces each) – Look for well-marbled steaks for maximum juiciness.
- Kosher salt – Enhances the steak’s natural flavors and helps create a delicious crust.
- Freshly ground black pepper – Adds warmth and a subtle kick to balance the richness of the steak.
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Instructions
Step 1: Season the Steaks
At least 45 minutes before cooking, generously season both sides of the T-bone steaks with kosher salt and freshly ground black pepper. Don’t forget the edges! Place the steaks on a wire rack set over a baking sheet and refrigerate uncovered. This dry brining technique improves flavor and helps the steaks develop a better sear. If you’re short on time, you can season them just before grilling, but the extra time makes a difference.
Step 2: Prepare the Grill
Light a full chimney of charcoal and allow the coals to become covered in gray ash. Pour them onto one side of the grill to create a two-zone fire—one side will be high heat for searing, and the other will be cooler for indirect cooking. If using a gas grill, turn half the burners to high and leave the other half off. Cover the grill and preheat for 5 minutes. Oil the grates to prevent sticking.
Step 3: Cook Over Indirect Heat
Place the steaks on the cooler side of the grill with the tenderloin (the smaller portion) farthest from the heat. Cover the grill, adjusting vents (if using charcoal) to maintain a steady temperature.
Let the steaks cook, flipping once, until an instant-read thermometer inserted into the thickest part of the strip steak reads 115°F (46°C) for medium-rare and the tenderloin reads 110°F (43°C). This takes about 15 minutes, but start checking after 10 minutes, as heat levels can vary.
Step 4: Sear Over High Heat
If the coals have cooled down, add fresh charcoal and wait until they’re blazing hot again. Move the steaks directly over the hottest part of the grill and sear, flipping every 30 to 45 seconds, until a deep brown crust forms—about 3 to 4 minutes total. Use tongs to hold the steak on its edges for even browning.
Step 5: Rest the Steak
Transfer the steaks to a cutting board and let them rest for 10 minutes. This step is crucial as it allows the juices to redistribute, ensuring a tender, juicy bite.
Step 6: Slice & Serve
Slice the steak against the grain for maximum tenderness and serve with your favorite sides. Enjoy the ultimate grilled T-bone steak!
FAQs
Can I cook this steak without a grill?
Yes! For a stovetop method, use a cast-iron skillet. Heat it over high heat, add a little oil, and sear the steaks for 2-3 minutes per side. Then transfer to a 275°F (135°C) oven until they reach 115°F (46°C) for medium-rare. Let them rest for 10 minutes before slicing.
How do I know when my steak is done?
Use an instant-read thermometer:
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well-Done: 160°F+ (71°C+)
