Steakhouse located in Kansas City

To what end will you be putting your steak? T-Bone steaks are consistently popular because they combine two steak favorites into one delicious meal: tender Filet Mignon and flavorful Strip steak. I'm at a loss as to how to properly prepare this steak. There are likely

Cooked T-Bone Steak

To what end will you be putting your steak?

T-Bone steaks are consistently popular because they combine two steak favorites into one delicious meal: tender Filet Mignon and flavorful Strip steak. I'm at a loss as to how to properly prepare this steak. There are likely only minor differences in cooking this steak versus another. It's hard to believe, but there's really only one slight difference between how to cook a Porterhouse steak and how to cook a T-bone. T-Bone steak, the right amount of time Grilling is the best method for preparing T-Bone steak, but pan-searing and broiling in the oven are also fantastic alternatives. Moreover, smoking or cooking sous vide are two new methods that add depth of flavor to T-Bone steak recipes. Our cooking instructions and video will guide you to a perfectly cooked steak, whether you opt for the stovetop or the oven. A meat thermometer and the Kansas City Steak Measuring Doneness and Cooking Times Charts are all you need to make perfectly cooked steaks every time.

The Perfect Grilled T-Bone Steak

How long to grill a T-Bone steak for, or how to get it to the ideal medium-rare temperature The T-Bone steak can be grilled in two fundamental ways:

  • Grilling over an open fire
  • Cooking on a Gas Grill

The steaks should be completely thawed before being cooked in any method. It's best to thaw in the fridge overnight. After the steak has been thawed, take it out of the fridge 30 to 40 minutes before cooking to bring it to room temperature. The final step is to season the steak to taste. Kansas City Steak Original Steak Seasoning is used to flavor the best grilled T-Bone steaks.

Turn the heat up high on your barbecue. Sear steaks for 1-2 minutes per side over high heat on a grill. To continue grilling, switch to a medium heat setting with ash-covered coals and cook for the times specified in the table below. About a minute before the halfway point, make a U-turn.

High heat preheating Grill for the times indicated in the following table after being seared for 1–2 minutes on each side. The optimal time to make the turn is just 1 minute before the halfway point.

T-Bone Steak: Oven Methods

T-Bone steak is a great cut of meat that can be easily prepared in the oven. Oven-cooked T-bone steaks require minimal effort, so you can start feasting on this succulent cut in no time. Check out our page on baking steak for more information.

T-Bone steaks, when cooked in any other way than on the grill, should be completely thawed before cooking. Please allow at least 24 hours for thawing in the fridge. After the steak has been thawed, take it out of the fridge 30 to 40 minutes before cooking to bring it to room temperature. The final step is to season the steak to taste. Kansas City Steak Original Steak Seasoning is what you should use.

Prepare the oven for broiling by turning the temperature to high and leaving it there for 10 minutes.

If you want to bake a T-Bone steak in the oven, here's how to do it right:

  • Steaks should be roasted at a distance of 3 to 4 inches from the heat source, so place them on a broiler pan rack and place the rack in the oven. Use the below Cooking Times Chart and Measuring Doneness Chart to broil to perfection.
  • Broil a 1-inch steak for 13-15 minutes, or a 1-1/2-inch steak for 16-18 minutes, turning once, about a minute before the halfway point, to achieve the ideal medium-rare doneness. Make sure your meat thermometer reads 130 degrees.
  • Allow the steaks to rest for 5 minutes with a light covering of foil. During this time, the meat's internal temperature may continue to rise by as much as 5 degrees Fahrenheit (a phenomenon known as "carryover cooking"). By the end, the thermometer will show 135 degrees Fahrenheit.
  • If you cut into your steak as soon as it comes out of the oven, all of those delicious juices will run out onto your plate instead of flavoring your steak. Giving your steak some time to rest after cooking will let the juices redistribute themselves throughout the meat, making it juicy and flavorful.
  • Use a meat thermometer to determine whether or not your steak is done to your liking.

T-Bone Steak, Seared in a Pan, on the Range

T-Bone steaks cooked on the stovetop in a pan yield the best flavor. T-Bone steaks pan-seared to a golden brown have more intense flavor and look.

Before you cook your steak, make sure it's completely thawed. We suggest a 24-hour thawing period in the fridge. When your steak is ready to cook, take it out of the fridge 30-40 minutes early so that it can come to room temperature. Use as much of our Kansas City Steak Original Steak Seasoning as you like!

Here's how to get a T-Bone steak cooked to perfection in a pan at medium-rare:

  • Heat a cast-iron or nonstick skillet over medium heat until hot (about 5 minutes). The best sear results come from a very hot pan.
  • The skillet should be hot before you add the steaks, but you shouldn't crowd them. Do not cover or add oil or water if you want to preserve the flavor.
  • Sear a 1-inch T-bone steak for 13-15 minutes, or a 1-1/2-inch steak for 15-17 minutes, turning once, about a minute before the halfway point, to achieve the ideal medium-rare doneness. The internal temperature of your meat should register at 130 degrees Fahrenheit on a meat thermometer.
  • Allow the steaks to rest for 5 minutes with a light covering of foil. During this time, the meat's internal temperature may continue to rise by as much as 5 degrees Fahrenheit (a phenomenon known as "carryover cooking"). The final reading will be 135 degrees Fahrenheit.
  • If you cut into your steak as soon as it comes out of the oven, all of those delicious juices will run out onto your plate instead of flavoring your steak. Steaks are at their most tender and flavorful when given ample time to rest after cooking, allowing the juices to redistribute themselves evenly throughout the meat.
  • Make sure your T-Bone is cooked to your preferred doneness by using a meat thermometer to check the internal temperature.

Different Ways to Prepare a T-Bone Steak

T-Bone steak is versatile, so try it a few different ways. Both classic and modern cooking techniques yield delicious results. Your steak needs at least 24 hours to thaw in the fridge between each technique. Take the T-bone out of the fridge 30-40 minutes before cooking so it can come to room temperature. In order to achieve the best flavor, we suggest seasoning your steaks with our Kansas City Steak Original Steak Seasoning.

Always use a meat thermometer to ensure proper doneness.

The T-Bone steak is the star of the show, and you can't go wrong with any of the possible preparations because each one will give you a different and delicious flavor. Use a meat thermometer and the Measuring Doneness Chart below to cook meat to the desired degree of doneness.

Charbroiled T-Bone Steak

1 inch

8-11 mins

8–11 mins

1/2 an inch

12-15 mins

12-15 mins

1 inch

10–13 mins

10-13 mins

1/2 an inch

14-17 mins

14-17 mins

1 inch

11-14 mins

11–14 mins

An Inch and a Half

15-18 mins

15-18 mins

1 inch

13–16 mins

13-16 mins

1/2 an inch

17-20 mins

17-20 mins

Cooking a T-Bone Steak On the Range or Oven

1 inch

11–13 mins

11-13 mins

1/2 an inch

13-15 mins

14-16 mins

1 inch

13-15 mins

13–15 mins

Exactly 1 and a half inches

15-17 mins

16-18 mins

1 inch

14–16 mins

14-16 mins

1/2 an inch

16-18 mins

17-19 mins

1 inch

16-18 mins

16–18 mins

Just under 2 centimeters

18-20 mins

19-21 mins

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