T-Bone steak is composed of two different steak cuts with different textures and flavors.
So, to grill this cut to perfection, you must be able to cook these two sections at slightly different temperatures simultaneously!
Wondering how that works? Well, this post has all the answers you need.
What is a T-Bone Steak?
T-Bone steak is a steak cut from the lower back of a cow.
As its name suggests, this steak cut has a bone in the middle that looks like the letter T.
One side of the bone contains the tenderloin and the other features the short loin (New York strip). Two of the most prized steak cuts.
Because of its unique structure, T-Bone steak is often in demand, and therefore, more expensive than other cuts of beef.
T-Bone Steak VS Porterhouse Steak
Simply speaking, the porterhouse steak is just the larger version of the T-Bone steak.
Both are from the same area of beef, just separated by a few inches along the short loin.
However, since the porterhouse steak is generally larger and also features a wider portion of the tenderloin, it’s often more expensive than the T-Bone steak.
Two-Zone Cooking on the Grill
This two-zone cooking technique is the best approach to cooking T-Bone steak, which has two types of steaks in one cut.
So, how does it work?
Well, dual-zone cooking requires you to set up your grill in a way where one side offers direct and intense heat, while the other side only provides indirect heat.
You can easily apply the two-zone technique on both charcoal grills and gas grills.
T-Bone Steaks with Blue Cheese & Garlic Butter
Here’s a recipe that cooks both the tenderloin and short loin sides of the T-Bone steak to perfection in one go!
Ingredients
For the Steaks:
- 2 whole T-bone steaks (about 1½ inches thick)
- 1 tablespoon of olive oil
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
For the Garlic-Blue Cheese Butter:
- 2 ounces of your preferred blue cheese (crumbled)
- ½ stick (1/4 cup) of unsalted butter (softened)
- 2 cloves garlic (finely minced)
- 1 tablespoon of fresh rosemary (chopped)
- Freshly ground black pepper (to taste)
Instructions
- Remove the steaks from the fridge an hour before grilling to allow them to come to room temperature. While your steaks warm up, brush both of their sides with olive oil, and season generously with salt and pepper.
- Prepare the garlic & blue cheese butter compound by combining the crumbled blue cheese, softened butter, minced garlic, fresh rosemary, and freshly ground pepper in a bowl. Mix until everything looks uniform, and refrigerate until needed later.
- Preheat one side of your grill. If you’re using a charcoal grill like I am, first, let the coals heat up until they're covered in gray ash, then carefully push the coals to only cover one side of the grill. If you’re using a gas grill, simply leave half of the entire grill off while you set the other half to high heat. Now, your grill should be a “hot” side and a “cool side.”
- Place the steaks on the grill’s cool side, with the tenderloin side being the farthest from the hot side. Cover the grill and cook one side for about 7 minutes.
- Turn the steak over (with the tenderloin side still facing away from direct heat), and after about 3 minutes, check the internal temperature of the steak.
- To achieve a medium-rare doneness level for this dish, the tenderloin should reach 110°F at this stage. So, leave the steak on the “cool” side of the grill until you reach this temperature.
- Once the internal temperature of the tenderloin side reaches 110°F, transfer the steaks to the “hot” side of the grill. Cook both sides very briefly, only until you see a good sear on the surfaces (including the edges).
- Once the steaks have nice grill marks, transfer them to serving plates. Allow the steaks to rest for at least 5 minutes.
- As they rest, place a spoonful of the garlic-blue cheese butter on top of each steak so it can melt beautifully, improving the flavors of the steaks.
- Serve the T-Bone steaks hot with your favorite sides!
Notes
Image credit to ©blackangussteakhouse.
Featured image credit to ©fogocharcoal.