T-Bone Steak with Garlic and Thyme

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Picture perfect T-bone steak slow smoked, then seared in herbs and garlic for an unforgettable crusty bite, steak dreams are made of this.

Steak on platter with garlic bulbs and thyme. Text reads "T-bone Steak with Garlic and Thyme".

T-bone Steak with Garlic and Thyme

There’s appealing steak, and then there’s picture-worthy steak, and then there’s my glorious T-Bone Steak. When you close your eyes and imagine a steak, it’s the T-bone. Ask a child to draw you a steak, and you’re getting a T-bone (or at least an attempt at one). T-bones are the type of thing cartoon dogs risk their lives trying to steal. And with this simple recipe, I’m going to teach you how to make a tender, juicy T-bone so tantalizing you’ll have to close the curtains.

Now, listen, looks aren’t everything, and this T-bone has a great personality as well. I season this beautiful slab of beef with some smashed garlic and fresh sprigs of thyme for a depth of flavor your family won’t soon forget. Let’s get started.

Porterhouse vs T-Bone

Both porterhouse and T-bone steaks are cut from the short loin and contain the same two cuts of meat. The New York strip and the tenderloin are present in both, but the difference is in the size of the tenderloin. While the two are often referred to interchangeably, a T-bone is larger than a porterhouse steak.

With a porterhouse, you’re going to get a smaller tenderloin, resulting in a smaller filet. This means you’re getting more strip to filet ratio than you do with a T-Bone. Now, with a T-Bone, your ratio is a lot closer, but that doesn’t mean you’re getting less sirloin. It actually means you get a much larger filet.

Raw steak on countertop.

How Long to Grill T-Bones

I grill my T-Bone steaks in two stages by setting up my grill for two-zone grilling. First, I let my steaks come up to temp slowly over indirect heat for about an hour, flipping once in between. This gives the fat plenty of time to render down into delicious, juicy, beefy goodness. It also allows the seasoning time to do its thing and highlight the natural taste of your steak. Pull your steaks when they’re about 10 degrees away from done.

  • Rare: 115 degrees F
  • Medium Rare: 125 degrees F
  • Medium: 135 degrees F 
  • Medium Well: 145 degrees F
  • Well Done: 150 degrees F

Once the steaks are close to done, heat your oil in a skillet over the high heat side of your grill. Place your T-bones gently in the oil, and allow them to develop a nice sear and slight crisp on both sides. This will only take 2-3 minutes per side, and you’ll have perfect steaks. Then, you just need to let them rest before slicing.

  • Rare: 125 degrees F
  • Medium Rare: 135 degrees F
  • Medium: 145 degrees F 
  • Medium Well: 155 degrees F
  • Well Done: 160 degrees F
Beef cut being seasoned with Beef Rub.

How to Cook T-Bone Steak

By simply following these easy steps, you’ll get tender, juicy steak for fans of both strips and filets:

  1. Season steak. Set your grill to 225 degrees F for two-zone grilling. Season your steaks with some of my signature Beef Rub. You can also use equal parts salt and pepper, or your preferred steak seasoning.
  2. Grill steak. Place your T-bone over indirect heat and cook with lid closed for 20-30 minutes per side. By cooking your steak over indirect heat, you give plenty of time for the fat to render down into delicious beefy flavor. You also allow your T-bone to soak in all the smoke. Use a reliable instant-read thermometer, and pull your steak when it’s about 10 degrees away from done. This isn’t the final rest, but you need to prep your pan for searing.
  3. Sear T-bone. In a 12-inch cast iron skillet, preheat some avocado oil or vegetable oil until visibly rippling. Place your T-bone gently in the oil, and add in your garlic cloves and sprigs of thyme. Let your steak cook at least 2 minutes before moving to develop a nice sear. As the exterior sears, your steak will take on all that herby, garlicky flavor. Add the butter, flip your T-bone, and give it at least 2 minutes on the other side to sear in all that flavor.
  4. Slice and serve. Give your steak a few minutes to rest before slicing to preserve the juicy goodness. T-bone is a large cut, and the presentation possibilities are endless. I like to cut the strip and tenderloin away from the bone, slice them, then arrange them next to the bone. If you want to take it over the top, add some of your roasted garlic, thyme leaves, and flaking salt.
Steak in skillet with butter pad and sprig of thyme.

