Serves: 2 Time: 20 minutes Cookbook: Project Fire
When it comes to grilling, Steven Raichlen is an undisputed master of cooking with fire. His grilling and BBQ recipes are masterpieces, and Steven Raichlen’s T-bone steak recipe is no exception. This steak recipe is perfect whether you’re new to grilling or you’re a seasoned backyard grill master looking to hone your skill.
In This Article:
- 🥩 Ingredients Needed to Make Steve Raichlen’s T-Bone Steak
- 🍴 Equipment You’ll Need in the Kitchen
- 🥄 How to Make Steve Raichlen’s T-Bone Steak
- ❓ Steven Raichlen’s T-Bone Steak Tips, Tricks, and FAQs
- ♨️ A Note on Steaks and Grills
The result of this recipe is a juicy steak cooked over high heat with a beautiful restaurant-quality crust on the outside and tender perfection on the inside. The payout will be so rewarding you might just decide to become the new go-to grill master for your friends and family.
Pro tip: Want to make this a multi-course meal? Serve this steak with Jacques Pepin’s Blue Cheese Salad and a scrumptious bowl of Sundried Tomato Burrata Pasta crafted by the winner of Mississippi Magazine’s recipe contest. If you want a different type of meat dish, try smoking venison kabobs.
Ingredients Needed to Make Steven Raichlen’s T-Bone Steak
To make Steven Raichlen’s T-bone steak, you’ll need:
- 1 14-16 ounce T-Bone Steak
- 2 Tbsp Butter or Extra Virgin Olive Oil
- 1 Bunch Green Onions
- 1/4 tsp Kosher Salt
- 1/4 tsp Pepper
- 1/2 Tbsp Vegetable Oil
Equipment You’ll Need In the Kitchen
The tools you’ll need on hand include:
- Grill or Large Cast Iron Skillet (10-12 inch)
- Small Cast Iron Skillet (6-8 inch)
- Wire Rack
- Rimmed Sheet Pan
- Probe Thermometer
How to Make Steven Raichlen’s T-Bone Steak
Get ready to fire up the grill, have some fun, and enjoy a juicy, perfectly-cooked T-bone steak.
Prep the grill
It’s time to fire up your grill to medium-high heat for direct cooking.
Prepping a charcoal grill
If you have a charcoal grill, start by getting your charcoal nice and hot. Use a charcoal chimney to easily light the coals and let them catch fire. When ready, remove the grill grate and place coals on one half of the grill. Place grill grate and lid back on, and give your grill a few minutes to preheat.
When it gets hot, clean the grill grates with a metal brush or scrape tool, then oil the grate so the steak won’t stick.
If you want your steak to have a smoky element, throw some wood chips on the coals prior to cooking.
Prepping a gas grill
If you have a gas grill, open the propane tank’s valve, turn the fire dial to medium-high, and either hit the spark button or use a grill lighter. You only need to heat one side of the grill.
When hot, clean the grill grates with a metal brush or scrape tool, then oil the grate so the steak won’t stick.
Prepping your stovetop
If you plan to cook this T-bone steak on a stovetop, then pre-heat your cast iron skillet or carbon steel fry pan on medium-high heat.
Season the steak
Pat the steak dry with paper towels and liberally sprinkle salt and pepper onto both sides of the steak. This is all the seasoning we’ll use today, but you can definitely get fancy by incorporating a unique seasoning, spice, or rub if you’d like.
Grill the steak
Place your steak on the grill directly over the heat source.
If you want professional grill marks on your steak, position the steak on the grill grates at a slight diagonal angle. Grill the steak for 2 minutes, then turn it so it’s resting diagonally in the opposite direction and grill for an additional 2 minutes. Flip the steak over and repeat the technique. If you want your steak rare, reduce the time to 1 ½ minutes for the grill marks.
Medium rare is considered the perfect level of doneness by most chefs. If you’re unsure of what you like, shoot for medium-rare. You can always cook it up a little more if you discover that you’d like less pink on the inside.
If you like your steak…
Rare: 3 minutes per side; internal temp 120-125°F.
Medium-Rare: 4 minutes per side; internal temp 130-135°F.
Medium: 5 minutes per side; internal temp 140-145°F.
Well Done: 6-7 minutes per side; internal temp 160°F.
Check for doneness
The easiest way to check a steak’s doneness is by using an instant-read thermometer. To get an accurate temperature read-out, place the probe into the middle of the New York strip side.
