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How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 10 references cited in this article, which can be found at the bottom of the page. This article has been viewed 37,552 times. There is nothing like cutting into a high-quality steak seared to perfection on the grill. A T-bone is a great choice for grilling and doesn’t require a lot of preparation.
The key to a good T-bone steak is to season it in advance, then cook it indirectly before searing it. Cook the steak to the desired temperature and let it rest so it stays flavorful and juicy. A T-bone steak is actually 2 steaks combined. T-bone steaks are measured from the edge of the tenderloin, which is the smaller steak, to the bone. The other steak is a NY strip steak, which is larger and not as lean. Tenderloins cook faster than strip steaks, so get larger tenderloins to cook your steak evenly. Anything smaller than this is prone to overcooking on the grill.
Purchase steaks labeled as porterhouses for grilling. Porterhouse steaks are all technically T-bones. If you see T-bone steaks labeled as porterhouses, you know right away they’re the perfect size for grilling. Choose a T-bone with an even distribution of fat in the meat. Marbling is from the white streaks of fat within the steaks. The more even the marbling appears to be, the better your steak will cook on the grill.
The fat also gives the steak plenty of flavor. Prime steaks are the best cuts with the most marbling. Choice steaks are what most people grill. Select steaks are the lowest quality, so avoid them for grilling purposes. Also, pay attention to the fat around the outer edges of the steak.
If you see large chunks of white fat on the outer edge of the meat, you’re going to pay for a part you can’t eat. Trim the extra fat and pat the steak dry. Set the steak down on a cutting board and slice excess fat off its outer edges. Then, blot any remaining moisture off of the meat with a few paper towels. Excess fat melts in the heat and drips into the grill, sometimes causing a flare-up.
To avoid this, plan on cooking the steak away from direct heat with a drip pan under it. Then, finish the steak quickly over direct heat. Any moisture on the steak turns to steam, which cooks the meat and affects the sear. Season the steak with salt at least 40 minutes in advance. Adding the salt so far in advance draws the flavor out of the steak.