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<\/div>\nLearn how to grill a perfect T-Bone Steak <\/strong>every time. The best steak advice is to cook hot and fast over charcoal to the proper internal temperature. You\u2019re going to love this Grilled T-Bone Steak recipe and return to it over and over! <\/p>\n When it comes to cooking steak it is all about technique. The best way to cook a T-Bone steak is to grill it. It requires some precision because it consists of two different cuts of meat, but it\u2019s easy to get the hang of. <\/p>\n The secret to perfectly grilled T-bone is to start with a hot heat source<\/em><\/strong>, use a thick cut of steak<\/strong>, and use a meat thermometer<\/strong> to pull it at the proper internal temperature. Let\u2019s get started! <\/p>\n A T-Bone steak is a combination of two cuts of meat from the short loin \u2014 the Beef Tenderloin and Strip Loin<\/strong> \u2014 so you\u2019re getting two distinct flavor profiles. They are separated by a T shaped bone with the muscles on each side of the bone (see photo below).\u00a0<\/p>\n The beef tenderloin is the smaller cut and is very tender and lean cut of beef. The strip loin side (sometimes referred to as the NY Strip loin or NY Strip steaks) has more marbling. The flavor of the steak is rich and juicy.<\/p>\n A lot of people confuse the Porterhouse Steak<\/a> and the T-Bone. They are essentially the same cut, except the Porterhouse has a wider beef tenderloin cut that is more like the filet mignon.\u00a0<\/p>\n The Porterhouse is the larger of the two cuts and has a more distinct tenderloin as it comes from closer to the rear of the cow. Because the T-Bone is further toward the front of the short loin, there is a much smaller portion of the tenderloin as it tapers off. Technically for a T-Bone to be labeled as such, the tenderloin cut needs to be between .5 inches and up to 1.25 inches.\u00a0<\/p>\n Over 1.25 inches you are in Porterhouse territory and you are typically paying more per pound for a Porterhouse to get that label (and a bigger tenderloin).<\/p>\n If buying locally, be sure to look for marbling, or the white deposits in between the muscle fibers. And if you are wondering about rating quality you can see a summary in our article about\u00a0Choice vs. Prime<\/a>.\u00a0<\/p>\n Online purveyors of steaks will occasionally have T-Bones, like\u00a0Snake River Farms,\u00a0Double R Ranch, and Crowd Cow\u00a0for Choice and Prime.\u00a0D\u2019Artagnan\u00a0is a good choice for small farm-focused meats. In the end, any local butcher should have these cut up for you and ready to go.<\/p>\n If sourcing in a grocery store try to buy from the butcher counter. Often the pre-packed steaks are thin steaks, which can overcook easily regardless of cooking method. The theme here is buy thick steaks.<\/p>\n You can cook the T-Bone by searing in a hot skillet and finishing in a preheated oven (425 degrees), like they often do in a restaurant. But if you want to know how to cook a T-bone steak for THE most flavor, it has to be grilled. The reason is the rich flavor that comes from lump charcoal and the high heat sear you can get is tough to replicate using a pan and an oven.<\/p>\n A note about taking the temperature of the T-Bone<\/em>.<\/strong> We check the temperature in both the strip and the filet. However, we tend to pull the steak when the filet is at our desired temperature because it is leaner and will tend to come up in temperature faster. This is based on personal preference but something to note as you cook this awesome cut.<\/p>\n If using a gas grill follow the same method of two-zone grilling. Light two burners to medium heat leaving the third burner off for an indirect zone. Place steaks over the direct side for the same timeframes. Flip and finish over indirect heat.<\/p>\n After the steak has rested a T-Bone needs some finesse when slicing. If serving one steak per person just serve the entire steak with a good steak knife.<\/p>\n If serving one steak per 2 people start with a sharp filet knife and separate the beef tenderloin. Then remove the strip steak from the bone. There are some angles to the bone so you want to be careful and follow along the shape of the bone and adjust your knife to meet the angles. Once the two cuts of beef are removed, slice thinly.\u00a0<\/p>\n Reform the steak to look like the original cut and place on a serving platter with tongs.<\/p>\n If you have thin T-Bone steak the key for a perfect steak is to grill it at a high heat and for just a couple of minutes per side. The internal temperature is just as important to measure with a digital thermometer, whether you\u2019re grilling a thin cut or thick.<\/p>\n Perfectly cooked steaks will vary based on your preference. We like our steaks a perfect medium-rare with a cool center, juicy flavor, and a tender texture. You can read more in our article on perfectly cooked steak<\/a>.<\/p>\n Be sure to take into consideration the carry-over cooking<\/a> that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak\u2019s internal temperature<\/a> will rise as it rests.<\/p>\n![\"Two](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2020\/03\/Grilled-T-Bone-Steak.jpg\"\/)
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<\/figure>\nIngredients<\/h2>\n
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What is T-Bone Steak<\/h2>\n
Porterhouse Versus T-Bone<\/h2>\n
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Sourcing<\/h2>\n
Grilling Versus Oven<\/h2>\n
How to Grill a T-Bone Steak<\/h2>\n
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<\/figure>\nGas Grill<\/h2>\n
T-Bone Slicing Tips<\/h2>\n
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<\/figure>\nThin Steak Troubleshooting<\/h2>\n
Chef Steak Temperature Ranges<\/h2>\n
Beef Temperature Ranges<\/h3>\n
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