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.
- ---
- 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.
- ---
- 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.
- ---