Mouthwatering Grilled T-Bone Steak

Last Updated on by What’s Smoking

Why can’t you have a delicious mouthwatering steak house quality T-bone steak right at home, straight off the grill. Whether having a grilled T-bone steak for an at home date night, a quick but delicious mid-week dinner or really upping your BBQ game for your family and friends, this recipe will delight you with its ease and sacrifice nothing in the flavor department.

So many times you see online recipes and thick cut T-bone steaks that you are only getting at a butcher or local rancher. Not everyone has access or can afford those thick cuts so this recipe is catering to a grocery store cut, slighter thinner but what your average person might actually buy.

Pair this grilled T-Bone steak with some grilled shrimp and you not only have an amazing cut of steak of a flavorful combination surf and turf dish.

What Is A T-Bone Steak

A T-bone steak is a popular cut of beef that includes two different types of meat on either side of the bone, a tenderloin on one side and a strip steak on the other. This cut of beef gets its name from the shape of the bone, which is in the form of a T.

The tenderloin portion of the T-bone steak is known for being incredibly tender and lean, while the strip steak side offers a more robust flavor with a higher fat content. This combination makes for a delicious and satisfying meal that appeals to all types of meat lovers, providing the best of both worlds.

How To Prepare For A Grilled T-Bone Steak

When you choose your T-bone steak, the thicker the better. Ideally you want a cut of T-bone thicker than 1″. By having a cut this thick it provides the opportunity for better sear and juicer steak. For this recipe, I actually chose a thinner cut of T-bone because not everyone can afford to get a thicker cut at a butcher or local rancher. So all the instruction here will be for a slightly thinner cut of T-bone. If you do buy a thicker cut, keep in mind your times may be a bit longer.

As is the case with more expensive cuts of beef or any meat for that matter, they have a high level of natural flavor so we don’t need to do too much when preparing it. A simple SPG rub is all your need. I love the Kinder’s SPG rub and it is prefect for this grilled T-bone steak. Coat both sides with the rub and then let it sit out for about an hour, allowing it to come to room temperature. From a prep standpoint that is it. You can brush it down with some olive oil, to act as a rub binder but it is not needed. The rub will hold well with the natural moisture of the steak.

Don’t have an SPG rub at home? No problem! Equal parts, salt, pepper and garlic powder is all you need for a homemade SPG rub.

How To Prepare For Grilled Shrimp

If you are looking to make this a surf and turf dish as I did, some grilled shrimp is a perfect compliment. The prep on this is nearly as simple as the steak. As a serving for one, you only need about 5-6 shrimp for this recipe. If using a bamboo skewer, make sure to soak it in some water for about 30 minutes to avoid the skewer burning.

First step, if you are using frozen shrimp, make sure it is defrosted. Once defrosted or if fresh you can move to seasoning it. First, place in a small bowl and coat with some olive oil, this will assist in helping the shrimp not stick to the grate, add flavor and act as a binder for the SPG. Next you can use the same SPG rub as used on the steak.

I like adding a little more flavor to my shrimp so at times, I will add a 1/2 tsp of chili powder as well. Mix the shrimp and seasoning in the bowl before getting them on the skewer. Having threaded the shrimp onto the skewer you can now get it on the grill.

Grilled Steak and Shrimp

The key here is a hot and fast cook on this steak. I used my Weber Kettle and had a full chimney of charcoal going. When the coals had ashed over I dumped it all on one side the kettle, looking to generate as much high heat as possible. I also needed to ensure I had enough coals spread out for the steak and the shrimp. I was looking for a ambient temperature of about 500° when getting the grill going.

When the coals were laid out, I threw the steak and shrimp on the grill. If you remember what I mentioned above, this is a slightly thinner cut of T-bone so anything thicker may take a little longer. Once the steak was on, the goal is a medium rare finish so it was about 4 minutes on each side. I would not suggest going strictly by the minutes because grill temperatures may vary as well as thickness of steak.

My suggestion would be to spot check the steak IT. I use the ThermoPro TP19H when it comes time to spot check anything on the grill or smoker. After the steak is done, which for me was at 120°, remove it and let it rest for about 10 minutes to let those juices redistribute back throughout the steak.

For the shrimp, timing will be about the same, maybe a little shorter. You are looking at about 5-6 minutes for the shrimp, maybe shorter depending on how hot the grill is. Keep them on there until you start getting the pink hue and a little bit a char on them. You will want to flip the shrimp at least once when grilling. When you get the desired finish on the shrimp, go ahead a pull them, they will be ready to serve as soon as the steak is done.

Surf and Turf with T-Bone Steak and Shrimp

This recipe is awesome, so little prep time, an incredibly quick grill time and nothing but amazing flavors! Guaranteed that this juicy and tender cut of steak becomes a new option when you are out searching for something to grill for a special occasion or when you have a few extra bucks in your pocket and want to treat yourself.

Thanks for being here and checking out this Grilled T-Bone Steak recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!

Maybe a T-bone is not exactly what you are looking for and need some other ideas, here are some suggestions:

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Mouthwatering Grilled T-Bone Steak

Grilled T-Bone Steak

This recipe uses a standard grocery cut T-bone steak and creates a delicious and tender T-bone steak on the grill. Paired with some shrimp, you have a surf and turf dish to die for.

Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 5 minutes


  • 16 oz. T-bone steak
  • 5 shrimp
  • 2 tbsp. Kinder's SPG rub


  1. Coat both sides of the T-bone with Kinder's SPG rub and then leave out for about an hour to come up to room temperature.
  2. Take 5 shrimp, coat with olive oil and then add the Kinder's SPG rub. If you are using a bamboo skewer, be sure to soak it in water for about 30 minutes to keep it from burning.
  3. While the steak is coming up to room temperature, start the grill. If using a charcoal grill, as I did, start a full chimney, let it ash over and then dump on one side of the grill. If using a gas grill we are looking for high heat, so about 500°.
  4. Once the steak is up to room temperature and the grill is ready place it on.
  5. Grill the steak for about 4 minutes on each side, bring it to a temperature of 120°. The shrimp should only need about 5-6 minutes, grill the shrimp until you reach a pink hue and some char on the shrimp
  6. When the steak is completed, remove it and let rest for about 10 minutes. When the shrimp is done, you can serve immediately with the steak.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1340Total Fat: 93gSaturated Fat: 38gTrans Fat: 6gUnsaturated Fat: 46gCholesterol: 429mgSodium: 518mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 117g

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