How to cook a T-bone steak seems to be a problem for a lot of people. Well here is an easy never fail method. You can be the “grill master” too and have an excellent grilled steak in 10 minutes every time.
The Meat
The grade of beef is critical to the outcome. This is fairly easy. U.S. Prime is the top 2%. It is upper-end restaurant type stuff. Expensive and you probably will not pay the price. U.S. Choice is where you’re buying. About half of all beef falls into the Choice category. U.S. Select (formerly Good) does sound OK, and it is just that “OK.” It is the lowest grade commonly sold at retail and is less juicy and tender.
I use Choice. I have a good “look” at it since choice covers most of the market, and the marbling can be quite variable. Also, I want the market to trim it well. I don’t like paying $12+ a pound for a large piece of fat that should have been trimmed off.
Let’s talk a little about t-bone vs. porterhouse steaks. Both cuts come from the short loin which is between the rib and the sirloin. The larger side is strip steak, and the small side is a tenderloin (filet). In a T-Bone the tenderloin must measure a minimum of 1/2 inch across the center and the porterhouse a minimum of 1 1/4 inches.
So they are the same cut of meat except for more filet on the porterhouse. If they are the same price, get the porterhouse. My wife is a porterhouse hound.
A few last comments.
- Thickness: all the “experts” want 1 1/2 inch… that is a pound and a half of cow. Have your butcher cut it at 1 inch. You will find both 1 inch and 3/4 inch in the pre-cut. I think the 3/4 is a little too thin, and I want some meaty center.
- Fed type: “grass fed” seem to be the rage. NO NO NO. I grew up on grass fed. It tastes like grass to me. (no comments please)
- Cow type: I find Angus a bit tastier.
The Grill
Any grill should work. I use natural gas. A charcoal grill will be fine also. You just need to get it hot…very hot. My grill has a surface temperature that is routinely at 600 degrees plus. You don’t need that hot.
I should note that there is a reverse searing method of cooking that is somewhat the opposite of this approach. You start with a low grill and get the meat to about the internal temperature you want and then crank it up to finish with a sear. It sounds a little fussy to me. I will try it someday.
The Method
This is so easy. Allow the meat to rest at room temperature if possible. This is not ground meat, so it is safe but anything over an hour makes me nervous, and I wouldn’t do. If you don’t rest it, you will need to cook a little longer to get the internal temp you want. Read that as dry it out.
Trim the extra fat. You won’t eat it, and it will cause flair on the grill that will burn your expensive meat.
Salt. There is some debate about the timing here. Salt will pull the water out of meat, but then the salt and the water will absorb back into the meat. That take 45 to 60 minutes. So if you salt at the start of the rest, it is really good. If you salt at the end, it is good also but maybe not as good. Do not salt with less than an hour left in the rest unless it is the last 10 minutes. This may pull water out of the meat, and it will not have time to re-absorb.
Seasoning. Pepper is a must, and we like garlic so my 7:2:2 seasoning (see my post on making 7:2:2 HERE) is perfect here. Or just use salt and pepper. I put the pepper and garlic on with the salt. See above salt note.
Oil: not needed
Update December 21, 2015: please see comment below by “Masterchef.” Briefly, Masterchef is a pro who has spent many years doing this. He suggests a light brushing of oil on the meat and not the grill. I have tried his suggestion (once only) and could not tell the difference. I will continue to trial this and edit this in the future. Considering his experience, give his suggestion a spin.
The Grill: The grates must be cleaned and oiled. The grate is going to be very hot, and olive oil has a lower smoke point. Use standard vegetable oil. Grill the first side for 5 minutes. Use a watch and do not just guess. If you are into cross grill marks, rotate 90 degrees at 2 1/2 minutes.
After the 5 minutes then flip. Cook on the second side for about 3 minutes for rare, 4 for medium-rare and 5 for medium. We like our meat at about 150. That is overcooked for many.
There are some variables with those suggested times. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want.
