Grilled T-Bone Steaks with Steak Blend Seasoning
Grilled T-Bone Steaks with Steak Blend Seasoning
Grilled T-bone steaks are two steaks in one, buttery filet on one side of the bone, bold beefy strip on the other, and Kinder’s Steak Blend Seasoning is calibrated exactly for this cut. The garlic-black pepper-salt blend builds a dark, peppery crust the second the steak hits screaming-hot grates. A pat of butter melting over the top during the rest takes it the rest of the way.
A T-bone is two cuts on one bone and they do not cook at the same rate, so the filet side sits away from the hottest coals. Central to the steak recipes.
This is weekend cooking done right. Two thick-cut T-bones, a hot grill, a blend that handles the seasoning for you, and one unhurried rest under foil. No basting sauce. No wine reduction. No apologies.
The spec: T-bone steaks about 1–1.5 inches thick, Kinder’s Steak Blend Seasoning pressed into both sides (about 1–2 Tbsp per steak), and an optional 2 Tbsp butter to finish while resting. Serves 2. Total time is 50 minutes, 40 of that is tempering the meat on the counter, so hands-on work is short.
Press the blend in generously. Kinder’s garlic-pepper-salt base caramelizes at high heat into the kind of crust that makes steakhouse diners pause. That’s the whole move.
Flavor First.
Grilled T-Bone Steaks with Steak Blend Seasoning
Ingredients
Equipment
Method
- Remove steaks from refrigerator 30–45 minutes before cooking to bring to room temperature. Pat completely dry with paper towels — this helps achieve a proper sear.
- Lightly brush or rub both sides with oil. Generously season both sides with Kinder’s Steak Blend Seasoning, pressing it gently into the meat.
- Preheat grill to high heat (450–500°F). Clean and oil the grill grates.
- Place steaks on the hottest part of the grill. Cook 4–5 minutes without moving for medium-rare on 1-inch steaks. Flip once and cook another 4–5 minutes. For thicker steaks or different doneness, adjust time: rare 125°F, medium-rare 135°F, medium 145°F.
- Remove from grill and let rest 5–10 minutes. Top with a pat of butter while resting if desired. Slice and serve.
Nutrition
Notes
- Start at room temperature — Pull steaks 30–45 minutes before the grill heats. Cold meat from the fridge puts the center so far behind the exterior that you’ll overcook the outside trying to reach temperature inside.
- No movement for the first 4–5 minutes — The crust is forming. The steak releases from the grates naturally when it’s ready. Pulling early tears the crust and you lose the sear.
- Watch both sides of the bone — The filet (smaller side) cooks faster than the strip (larger side). Use a thermometer rather than time: 125°F rare, 135°F medium-rare, 145°F medium.
- Finish with butter while resting — A pat over the top melts into the resting juices and creates a natural baste that coats every slice. Pull at 5°F below your target temp; carryover cooking closes the gap.
- Hot grill, clean grates — Preheat to 450–500°F and brush the grates right before you lay the steaks down. Cold grates and dirty grates both prevent proper crust development.
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- Steak fries or a loaded baked potato are the standard for a reason — both handle the richness of the T-bone and hold up to the drippings when you slice. Go with butter, sour cream, and chives on the potato for contrast.
- Sautéed mushrooms in butter and garlic make a natural topper. Cook them down until they’re deeply golden, not just softened, and spoon them over the steak right before it hits the table.
- A simple arugula salad with lemon juice and good olive oil works as a counterpoint. The bitterness cuts through the fat without fighting the Kinder’s Steak Blend crust.
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- Leftover T-bone keeps in an airtight container in the fridge for up to 3 days. Slice the meat off the bone before storing — it reheats more evenly in thinner pieces. Two minutes per side in a hot skillet with a small pat of butter is enough to warm it through without drying it out.
- Cold leftover T-bone sliced thin makes a strong steak sandwich the next day. Toast the bread, add horseradish or chimichurri, and let the steak carry the plate.
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Tried this recipe?
Let us know how it was!Frequently Asked Questions
Does thickness matter when grilling T-bone steaks? Yes, the 4–5 minute per-side timing for grilled T-bone steaks is calibrated for 1-inch thickness. For 1.5-inch T-bones, add 1–2 minutes per side. For anything thicker than 1.75 inches, use the reverse sear method (see below), otherwise the outside burns before the inside hits temperature.
What are the internal temperatures for each doneness level? Pull the steak at 5°F under your target to account for carryover cook during the rest. Rare: pull at 120°F (final 125°F). Medium-rare: pull at 130°F (final 135°F). Medium: pull at 140°F (final 145°F). Medium-well: pull at 145°F (final 150°F). Probe the thickest part of the strip side with the thermometer tip clear of the bone.
What’s the best cut of bone-in steak for grilling? T-bone and Porterhouse are both cut from the short loin and both work. Porterhouse has a larger tenderloin section (at least 1.25 inches of filet width per USDA), while T-bone has at least 0.5 inches. For two people, a T-bone hits the right portion without leftover waste. For three or more people sharing, go Porterhouse.
Can I reverse sear a T-bone instead? Yes, and it’s the move for thicker steaks (1.75 inches and up). Set up the grill for two-zone cooking, cook the steak on the cool side until it hits 110°F internal, then move it to the hot zone for 1–2 minutes per side to build the crust. The reverse sear produces more even edge-to-edge pink with an equally strong crust, worth the extra 15 minutes on thicker cuts.
Can I cook a T-bone indoors if I don’t have a grill? Yes, pan-finish works well. Heat a cast-iron skillet over high heat until it’s smoking, add a tablespoon of oil, and sear the seasoned steak 3–4 minutes per side. Finish in a 400°F oven if your steak is thicker than 1 inch, pulling at the same 5°F-under-target rule. A pat of butter and a couple of smashed garlic cloves in the last minute in the pan adds steakhouse depth.
Why do you let grilled T-bone steaks rest after grilling? Resting lets the muscle fibers relax and reabsorb the juices that were pushed to the center during cooking. Cut a steak immediately off the grill and the juices run onto the board. Eight to ten minutes under loose foil keeps grilled T-bone steaks significantly juicier when you slice.
More like this: Grilling Recipes
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