T-Bone steak, or as I call it… the best of both world’s steak, looks great and is unique because it contains two different parts of beef: the meatier and beefier strip loin, and the more tender delicate tenderloin, separated by a “T”-shaped lumbar vertebra. YAY, for two-for-one.
It was a fun cut of steak to grill because I introduced my daughters to a steak they have never seen before and explained how awesome T-bone steaks are because of the different texture and taste on each part of the meat. After I finished grilling the steaks, we taste-tested together to determine our favorite side of the T-Bone steak. The girls loved the tenderloin side. I preferred the strip loin side. It worked out great for us because we were sharing.
2 T-Bone Steaks, about 4 pounds
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 teaspoon garlic powder
Season steaks – Place steaks on a large sheet pan or large plate. Rub steaks with extra virgin olive oil and season steaks on both sides with salt, pepper, and garlic powder. Set aside and bring steaks to room temperature.
Prepare Grill – Fill a charcoal chimney full of charcoal briquettes. Light up the chimney until coals are fully burned. Spread hot charcoal over 3/4 of the grill to set up for direct grilling.
Grill Steaks – Grill steaks over direct heat with the lid closed for about ~5 minutes per side or until the internal temperature reaches 135-140 degrees for medium-rare or to the desired doneness.
Rest Steaks – Once steaks are cooked, place the steaks on a large plate and top with butter and let rest for 10 minutes.
- Resting the steak after cooking is important for the juices to redistribute and ensuring tender, moist, and juicy steaks.
- The residual heat continues to cook the steak during the resting process. Pull the steaks out about 5 degrees before the desired doneness.
- If possible, go for USDA Choice grade or higher.