A T-bone steak is a distinctive cut recognized by its bone, which separates two different muscle sections: the tenderloin and the strip loin. This unique composition requires careful heat management to ensure both sections cook evenly without drying out the smaller, more delicate tenderloin. Achieving a medium doneness, which corresponds to an internal temperature of $140^{\circ}\text{F}$, relies on precise timing and temperature control on the grill. The following steps provide guidance for grilling a standard 1 to 1.5-inch thick T-bone steak to this desired level of doneness.
Preparing the T-Bone Steak
Before applying heat, the steak must be prepared to ensure a dark, flavorful crust develops quickly and uniformly. The surface of the meat should be thoroughly blotted with paper towels to remove residual moisture. Removing surface water prevents the grill’s energy from being wasted on evaporation, allowing the Maillard reaction to begin immediately for a deep sear.
Apply a generous coating of coarse kosher salt or sea salt to both sides and the edges. The salt draws out moisture, which is then reabsorbed as brine, seasoning the meat deeply and helping to tenderize it. This seasoning should be applied at least 40 minutes before grilling, or immediately before cooking, but not in the intermediate timeframe.
The steak should also be allowed to temper for about one hour before it is placed on the heat. Starting with a steak closer to room temperature allows the internal heat to penetrate more quickly and evenly. This tempering reduces the temperature gradient between the exterior and the center, minimizing the risk of a gray band of overcooked meat beneath the crust.
Optimal Grill Setup and Heat
Grilling a thick T-bone steak requires a two-zone heat strategy to manage the intense temperatures necessary for searing. This method involves establishing a high-heat zone for the initial searing phase and a cooler zone for finishing the interior cook. The target temperature for the high-heat side should be approximately $500$ to $600^{\circ}\text{F}$ to achieve rapid crust development.
For a charcoal grill, arrange the hot coals densely on one side of the lower grate, leaving the other side empty for the indirect zone. When using a gas grill, ignite all burners on high for preheating, then turn one or two burners off to establish the cooler, indirect side.
Controlling the heat this way prevents the exterior from burning before the center reaches the target temperature, a common problem with thick cuts. The high direct heat is used only briefly to develop the crust, and the indirect heat allows the steak to gently finish cooking. This setup is effective for the T-bone’s different muscle groups, protecting the tenderloin from excessive heat.
Specific Grilling Times for Medium
The total time required to grill a T-bone steak to medium doneness is highly dependent on the steak’s thickness and the grill’s actual temperature. For a standard 1-inch thick T-bone, the total estimated cooking time is typically between 8 and 10 minutes. A thicker 1.5-inch cut may require 10 to 14 minutes, assuming the grill maintains a consistently high temperature in the direct heat zone.
The technique involves searing the steak on the high-heat side for a total of four minutes, flipping it once halfway through. Place the steak on the direct heat for two minutes, flip it, and sear for another two minutes on the second side to build a uniform crust. This initial searing develops the deep, rich flavor compounds on the surface of the meat.
After the initial four-minute sear, the steak is immediately moved to the indirect heat zone to complete cooking. The time spent on the indirect side dictates the final doneness level. A 1-inch steak needs an additional four to six minutes on the indirect heat, while a 1.5-inch steak may need six to ten minutes to reach the desired temperature.
During the indirect cooking phase, flip the steak every two to three minutes to ensure both sides are exposed to the ambient heat equally. Because the tenderloin portion is thinner, it should be positioned away from the direct heat zone edge. Monitoring the internal temperature is the most reliable method, as external factors can significantly alter these time estimates.
Confirming Doneness and Resting
The only accurate way to confirm medium doneness is by using an instant-read meat thermometer. Insert the thermometer horizontally into the thickest part of the steak, avoiding the bone, which can give a falsely high reading. The target internal temperature for a medium T-bone is $140^{\circ}\text{F}$.
The steak should be removed from the grill when the thermometer registers approximately $135$ to $138^{\circ}\text{F}$, slightly below the target doneness. This is necessary because of carryover cooking, where the residual heat concentrated in the exterior continues to cook the center after the steak is taken off the heat source. The temperature can rise by an additional $5$ to $10^{\circ}\text{F}$ during this resting period.
Once removed, the T-bone must be allowed to rest on a cutting board for a minimum of five to ten minutes before slicing. Tent the steak loosely with aluminum foil to help retain heat without steaming the crust. Resting allows the muscle fibers to relax and reabsorb the internal juices, resulting in a more tender and moist final product.