There’s more than one way to enjoy a t-bone steak. These perfect t bone steak recipes, curated by The Good Web Guide, will leave you in food heaven.

Julia Child spoke for a lot of us when she said: ‘The only time to eat diet food is while you’re waiting for the steak to cook.’ Steak has been a global favourite since around the 15th-century when the word was first recorded in cookbook. From steak and chips in the brasseries of France to Argentine cuts cooked Asado-style, it is the basis of some of the most delicious meals in the world.

Of all the different cuts, the T-bone is among the most popular. It’s there on the menu in the fanciest grill-style restaurants, often with a hefty price tag. It is known to be one of the highest quality types of steak because it contains meat from two of the most prized cuts of beef (the short loin and the tenderloin).

With its moderate marbling, distinctive t-shaped bone and mouthwatering sections of filet, it is a very versatile cut – and one that you can have a lot of fun within your own kitchen. There is no need to leave cooking it to the experts. Here, we’ve rustled up the most delicious and inventive ways to cook t-bone steak at home. It’s time to tuck in and enjoy!

Grilled T-bone Steak with Greek Seasoning and Salad




This t-bone steak recipe comes to us via David Dial, a food blogger and recipe developer from New York. He devised it after unexpectedly coming across a couple of t-bone steaks while he was clearing out his freezer. Super simple and super tasty, this recipe can even be done midweek. The only problem, says Dial, is the fight over who gets the strip portions and who gets the filet mignon! All you have to do is rub both sides of the big old steak with a simple Greek seasoning and whack it on the grill. He serves it with a tomato and cucumber salad (seasoned with the same spice rub) and… happy days. Get the recipe here.

Simple Pan-Fried T-bone Steak




There cannot be many recipes on earth with as few ingredients – or instructions, for that matter – as this one. With just salt, pepper and a little oil, this recipe, from the brilliantly comprehensive Food Network website, transforms a t-bone steak into an exquisite dinner for two. Two key tips to remember are to take the steak out of the fridge about half an hour before you want to cook it and to let it rest for five minutes once it’s done. Get the recipe here.

Asian Grilled Steak




With its distinctly Asian flavouring, this recipe gives the t-bone steak a nice twist. Coming to us from a blog called Buttoni’s Low Carb Recipes, which is a great blog put together by a retired teacher from Texas, it is a reminder of how delicious and satisfying, healthy carb-free eating can be.

Peggy, the writer, says: ‘Those that spend much time browsing my site can readily see I’m all about easy in the kitchen. To be honest, if it takes longer than 30 minutes to put together, get in the oven and serve at table, I’m just not interested. I leave the complicated recipes to the professionals with my blessing. For me, cooking must never become ‘work’ and when I perceive it so, I walk away.’ A woman after our own hearts.

This recipe is fast, but you do need to think ahead because it requires the t-bone steak to marinade for four to five hours before you cook it. The cleverest hint is to pierce the meat a few times to allow the marinade to do its work better. Get the recipe here.

Marinated Herb Butter T-bone Steak Recipe




What is not to like about a recipe in which your t-bone steak is ‘bathed in an easy-to-prepare red wine ginger marinade, grilled to perfection and then topped with a garlic herb butter’? Mixing together butter, onion powder, garlic, oregano, basil, parsley and chives, you can prepare the herb butter in advance and refrigerate.

The recipe was devised by Beth, the charming writer of the blog Small Town Woman. She and her husband left the bustle of the city 20 years ago to raise their children ‘where the deer and the turkeys play’. She says that her blog is the result of her ‘desire to cook wholesome meals that I could really sink my teeth into’. We all benefit from that desire. Get the recipe here.

T-bone Steaks With Grilled Vegetables And Steak Sauce




This site is a carnivore’s dream. It celebrated its 25th birthday in 2017 and exists to promote the purchasing, preparation and enjoyment of all things beef from the pasture to the plate. Packed full of interesting information, it says the t-bone steak is ‘smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavour – all in a lean package that’s ready to be grilled or broiled’. With its grilled vegetable kebabs and separate mouth-watering sauce, this recipe is slightly more involved than some of the others on our list. The effort pays off, though. Get the recipe here.

Grilled Peppercorn T-Bones




America’s queen of baking, Better Crocker, stole the hearts of the nation in 1921 when she began answering questions about baking by letter. She – and her legacy – have been working to teach people to cook every since. Few of us in the UK know, however, that her expertise extends beyond the realm of cakes and muffins. It does, though, as this giant of a website attests.

Bettycrocker.com, which attracts over 12 million visitors each month, is a treasure trove of recipes of every kind. In this perfect recipe for t-bone steak, peppercorns and garlic are actually pressed into the meat, giving it the deepest flavour. The recipe includes a helpful tip, which is that, in order to ensure your t-bone steak comes out medium rare, you must check that it is light pink at the centre, brown toward the exterior and has an internal temperature of 160°F. Get the recipe here.

James Martin’s Chargrilled T-bone Steak Recipe




James Martin has been a familiar face on British cookery television since 1996. He first became interested in food as a child when he spent a lot of time helping his mother in the kitchen. He went on to train in France and then cut his teeth as a pastry chef at Chewton Glen Hotel. Since then, the award-winning Yorkshireman has taught vast swathes of the country to cook. He said in an interview with GQ a few years ago that his breakfast often consists of a Twix and a can of Red Bull. Thankfully for us, what he cooks is a lot more refined than what he eats.

His recipe for t-bone steak involves a tomato chutney to die for. As if it weren’t good enough to start with, the chutney’s flavour improves over time and would be best made two to three weeks before the steaks are due to be cooked. Another touch we love in this recipe is the figs and shallots that Martin chars on the grill. Sweet, salty, fresh and meaty, this is the dinner of champions. Get the recipe here.

Grilled T-Bone Tostadas with Spicy Radish Salad




For more than 40 years, Food and Wine has – first as a magazine and now as a website as well – defined the American epicurean experience. They say: ‘With the confidence of undisputed authority among consumers and the culinary trade, we inspire and empower our wine and food obsessed community to discover, create and devour the best in food, drink and travel.’ So you can trust that any one of its recipes will set your dinner party alight.

This one – from leading recipe developer Melissa Rubel Jacobson – is a refreshing take on a t-bone steak, piling the sliced, grilled meat into Tostadas and topping them with a spicy Mexican salad. Ay ay ay, that really is the business. Get the recipe here.

Smoky Spiced T-Bone Steaks with Chilean Salsa




This one comes from cookbook writer, journalist and TV host Steven Raichlen, who is praised for having reinvented the modern barbecue. He says: ‘For the last 25 years, grilling has been my passion and my profession. I’ve visited more than 60 countries on six continents to document how people cook over live fire.’

In his t-bone steak recipe, the South American vibe from above continues; indeed, the wine pairing recommendation is for a powerful Chilean red. Here, the t-bone steak is seasoned with chipotle powder, salt and pepper before it is grilled. Then it is teamed with a punchy salsa consisting of tomato, pepper, onion, jalapeño and cilantro (which we call coriander in the UK). The result is lip-smackingly tasty. Get the recipe here.


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Becky Ladenburg

Features Editor

As the GWG's features editor, Becky has her discerning finger on the cultural pulse. She's also our go-to expert on the property market.

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