You will read about a “touch” method to check if the steak is done. It probably works for pros or semi-pros but really for us normal people not so much. Get the thermometer out.
The Rest: DO NOT SKIP. During the cooking process, water comes out of the cells. If you cut the meat immediately, it will just drain on your plate. Let it rest lightly tented in foil uncut at least 5 minutes, but ten is better. The fluid will absorb back into the meat.
Steak sauce: need I say this… just say NO.
My Rating
Always 5
Related Recipes:
Pan Seared Oven Roasted Strip Steak
How to Grill a Strip Steak on a Gas Grill
Pan Seared Oven Roasted Filet Mignon
How to Grill a Filet Mignon on a Gas Grill
Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
Apply salt and pepper at the start of you resting period. At the end is OK if skipping the rest or you forgot. Use coarse salt and pepper. I used my 7:2:2 which is kosher salt: pepper: garlic.
Trim the beef of extra fat. This is important to prevent “flare ups” that will burn your expensive meat.
Preheat your grill to maximum. Yep, as hot as it will go. Clean and oil well. Do not just olive oil here due to the low smoke point.
Place over direct heat.
In five minutes (by the clock) flip the meat. If you’re into crossed grill marks, you should have rotated the meat 90 degrees at about 2 1/2 minutes.
Grill for approximately three more minutes for rare, four more minutes for medium-rare and 5 minutes for medium (150). Your timing will vary a little so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone. Rest before serving by lightly tenting with foil for 5 to 10 minutes.
| Servings | Prep Time |
| 2 Steaks | 5 minutes |
| Cook Time | Passive Time |
| 10 minutes | 60 |
|
|
| How to cook a t-bone steak seems to be a problem for a lot of people. Well here is an easy never fail method. You can be a "grill master" too and have and excellent grilled steak in 10 minutes every time.
|
- T-Bone or Porterhouse Steaks about 1 inch thick
- Salt and pepper to taste OR 7:2:2
- Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
- Apply salt and pepper at the start of you resting period. At the end is OK if skipping the rest or you forgot. Use a coarse salt and pepper. I used my 7:2:2 which is kosher salt: pepper: garlic
- Trim the beef of extra fat. This is important to prevent "flare-ups" that will burn your expensive meat.
- Preheat your grill to maximum. Yep, as hot as it will go. Clean and oil well. Do not just olive oil here due to the low smoke point.
- Place over direct heat. In five minutes (by the clock) flip the meat. If you are into crossed grill marks, you should have rotated the meat 90 degrees at about 2 1/2 minutes.
- Grill for approximately three more minutes for rare, four more minutes for medium-rare and 5 minutes for medium (150). Your timing will vary a little so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone.
- Rest before serving by lightly tenting with foil for 5 to 10 minutes.
There are some variables with those suggested times on the second side. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want. DO NOT USE ONLY TIME.
This is for 3/4- 1 inch thick give or take a little. 1 1/2 inch max. If you are into to 2 inch thick, different technique is needed. If about 1 1/2 inch be sure to rest to room temperature at the start or the center will be rare... unless that is what you like. 1 1/2 inch will be almost 2 pounds.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 3, 2016
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Hi All, I’m DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier.
Chris
We love a good porterhouse. I typically buy choice but also check the select beef because I have seen decently marbled select ON OCCASION.
Aaron
You absolutely have to try the reverse sear method. It is what I swear by and to do the meat justice, you need the 1 1/2 inch steak…just buy one (for two people) slice it and serve slices instead of the side o’ beef on the plate. The big advantage of the reverse sear is that you get meat that is almost perfectly done all the way through instead of meat with large bands of overcookedness (my word) on the outer edges. Cook over indirect heat with the lid down until you are within 15 degrees of the target temp. Pull it off, baste with a little olive oil (helps the sear and color) while you crank the heat as high as you can. Then just put it down about a minute a side with the lid open until you get the perfect sear. That should get you to within 5 degrees of your target and the resting will bring the temp up to right where you want it. I’m not big on cooking by time, too many variables and the meat doesn’t react to anything except the heat applied to it. I typically shoot for 130, so I pull it at 115 or so. Great blog, keep up the good work!
