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Published July 19, 2019. This post may contain affiliate links. Please read my disclosure policy.
Learn how to grill the perfect seasoned T Bone steak that is topped off with a simple herb lemon butter that is loaded with flavor.
Grilling anything can be tricky because of the extreme direct heat that grill flames give off. Whether it’s vegetables or a T Bone like in this recipe, there are some important steps you must take to ensure your steak is cooked to perfection just like in this Beef Braciole Recipe and Chopped Steak Recipe.
What Is a T-Bone
This steak comes from the loin part of the cow, which is essentially the back-rib area. The loin cut is known for the famous New York or Kansas City strip steak, porterhouse, T bone, and the coveted filet mignon cut. Cuts of beef from the loin are usually the most expensive because of their superb flavor, tenderness and marbling.
They have the best of both worlds, a strip loin on what side and a filet mignon on the other and a big bone running down the center to help provide more flavor and juiciness. The bone in the center resembles a T that splits both cuts of meat.
Grades of Beef
There are 3 different grades of beef that are sold in the grocery store and those are select, choice and prime. The grading has to do with how much marbling fat is running through the cut of beef, no matter the cut on the cow. You will mostly see choice and prime in your grocery store.
A few examples of prime beef are:
- Black Angus
The higher the grade of beef the more expensive it is. A great way to work around those expenses would be marinating for flavor or sous video to help tenderize.
Lemon Compound Butter for Steak
One of my favorite things to make is compound butter. You get the full creativity to add tons of interesting ingredients making each butter completely unique in flavor. Compound butter is simply a flavored butter that uses things such as herbs and finely minced ingredients that are incorporated into the butter that is then chilled and added to your cooking procedures.
This lemon butter recipe isn’t only good on steaks but it would be amazing on fish, chicken, pork or vegetables.
- Saute the onions and garlic in olive oil over medium-low heat until lightly browned, which takes about 5 to 7 minutes. Be sure to stir the onions and garlic every 30 seconds or so, so that they do not burn which can take place on the outer edges of the pan.
- Add the onions and garlic to a stand mixer with the whisk attachment along with the softened unsalted butter, lemon zest, lemon juice, chopped fresh thyme, chopped fresh rosemary, Worcestershire sauce, sea salt, and pepper. You can absolutely mix this using a whisk in a large bowl as long as the butter is soft enough or using an electric hand mixer.
- Slowly mix the butter together and increase the speed to medium after 1 to 2 minutes and mix for 5 to 7 minutes or until the ingredients are combined and the butter is light and fluffy.
- Transfer the butter to a plastic container and keep at room temperature until the steaks are ready to be served.
There will be plenty of butter leftover so be sure to keep it in the freezer for up to 3 months and pull out as needed to use in your cooking.
How to Grill a T-Bone
1. Preheat the grill to high heat at 450° to 550°.
2. Coat both sides of the t bone steak with olive oil. The T Bone’s I used were 1-pound each.
3. Season both sides of the steak with sea salt and fresh cracked black pepper.
4. Add the steaks to the grill and cook for 4 minutes.
5. Give the steaks a quarter turn and cook for 2 minutes.
6. Flip the steaks over and cook for 2 more minutes. This entire cooking process will render a rare to medium-rare internal temperature.
7. Remove the steaks from the grill and let rest for 3 to 5 minutes.
8. Serve with butter over top.
9. Slice and serve.
You may not get the perfect grill marks, and that’s ok. The most important thing is that there are some caramelization and marks on the steak and that it is cooked with the perfect internal temperature. Grill marks are for show, nothing else!
Serving It With a Baked Potato
It definitely seems super common to serve up a steak with a baked potato and while there isn’t a potato in the video, because it would have made it super long, I did drop one in there to serve it up with. Here is how to quickly make a salted baked potato.
- Preheat your oven to 375°.
- Coat the potato in 1 tablespoon of olive oil and 1 teaspoon of sea salt and rub all of it into the potato on all sides.
- Place the potato on a sheet tray lined with parchment paper and bake for 1 hour. Done!
Reheat and Storage
How to Reheat: While I never recommend reheating steak I do realize you may not be able to eat 1 pound of beef. If you are reheating you can either quickly add back to a hot grill for 2 minutes per side or in a large pan with about a ½ cup of beef stock, covered in foil and cooked in the oven at 400° for 8 to 10 minutes.
How to Store: Store it in a plastic container covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.
chef notes + tips
- Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
- You may not get the perfect grill marks, and that’s ok. The most important thing is that there are some caramelization and marks on the steak and that it is cooked with the perfect internal temperature. Grill marks are for show, nothing else!
More Steak Recipes
T Bone Steak Recipe with Lemon Butter
For the Butter and Steak:
- 3 tablespoons olive oil
- ½ peeled and small diced sweet onion
- 4 finely minced cloves of garlic
- 12 ounces softened unsalted butter
- 2 tablespoons fresh chopped thyme
- 2 tablespoons fresh chopped rosemary
- zest of 2 lemons
- juice of 2 lemons
- 1 tablespoon Worcestershire sauce
- 2 1- pound T Bone Steaks
- sea salt and fresh cracked pepper to taste
For the Optional Baked Potato:
- 3 large washed Idaho potatoes
- 3 tablespoons of olive oil
- 1 tablespoon sea salt
- shredded cheddar cheese for garnish
- chopped fresh chives for garnish
- chopped crispy bacon for garnish
- roasted garlic bulbs and tomatoes on the vine for garnish
- Preheat the grill to high heat, 450° to 550°.
- Butter: Add 1 tablespoon of olive oil to a medium-size saute pan over medium-low heat and cook the onions and garlic until lightly browned, about 5 to 7 minutes. See note.
- Transfer the onions and garlic to a stand mixer with the whisk attachment along with the butter, lemon zest, lemon juice, thyme, rosemary, Worcestershire sauce, salt and pepper and mix on medium speed for 5 to 7 minutes or until light and fluffy. See note.
- Steak: Coat the steak in the remaining 2 tablespoons of olive oil on all sides and season the steak on all sides with salt and pepper and place on a very hot grill (450° to 550°).
- Cook for 4 minutes, give a quarter turn and cook for 2 more minutes and then flip over cooking for another 2 minutes to achieve a rare to medium-rare internal temperature.
- Rest the steak for 3 to 5 minutes before serving with the lemon butter, slicing and serving.
- Optional Baked Potato: In a large bowl coat the potatoes with 3 tablespoons of olive oil and 3 teaspoons of sea salt and poke some holes in the potatoes using a fork.
- Once coated place on a sheet tray lined with parchment paper and place in the oven and bake at 375° for 60 minutes.