Grilling Guide

How to Cook T-bone Steak

Steak cuts can be challenging to tell apart, but that’s not the case with the T-bone, with its bone that’s literally shaped like the letter T. This cut is a steakhouse favorite, often used as the star of the plate with some yummy veggies or potatoes on the side. If you’re interested in learning more about how to cook T-bone steak you’ve come to the right place as our friends at Chicago Steak Company provide some insightful tips on how to cook this wonderful cut of meat.

What is T-Bone Steak

A T-bone steak  gets its name from its T-shaped bone that runs through its center. The bone offers something interesting for this cut: it separates two different types of steak. On one side of the bone is a tenderloin, and on the other is a strip steak. That’s right — you’re getting two steaks in one when you buy a T-bone. The strip steak is full of flavor and beefy chew while the tenderloin has a more delicate taste and texture.

You might notice that a porterhouse steak looks very similar. That’s because the T-bone and porterhouse are technically the same cuts, except the porterhouse comes from the part of the short loin with a bigger tenderloin portion. Therefore, the porterhouse is larger than the T-bone.

What Cut of Beef is T-Bone

The T-bone steak comes from the short loin of a cow, sitting behind the ribs and in front of the sirloin sections. The T-bone is cut in a way that it has both tenderloin and strip steak surrounding its bone on either side. The tenderloin portion is the same part of the cow that the deliciously delectable filet mignon comes from.

5 Ways to Cook T-Bone Steak

T-bone steak can be a little more challenging to cook than other cuts because it includes two different types of steak. Follow along with our guides to cook T-bone to perfection and continue reading below for some tips on measuring doneness.

As with most steaks, we recommend salting T-bone generously 45 minutes prior to cooking to create a dry brine that helps it crisp up on the outside.

Grilling T-Bone Steak

  • While brining, heat up one side of the grill over high heat and another area with low heat. If necessary, brush the grill grates with oil to prevent sticking.
  • Salt and pepper the steaks. Place them on the high-heat area of the grill, searing for 3-4 minutes. Use tongs to flip the steaks to the other side to sear for another 3-4 minutes.
  • Move steaks to a low-heat area of the grill, cooking for another 5-10 minutes, depending on your desired doneness level. Temp the steak before removing it from heat. It should read about 120-125 degrees for medium-rare.
  • Place steaks on a plate tented with foil to rest for 5-10 minutes

Pan-Seared T-Bone Steak

  • Preheat a cast-iron skillet over medium-high heat with two tablespoons of butter.
  • Salt and pepper the steak as desired.
  • Place steak on skillet, searing for 2-3 minutes on each side. As you sear, spoon butter over the steak continuously to keep it moist.
  • Turn the heat to low and cook for another 3-5 minutes or until desired doneness level is reached with a digital thermometer.
  • Rest for 5-10 minutes.

Cooking T-Bone Steak in the Oven

  • Preheat the oven to 450 degrees. Salt and pepper the steak to taste.
  • Heat a cast-iron skillet over medium-high heat with two tablespoons butter.
  • Sear the T-bone on each side for 1-2 minutes until golden-brown crust forms, spooning butter over the steak.
  • Place the skillet in the oven, roasting for 5-10 minutes until desired internal temperature is reached.
  • Rest T-bone steak on a foil-tented plate for 5-10 minutes.

Reverse Sear Method for T-Bone

  • Preheat the oven to 250. Salt and pepper steaks as desired.
  • Place steaks on a wire rack inside a shallow baking dish and add the dish to the oven on the middle rack.
  • Cook for 20-40 minutes, depending on your desired level of doneness. For medium-rare, remove from oven at 120-125 degrees.
  • Meanwhile, preheat a cast-iron skillet with two tablespoons of butter over medium-high heat. Add the steaks and sear for 2-3 minutes on each side until golden brown, spooning the butter continuously over the top.
  • Rest for 5-10 minutes on a plate tented with foil before serving.

T-Bone Sous Vide

  • Salt and pepper the T-bone on all sides. Place in the sous vide bag with a sprig of thyme and three minced garlic cloves.
  • Set the sous vide cooker to 130 degrees.
  • Cook for 1 ½ to 2 hours, depending on steak thickness. Check the internal temperature with a digital thermometer (it should read 130 for medium-rare).
  • If you’d like to sear your steak, preheat a cast-iron skillet over medium-high heat with 1 tbsp oil. Sear on each side for 1-2 minutes.
  • Allow to rest for 5-10 minutes on a foil-tented plate before serving.

Seasoning T-Bone Steak

Like most steak cuts, T-bone steak usually tastes its best with the classic salt and pepper seasoning. However, you can always add some pizzazz to your T-bone with a sprinkle of garlic powder, paprika, or steak seasoning in addition to or in place of salt or pepper. A dash of Worcestershire sauce, steak sauce, or barbecue sauce right before cooking also adds bold flavor to T-bone.

Marinating T-Bone Steak

Add some flavor to your T-bone with a simple marinade that seeps deep into the meat to brighten up the taste. For a quick and easy marinade, mix ½ cup each of Worcestershire sauce and lemon juice with one cup of oil, 1 tsp ground mustard, 1 tsp garlic powder, 1 tsp ground black pepper, 2 tbsp brown sugar, and 2 tbsp soy sauce.

Place the steaks and marinade in a sealable gallon bag in the refrigerator for at least two hours — overnight for best results — before cooking.

Now that we’ve shown you how to cook T-bone steak, what are you waiting for?  Go ahead and fire up the grill for a delicious dinner.

Greek-Seasoned T-Bone Steaks

Total recipe time: 35 to 40 minutes Makes: 4 servings


beef T-bone or porterhouse steaks, cut 1-inch thick (about 1 pound each)

1 medium lemon

1 tablespoon Greek seasoning

1 medium cucumber, cut lengthwise in half and then crosswise into thin slices (about 2 cups)

2 cups halved grape tomatoes

1/3 cup crumbled feta cheese

Salt and pepper

Grate peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beefsteaks. 

Place the steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 

Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired.

Remove bones and carve the steaks into slices. Season with salt, as desired. Serve beef with the cucumber and tomato salad.