Prepare the Steaks:
Remove the T-bone steaks from the refrigerator about 30-40 minutes before grilling to allow them to come to room temperature. This step helps in cooking the steak more evenly.
Pat the steaks dry with paper towels to remove excess moisture that could hinder searing.
Season the Steaks:
Brush each steak lightly with olive oil. This not only helps in preventing sticking on the grill but also helps the seasoning adhere better.
Generously season both sides with salt and freshly ground black pepper. If desired, sprinkle a little garlic powder for extra flavor.
Preheat the Grill:
Preheat your grill to high heat. You want to get the grill very hot before adding the steaks to achieve a good sear and those iconic grill marks.
Grill the Steaks:
Place the steaks on the hot grill. Grill the steaks for about 4-5 minutes on the first side. Don’t move them around once they hit the grill to allow good grill marks to form.
Turn the steaks using tongs (avoid using a fork as piercing the meat can release juices) and cook for an additional 3-4 minutes on the other side for medium-rare. Adjust the time if you prefer your steak more or less done.
Use a meat thermometer to check for doneness: 135°F (57°C) for medium-rare, 140°F (60°C) for medium, 150°F (65°C) for medium-well, and 160°F (71°C) for well-done.
Rest the Steaks:
Remove the steaks from the grill and let them rest on a plate or cutting board for about 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a juicier steak.
Optionally, place a small piece of butter on each steak while they rest to add richness.
Serve:
Serve the steaks hot, garnished with fresh herbs if desired. Offer additional seasoning or steak sauce on the side, according to personal preference.
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