DrDan
Aaron, Thanks so much for the note and tutorial. This remains on my “to do list” I have always thought of it when doing thicker steaks. Since I’m trying to cut back a little, it may take me some time to get to it.
DrDan
Andrew
Yep. Yep. Yep! We have a local meat shop that will cut beef to order. I have grilled 1lb beef tenderloin and 1 1/2 inch thick porterhouse using the method you describe. Both are absolutely delicious. However, I think I actually enjoy the tenderloin side of the porterhouse using this method more than I enjoy the tenderloin alone. Maybe the bone is gives it better flavor. Anyway, yes, indirect heat with a reverse sear is definitely the way to go.
Curtis
I just cooked porterhouse steaks, purchased on sale, at Food Lion…
I cooked according to the directions 5 minutes on each side and they were perfect.
I did not bring to room temp or use the salt mix though. I will try that next time.
thanks
DrDan
Glad it worked well for you. Before I learned, I would fuddle and flip all the time. But really it is just this easy.
Thanks for the Comment
DrDan
Scott
With your cooking times, are you intending the grill to be open or closed?
DrDan
The lid is only open for the picture. So closed.
DrDan
Robert Kline
Well, it’s about 2 degrees outside so I’m going to have to use my indoor grill. Do you have any steps on how to oven sear a steak?
DrDan
By indoor grill I’m assuming like the oven with a broiler. In my experience, highly variable due to distance and heat factors. If I were to guess, I would broil on one side without flipping until it “looks nice” I’m thinking about the same 5 minutes as outside (just guessing). Then flip and broil about have the time the first side took and then check the temp…. just guessing…. I said that already I think.
This is totally buyer beware. The 5 minutes may turn it black or leave it pink depending on the equipment variables.
If you are dealing with one of the stove based grills(which makes a horrible mess for me) then crank it to high, let it get as hot as it can and cook for 5 and see where you are.
Hope this helps more than hurts.
DrDan
(PS My grill is next to the kitchen door and I can grill all winter even in Michigan. I love it.)
Dave "Tex" Cho
FWIW, I just “grilled” some filet mignons (about 9 oz each) for a Valentine’s Day supper. I preheated my oven to 400 deg F. I heated my enameled cast iron skillet (or I could have used my trusty Lodge cast iron skillet) on High to Med High setting (gas burner), put in some canola oil (need to use something with high smoke point). While the skillet was heating, I rubbed the 7-2-2 seasoning onto the filets which I had taken out of the fridge at least 30 minutes beforehand. Now that the skillet was very hot (I’m wondering if I should invest in one of those surface temperature gauges that you just point at heat source) and I seared one side for 2-3 minutes and then flipped to sear other side for 2-3 minutes, then, put into 400 deg oven and checked internal temp after 7 min. I was trying to get to 150 deg F and I think I had to cook for about 10 min. Remove skillet from oven and plated the steaks with a foil tent so they could rest (we could only wait 5 min even I know you’re supposed to rest from 10-15 min). Steaks turned out great, medium, pink in center and gradually darkening out to edges, with nice sear. I debated using my enamel cast iron griddle pan but opted for regular skillet. I’ve read many posts describing this method.
DrDan
Hi Dave,
Thanks for the note. You will find this technique for Filet on this site at https://www.101cookingfortwo.com/pan-seared-oven-roasted-filet-mignon/ and it is the best way for Filet. That post is so popular that it crashed the server last Saturday when over 400 people tried to read it at the same time for Valentine Day. It took me an hour to recover the server.
Either pan should be fine.
Again thanks for the comment.
DrDan
Michele
Yum. Still thinking about my dinner last night! Sautéed onions on top of a fabulously grilled porterhouse. Thanks!
DrDan
There is nothing like a grilled porterhouse.
Thanks for the comment.
