Grilled T-Bone Steak

T-Bones On The Grill

The 2-for-1 steak! These favorites are unique in that you get two great steaks in one — a NY strip on one side and a tenderloin filet on the other. The difference? Porterhouse is cut from the rear end of the short loin, so it has a much larger tenderloin than the T-bone. In fact, a porterhouse tenderloin is usually 1.25 inches thick or more, and porterhouse steaks are often served as thicker cuts meant for two. A porterhouse is always a T-bone, but a T-bone isn’t always a porterhouse.

These steaks are best on the grill but also shine in a cast-iron skillet. They can be tricky since you’re cooking two steaks of different sizes at once, but follow the steps below for a foolproof method. And remember — a great steak dinner starts with great beef. Ours are grass-fed and grain-finished, raised cleanly for tenderness, flavor, and nutrition.

Ingredients

For the Steaks:

• T-bone or Porterhouse steaks, about 1 inch thick
• 1–2 Tbsp extra virgin olive oil
• Kosher or medium-grain sea salt
• Fresh cracked black pepper
• Garlic powder
• Onion powder
• Chipotle powder or cayenne powder (optional, for heat and smoky depth)

Optional Sides:

• Wedge salad
• Twice-baked potatoes
• Honey balsamic glazed Brussels sprouts

Instructions

1. Thaw the Steaks

• Move frozen steaks to the fridge 24 hours ahead for best results.
• Avoid microwaving or warm water. A slow thaw gives the best flavor and texture.

2. Preheat the Grill

• Preheat grill to high heat. Charcoal gives the best flavor, but gas works well too.
• Create a direct and indirect heat zone: bank charcoal to one side, or turn off one burner on a gas grill.

3. Season the Steaks

• Rub steaks lightly with olive oil to help seasoning stick and prevent sticking.
• Season generously with salt, black pepper, garlic powder, onion powder, and chipotle or cayenne powder if desired.
• Keep it simple — avoid rubs with sugar as they burn at high heat.

4. Grill Over Direct Heat

• Place steaks over direct heat. Sear 2 minutes per side to build crust.
• After 4 minutes, shift the steak so the NY strip is over direct heat and the tenderloin is over indirect heat.
• Flip every minute for even cooking and char.
• For steaks thicker than 1 inch, move entirely to indirect heat after 6–8 minutes.

5. Test for Doneness

• Use a meat thermometer — don’t cut into the steak.
• Target temps: 125°F rare, 135°F medium-rare, 140°F medium, 145°F medium-well.
• For best tenderness and juiciness, do not cook past medium.

6. Rest and Serve

• Remove steaks and let rest for 5 minutes before slicing.
• This allows juices to redistribute for the perfect bite.
• Serve with your favorite sides and enjoy!