Premium T-Bone Steaks

For thicker cuts, consider using a two-zone grilling method: sear over high heat, then move to indirect heat to finish cooking. 

Grill T-Bone steaks over high heat for 1–2 minutes per side. For medium-rare perfection, grill an additional 10-13 minutes over indirect heat for a 1-inch steak, turning about 1 minute before the halfway point. Use a meat thermometer for accuracy—aim for 130°F for medium-rare and 140°F for medium.

Before grilling, bring the steak to room temperature and season generously with kosher salt and freshly cracked black pepper. You can enhance flavor with a simple garlic butter baste or a dry rub for added complexity.

After grilling, let your steaks rest for 5–10 minutes under tented foil. This allows the juices to redistribute, ensuring a juicy, tender steak with every bite.

Pro Tip: Use tongs to flip the steak—avoid piercing the meat with a fork to retain juices.

T-Bone steaks pair best with full-bodied red wines that match their richness. The New York Strip side of the T-Bone has a bold, beefy character, while the Filet Mignon side is more delicate and tender—making this cut ideal for well-structured, versatile wines.

Cabernet Sauvignon: Its firm tannins and dark fruit notes enhance the seared crust and marbling of the steak.

Malbec: Smooth and smoky, it complements both sides of the T Bone with balance.

Syrah/Shiraz: Peppery undertones and dark berries bring out savory charred flavors from the grill.

Zinfandel: Fruity with spice, Zinfandel works beautifully if your T-Bone is finished with a rub or bold seasoning.

Bonus Tip: Let red wines breathe for 15–30 minutes before serving to unlock their full aromatic potential.

Pair your T-Bone steak with classic steakhouse sides like baked potatoes, creamed spinach, or roasted Brussels sprouts. Looking for something fresh? A crisp arugula salad with Parmesan shavings balances the richness of the steak beautifully.

While grilling is a top choice, T-Bone steaks can also be pan-seared in cast iron or broiled in the oven. Sous vide is another excellent method for achieving perfect doneness before giving the steak a finishing sear.