DrDan
George
This method turned out great, but I had to add a bit of time as my grill doesn’t get as hot as you need to grill properly. I went 6 minutes, then 5 more on the other side…perfect medium rare.
DrDan
Thanks for the note. Great job realizing the capacity of your grill.
DrDan
Masterchef
You should never oil the grill, lightly brush the steaks themselves with a small amount of oil instead of the grate.
I promise it’ll make it better, you’re doing everything else right.
DrDan
Each to their own I say… Years ago I did it that way with poor results BUT I had inferior equipment then. My oil on the grill is the way I have been taught recently by several chefs and it has worked great for me. I have two porterhouses in the fridge now and will test again BUT mine just always come out great so I don’t think you can win this one… The test is on in a day or two…
DrDan
Masterchef
I work at an upscale (60 dollars a plate) Steakhouse and i cook steaks all day long over a grill and have almost every day for the last 20 years.
The biggest thing is that when you oil the grill grate itself on a grill you are dealing with temeratures of 500 plus degrees so the oil is pretty much just burning away, if you put it on the food you are grilling it hits the heat at the same time as the food and it forms a much better crust on the meat.
It actually did used to be the concensus among chefs that you oil the grill but in the past 5 or 6 years its become much more accepted that its better to oil the food as its been getting better results.
DrDan
OK… you have me convinced. I won’t argue about cooking steaks with you with those credentials. I will still trial it and then edit the post.
Thanks for the tips.
Dan
DrDan
Trial run completed. In my sample of one cooking of two porterhouse steaks. One with a light brush of oil on a cleaned but not oiled grill and the other side of the grill oiled but not the steak. Neither my wife nor I could tell the difference. Neither stuck to the grill, cooking time identical. Both excellent. Maybe some can tell but not me on one sample. I think I will continue to my side by side for a while.
I’m editing the post with an update tonight.
Ashley
I am trying thus tonight for my husbands suprise birthday dinner never cooked on the grill but want to suprise him ill let you know how it goes
Johnnymo
Wow!! That was simple and effective. We just enjoyed some great porterhouse steaks. Thank you very much.
babykitted
Awesome recipe. First time cooking a T-Bone and couldn’t be happier. I was missing some of the ingredients but as long as most ingredients are included this seasoning has a nice kick to it. I actually modified the recipe by moistening the steaks with Worchester sauce before rubbing in the seasoning mix. The result was quite good. Thanks.
Chris
I followed your instructions thoroughly, wound up with MW instead of MR.I don’t blame you, it’s a new grill, and max temp is 800°. Going forward, I’ll do exactly the same except I’d do 4 minutes 1 side, 3 minutes other side (instead of 5 and 4). I’ll keep you posted. Thanks!
DrDan
That is some serious grill you have. A “normal” gas grill usually is 550 max but may make 600 on a good day. I can get 725 plus if preheating is prolonged but usually 650ish with a 10 minute preheat. This works at 500-700 very well since I have done it on a variety of grills. Also, was taught a simular method at a cooking school. I never expected an 800-degree monster… I have got to the point of using a grill surface thermometer most of the time and of course, I’m connected at the hip to my Thermopen. I suspect you will have this issue frequently with most recipes out there. It does point out the old saying of “know your grill”.
Chris Raus
Chris Says
January 1 2017
Just cooked Porterhouse steaks @ medium on the grill, followed recipe and they came perfect. Rate recipe a 5!!
DrDan
Hi Chris,
When I think back 30 years ago and how I did steaks then, I shutter. And they were horrible. I evolved into this method about 15-20 years ago with my first instant read thermometer. My goal for all steaks on the grill now is one flip and only one temperature check. I hit it about 80% now.
Have a great holiday
Dan
Amin Gilani
If one rests for 10 minutes after cooking and before serving the steak is warm to serve.What happens if your guest wants ‘hot’ not just warm meat, does one reheat?
DrDan
Hi Amin,
The discussion is clearer in the post. The rest allows the moisture that is in the meat but not in the cells to reabsorb back into the cells of the meat. It adds lots of moisture back into of the steak.
