How To Bbq T Bone Steak On Gas Grill
A perfectly grilled T-bone steak is one of the most satisfying dishes you can make on a gas grill. With its combination of tender filet mignon on one side and flavorful New York strip on the other, the T-bone delivers the best of both worlds — if you cook it right.
1. Choose the Right T-Bone Steak
A great BBQ starts with quality meat.
| Specification | Recommendation |
|---|---|
| Thickness | 1 to 1.5 inches thick for best grill results |
| Grade | USDA Choice or Prime (marbled for juiciness) |
| Cut | Fresh, evenly trimmed with visible marbling |
| Temperature | Let the steak reach room temperature before grilling (about 30 minutes) |
A good T-bone should weigh between 14–20 ounces with bright red color and creamy white fat.
2. Preheat Your Gas Grill
Turn on your gas grill and set it to high heat — about 500–550°F (260–290°C).
Close the lid and preheat for 10–15 minutes to ensure the grates are hot enough to sear the meat.
Clean the grill grates with a brush and lightly oil them with a high-smoke-point oil (like canola or grapeseed).
Top Grill Outdoor gas grills are designed with even flame distribution and powerful burners, ensuring consistent searing temperature across the entire grill surface.
3. Season the Steak
Keep the seasoning simple — it lets the steak’s natural flavor shine.
Pat the steak dry with paper towels.
Coat lightly with olive oil.
Sprinkle generously with kosher salt and freshly ground black pepper.
Optional: Add garlic powder, rosemary, or steak seasoning for extra aroma.
For a restaurant-quality crust, salt the steak 20–30 minutes before grilling to draw out moisture and enhance flavor.
4. Searing the Steak
Step 1: Place on Direct Heat
Put the T-bone directly over the hottest part of the grill.
Sear for 2–3 minutes per side with the lid closed to lock in juices.
Do not move the steak during searing — this ensures clean grill marks.
Step 2: Create a Crosshatch Pattern
Rotate the steak 45 degrees halfway through each side for perfect grill marks.
The T-shaped bone helps conduct heat through the meat, so both sides cook evenly when the grill temperature is stable.
5. Finish Over Indirect Heat
Once seared, move the steak to a cooler part of the grill to finish cooking.
| Doneness | Internal Temperature | Approx. Time |
|---|---|---|
| Rare | 120–125°F (49–52°C) | 2–3 min per side after sear |
| Medium-Rare | 130–135°F (54–57°C) | 4–5 min per side |
| Medium | 140–145°F (60–63°C) | 6–7 min per side |
| Medium-Well | 150–155°F (65–68°C) | 8–9 min per side |
Use a meat thermometer to check internal temperature in the center of the strip side (away from the bone).
The filet side cooks faster than the strip side, so position the bone closer to the hotter section of the grill to balance the heat.
6. Let the Steak Rest
After grilling, transfer the T-bone to a clean plate or cutting board.
Cover loosely with foil and let it rest for 5–10 minutes.
This allows the juices to redistribute, keeping the steak tender and moist.
Skipping the resting step can make even the best-grilled steak dry.
7. Optional Enhancements
Butter Basting (Restaurant Style)
Melt 2 tablespoons of butter with garlic and rosemary.
Brush the mixture over the steak right before removing from the grill for a rich, glossy finish.
Smoke Flavor Boost
Add soaked hickory or mesquite wood chips to your grill box for a mild smoky aroma.
8. Serving Suggestions
Serve your grilled T-bone steak with simple sides that complement its bold flavor:
Grilled vegetables (asparagus, peppers, or corn)
Baked potatoes or garlic mashed potatoes
Fresh salad with vinaigrette
Red wine or a cold beer
The T-bone’s natural juiciness and seared crust pair perfectly with fire-grilled sides — all easily prepared on your Top Grill Outdoor gas grill.
✅ Summary
| Step | Task | Time |
|---|---|---|
| 1 | Preheat gas grill | 10–15 min |
| 2 | Season steak | 20–30 min before cooking |
| 3 | Sear over high heat | 2–3 min per side |
| 4 | Move to indirect heat | 3–8 min per side (depending on doneness) |
| 5 | Rest before serving | 5–10 min |
Final Thoughts
Grilling a T-bone steak on a gas grill is about control, timing, and temperature. A powerful grill with even heat distribution ensures a perfect sear while keeping the inside tender and juicy.
Top Grill Outdoor gas grills deliver the ideal performance for steak lovers — with consistent flame output, durable stainless-steel construction, and precision temperature control for that steakhouse-quality result right in your backyard.
Discover more premium grilling solutions at www.topgrilloutdoor.com — where professional design meets authentic outdoor flavor.