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A perfectly grilled T-bone steak is one of life’s simplest culinary pleasures. With its signature combination of a tender filet on one side and a flavorful New York strip on the other, the T-bone delivers the best of both worlds in every bite. Finished with a rich garlic herb butter and a beautiful char from the grill, this steak is perfect for backyard cookouts, family dinners, or any special occasion.
Perfectly Grilled T-Bone Steak with Garlic Herb Butter
Course: DinnerCuisine: AmericanDifficulty: MediumServings
2
servingsPrep time
15
minutesCooking time
14
minutesCalories
720
kcalResting Time
10
minutesIngredients
- For the Steak
1 large T-bone steak (about 2 pounds, 1½ inches thick)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried rosemary
½ teaspoon dried thyme
- Garlic Herb Butter
4 tablespoons unsalted butter, softened
2 cloves garlic, finely minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh chives, chopped
½ teaspoon fresh rosemary, minced
Pinch of sea salt
Pinch of black pepper
Directions
- Step 1 – Prepare the Steak
- Remove the T-bone steak from the refrigerator about 30–45 minutes before grilling to allow it to come to room temperature.
- Pat the steak completely dry with paper towels.
- Brush both sides with olive oil.
- Season generously with:
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Rosemary
- Thyme
- Press the seasoning gently into the meat.
- Step 2 – Prepare the Garlic Herb Butter
- In a small bowl combine:
- Softened butter
- Garlic
- Parsley
- Chives
- Rosemary
- Salt
- Pepper
- Mix until smooth and refrigerate until ready to use.
- Step 3 – Preheat the Grill
- Preheat the grill to 450–500°F.
- Clean and lightly oil the grill grates.
- Step 4 – Grill the Steak
- Place the steak over direct high heat.
- Cook for approximately:
- –5 minutes on the first side
- Flip and cook another 4–5 minutes
- Move the steak to indirect heat if needed and continue cooking until your desired internal temperature is reached.
- Internal Temperatures
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Well Done: 160°F+
- Step 5 – Rest
- Transfer the steak to a cutting board.
- Top immediately with a generous spoonful of garlic herb butter.
- Tent loosely with foil and allow the steak to rest for 10 minutes.
- Step 6 – Serve
- Slice the filet and strip portions away from the bone.
- Serve with:
- Grilled asparagus
- Garlic mashed potatoes
- Roasted vegetables
- Baked potatoes
- Grilled corn
- Dinner rolls
Notes
- Optional Garnishes
Fresh rosemary sprigs
Grilled lemon halves
Flaky sea salt
Fresh parsley - Chef’s Tips
Choose a steak at least 1½ inches thick for the juiciest results.
Always use a meat thermometer for perfectly cooked steak.
Avoid flipping the steak more than once to develop a beautiful crust.
Let the steak rest before slicing to keep the juices inside.
Finish with flaky sea salt just before serving for an extra burst of flavor. - Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently in a skillet with a little butter to preserve moisture.
Thinly slice leftovers for sandwiches, salads, tacos, or steak bowls.
A great steak doesn’t need much to make an impression—it just needs a little patience and a seat at a table shared with good company. Whether you’re celebrating something special or simply treating yourself to a well-earned meal, this recipe is one you’ll come back to time and time again. Pour your favorite drink, gather the people you love, and enjoy every flavorful bite.
