Are you on a quest to find the perfect T-bone steak recipe? You’ve just found it!

You’re about to learn how to make the best T-bone steaks. They’re succulent, juicy, and absolutely brimming with flavor.

WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

	Notice: JavaScript is required for this content.

The secret? It’s all in the seasoning rub! It contains all the best stuff: garlic, turmeric, cayenne, and more!

You won’t need more than two teaspoons of any single ingredient. But each one packs a ton of flavor.

So stick around to discover the only T-bone steak recipe you’ll ever need.

T-Bone Steak Recipe

This recipe is my all-time favorite for grilling T-bones. If you prefer your steak black and well done, it’s not the one for you.

This recipe is best for those who enjoy steak medium rare to medium well. It’s perfectly seared on the outside and still juicy, pink, and tender.

Not overcooking your steak means all the flavors in the rub will come through perfectly. You’ll love the unique blend of seasonings and the incredible natural taste of the steak.

It’s so easy to pull together, too. It’s an excellent recipe for a newbie chef just starting out. You won’t need a lot of skill to get it right.

Of course, it also tastes great, so experienced chefs will appreciate it, too.

T-Bone Steak Ingredients - Salt, Paprika, Garlic Powder and T-bone Steaks

How to Cook T-Bone Steak

Here are the steps for grilling the perfect T-bone:

1. Prepare the grill. Heat it to high heat, and oil the grate lightly to prevent sticking.

2. Mix the dry rub ingredients. Combine all the seasonings in a small bowl.

3. Coat the steaks. Ensure you coat all sides of the steaks with the dry rub.

4. Grill the steaks. Then, grill the steaks to whatever level of doneness you prefer. Medium rare takes about 4-5 minutes per side.

WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

	Notice: JavaScript is required for this content.

5. Check the temp. Before serving, use a digital thermometer to check each steak’s internal temperature. You know they’re ready when the thermometer reads 135 degrees Fahrenheit.

Give the steak time to rest before serving it. And remember to savor every bite! (It tastes so good that you may be tempted to scarf it down instead.)

How do you know when the steak is done?

Knowing when your steak is done can be tricky. (Especially if you like it somewhere in the rare to medium range.) Luckily, a digital thermometer can really help you out in this respect.

Here are the temperature readings you should look for at each doneness level:

Well done: 165 degrees Fahrenheit
Medium well: 155 degrees Fahrenheit
Medium: 145 degrees Fahrenheit
Medium rare: 135 degrees Fahrenheit
Rare: 125 degrees Fahrenheit

Cooking time is another indicator of when a steak is ready. However, it’s not as definitive as temperature. Here’s a table with average cook times for each doneness level.

Doneness Level	1-inch Steak Cook Time	1.5-inch Steak Cook Time
Well done	14 to 16 minutes	17 to 20 minutes
Medium well	11 to 13 minutes	14 to 17 minutes
Medium	10 to 12 minutes	13 to 16 minutes
Medium rare	9 to 11 minutes	12 to 15 minutes
Rare	8 to 10 minutes	11 to 14 minutes

Remember: These cook times are total cook times. You want to flip the steak once halfway through the total cook time.

Tips & Tricks

Here are a few final tips and tricks to keep in mind when following this recipe:

Let the steaks come to room temperature before cooking them. Doing so will ensure they cook evenly.
Use a container with a lid to mix your spices. Then, you can simply pop the lid on and shake the container. That’s one of the easiest ways to thoroughly mix the individual seasonings.
Add a little butter before using the rub. Butter will help the rub stick to the meat better. It also gives it a whole other depth of delicious flavor. Olive oil is another good option, but I like butter’s taste better.
Use fresh seasonings. The fresher the ingredients, the bolder the taste. Don’t use garlic powder or paprika that’s been in your spice rack for years. If your ingredients are getting old, spring for fresh ones instead. Thankfully, most spices aren’t that expensive to replace.
Use dry utensils and containers. If there’s even a small amount of water or dampness, your spices will stick.
Let the steaks rest before serving them. Letting them sit for 5 to 7 minutes will help lock in the juiciness and flavor.
Don’t neglect your sides and wine. T-bones taste great when paired with leafy green salads or baked potatoes. Grilled asparagus or vegetable skewers would also be a good choice. As for wines, go with a dry red to enhance the steak’s flavor.

Don’t be afraid to add a little extra spice, either. Go heavier on the cayenne or paprika for even more heat.

How to Store T-Bone Steak

If you have any leftover steak to store, I’ll be shocked. But just in case you do, here’s your storage guide.

Place the leftovers in an air-tight container. They should keep in the fridge for about 3 days. To reheat them, pop them in the microwave or back on the grill. Warming them in the oven would also suffice.

To freeze the steak, wrap it tightly in plastic wrap. Then, place it in an air-tight, freezer-safe container. You can store it in the freezer for about a month.

Let it thaw in the fridge naturally before reheating it. Then, use the same options as above: microwave, grill, or oven.

If you have leftover dry rub, you can also store that! Transfer it to an air-tight, container if it’s not already in one. Then, store it in a cool, dry place for up to 6 months.*

Be sure to shake it up before using it again. Some ingredients will settle, and you want to re-mix them before adding them to your steak.

*Note: If some of your individual ingredients are close to expiring, the rub won’t last as long. That’s why it’s best to use fresh seasonings to make the rub.