Grilled T-Bone Steaks with Cowboy Butter

Already beefy with flavor, Grilled T-Bone steaks don’t need much attention before they hit those hot grill grates. Sprinkle steaks with a simple seasoning and serve with a Cowboy Butter dipping sauce, a rich garlic butter sauce for steak. Grilling a t-bone steak is a perfect easy steak dinner.

For me, grilled T-Bone steaks are the least intimidating cut of steak that one can grill. It’s a cut of steak that has moderate marbling to keep the meat moist and tender while cooking and it’s got a bone to add even more flavor.

When ever I’m looking for a special steak dinner option, grilled t-bones are one of my first choices. It’s a quick and flavorful steak dinner that’s ready in about 15 minutes.

And who doesn’t love the fact that you’re basically getting two steaks in one. The Filet Mignon sits on the smaller side of the bone, and the New York Strip is the larger piece of meat on the other side. Both very desirable cuts of meat.

T-Bones come from the area below the backbone which is home to some of the most tender and popular cuts of beef, such as the tenderloin, strip steak and Porterhouse. And each of these cuts are very well suited for grilling. Source: Cattlemen’s Beef Board.

Grilled T-Bone Steaks

So with that said, let’s talk about my favorite way to serve grilled t-bones. That’s with Cowboy Butter.

Cowboy butter is not a compound butter, but rather a garlic butter sauce for steak that is simply out-of-this-world loaded with flavor.

With an ingredient lineup that includes horseradish, Dijon and hot sauce, this butter sauce will win over your heart. You’ll want to slather it on everything. It makes for a perfect steak recipe.

Let’s take a look.

Ingredients You’ll Need

• T-Bone Steaks: Most of the T-Bones that you’ll find in a general grocery store will be about 1 to 1-1/2 inches thick and will weigh around 12 ounces. I personally find this size very easy to manage on the grill and much less fussy than a thick cut tenderloin.
• For The Cowboy Butter (Garlic butter sauce for steak):
• Lemon Juice: Fresh squeezed
• Prepared Jarred Horseradish
• Fresh Parsley: Chopped
• Dijon Mustard
• Unsalted Butter
• Seasonings: Paprika, Chile Powder (preferably New Mexico Chile Powder) and Thyme
• Garlic
• Shallots
• Chives
• Your favorite brand of Hot Sauce.

Ingredient Subs and Swaps

• Steak: Substitute Porterhouse Steaks for T-Bones.
• Thyme: Use either dried or fresh thyme. Dried herbs are more potent so a good rule of thumb for substitutions is one tablespoon of fresh herbs to one teaspoon dried.
• Chives: You can use dried chives in place of fresh.
• Garlic: Substitute 1/2 teaspoon of garlic powder or garlic salt for fresh garlic.

Step by Step Instructions

Be sure to see the recipe card below for complete ingredients and instructions.

• Step 1: Make the Cowboy Butter: In a saucepan over low heat melt the butter. Once melted stir in lemon juice, garlic, shallot, mustard, horseradish, chile powder and paprika.
• Step 2: Whisk to combine. Stir in parsley, chives and thyme and hot sauce and season with salt and pepper. Turn off heat but don’t remove the pan from the stove. This will keep in warm while you grill the steaks.

How To Grill T-bone Steaks

Pro-Tip: Let the steaks sit at room temperature for 30 minutes before grilling. If the meat is cold when it hits those hot grates, it may cause the muscle fibers to tense up, resulting is a less tender steak.

• Step 2: Grilling A T-bone Steak is easy. Pat the steaks dry with a paper towel. Season the steaks with salt and fresh ground black pepper or Montreal Steak Seasoning is good here. Using either a charcoal grill, or gas grill. Heat a gas grill to 500 degrees. For a charcoal grill, heat charcoal briquettes until turn white and are glowing. Once those grates are nice and hot, turn the heat down to 350 degrees. Cook the steaks until golden brown on one side, about 4 – 5 minutes. Turn the steaks and continue to grill another 3 – 5 minutes for medium rare (135 degrees internal temperature) 5 – 7 minutes for medium (140 degrees) or about 8 minutes for medium well (150 degrees).
• Step 3: Transfer the grilled T-Bones to a wooden cutting board. Loosely tent the steaks with foil and let rest for five minutes before serving.

• Step 4: To serve place a small bowl of Cowboy Butter on each plate for dipping.

Storage

This recipe for Cowboy butter makes enough for several steaks. If you’re grilling only two T-Bones, you’ll most certainly have left over butter. Store the butter in an airtight container in the refrigerator. It will keep for up to a week. To reheat, simply microwave in increments of ten seconds in the microwave until melted. Or reheat stovetop on low in a saucepan. Serve Cowboy Butter over grilled chicken, grilled salmon, drizzle it on baked or fried potatoes.

Common Questions About Grilling A T-Bone Steak

What To Serve With Grilled T-Bone Steaks

• Garlic Butter Slow Cooker Baked Potatoes or Scalloped Potatoes.
• Tossed Green Salad
• Flemings Steakhouse Mac and Cheese
• Green Vegetable Medley

And if you’re looking for even more beef recipes, don’t miss my Beef Category. You’ll find lots of great recipes, including the most popular on my site for Coca Cola BBQ Brisket.

I hope you give this grilled t-bone steak recipe a try. Serving it with Cowboy butter seems like such a natural fit and our favorite way to serve t-bones.

If You Love A good Grilled Steak, Check These Out:

• The Best Steak Kebabs Marinade
• Grilled Sirloin Steak with Zesty Lemon Relish
• Grilled Flank Steak With Caramelized Fresh Sweet Corn
• Easy Grilled Flank Steak with Horseradish Sauce
• Grilled Ribeye Steak with Mustard Sauce

Grilled T-Bone Steaks with Cowboy Butter … It’s What’s For Dinner