Once the steak has reached the preferred internal temperature, place it on a wire rack with a sheet pan underneath to catch juices and drippings. This step allows the steak to rest, keep more of its juices inside, and prevent the bottom from getting soggy.
Let the steak rest for five minutes.
Prepare green onion butter
While the steak rests, place a small cast iron pan directly on the grill. Add butter and allow it to melt. Chop 3-4 green onions. Once the butter is melted and is slightly brown, add the chopped green onions and cook for 2 minutes. If you don’t have a grill-safe pan, complete this step on your stovetop, instead. Once finished, remove from heat.
Plate the steak and serve
Place the steak onto a plate, and pour the hot butter and onion mixture over top. It will sizzle beautifully and add a delicious layer of rich flavor.
Steven Raichlen’s T-Bone Steak Tips, Tricks, and FAQs
T-bone steak is cut from the short loin, and it’s made up of two steaks separated by a T-shaped bone in the middle. On one side you have the famous New York Strip. On the other, you have a small section of the prized filet mignon.
An electric grill isn’t recommended since it won’t give you the sear or flavor profiles provided by a wood or charcoal grill. If no grill is available, substitute a cast iron pan and cook your steak on the stovetop.
If you have a particularly thick steak that won’t cook all the way through on the stovetop, you can sear both sides, then finish cooking it in the oven.
Cost varies widely depending on which type of steak you purchase and where you source it. Grocery stores are always less expensive than artisan butchers, but you might sacrifice a bit of quality. On the other hand, butcheries can get you hard-to-find options like American or Japanese Wagyu steak, but you’ll pay a premium.
A Note on Types of Steak
If you’ve never purchased steak before, you might be tempted to think a steak is a steak. However, depending on where you shop, you could be presented with around six options: USDA Choice, USDA Prime, grass-fed, dry-aged, American Wagyu, and Japanese Wagyu.
Whether you have all types at your disposal or only one, you’re still just minutes away from cooking some of the best steaks around. Just choose one of the options below that fits your budget and your needs.
USDA Choice is high-quality beef that has less marbling than its more expensive cousin, USDA Prime. Choice beef is what most grocery stores have on their shelves. Choice steaks are a good option if you want a quality product that is lighter on the wallet.
Prime beef has more fat or “marbling” in the meat and is sourced from younger beef cattle than Choice. The marbling makes steak more tender and contributes to a better flavor. USDA Prime is the standard in high-end restaurants and will cost more than USDA Choice in grocery stores.
Grass-fed beef comes from cows that eat grass their entire lives. These steaks typically cost as much or more than USDA Prime and are considered the healthiest option. Since these cows are fed grass instead of grains like their commercially raised counterparts, there is less fat in the meat and more vitamins and antioxidants.
These high-quality steaks are aged in an environment where temperature and moisture can be controlled. During the aging process, the steak’s flavor is concentrated and the meat becomes more tender than non-aged meat. Dry aging typically takes around 30 days and it is well worth the wait.
Black Angus bulls are cross-bred with full-blooded Japanese Wagyu heifers to get American Wagyu beef. This results in beef with the full flavor of American cattle and the intense marbling of Japanese Wagyu. You can find these steaks online and at specialty butcher shops. American Wagyu is some of the priciest steak around, but if you want to splurge, this is a reason to do it.
Japanese Wagyu comes from full-blooded Japanese Wagyu cattle. These cattle are treated like royalty and everything they eat and do is carefully monitored. The result is beef that is tender and loaded with marbling which results in phenomenal flavor. Japanese Wagyu is the most expensive steak there is, but if expense is no issue, you’ll be glad you took the plunge.
Types of Grills
Gas and charcoal grills are both ideal for grilling steaks. Either option will produce a juicy, cooked-to-perfection steak that leaves you wanting more.
Electric grills that you plug into a kitchen outlet aren’t recommended for this recipe. Most electric grills are too small to cook the steak through, and none will produce that classic smoky, wood-fired taste that grills are known for.
If you don’t own a grill, but still want a homemade steak, pull out a cast iron skillet or carbon steel fry pan and cook your steak on the stovetop. With high enough heat, you’ll still achieve a nice sear on your perfectly-done steak.Print
Pro tip: Looking for more beef recipes? Try making crock pot chuck roast for your next weekend meal!