How to BBQ T-Bone Steak

Bbq t bone steak is a classic summertime treat that is always a crowd-pleaser. A juicy, flavorful t-bone cooked over an open flame is hard to beat. However, bbqing t-bone steak to perfection takes some skill. There are tips and techniques you need to know to get your t-bone steak cooked just right with a seared outside, tender inside, and great smokey flavor.

In this complete guide, we will cover everything you need to know about how to bbq t-bone steak, from picking the right cut of meat and the best bbqing methods to get flawless results every time. With these bbq t-bone steak tips and tricks, you will be serving up five-star steakhouse quality steaks right off your own grill this summer.

Picking the Right T-Bone Steak for BBQ

Choosing the right cut of t-bone steak is one of the most important steps to bbqing a great steak. Here is what you need to know when selecting t-bone steak for the grill:

Go for USDA Prime or Choice Grades

The USDA grade of beef is an indicator of its quality and the amount of marbling in the cut. USDA Prime is the highest grade, with abundant marbling for flavor, tenderness and juiciness. USDA Choice is the second tier grade, with slightly less marbling. Select USDA Prime or Choice graded t-bone steaks for the most flavorful, tender bbq steak. Lower graded steaks can turn out dry on the grill.

Get Steaks 1-1.5 Inches Thick

Aim for a thickness between 1-1.5 inches for the best results when bbqing t-bone steak. Thinner cuts will dry out too quickly over the high heat of the grill. Thicker cuts will have a raw center and be tricky to cook evenly. A 1-1.5 inch thickness is ideal for even cooking and a tender, juicy interior when bbqing.

Look for Good Marbling

Marbling is the white lines of fat integrated throughout the steak. Good marbling equals more flavor and moisture when grilling. Seek out t-bone steaks with ample marbling distributed evenly throughout the meat. Avoid steaks with large chunks of fat on the edges, which can cause flare-ups on the grill.

Get Dry Aged Steaks If You Can

Dry aged t-bone steaks have significantly more flavor than wet aged steaks due to the enzymatic breakdown of proteins during the dry aging process. They tend to cost more, but provide a major boost in rich umami flavor. Opt for dry aged t-bones if you want an intense steakhouse flavor.

Choose Grass or Grain Finished

T-bones can come from cows finished on grass or grain diets. Grass finished beef has a more robust and gamey flavor. Grain finished beef is milder and sweeter. Choose based on your taste preferences. You cannot go wrong either way.

With the right cut of quality t-bone steak, you are well on your way to bbq perfection. Now let’s get into the nitty gritty of how to grill t-bones like a pro.

BBQing T-Bone Steak Methods

There are a few different methods you can use to bbq t-bone steak. Each has their advantages and work best depending on your preferences and grill setup.

Direct Grilling

Direct grilling is cooking the steak right over the heat source. Use this method when:

  • You want to quickly sear the outside of the steak.
  • Your grill can achieve very high temperatures. A very hot grill is needed for the direct method.
  • You like a firm, caramelized exterior crust.
  • Your steaks are on the thicker side. Thick steaks hold up better to direct high heat.

With direct grilling, you need to flip the steaks frequently to prevent burning. Direct heat can overcook thinner steaks if you are not careful.

Indirect Grilling

With indirect grilling, you place the steaks to the side or above the heat source instead of directly over it. Indirect grilling is good for:

  • Thinner steaks that need more gentle heat.
  • Getting an evenly cooked interior without over-charring the outside.
  • Gently rendering fat without flare-ups.
  • Infusing more delicate flavors from smoking woods.

You do not need to flip indirect grilled steaks as often. But cooking times are longer. So indirect heat works best for more patient bbqing.

Reverse Sear

The reverse sear method combines both direct and indirect heat by:

  1. Slow cooking the steak over indirect low heat first.
  2. Then searing it directly over high heat to finish.

Reverse searing gives you the best of both worlds. You get a tender, evenly cooked interior with a well-browned crust. This method works great for thicker t-bone steaks.

Rotisserie

Rotisserie cooking uses a turning spit to rotate the steak constantly over a heat source. The benefits of rotisserie grilling include:

  • Self-basting as the steak turns. The melting fat continuously coats the meat.
  • Even cooking with no need to flip. The rotation does the work for you.
  • A smoky, caramelized crust from the consistent exposure to heat.

Rotisserie cooking requires specialized equipment. But it delivers incredible results with minimal effort.

As you can see, each bbq method has advantages. We recommend experimenting to see which you prefer for cooking t-bones to your liking. Now let’s get into the nitty gritty steps of bbqing.

