How long do you grill a T-bone steak?

For a 1.25-inch T-bone, sear two to three minutes per side over high heat, then finish over indirect heat for another five to seven minutes to a medium-rare pull. Thicker steaks need more time over indirect heat — use the calculator to match your thickness and doneness.

What temperature should I pull a T-bone for medium rare?

Pull at 125 to 130°F, measured in the strip side away from the bone. After a 5 to 10 minute rest, carryover brings it to a final 130 to 135°F for a true medium rare. The tenderloin side will land a few degrees ahead.

Can I cook a T-bone steak indoors without a grill?

Yes. Sear it hard on both sides in a screaming-hot cast iron skillet, then transfer the whole skillet to a 400°F oven to finish to temperature. You get the same dark crust and even cook without an outdoor grill.

Why is the tenderloin side overcooked?

Because the lean tenderloin cooks faster than the strip. Keep the smaller tenderloin side angled away from the hottest heat while the steak finishes, and measure doneness in the strip — pulling when the strip hits medium rare keeps the tenderloin from drying out.

T-Bone Steak (Grilled or Cast Iron, Just Salt & Pepper)

Description

Two great steaks on one bone — a beefy strip and a buttery tenderloin — seared hard over a hot grill (or in a cast iron skillet) and finished over gentle heat, seasoned with nothing but salt and pepper. A dark, crusty char and a juicy medium-rare center.

Ingredients

Scale

1 T-bone steak, about 1.25 to 1.5 inches thick (about 1.25 to 1.5 lbs)
1 tablespoon avocado oil or grapeseed oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Flaky finishing sea salt, to serve (Florida Pure Sea Salt Pure Flaked)

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Instructions

Take the T-bone out of the fridge 30 to 45 minutes before cooking. Pat it completely dry with paper towels.
Rub the steak all over with the avocado oil.
Season both sides and the edges with the kosher salt and black pepper.
Set up a grill with a hot direct-heat zone and a cooler indirect zone. (Indoors: heat a cast iron skillet over high heat and preheat the oven to 400°F.)
Sear the steak over the hot zone for 2 to 3 minutes per side, until both sides have a deep, dark crust. Sear the fat edge too.
Move the steak to the indirect zone (or transfer the skillet to the 400°F oven), with the smaller tenderloin side angled away from the hottest heat.
Finish until the strip side reaches your target. For medium rare, pull at 125 to 130°F measured in the thickest part of the strip, away from the bone.
Move the steak to a board and rest for 5 to 10 minutes.
Carve the strip and tenderloin off the bone. Slice each across the grain.
Sprinkle the sliced steak with flaky sea salt and serve.

Notes

Measure in the strip side, away from the bone — the bone insulates the meat near it and the lean tenderloin runs a few degrees ahead of the strip.
Pull early — pulling at 125–130°F lands you at a final 130–135°F for medium rare after the rest.
A thicker steak (1.75 inches and up) does well reverse-seared: start over indirect heat, then finish with a hard sear.

Prep Time: 5 minutes
Cook Time: 14 minutes
Category: Dinner
Method: Grill
Cuisine: American

Nutrition

Serving Size: 1/2 steak