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A photo of a perfectly grilled t-bone steak with compound butter and asparagus.

Grilled T-Bone Steak

Cara Campbell
Nothing says a special date night like a gorgeous steak, some red wine, and perfectly cooked vegetables. This t-bone steak is total perfection. From the perfect flavor (with only salt and pepper), to the tender texture, it's a recipe you'll head back for again and again! This grilling method works great for any type of steak, by the way.
5 from 17 votes
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Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 8 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 people
Calories 274 kcal

Ingredients
  

For the Steak

  • 1 36 oz T-bone or porterhouse steak
  • 2 tablespoon olive oil
  • 1 tbsp salt
  • ½ tablespoon pepper

For the Herb Compound Butter

  • ½ C butter room temperature
  • 3 tablespoon cilantro chopped
  • 3 tablespoon parsley chopped
  • 1 tablespoon oregano chopped
  • 2 cloves garlic diced

Instructions
 

For the Steak

  • Take the steak out of the fridge and out of it's packaging. Pat both sides with papper towel. Season with oil, salt and pepper on both sides. Let it come to room temperature.
  • Preheat your BBQ over high heat.
  • When the steak is too temperature, place it on the grill, let it sear for 2-3 minutes with the lid closed. Come back, and turn it 90°, and let it sear for another 2-3 minutes with the lid closed.
  • Flip the steak over (at this point, you should be able to see the diamond patter on this side). Sear for 2-3 minutes, then turn 90°. Allow it to finish cooking in this position (it should take another 8-12 minutes, depending on the size of your steak.
  • Allow the steak to rest on a cooling rack for 7-8 minutes. Serve with compound butter discs on top.

For the Compound Herb Butter

  • In a small bowl, mix the butter, herbs and garlic.
  • Place a section of plastic wrap on your work surface. Scrap the butter on to the surface, and carefully roll the wrap around the butter. Twisting the ends, roll the butter back and forth until it forms a smooth cylinder. Refrigerate for one hour, then slice and serve with steak.

Video

Notes

To get those perfect diamond grill marks, your BBQ has to be HOT. Don't put the steak on too early, or it definitely won't work as well. 
Once you set the steak down on the grill - DON'T TOUCH IT until you're ready to rotate 90 degrees, or flip it. This will most definitely ruin the grill marks!
USE A MEAT THERMOMETER! Unless you're a professional chef, it's almost impossible to get meat to the right temperature. The thermometer is a game changer. Don't forget to take it off the grill a few degrees cooler from where you want it to end up. The steak will continue cooking during the resting process. 
Internal Temperature for T-Bone or Porterhouse steaks: 
Medium-Rare: 130F (final temp of 135-140F)
Medium: 145F (final temp of 150F)
Medium-Well: 150F (final temp of 155F)
Well: 160F (final temp of 165F)

Nutrition

Serving: 150gCalories: 274kcalCarbohydrates: 2gProtein: 1gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 61mgSodium: 1929mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 1008IUVitamin C: 5mgCalcium: 38mgIron: 1mg
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