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How To Cook A T-Bone Steak On A Grill

Updated on April 28, 2019

Or how I just made myself hungry

This article aims to show enterprising cooks or famished individuals how to grill or broil a T bone steak in several simple, concise steps. Readers can rest assured that the greatest challenges lie not in the cooking itself, rather, in resisting the temptation to yell "It's done!" every couple of seconds.

Before we begin, allow me to congratulate you on a fine choice (or a fine thought -- a T-bone in potentia). The good news is that T-bone steaks are low in sodium and high in iron, zinc, phosphorus, vitamin b12 and contain no sugar. The bad news could include the conspicuous presence of fat or that a somewhat large portion (452g) of lean T-bone steak will clock in at around 800 calories. The general rule of thumb is that one ounce of broiled T-Bone contains around 54 calories.

I now know exactly how Pavlov's dog must have felt like.
I now know exactly how Pavlov's dog must have felt like.

Tools and ingredients

Our journey begins solemnly (no mouth-watering sizzling beef yet my dear friends). We need to make sure we have everything we need to avoid heartbreak later on. Thankfully, our arsenal is fairly straightforward.

The first thing we'll need are:

  • The appropriate amount of steaks.
  • A grill (gas or charcoal will do) and thongs
  • A meat thermometer (optional) - If you are curious what this does or how it works please consider viewing this meat thermometer article.
  • Whatever else you plan on serving with the meat itself. A few suggestions are red onions (broiled), tomatoes, salt, pepper, okra and olive oil. French fries may be overkill for many. Also, take a minute to think about what kind of flavor or taste you are aiming for.

It should look something like this...

Just kidding!
Just kidding!

Fire up the grill

It's time to have a crack at the grill itself. Remember that the grill should initially be set low over the fire (or at high temperature) but that when the T-bone grilling begins in earnest the temperature should be lowered. The reason for this is because the interior will take a long time to cook properly and prolonged high temperatures will sear the exterior far quicker than the interior, leading to a common scenario: A group of people scraping ash off the meat with blunt knives.


Choosing the appropriate spices or liquids to douse the meat with is entirely up to you. If you're clueless as to the choices available to you, please view this marinading guide.


Flipping the meat should be kept to a minimum, and I think its fairly safe to say this is a common mistake while grilling. Most people believe that flipping the T-bone will reduce the chance that it becomes plastered to the grill, the convenient truth however, is that high temperatures reduce this phenomenon rather than enforcing it. Ideally, flipping twice, or once per side, is all that is needed (around 3 minutes per side for rare)


By the time you're done staring at that sizzling, greasy mass of goodness, you'll want to eat it without too much fussing about. A personal suggestion is to let some butter melt on top and to serve it with onions and sautéed mushrooms.

For those planning well in advance, I suggestion browsing the following T-bone steak recipes and making an empowered decision.

At this point, you're on your own and you have both my envy and my thanks for visiting this article! Please feel free to leave an comments here, I'll try to respond as quickly as I can ( I do read them all!).

Thanks for stopping by!


If you're planning on grilling a T-bone within 24 hours, am I invited?

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  • profile image


    8 years ago

    Thoog,Thoog, Thoog, Good work my friend. Sometimes less is certainly more. Particularly, dash of salt/pepper/garlic. Flip ONCE and ONCE only. Good to know. Internal thermometer is helpful but, Eyeball will work too. Thanks....Charlie

  • htodd profile image


    8 years ago from United States

    Thanks ..This is really interesting ..nice post

  • Dr Rockpile profile image

    Dr Rockpile 

    9 years ago from USA

    Now I'm hungry too. Thanks ;) And that is some grill you have pictured there!

  • thooghun profile imageAUTHOR

    James Nelmondo 

    10 years ago from Rome, Italy

    randslam, that's what I like to hear. Although I love charcoal. There are few things in like more manly than Charcoal..

  • randslam profile image

    Rand Zacharias 

    10 years ago from Vernon, British Columbia

    The whole "blackening" phenomena with steak is another venue of taste--mmm, mmm, good. Lentils are for the weak! Although, lentil soup can be extremely

    BBQ is the way of life for men. I have moved, however, from charcoal or propane, unlike Hank Hill, to an electric BBQ and find my chicken and steak to be thoroughly cooked with more of the juicy insides left where they belong--inside the morsel of meat.

    Thanks, Thoog.

  • thooghun profile imageAUTHOR

    James Nelmondo 

    10 years ago from Rome, Italy

    Tell her you're anemic (and pray she doesn't whip out a box of lentils instead) ;)

    Thanks for your comment SteveoMc!

  • SteveoMc profile image


    10 years ago from Pacific NorthWest

    That mammoth of a grill is incredible, I want one right now. My wife won't let me eat steak, but she is going to be out of town later this summer and I have been prowling the supermarket trying to stake out my steak. I will follow your directions to see if I can make it the best. I don't think I can go as far as melting butter over the greasy mass of goodness.


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