Grilled T-Bone Steak Recipe

This grilled t-bone steak is covered in a flavorful, homemade dry rub, then grilled to perfection. Make a perfect cut of meat every time with this no-fail recipe!

Who doesn’t love a good juicy piece of steak? No matter the season, this grilled t-bone steak recipe never fails.

Grilling steak brings out its robust flavor and makes it irresistibly juicy and delicious. My family is always begging for more!

No matter how you like your steak, this recipe delivers. I was in camp well-done steak for the longest time, but my husband eventually converted me to camp medium-well.

Ingredients used in making grilled t-bone steaks

T-bone steak: It’s best to use 1 to 1.5-inch steak for this recipe. You can buy t-bone steaks at most major grocery stores. My local grocery store has a selection of fresh organic meat that is also affordable. 

Smoky BBQ dry rub: This grilled t-bone steak is seasoned with a smoky homemade dry rub made from selected, fresh ingredients that deliver the perfect combination of flavors! 

How to grill t-bone steaks

This recipe can be scaled up or down very easily. You can make for one meal or for a gathering, and the steps will basically be the same. Make sure your t-bone steak is at room temperature.

I use a gas grill for this recipe although a charcoal grill will work just as well. Some people trim off the fat before they grill, but on a low carb diet, healthy fats are your friend, so I leave them on.

Preheat your gas grill to high. Grab my homemade BBQ dry rub and slather it on liberally on both sides of the steak. 

Grill the steak according to the chart shown below. I like mine medium-well, so I grill my steak for 13 minutes (flipping halfway) to reach an internal temperature of 155F. This pair of tongs is perfect for flipping the steak.

Always use a thermometer to check the temperature and don’t eye-ball it. See the chart below for how long to grill your steak and what temperatures to use.

When done grilling, let your steak rest for about 5 minutes, wrapped in a foil. This will give the juices time to really sink into the steak.  

If you skip this step, the juices will flow out immediately and leave the t-bone steak a bit tough and rubbery.

Serve and enjoy!

How long do I grill my t-bone steaks?

This chart shows the internal temperature your steak should reach, depending on how you like it. The time shown is for 1-inch steak. Add roughly 3-4 minutes for a 1.5-inch steak.

Type	Temp	Time
Rare	125F	8-10mins
Medium-rare	135F	9-11mins
Medium	145F	10-12mins
Medium-well	155F	11-13mins
Well done	165F	14-16mins

Variations when making grilled t-bone steaks

Make it spicy – The cayenne pepper and paprika usually add a little kick to this recipe. However, if you want even more spice, add my African pepper sauce to it. It’s crazy spicy!

Use butter – If you use a keto-friendly butter on your steak, you will be floored. It adds an incredible flavor to the steak, especially when mixed with my homemade rub.

Tips when making t-bone steaks

Storage – Place in an airtight container and store for up to 3 days in the fridge. If you plan on freezing the steak once it’s been cooked, I suggest using a vacuum sealing machine to seal it so it stays fresh.

You’ll get the best results from your steak when it thaws out, and you can keep it twice as long.

If you don’t have that option, wrap it in plastic, then place it in an airtight container for up to 1 month.

Reheating – Let the steak thaw naturally, on its own. You can then heat it by tossing it back on the grill for a couple of minutes, in the microwave, or in the oven.

If cooking it in the microwave, I would suggest adding some butter or a damp paper towel to keep it moist. 

What do I eat grilled t-bone steaks with?

There’s not much that doesn’t pair well with steak. For an easy lunch, I like to eat my steaks with steamed broccoli and a side of this spicy mayonnaise.

This low carb grilled t-bone steak makes for one hearty and delicious dinner, but it definitely needs a side dish to be a complete meal.

Some great options are:

Stir-Fried Brussels Sprouts

Broccoli Salad with Bacon and Sunflower Seeds

Low Carb Spicy Coleslaw