Grilled T-Bone or New York Strip Steak

Grilled T-Bone or New York Strip Steak

Tender beef steak lathered in oil, lightly seasoned and peppered, and grilled to desired doneness




Steak; T-bone, New York Strip Steak, Rib-Eye, Filet, Porterhouse, etc. A 1-inch thick 16-24 oz. T-bone is a good size. Pick better quality meat (Prime, Choice, then Select) for best results.
Coarse Black Pepper
Black Pepper, fresh ground
Cayene Pepper
Garlic Salt
Hickory Smoke Salt
Liquid Smoke (in a small misting bottle is best)
Oil (vegetable or olive oil, depending on preference)
1 T butter


1. Allow steak to sit at room temperature for about 30 minutes before cooking.

2. Preheat grill, typically about 10 minutes with a gas grill. For Webber Q grills see my grilling times chart.

3. Mist the steak lightly with the liquid smoke, about 2-3 squirts. If you do not have a small misting spray bottle use ~1/8th t. and evenly rub the fluid across the steak.

4. Coat the steak with a thin film of oil. I use a pump bottle and vegetable oil.

5. Lightly season with hickory smoke salt, garlic salt, and fresh ground pepper and very lightly with the cayene pepper. Sprinkle coarse pepper to taste.

6. Repeat steps 3-5 on the other side of the steak.

7. For medium doneness: Place steak on heated grill grate on High Direct heat and close lid. Half way through the cooking time (about 5 minutes) flip the steak and put a tablespoon of butter on the steak and close the lid.

8. After another 5 minutes (total 10 minutes) you will want to check the steak for doneness. 10 minutes will produce a medium doneness on a 1 inch thick T-Bone steak on a Weber Q Gas Grill, although this will vary depending on grill, ambient temperature, etc.

9. Remove steak from grill when desired doneness has been reached. Serve sizzling hot off the grill.

Grilled T-Bone steak, served with garlic bread and a salad
Yes, we all shared this steak and had leftovers too! :)

Grilled steak, mashed potatoes, and asparagus!


Additional Notes: 

* The better the cut of meat the better the end result. The above mentioned steaks will generally produce a better result than a cheaper steak like a flank or chuck steak. Also be mindful of the quality of the beef: Prime is best, followed by Choice, and then followed by Select. Typically you cannot buy anything lower than Select. Prime can be difficult to find in some areas.

** Grilling times will vary based upon many factors. Consult your grilling manual for guidance; if your grill does not have grilling instructions you can reference my grilling times guide. This should give you a solid baseline (temperature setting and time) for a direct heat gas grill with a cast iron cooking grate. All directions are for medium doneness as defined by the USDA. Note that the distance between your meat and flame element, cooking surface, dome volume, ambient temperature and humidity, wind, altitude, etc can and will impact your grilling times and settings. I suggest keeping a small log of your cooking conditions and results to get a good idea of how your grill performs.

Preparation Time: 

5 minutes

Cooking Time: 

10 minutes

Tammy's Review: 

This is a great basic steak seasoning recipe. I love the light taste; it's seasoned but not overpowering. When Joshua makes this, it's SO good!! Like he said in the recipe, the better your cut of meat, the better this will taste. But with a recipe like this, you don't have to worry about ruining expensive meat... it's an excellent seasoning recipe. My rating: 10/10


Please see the recipe above for my complete review! Thanks! ~Tammy


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