How Long To Cook A T-bone Steak On The Grill

How to grill a T-os or Porterhouse steak seems to be a problem for a lot of people. You can be the "grill master" too and have an excellent grilled steak in about ten minutes every time. Learn how with these easy to follow stride by step photograph instructions.

Picture of a nicely done porterhouse steak on a blue plate with French fries

Introduction

Fortunately, it is very simple to get smashing results. Offset with a slap-up steak, season simply, and cook over high heat. And what is more traditional than a T-bone or porterhouse steak. Let's get to it.

My Rating

Ever 5

🐄 The Meat

The grade of beef is disquisitional to the outcome. This is fairly easy. U.Southward. Prime is in the top 2%. Information technology is an upper-end restaurant type of stuff. Expensive, and y'all probably will not pay the price. U.S. Selection is where you're buying.

Most half of all beef falls into the Choice category. U.S. Select (formerly Good) does sound OK, and information technology is only that "OK." It is the everyman course unremarkably sold at retail and is less juicy and tender.

I apply Choice unremarkably. I take a adept "look" at it since option covers most of the market, and the marbling tin be quite variable. Also, I want the market to trim information technology well. I don't like paying $12+ a pound for a large piece of fat that should have been trimmed off.

T-bone vs. Porterhouse steaks

Both the T-bone and porterhouse steaks come up 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 ½ inch across the heart and the porterhouse a minimum of 1 ¼ inches.

Graphic with location of various steaks -Image licensed May 16, 2022, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license. — Epitome licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Prototype modified in accordance with the license.

And then T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. If they are the aforementioned toll, go the porterhouse. My wife is a porterhouse hound.

Graphic showing the difference T-Bone vs Porterhouse Steak

A few final comments.

Thickness: all the "experts" want ane ½ inch... that is a pound and a half of cow. Have your butcher cut information technology at 1 inch. You volition discover both 1 inch and ¾ inch in the pre-cutting. I think ¾ inch is a picayune too thin, and I desire some meaty center, but it volition practise.
Fed type: "grass-fed" seem to exist the rage. NO NO NO. I grew upwards on grass-fed. Information technology tastes like grass to me. (no comments delight)
Cow type: I discover Angus a chip tastier.

♨️ The Grill

Any grill should piece of work. I use natural gas. A charcoal grill will be fine also. You merely need to get it hot...very hot. My grill has a surface temperature that is routinely at 650° plus. You don't demand that hot.

The grates must be cleaned and oiled. The grate is going to be very hot, and olive oil has a lower fume point. Use standard vegetable oil.

⏰How Long to Grill

About x minutes total time depending on variables. Grill the first side for five minutes. Use a watch, and do not just guess. If you are into cross grill marks, rotate 90 degrees at two ½ minutes.

Subsequently the five minutes, so flip. On the second side, usually cook for about 2-three minutes for rare, iii-4 minutes for medium-rare, and 5-6 minutes for medium. We similar our meat at about 145°. That is overcooked for many. If you desire rare, be careful, it is very easy to overcook past rare.

Like most cooking, at that place are many variables.

The size and thickness of the meat
The exact temperature of the meat
The grill temperature at the start of cooking
How much estrus your grill loses during flips
Your desired final internal temperature

All this ways you must cheque the internal temperature to get exactly the results you want.

Doneness	Internal Temperature	Approx. Grill TIme
Rare-common cold red center	125°-130°	6-7 Hard to get correct
Medium Rare-warm red middle	130°-135°	seven-8
Medium-pink and firm	140°-150°	9-eleven
Medium Well-minimal pinkish	150°-155°	12-xiv
Well Done-house and brownish	160°+	14+

Guess times requite for planning only and will vary by thickness, grill temp, and rest fourth dimension—NEVER COOK By Fourth dimension ALONE and utilise a thermometer. Cook to the internal temperature you want, allowing for 2°-iv° temperature rising after removal from the grill. You can not uncook meat but tin can always cook it a bit more.

You lot will read virtually a "affect" method to check if the steak is done. It probably works for pros or semi-pros simply really for us normal people not so much. Become the thermometer out.

👨‍🍳 Pro Tips

This is so easy. Allow the meat to rest at room temperature if possible. This is not footing meat, and then it is rubber, but annihilation over an hour makes me nervous, and I wouldn't practice. If you don't residual it, yous will need to melt a niggling longer to become the internal temp yous want. Read that as dry out it out.

Trim the actress fat. You won't eat information technology, and it will cause flair on the grill that will burn your expensive meat.

Salt. There is some contend about the timing here. Salt volition pull the h2o out of meat, simply and so the salt and the h2o will blot back into the meat. That takes 45 to threescore minutes.

So if you lot table salt at the offset of the remainder, it is really good. If you salt at the stop, it is skilful as well merely maybe not as good.