So first, when doing a resting of meat, generally a light tenting of foil will keep it warmer. Second, 5 minutes will be enough but 10 would be preferred. So if you take it off the grill and don’t immediately cut into the steak, you will probably get to 5 minutes. If you are cutting into the steak and there is lots of fluid draining, that is moisture you are losing for your tenderness and you moved too fast.
I have reworded to be clearer.
Thanks for the note.
Dan
Tina
Fixed this tonight, with grass-fed Porterhouse and it was AMAZING! Seasoned with 7-2-2 and grilled for 5 minutes on each side and they were tender and tasty!
DrDan
Thanks for the note Tina, I do this over and over for every special occasion for my wife.
Dan
Katie
Hi Dr. Dan. We are in west Michigan too. I am going to throw some t-bones on the grill tonight and serve them alongside all kinds of delicousness from the Fulton Street Farmers Market.
DrDan
Hi Katie,
I haven’t tried Fulton Street. I generally do Grand Haven (only a couple of miles) but never on Saturday during the summer. Maybe I should get up earlier and go on Sat….
Enjoy the steaks.
Dan
Kari
I am going to try this tonight. Just picked up some porterhouse steaks that were on sale. I usually sear my steaks then put them in a 300 degree oven for 15 minutes and they come out a perfect medium rare. Looking forward to giving this a try tonight
DrDan
Hi Kari,
Since you like medium rare, watch it carefully. This is a lot of heat and you can overshoot easily.
Thanks for the note.
Dan
Diana
Hi Dan. Does the steak cook with the lid closed the whole time?
DrDan
Closed. As a general rule, closed lids if less than 1/2 inch thick. 1/2 inch to 1 inch marginal but usually closed and 1 inch or above always closed.
Dan
Roldy
I wish you would have started the article by saying “I like to ruin steak @ 150 degrees”
It would have saved me some time.
Faye
I have a 1″ thick porterhouse that I want to cook up tonight :) I like a medium center. My gas outdoor grill heats to 550F. It’s a huge grill. Should I turn on all three burners to heat up the entire inside of the grill? Then after I place the steak into the preheated grate, should I turn down any of the burners? Thx in advance … I hope I can hear from you soon!
DrDan
Hi Faye,
You caught me on line. First be sure to let the meat to set at room temperature for 30-60 minutes before it hits the grill since you at a full inch. Season either at the start of the room temperature rest or just before hitting the grill.
Preheat the grill, all burners on max and just keep them there.
Hope that helps. I’m writing a new post so I will be online for a couple of hours if you have other questions.
Dan
Kym
I’m cooking two porter house steaks on the grill tomorrow for the first time for my mom on mother’s day. My dad was the steak expert but passed away in July. So it’s my turn to try it. We like medium rare and the way I’m reading this it’s 5 min one side and four the other. I’m confused if this is high heat or in between? Hopefully I get answers before tomorrow. I just want this perfect for my mother
Thank you in advance
DrDan
Hi Kym,
Sorry about your father. Sorry about the wording if it was confusing. I will check it tonight and see if I can clarify it.
But on with the answer. There are some variables here. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want.
The initial 5 minutes ( I like to do 2 1/2 then rotate 90 degrees for another 2 1/2 minutes for nice cross marks) gets a good base of cooking on the steak. Then flip to the second side. This is where your variables need to be accounted for.
For medium rare you want 135 degrees internal temperature (130-140). You really must check the internal temperature of the steak to get the right endpoint. The time on the second side is approximate. Especially if you are going for rare or medium rare, the thermometer is a must use too.
Remember that the meat needs to rest for 5-10 minutes to reabsorb internal fluid. The temperature of the meat will increase a few degrees during that time.
Hope that clarifies. So, if you don’t have a meat thermometer, you need one. The $10 el-cheapo instant read one at Home Depot or Lowes will be fine.
Good luck and let me know if you have other questions
Dan