How to Cook Bone-In Steak

Wondering how long it takes to cook Bone-In steak on the grill or how to achieve the perfect flavor at a medium-rare temperature? There are two main approaches for grilling Bone-In steak:

• Charcoal Grilling
• Gas Grilling

Regardless of which method you choose, be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Bone-In steaks cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.

• To cook on a charcoal grill, preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Charts below. Turn about 1 minute prior to the halfway point.
• To cook on a gas grill, preheat on high. Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Charts below. Turn about 1 minute prior to the halfway point.
• For the perfect medium-rare, Bone-In steak, grill for 10–13 minutes for a 1-inch steak, and 14–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
• Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.

Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning. For more information, visit our How to Cook Steak in the Oven page.

Set your oven to “broil” and preheat for 10 minutes.

• Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below.
• For the perfect medium-rare steak, broil in the oven for 11–14 minutes for a 1-inch steak, and 14–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise by as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
• Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.

If you've ever wondered how to cook Bone-In steak in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor.

Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.

• Heat a heavy non-stick skillet or cast iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
• Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
• For the perfect medium-rare steak, sear in a skillet for 13–15 minutes for a 1-inch steak, and 16–18 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise by as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
• Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• Use a meat thermometer to check the internal temperature of your steak to ensure it is cooked to the perfect level of doneness, from rare to medium-well.