T-bone steak is a great cut of meat, it is an american classic. You don’t need spices or marinades, it is perfect the way it is. Add some salt and pepper, and you’re good to go. Just make sure you get good quality meat. This isn’t so much a recipe as my way of showing you the simple steps needed to make that perfect steak.

Serves: 2



2.2 lbs dry aged prime T-bone steak
0.5 tsp salt

1 kg dry aged prime T-bone steak
0.5 tsp salt

A thick slab is always better than two thin steaks, so have your butcher cut you a thick piece.

T-bone steak, a good 2 inches.

T-bone steak, a good 2 inches.


Wipe the steak clean of any bone dust residue. Apply a dry brine with the salt, at least 2 hours before the cook. Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Add some wood chunks for smoking if you like. Place the steak on the grate, and stick the thermometer probe in the thickest part. Cook it until the internal temperature is 122° F. Now you need to stoke the fire to get it hot and ready for direct grilling. Lower the grate (if you can, depending on your grill), and give the steak a good sear. Watch its temperature, it is done when it hits 140° F. Remove it from the grill, and let it rest a while before serving.

T-bone steak, cut-through.

T-bone steak, cut-through. Delicious!