Exercise not salt with less than an hour left in the rest unless it is the concluding 10 minutes. This may pull water out of the meat, and it will non have time to re-blot.

Seasoning. Pepper is a must, and we like garlic, then All Purpose Seasoning - 7:2:one and 7:2:two is perfect hither. Or simply utilise salt and pepper. I put the pepper and garlic on with the common salt. See the higher up common salt annotation.

Oil: not needed. Some will suggest a light brushing of oil on the meat and not the grill. I accept tried his suggestion and could not tell the difference—your choice.

The Balance: DO NOT SKIP. During the cooking procedure, water comes out of the cells. If yous cutting the meat immediately, it will just drain on your plate. Let information technology remainder lightly tented in foil uncut for at least v minutes, but ten is better. The fluid will absorb back into the meat.

Steak sauce: need I say this... just say NO.

📖 Steak 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

Blue ribbon divider used for visual effect

🖼️Step-past-Step Photo Instructions

Rest the steaks at room temperature for virtually 1 hour if possible allowing the steaks to come to room temperature.

porterhouse steaks trimmed of fat being seasond on black board

Trim the beef of extra fat. This is of import to prevent "flare-ups" that volition burn your expensive meat. Employ salt and pepper at the start of your resting menstruum. But before going on the grill is OK if you lot are skipping the balance or you lot forgot. Utilise fibroid salt and pepper. I used my 7:2:2, which is kosher common salt: pepper: garlic.

Preheat your grill to maximum. Aye, as hot every bit information technology will go. Clean and oil well. Do not only olive oil hither due to the low smoke point.

porterhouse steak going onto direct heat

Place over directly heat.

In five minutes (past the clock), flip the meat. If yous're into crossed grill marks, you should have rotated the meat 90 degrees at most ii ½ minutes.

Grill for approximately iii more minutes for rare, four more than minutes for medium-rare, and 5 minutes for medium (150°). Your timing will vary a piddling, so as always, cheque the internal temperature with an instant-read meat thermometer. Never cook past time solitary. Rest before serving by lightly tenting with foil for 5 to 10 minutes. Also, remember the temperature volition rise a few degrees afterwards removing from the grill.

📖Recipe

Picture of a nice porterhouse steak with grill marks on a blue plate with french fries

How to Grill a T-bone or Porterhouse Steak – A Tutorial

How to grill a T-bone steak seems to be a problem for a lot of people. You can be the "grill master" also and have an excellent grilled steak in nearly 10 minutes every fourth dimension. Learn how with these easy to follow step by step photograph instructions.

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings #/Adjust if desired two Steaks

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▢ T-Bone or Porterhouse Steaks - near one inch thick
▢ Salt and pepper to gustatory modality OR 7:2:two

Rest the steaks at room temperature for near i hour if possible allowing the steaks to come to room temperature.
Utilize table salt and pepper at the offset of your resting period. At the cease is OK if y'all skipped the residual or you forgot. Employ a coarse salt and pepper. I used my seven:ii:2 which is kosher common salt: pepper: garlic. All Purpose Seasoning - seven:ii:one and vii:2:ii
Trim the beef of extra fat. This is of import to prevent "flare-ups" that will burn your expensive meat.
Preheat your grill to maximum. Yes, as hot as it will become. Clean and oil well. Do non use olive oil here due to the depression smoke point.
Identify over direct oestrus. In five minutes (by the clock) flip the meat. If you are into crossed grill marks, you should take rotated the meat ninety degrees at about 2 ½ 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 by your grill and meat, so as ever, check the internal temperature with an instant-read meat thermometer. Never cook by fourth dimension lonely. Alert: If you want rare, it is very easy to over shoot and the meat will ascension a few degrees afterwards removal from the grill.
Residue earlier serving past lightly tenting with foil for five to 10 minutes.

See the stride-by-stride photos in the mail. Some recipes have an option to display the photos here with a switch above these instructions merely the photos DO NOT print.

Pro Tips:

Trim the fat to prevent flareups.
Grill as hot every bit it will go. Make clean and oil the grates.
Rest if room temperature before grilling if you have fourth dimension. Almost an hour is good.
Table salt either 1 hr before cooking or merely before. Not betwixt.
There are some variables with those suggested times on the 2d side. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this ways yous must check the internal temperature to get exactly the results y'all want. Exercise Not Use ONLY TIME.
This is for ¾-1 inch thick give or take a picayune. 1 ½ inch max. If you are into to 2 inch thick, a different technique is needed. If near 1 ½ inch, be sure to rest to room temperature at the start or the eye will be rare - unless that is what you like. 1 ½ inch will exist almost ii pounds.

To conform the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does Non adjust the text of the instructions. So you need to do that yourself.

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is abode cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as common salt will be my estimate of the average used.

Form : Main Course

Cuisine : American

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Editor's Note: Originally Published July 27, 2022. Updated with expanded options, refreshed photos, and a table of contents to assistance navigation.