How to BBQ T-Bone Steak Step-By-Step

Follow these steps for flawlessly grilled t-bone steaks off your bbq every time:

1. Remove Steak from Fridge and Let Sit

Take your t-bone steaks out of the refrigerator and let them come closer to room temperature before grilling. This takes about 20-30 minutes. Cold steak put directly on the grill will toughen and cook unevenly. Letting it warm prevents this.

2. Trim off Any Large Fat Deposits

Use a sharp knife to trim off any large chunks of fat around the exterior of the steak. Some marbling inside is great. But thick edges of fat can cause flare ups when drippings hit the grill.

3. Apply a Dry Rub (Optional)

For more flavor, you can coat both sides of the t-bone with a dry rub before grilling. A salt and pepper rub is a simple classic. Get creative with spices and herbs in your own signature rub. Apply it evenly over all surfaces.

4. Preheat Your Grill on High Heat

Crank your grill up to its highest heat setting. You want it to be very hot for optimal sear and crust formation. Heat it for at least 10-15 minutes before putting the steaks on. Clean and lightly oil the grates right before grilling.

5. Place Steaks on the Grill and Listen for the Sizzle

If using the direct method, put the steaks directly over the heat. If indirect grilling or reverse searing, place on a cooler part of the grill. You should hear an aggressive sizzle as the steaks hit the grates. This means your grill is hot enough.

6. Resist the Urge to Move the Steaks!

Let the steaks sit untouched for 2-3 minutes initially. Moving them too early will stick to the grates and not form that beautiful sear. Just let them sizzle away.

7. Flip and Repeat

After 2-3 minutes, flip the steaks with tongs. Let cook untouched again for another 2-3 minutes. Keep flipping every 2-3 minutes for even cooking and caramelization on both sides.

8. Rotate Occasionally

Every couple of flips, rotate the steaks 90 degrees to get crisscross grill marks. This just adds some visual appeal.

9. Add Smoking Wood Early On (Optional)

If using wood chips/chunks for smoke flavor, have them soaking and add them to the coals early on so the smoke can penetrate the meat. Smoke is a wonderful complement to beef.

10. Cook Until Just Below Desired Doneness

Use a meat thermometer to gauge the internal temperature as you flip. Take the steaks off just before reaching your desired doneness. The internal temp will rise a bit during resting.

  • Rare – 115-120°F
  • Medium Rare – 125-130°F
  • Medium – 135-140°F
  • Medium Well – 145-150°F

11. Let Rest 5-10 Minutes

This is a crucial step. Letting the steak rest off heat allows juices to redistribute evenly throughout the meat. Skipping this ruins all your good bbq work. Fight any urges to slice in early.

12. Slice Against the Grain and Serve

Slice your t-bone steaks across the grain before serving. This cuts through the muscle fibers for the most tender bite. Bask in the bbq glory of your perfectly grilled t-bones!

Follow those steps and you will achieve grilled t-bone steak perfection. Now let’s get into even more detail on techniques and tips.

BBQ T-Bone Steak Techniques and Tips

Beyond the basic method, applying these next level bbq t-bone techniques and tips will take your grilling game over the top:

Choose Your Grilling Zones

Knowing how to set up direct and indirect heat zones is essential for bbqing like a boss. With direct grilling, the entire area is hot. With indirect, create a cooler zone to the side or above the coals. Having both zones gives versatility.

Get Those Grill Marks

Get picture perfect grill marks by placing the t-bones perpendicular to the grates when starting. Rotate 45 degrees after flipping for crisscross grill mark beauty.

Maximize Searing

Achieve next level sear crust by dry brining the t-bone with salt before grilling. Salt draws moisture to the surface for better browning and caramelization when it hits the heat.

Add Flavor Layers

In addition to a dry rub, try brushing t-bones with an herb oil, pesto, or spice pastes for bonus flavor. Get creative with global seasonings!

Control Flare Ups

If fatty flare ups occur, move the steaks temporarily to a cooler zone. Close the lid to suffocate the flames or sprinkle over a bit of baking soda. Reduce future flare ups by trimming excess fat pre-grilling.

Use Tong Tension

Hold tungs horizontally when flipping instead of vertically. This puts tension on the meat to prevent steaks from curling up on themselves as they cook. No cramped curling = better browning.

Mind the Thickness

Track thickness and adjust cook times and heat accordingly. Thinner ends of the t-bone will be done faster than the thicker center. Move thinner areas further from direct heat as needed.

Rest on a Wire Rack

Let you t-bones rest on a wire rack instead of a plate. This allows air circulation all around to prevent steaming. Steaming ruins that crisp crust you worked so hard for.

