T-bone steak is a unique beef cut that contains two fillets. On one side of the bone is a tender, mild-flavored tenderloin; on the other is a strip steak with a robust beef flavor. Having two distinct steak cuts on a single bone can create an intriguing grilling experience, as each amount requires slightly different cooking methods. Still, it is possible, and you can cook T-bone on your grill. Read on For how long do you grill a T-bone steak like the chefs at your beloved restaurants.
Preparing The Grill
Take a few minutes to prepare your grill before grilling T-bone sirloin. Please make sure the grates of your grill, whatever it may be, are thoroughly clear. If desirable, brush them with olive oil before heating the grill to prevent sticking.
If your gas grill has two cooking zones, preheat one between 450 and 500 degrees and the other between 250 and 275 degrees.
Keep the covering on while preheating to speed up the heating process. Before grilling T-bone steak, allow the grill to preheat for approximately 15 minutes.
Charcoal grills have a significantly more variable preheating time than gas barbecues, so set aside 30 minutes before grilling your T-bone steak to prepare the grill.
Use a chimney starter to make igniting charcoal simple, or add lighter fluid to the bricks to help them catch fire. Once the bricks have turned white, they can move to distribute them uniformly across the bottom of the grill.
For how long do you grill a T-bone steak?
Most T-bone steaks require 20 to 30 minutes on the grill to achieve a medium-rare temperature, plus 5 to 10 minutes for resting.
If you prefer your steak well-done, add 2 to 5 minutes per doneness level (for example, 20 to 25 minutes for medium). Additionally, thicker T-bone steaks may require more cooking time than 12-inch cuts.
Before removing a T-bone steak from the barbecue, knowing what temperature it should have reached is essential. We recommend grilling T-bone steak to a medium-rare temperature, but you can use the temperature chart below to determine the optimal temperature for your steak.
Doneness Temperature to Remove from Heat Final Temperature
Medium-rare 125-130℉ 130-135℉
Medium 135-140℉ 140-145℉
Medium-well 145-150℉ 150-155℉
Well-done 155-160℉ 160-165℉
T-Bone Steak Grilling Tips
Try these additional T-bone grilling techniques to achieve the perfect T-bone for dinner.
1. Add to Its Flavor
Grilling T-bone steak already imparts some flavor due to the grill’s inherent seasonings. Still, adding a little more to your steak is fine. Because the tenderloin portion of the T-bone does not have the same flavor impact as the strip steak portion, we encourage it.
Before searing the steak, sprinkle it on both sides with steak seasoning or your preferred herbs and spices, such as thyme or garlic powder, for added flavor. After the steak has rested, you can also prepare a herb butter sauce to drizzle over the sirloin.
2. Use a Two-Zone Cooking Method
A two-zone grilling procedure maintains high heat on one side of the grill and low heat on the other. This technique is helpful for thoroughly cooking T-bone steak to your desired doneness, such as medium-rare or medium. After searing the steak over high heat, transfer it to the low-heat side to continue cooking to your desired degree of doneness.
3. Check the Temperature
It is essential to check the temp of the meat on both sides of the bone for the T-bone’s two steak cuts. The tenderloin portion is typically thicker and may require another minute or two to attain the desired doneness.
Using a meat thermometer, maintain the cut of meat on the low-heat side of the skillet until it reaches the desired temperature.
4. Choosing the Right Cut
Aged dry, aged moist, USDA Prime, Wagyu…Have you observed the variety of labels that can accompany a T-bone steak? Avoid feeling overburdened. Any of these options indicates a steak of high quality that, when adequately grilled, should have an excellent texture and flavor.
Dry-aged and wet-aged refer to the several-week-long aging procedure that improves flavor and texture. Dry-aging requires slightly more time to break down stiff fibers and tenderize the steak than wet-aging.
USDA Prime steaks meet marbling and color standards, indicating that they are of high quality. Wagyu is highly esteemed for T-bone and other steaks, and its quality is comparable to traditional Japanese Kobe beef.
Choose a T-bone steak with a thickness of at least 1 1/2 inches for grilling, regardless of the type you select. On the grill, it may be more challenging to prevent overcooking of thinner slices.
Grilling T-Bone Steak Instructions
Here are the steps for grilling a T-bone sirloin at home:
Step 1: Prepare the Grill and Steaks
Place steaks at room temperature on a platter. Season both sides liberally with salt. The steaks should be at room temperature for 45 minutes under a foil tent. This method allows the sirloin to marinate for a superior sear on the grill.
Coat the grill grates with oil approximately 15 minutes before cooking. Then, preheat one side of the grill to a high temperature (450-500 degrees) and the other to a low temperature (250-275 degrees), if practicable.
When ready to grill T-bone steaks, apply the remaining seasonings, such as ground black pepper and garlic powder, to both sides.
Step 2: Perfectly Grill T-Bone Steaks
Move the steaks to the area of the barbecue with the highest heat. On both sides, sear for 3 to 4 minutes until brown. Flip with tweezers and roast on the other side for 3 to 4 minutes.
Step 3: Check the Temperature
Apply a digital thermometer to determine the temperature of the flesh on both sides of the bone.
For medium-rare, the thermometer should register between 125 and 130 degrees Fahrenheit. If the thickest portion has yet to reach that range or the range for your preferred degree of doneness, transfer the T-bone steaks to the side of the grill with the lowest heat and cover.
Depending on how much longer your sirloin needs to cook, this could take between two and ten minutes longer. Recheck the steak’s temperature before removing it from the barbecue.
Step 4: Give It a Few Minutes
Transfer the T-bone steaks to a clean, tent-covered plate and let them rest at room temperature for 5 to 10 minutes. Enjoy yourself!
Thank you for reading…..