This article aims to show enterprising cooks or famished individuals how to grill or broil a T bone steak in several simple, concise steps. Readers can rest assured that the greatest challenges lie not in the cooking itself, rather, in resisting the temptation to yell "It's done!" every couple of seconds.

Before we begin, allow me to congratulate you on a fine choice (or a fine thought -- a T-bone in potentia). The good news is that T-bone steaks are low in sodium and high in iron, zinc, phosphorus, vitamin b12 and contain no sugar. The bad news could include the conspicuous presence of fat or that a somewhat large portion (452g) of lean T-bone steak will clock in at around 800 calories. The general rule of thumb is that one ounce of broiled T-Bone contains around 54 calories.

I now know exactly how Pavlov's dog must have felt like.

Our journey begins solemnly (no mouth-watering sizzling beef yet my dear friends). We need to make sure we have everything we need to avoid heartbreak later on. Thankfully, our arsenal is fairly straightforward.

The first thing we'll need are:

The appropriate amount of steaks.
A grill (gas or charcoal will do) and thongs
A meat thermometer (optional) - If you are curious what this does or how it works please consider viewing this meat thermometer article.
Whatever else you plan on serving with the meat itself. A few suggestions are red onions (broiled), tomatoes, salt, pepper, okra and olive oil. French fries may be overkill for many. Also, take a minute to think about what kind of flavor or taste you are aiming for.

It's time to have a crack at the grill itself. Remember that the grill should initially be set low over the fire (or at high temperature) but that when the T-bone grilling begins in earnest the temperature should be lowered. The reason for this is because the interior will take a long time to cook properly and prolonged high temperatures will sear the exterior far quicker than the interior, leading to a common scenario: A group of people scraping ash off the meat with blunt knives.


Choosing the appropriate spices or liquids to douse the meat with is entirely up to you. If you're clueless as to the choices available to you, please view this marinading guide.


Flipping the meat should be kept to a minimum, and I think its fairly safe to say this is a common mistake while grilling. Most people believe that flipping the T-bone will reduce the chance that it becomes plastered to the grill, the convenient truth however, is that high temperatures reduce this phenomenon rather than enforcing it. Ideally, flipping twice, or once per side, is all that is needed (around 3 minutes per side for rare)


By the time you're done staring at that sizzling, greasy mass of goodness, you'll want to eat it without too much fussing about. A personal suggestion is to let some butter melt on top and to serve it with onions and sautéed mushrooms.

For those planning well in advance, I suggestion browsing the following T-bone steak recipes and making an empowered decision.

At this point, you're on your own and you have both my envy and my thanks for visiting this article! Please feel free to leave an comments here, I'll try and respond as quickly as I can ( I do read them all!).