Make This in Your Oven

No smoker? No problem. You can make this T-bone steak recipe in your oven pretty much the same way, and then finish it on your stovetop. Simply place your steak in your 12-inch cast iron skillet with oil, and then place it in your oven at 225 degrees F for 20-30 minutes. Flip it over, and then repeat for the other side. Once your steaks are up to your desired temp, you can finish them in the same skillet over high heat.

More Recipes Like This

If even after this massive T-bone, you still can’t get enough steak, don’t stress. I’ve got you covered with dozens more savory steak recipes just like this one in the Hey Grill Hey app. Here are a few of my favorite to satisfy your carnivore side for now:

Sliced T-bone steak on wooden platter.

Simple T Bone Steak Recipe

This Grilled T-Bone Steak really has it all. With a perfectly seared strip and juicy tenderloin, you can grill a little something for everyone. But don’t let the steak fun stop here, head on over to The Grill Squad to elevate your steak game to an even higher level. With full classes on steaks, buying meat, and so much more, you’ll become a true Pitmaster in no time.

And, or course, be sure to follow all our social media channels for the latest and greatest BBQ recipes, tips, ticks, and so much more. Find and tag us on YouTube, Instagram, and Facebook with the handle @heygrillhey.

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T-bone Steak with Garlic and Thyme

By: Susie Bulloch
0 from 0 votes
Picture perfect T-bone steak slow smoked, then seared in herbs and garlic for an unforgettable crusty bite, steak dreams are made of this.
Prep Time5 minutes
Cook Time1 hour 5 minutes
Resting Time10 minutes
Total Time1 hour 20 minutes
Servings2 people


  • 1 20 ounce T-bone steak
  • 1 Tablespoon Hey Grill Hey Beef Rub or salt and pepper
  • 4 Tablespoons avocado oil
  • 4 Tablespoons butter
  • 2 cloves garlic smashed
  • 2 sprigs fresh thyme


  • Season steak. Preheat your grill or smoker to 225 degrees F for two-zone grilling. If smoking, use your favorite hardwood like oak, hickory, or pecan. Season your steaks on all sides with my Beef Rub (or salt and pepper).
    1 20 ounce T-bone steak, 1 Tablespoon Hey Grill Hey Beef Rub
  • Grill steak. Place the steaks on the indirect heat side of your grill and cook with lid closed for 20-30 minutes. Flip your steaks, and then close the lid to cook for another 20-30 minutes.
  • Remove and rest. Pull your steaks from the grill with about 10 degrees left to reach your desired level of doneness, and then move to a plate. Allow steaks to rest inside as you prepare your searing oil.
  • Heat oil. In a 12-inch cast iron skillet, preheat the avocado oil over medium high heat until the oil starts to visibly ripple and shimmer.
    4 Tablespoons avocado oil
  • Sear T-bone steak. Place the steak in the pan gently and then add in the garlic cloves and thyme. Leave steak in place for at least 2 minutes to develop a crust. Flip your sizzling steak and then give it another 2 minutes. Next, add the butter to the pan. Once it's melted, use a large spoon and baste your steak, then sear for another 2 minutes.
    2 cloves garlic, 2 sprigs fresh thyme, 4 Tablespoons butter
  • Rest steak. Remove the steak from the pan when they near your desired finished temperature. 125 degrees F for Rare, 135 for Medium Rare, 145 for Medium, 155 for Medium Well, 165 for Well Done. Allow the steaks to rest for 10 minutes.
  • Slice and serve. When the steak is done resting, slice the tenderloin and the strip steak away from the bone and slice. Arrange on a serving platter with the bone and drizzle the top with the pan juices. Serve with the roasted garlic and, if desired, crumble the fried thyme leaves or a sprinkle of flaky sea salt.


Calories: 455kcal | Carbohydrates: 1g | Protein: 1g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 3669mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 748IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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