We’re going with a direct heat method of grilling this steak hot and fast. Always use caution when working with a hot grill.

1. Remove the t-bones from the package and pat them dry with paper towels. Season your t-bone steaks liberally with salt and pepper. Then rub the steak with the coffee spice blend on both sides. Make sure to season the edges as well. Allow the steak to rest at room temperature while you preheat the grill.
2. Make sure your grill grates are cleaned and well-oiled.
3. Preheat your grill to high heat. To do this, turn all 3 (or 4) burners high and allow the grill to preheat for 10 to 15 minutes, or until it holds an even 450 to 500 degrees F.
4. When the grill is ready, turn off 2 burners just to keep yourself cool, and place steaks on a 45-degree angle on the grill grate over the hot side of the grill (the side with the burner still on).
5. Sear for 2 minutes, then lift and rotate the steak 90 degrees using long tongs to create the iconic cross-hatch grill marks and a nice crust.
6. Cook the steak for another 2 minutes and then flip it over the hot grates. Cook the steak for 2 minutes longer, or until the t-bone has reached your desired internal temperature, and carefully remove it from the grill and transfer it to a baking sheet for resting.
7. Depending on your grill, this may cause flare-ups if there aren’t guards. Adjust the heat if needed to control any flare-ups.
8. Place a dollop of compound butter loaded with fresh herbs over each steak and tent loosely with foil to rest for 5 minutes.
9. When ready to serve, slice the perfectly grilled steak from the bone and serve.

What to serve with grilled t-bone steaks

We love any good juicy steak served just like a classic steakhouse with a great baked potato and a hearty vegetable like creamed spinach. This is also great with creamy smoked macaroni and cheese or smoked artichokes.

Pair this grilled steak with succulent toppings like smoked crab imperial or our red wine steak sauce with mushrooms for added flavor.

Wine pairing

We love a t-bone paired with a Malbec, Syrah, or light Pinot Noir due to the mild flavor of the filet.