Grilled T-bone steak on the barbecue
- Preparation 10 min
- Cooking 8 min
- Servings 1 to 2
- Freezing I do not suggest
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🥩 The T-bone my friends eat with a spoon
A T-bone grilled on the barbecue with my homemade dry rub has become legendary at my place. My friends always want more and practically eat it with a spoon, it’s that good. It’s the same dry rub I use on my chicken thighs, but on a beautiful thick steak, it creates a caramelized crust with a juicy center that’ll blow your mind. A restaurant-quality steak, made on your own barbecue in 8 minutes.
🦴 What exactly is a T-bone
The T-bone is a strip loin steak, a cut of beef where the T-shaped bone separates two muscles: the smaller tenderloin, ultra-tender, on one side, and the strip loin, more flavourful, on the other. Two premium steaks in a single cut, with the bone adding even more flavour to the grill. It’s the perfect piece for entertaining and impressing without overcomplicating things.
🔥 Thick is the key to control
The secret to a perfect cook is a nice thick steak, 1½ to 2 inches. The thicker the steak, the easier it is to get a beautiful grilled crust on the outside while keeping the inside juicy and pink. With my 45-degree rotation method, you get that gorgeous restaurant-style crosshatch, and the meat thermometer guarantees the exact doneness every single time.
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🧂 A generous dry rub, well massaged in
Don’t be shy with it. About 2 tbsp of dry rub per side, massaged into the meat, forms the caramelized crust that makes the whole steak experience. I use my homemade BBQ dry rub, the same one I use on my chicken thighs and my tomahawk, but any good dry rub will do. No need for extra salt. The rub already has plenty.
🛢️ Oil on the steak, oil on the grill
Two small steps that make all the difference. Brush the steak with olive oil before applying the dry rub so it sticks and caramelizes, and oil the hot grates well so the meat doesn’t stick. The result: a beautiful crosshatch crust that releases cleanly, without leaving half the steak stuck to the barbecue.
📐 The crosshatch is all about rotation
That famous restaurant-style crosshatch is just a matter of technique. Grill for 2 minutes, rotate the steak 45° without flipping it, then 2 more minutes. Flip, and repeat on the other side. Lid closed the whole time to keep the heat in. Simple, precise, and it gives you perfect marks every time.
🌡️ The thermometer, your best friend
Never guess the doneness of a thick steak. For medium-rare, pull the steak at 130-132°F (54-55°C) at the center. It will rise a few degrees during resting. Check out my guide des températures de cuisson des viandes to adjust based on your preferred doneness. And always bring your meat to room temperature well before grilling.
⏱️ The 5-minute rest, non-negotiable
When the steak comes off the barbecue, let it rest for 5 minutes under a sheet of aluminum foil. The juices redistribute throughout the meat instead of running out onto the plate, and every bite stays juicy. Cut the meat along the bone to separate the tenderloin and the strip loin, then slice into strips.
✅ What to serve with my grilled T-bone steak?
A beautiful steak deserves sides that can keep up. Serve it with my Grilled rapini with burrata, my Barbecued grilled broccoli or my Grilled BBQ asparagus. The freshness of the grilled vegetables perfectly balances the richness of the steak.
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T-Bone
- 1 T-bone steak, 1½ to 2 inches (4 to 5 cm) thick
- 1 tbsp (15 ml) olive oil
- Olive oil or vegetable oil, for the grill
Dry rub
- ¼ cup (60 ml) brown sugar, sifted
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) regular paprika
- 1 tbsp (15 ml) ground black pepper
- 1 tbsp (15 ml) dried oregano
- 2 tsp (10 ml) garlic powder
- ½ tsp (2.5 ml) dry mustard
- ¼ tsp (1.25 ml) cayenne pepper (or more, to taste)
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Preparation
- Remove the steak from the refrigerator 30 to 60 minutes before cooking to bring it to room temperature, since meat at room temperature cooks much more evenly.
- In a bowl, mix all the dry rub ingredients together, breaking up any brown sugar clumps with the back of a spoon.
- Brush the steak with olive oil on both sides, then generously sprinkle the dry rub (about 2 tbsp per side, or more to taste) and massage it into the meat to coat well.
- Preheat the barbecue to maximum temperature and oil the grates. Place the steak on the grill, close the lid and grill for 2 minutes. Rotate the steak 45° and continue for 2 more minutes to form a beautiful crosshatch.
- Flip the steak and repeat on the other side: 2 minutes, then rotate 45° and 2 more minutes, until the internal temperature reaches 130 to 132°F (54 to 55°C) for medium-rare.
- Place the steak on a cutting board, cover with aluminum foil and let rest for 5 minutes (the temperature will rise a few degrees during resting). Slice the meat along the bone, then serve.
For a steak, aim for 130-132°F (54-55°C) for medium-rare, 125°F (52°C) for rare, or 140°F (60°C) for medium. Always pull the steak 2 to 3 degrees before your target, since the temperature continues to rise during resting. Check out my guide des températures de cuisson des viandes for all the reference points.
About 8 minutes total for a steak that’s 1½ to 2 inches thick: 2 minutes, a 45° rotation, 2 minutes, then flip and repeat (2 minutes, rotation, 2 minutes). The exact time varies depending on the thickness and the heat of your barbecue, so always rely on a meat thermometer rather than the clock for perfect doneness.
The T-bone is a strip loin steak. A cut taken from the loin of the beef, recognizable by its T-shaped bone. That bone separates two muscles: the tenderloin, smaller and ultra-tender, and the strip loin, larger and more flavourful. When the tenderloin portion is very large, it’s called a porterhouse. So yes, a strip loin steak and a T-bone refer to the same cut.
Yes, it’s a step you don’t want to skip. Take the steak out of the refrigerator 30 to 60 minutes before grilling, to let it come to room temperature. A cold steak cooks unevenly: the outside is done while the center is still cold. A tempered steak cooks uniformly and gives you the doneness you want, from edge to center.
With grilled and fresh sides. My grilled rapini with burrata, my barbecued grilled broccoli and my grilled bbq asparagus are perfect accompaniments for a beautiful piece of beef.
Bring the steak to room temperature first, then brush it with olive oil on both sides so the dry rub sticks. Massage about 2 tablespoons of rub per side into the meat before oiling the hot grates, which helps build that caramelized crosshatch crust.
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