Toppings and Accompaniments

A grilled t-bone is delicious on its own, but the right toppings and sides can take it to even greater heights. Here are some sensational ways to finish and serve your bbq t-bones:

  • Compound Herb Butters – Top steaks with herb compound butters swirled with ingredients like roasted garlic, blue cheese, parsley, etc. The butter melts over the hot meat for instant flavor.
  • Chimichurri – This bright Argentinean green sauce with parsley, oregano, garlic, vinegar and olive oil is a refreshing contrast to rich beefiness.
  • Gorganzola Cream – A dollop of creamy gorgonzola cut with heavy cream makes a decadent topping for steak.
  • Mushroom Reduction – Sauteed mushrooms simmered down into an umami gravy bring earthiness.
  • Onion Rings – Crispy BBQ’d onion rings pair perfectly with steak, adding texture and sweetness.
  • Roasted Asparagus – The classic steakhouse side. Blanch then grill asparagus with olive oil and salt.
  • Creamed Spinach – Like at your favorite old-school steakhouse, but better since it’s homemade.
  • Scalloped Potatoes – Sliced potatoes baked in a rich creamy cheese sauce complement steak fabulously.
  • Corn on the Cob – Grilled buttery corn on the cob just screams summer bbq vibes. A classic.

Take your bbq t-bone steaks over the top by accompanying them with any of these drool-worthy toppings and sides.

Common BBQ T-Bone Steak Mistakes to Avoid

Now that you know how to grill t-bones like a boss, be sure to sidestep these common mistakes:

  • Choosing the Wrong Steak Thickness – Avoid skinny steaks that overcook too fast or gigantic slabs you can’t cook through. Stick to 1-1.5 inches for best results.
  • Not Letting Meat Come to Temperature – Starting with cold, right out of the fridge steak leads to uneven cooking. Always let steaks warm up for 20-30 minutes pre-grilling.
  • Grilling on Low Heat – T-bones need serious heat for that charred crusty exterior. Don’t be timid. Crank it up.
  • Moving Meat Around Too Much – Constant flipping and moving prevents a good sear. Let those steaks sit for a couple minutes at a time as they grill.
  • Forgetting to Let Rest – Just because it’s off the grill doesn’t mean it’s ready to slice and serve. Waiting 5-10 minutes allows juices to redistribute so they stay inside the meat, not on the plate. Don’t skip this vital step.

Avoiding these common mistakes comes down to having the right technique. Follow our tips and you will have juicy, flavorful bbq t-bone steaks coming off your grill like clockwork.

Frequently Asked Questions About BBQ T-Bone Steak

Here are answers to some common questions people have about getting perfect results when grilling t-bone steak:

What is the best wood for smoking t-bone steak?

Oak, hickory, mesquite and fruit woods like apple and cherry all pair fantastically with beef. Go with what you like best.

Does t-bone need to be marinated before bbqing?

Marinating is not mandatory, but it can amplify flavor and tenderness. Quick marinades for 30min-1hr are perfect for steaks. Avoid longer marinating times which can make the texture mushy.

How do you prevent dry t-bone steak when grilling?

The keys are buying well-marbled steaks, cooking quickly over high heat and letting rest before slicing to seal in juices. Charring the outside gives great flavor without overcooking the interior.

How long does t-bone take to grill?

Whole t-bones 1-1.5 inches thick take 8-12 minutes total for medium rare by the direct heat method, turning every 2-3 minutes. Thinner steaks can be done in as little as 4-6 minutes. Use a meat thermometer for perfectly cooked results every time.

Should t-bone steak be grilled frozen?

Never grill frozen steak. It will cook completely unevenly. Thaw in the refrigerator 1-2 days before grilling. If short on time, use the cold water method. Submerge sealed steak in cold water for 30 minutes to thaw quickly.

What is the best way to cook a thick t-bone?

For extreme thickness, try the reverse sear method. Cook gently over indirect heat for most of the time, then sear briefly over high direct heat. This allows the center to cook through without charring the outside.

Grilling up the perfect t-bone boils down to shopping for quality steaks and applying the right techniques. With the knowledge from this guide, you will be a master steak griller in no time!

Conclusion

Bbq t-bone steak in your own backyard does not get any better than this. With the tips in this guide, you can achieve steaks bursting with juicy tenderness inside and a perfect crisp crust outside infused with sweet, smoky grill flavor.

The keys are choosing just the right cut, employing the best bbq method for your needs, mastering grill techniques, and avoiding common mistakes. Equipped with this knowledge and a hot grill, soon you will be biting into your own restaurant-worthy t-bone steaks fully loaded with everything from herby compound butter to tangy chimichurri. A whole world of flavor awaits your t-bones. Get out there, grill them up, and taste bbq perfection!


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