How to Grill T-Bone Steaks

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For thick T-bones, expect to spend about 20 minutes of active time, 40 minutes total cook time (including rest). Thinner T-bones cook faster in about 10 minutes over higher heat.

THINGS YOU NEED

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• T-Bone steaks • Salt • Additional seasoning as desired

TRUE THROUGH THICK OR THIN

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Before your steak sees its first flicker of flame, take some time to maximize its flavor. At a minimum, sprinkle it lightly with coarse salt 45 minutes or so before cooking. The salt dissolves and gets absorbed, seasoning the beef from within. For a more proactive approach and bolder flavors, rub the steak with a dry spice mixture or brush it with a liquid marinade.

Be Proactive

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For a more proactive approach and bolder flavors, rub the steak with a dry spice mixture or brush it with a liquid marinade.

THIN T-BONE STEAKS

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T-bones of 3/4 inch thickness or less, the kind you'd serve on an ordinary weeknight, can be cooked quickly on high heat.

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Preheat your gas or charcoal grill to around 450 degrees Fahrenheit, then lay your steaks on the hot grill.

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Cook them for 7 to 10 minutes total, turning them midway through. Lean Select grade cooks more quickly because the added marbling in Choice or Prime beef acts as an insulator.

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To make restaurant-style crosshatched grill marks, lay your steaks at a diagonal to the grill's grate for the first minute or two, then rotate them 60 to 90 degrees for a second set of grill marks.

THICK T-BONE STEAKS

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For T-bones of 1 to 1 1/2 inches thickness, or extra-thick steaks up to 2 inches, it's better to take a two-step approach.

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Preheat your grill to 450 F and sear your steaks for approximately 2 minutes per side or until they're well browned.

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Reduce the heat to a moderate setting, approximately 300 to 350 F, and continue cooking the steaks for another 8 to 10 minutes per side until they reach your preferred doneness. Always keep the leaner, faster-cooking tenderloin toward the cooler outside edge of your grill, to prevent overcooking

Hot in Here

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To test your T-bone, lift the striploin side of the steak from your grill and slide an instant-read thermometer horizontally into the middle. A rare steak will read 120 to 125 F, and medium-rare is about 130 F. Aim low with thick steaks because they'll keep cooking for several minutes after they come off the grill. Shoot for a temperature about 5 degrees lower than the one you really want, then cover the steak loosely with foil and let it rest for 5 to 10 minutes before cutting into that first savory mouthful.