How to Cook T-Bone Steak

Steak cuts can be challenging to tell apart, as many of them have similar features that could leave you wondering if you’re choosing the one you intended. 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 this popular cut and how to cook it at home, you’ve come to the right place. Whether you want to fire up the grill or take things slow in the oven, T-bone steak is one that you can perfect right in your kitchen.

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. 

Selecting the Perfect T-Bone Steak

Choosing a great T-bone starts at the butcher counter. Because you’re essentially getting two cuts in one, there’s a bit more to look for than with a standard strip or filet. The right thickness, marbling, and tenderloin size can make all the difference between a good steak and a great one.

Thickness

Look for a T-bone that’s at least 1 to 1½ inches thick. Thinner cuts can dry out quickly or cook unevenly because the tenderloin side tends to cook faster than the strip. A thicker steak gives you more wiggle room to hit that perfect medium-rare without overcooking the filet. Plus, it gives you a better sear and that steakhouse-style presentation.

Marbling

Select a T-bone cut with visible streaks of fat running through the meat. That’s marbling, and it’s your best friend when it comes to flavor. The strip side will usually have more marbling than the tenderloin, but both should show some creamy white fat. Well-marbled steaks stay juicy as they cook and deliver rich, buttery flavor that makes a T-bone steak memorable. 

Size of the Tenderloin

A larger tenderloin section means you’re getting more of that melt-in-your-mouth filet experience. If the tenderloin looks small or tapered off, the cut is leaning more toward a bone-in strip steak. For a true T-bone — and especially if you’re paying a premium price — look for a balanced cut with a plump tenderloin on one side and a hearty strip on the other.

T-Bone Steak Cooking Tips

Because T-bone steak combines two different cuts of beef, it takes a little finesse to cook it evenly. But with a few smart techniques, you can bring out the best in both the tenderloin and strip sides. Use these tips to get your T-bone steak just right every time.

• Use a dry brine: Salt your steak generously about 45 minutes before cooking to lock in moisture and create a crispy, flavorful crust.
• Let it come to room temperature: Before cooking, allow the steak to sit out for 30-45 minutes. A room-temperature steak cooks more evenly, reducing the risk of an overdone tenderloin.
• Keep seasoning simple (or bold, if you prefer): Salt and pepper are all you need for a great T-bone, but you can layer on extra flavor with garlic powder, paprika, or steak seasoning. For even more punch, brush on a little Worcestershire, steak sauce, or barbecue sauce just before cooking.
• Marinate for deeper flavor: If you have the time, marinate your T-bone for at least two hours in the fridge, but overnight is even better. A marinade with oil, Worcestershire sauce, lemon juice, brown sugar, and spices helps tenderize the meat and infuse it with savory, tangy flavor.
• Start hot, finish low: Sear over high heat to build a crust, then move the steak to lower heat to finish cooking gently, helping both cuts cook through without drying out.
• Spoon on butter: During the final minutes of searing, baste the steak with melted butter. It adds rich flavor and helps prevent the lean tenderloin side from drying out.
• Let it rest: After cooking, tent the steak with foil and rest for a few minutes. This is a crucial step in keeping your T-bone juicy and tender.

Best Methods for Cooking a 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.

On the Grill

The grill brings out the best in T-bone steak, although the process varies slightly, depending on whether you use a charcoal or gas grill.

Charcoal Grill

• Light charcoal and let it ash over. Create a two-zone fire by piling coals on one side for high heat and leaving the other side cooler.
• Season steak with salt and pepper to taste.
• Place the steak over the hot side of the grill. Sear for 3-4 minutes per side.
• Move the steak to the cooler side of the grill. Cook for another 5-10 minutes until it reaches your desired doneness. 
• Use a digital meat thermometer and remove the T-bone at 125-130 degrees Fahrenheit for medium-rare.
• Rest for 5-10 minutes on a foil-tented plate before serving.

Gas Grill

• Preheat one side of the grill to high and the other to low or medium-low.
• Season the steak with salt and pepper.
• Place the steak on the hot side of the grill. Sear for 3-4 minutes per side.
• Move the T-bone to the cooler side and cook for 5-10 minutes, depending on doneness.
• Use a meat thermometer and remove the steak at 125-130 degrees Fahrenheit for medium-rare.
• Rest on a foil-tented plate for 5-10 minutes before serving.

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.

Specialty Methods

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. 

Smoked

• Preheat your smoker to 225-250 degrees Fahrenheit. Use wood chips like hickory, oak, or mesquite for a rich, smoky flavor.
• Pat the steak dry and season generously with salt, pepper, and any additional dry rub you like.
• Place the steak directly on the smoker grates. Close the lid and smoke for 45-90 minutes, depending on thickness, until the internal temperature reaches 120-125 degrees Fahrenheit for medium-rare.
• Optionally, sear the steak in a hot cast-iron skillet with a tablespoon of oil for 1-2 minutes per side after smoking to develop its crust.
• Let the steak rest on a foil-tented plate for 5-10 minutes before serving.

The Perfect Grilled T-Bone Steak Recipe

Ingredients

• 2 T-bone steaks
• 1 tbsp olive oil
• 1 tsp garlic powder
• kosher salt
• black pepper

Instructions

1. Salt T-bone steaks generously with salt. Allow steaks to sit at room temperature for 45 minutes before grilling.
2. Preheat one area of the grill to high heat and the other to low heat.
3. Brush olive oil on the steak and season with garlic and your desired amount of salt and pepper.
4. Place steaks on the high-heat area of the grill for 3-4 minutes. Flip to the other side with tongs and sear for another 3-4 minutes.
5. Move steaks to the low-heat area of the grill for another 5-10 minutes, depending on your desired level of doneness. Check the internal temperature with a digital meat thermometer and pull the steaks at 120-125 degrees for medium-rare.
6. Rest at room temperature on a foil-tented plate for 5-10 minutes before serving.

Measuring Doneness for T-Bone Steak

The most accurate way to measure the doneness of your T-bone is with a digital meat thermometer. Some thermometers are heat-safe, so they can go right into the oven or grill with your steak. Others are designed only for use away from heat; you can use them to check the steak during the cooking process or after you’ve finished cooking it.

To measure T-bone properly, insert the thermometer’s probe into the thickest part of the steak, which is usually the tenderloin portion. For medium-rare, you’ll pull T-bone from the heat when you get a reading of 125-130 degrees. While the steak rests, it should rise to 130-135 degrees. Keep the steak in the heat for a little extra time for a higher doneness level.

Cooking times

Cooking times for T-bone steak may vary based on the thickness of each tenderloin and strip portion. Here’s a range of times to expect for each cooking method:

• Grilling: 15-30 minutes
• Pan-Searing: 10-20 minutes
• Oven: 15-30 minutes
• Reverse Searing: 30-50 minutes
• Sous Vide: 1 ½-2 hours

How to Cook T-Bone Steak

T-bone steak includes both the tenderloin and strip steak, making for one delicious cut for steak enthusiasts who can’t make up their minds. The T-bone definitely has the best of both worlds: delicate and tender filet and bold, beefy steakhouse-style steak. Although a little challenging to cook because of the different cuts, it’s far from impossible to master in your home’s kitchen.

Order Premium Angus T-bone steak from Chicago Steak Company to fill your fridge and freezer with top-quality, savory T-bones shipped directly to your home. Try our T-bone steak today.