Smoked T-Bone Steak (4 Simple Steps)

There is nothing like a juicy T-bone steak!

If you want to take the flavor to the next level, you need to smoke it! That means you need my tried and tested smoked T-bone steak recipe.

However smoking a t bone can be tricky the first time. Plus it’s a pretty expensive cut, so you don’t want to mess it up!

So follow my easy steps below!

What Are The Basics of A T-Bone Steak?

A T-bone is my favorite cut!

This quality meat delivers optimal flavor because there are two cuts of steak divided by a bone.

The two muscles that make up our T-bone are the tenderloin and the New York strip.

Both are also sold separately and considered great tasting in their own right. 

The T-bone is taken from the back end short loin which is on top mid-back of the cow.

There is a T-shaped backbone that separates these 2 muscles and is left in between them in the final product.

Tenderloin / Filet Mignon

The most expensive per pound and most tender as it states in the name!

This part of the cow is not weight-bearing or worked by the cow so the proteins are soft. 

When cooking the tenderloin you can expect a mild but rich flavor and as soft as melted butter when cooked at the correct temperature!

New York Strip / Sirloin Steak

On the opposite side of the coin…(bone) we have the New York or for our European brothers, the sirloin.

This cut has lots more intermuscular fat and is a little more than the tenderloin although not as much as a rump.

All this comes down to the meat and fat having a fuller flavor in this beautiful thick-cut steak. 

See my resource for smoking a sirloin steak here

Bone-In

A T-shaped bone separates the above cuts of beef but we shouldn’t neglect it. 

Cooking with the bone in enhances the flavor and helps keep the meat tender. 

This is because the bone retains the heat and stops juices from leaving the muscles and the marrow fat within the bone carries a beefy flavor you won’t forget. 

FUN FACT: The porterhouse steak cut is taken from the same area but a larger piece of the tenderloin is retained.

The Best Seasoning For A T-Bone Steak?

So what is the go-to for seasoning for a T-bone?

I like to use salt, pepper and Mad Cow Rub.

You don’t have to use a rub these steaks provide a bold beef flavor without a spice rub so plenty of coarse salt and ground black pepper does the trick!

How To Prep A T-Bone Steak

For the preparation of the steaks, either has your butcher cut them to the required thickness or you do it.

Then keep them refrigerated until you want to eat them.

Two hours before you plan to grill, remove and let them come to room temperature. Then cover them with plenty of kosher salt, pepper and rub (if your using it)

TIP: You can also rub the steaks in a high-temperature oil before salting while they come to temperature.

smoked-t-bone-steak-1

What Temperature To Smoke A T-Bone Steak

The optimal smoking temperature for smoking a T-bone steak is 225°F.

What Internal Temperature Does The Steak Need To Be?

The ideal internal temperature is medium rare which is a rough 120F-130F in the center of the steaks. However not everyone wants medium rare steak, see the table below for all types of doneness.

The best way to measure the internal temp is with a meat probe inserted into the thickest part of the steak near the bone.

Doneness LevelInternal Temperature (Fahrenheit)Internal Temperature (Celsius)
Rare120-13049-54
Medium Rare130-13554-57
Medium135-14557-63
Medium Well145-15563-68
Well Done155+68+

What Is The Average Cooking Time for T-Bone Steak?

The average cooking time for T-bone is around 40 minutes but this doesn’t include resting.

Remember that we are recommending medium rare but if you wanted it well done then the cooking time will change.

What If You Don’t Have a Pellet Grill?

What if I don’t have a pellet grill?

If you don’t have a pellet grill then of course a charcoal grill or gas will work but you won’t have as much control.

What You Need for Smoked T Bone

  • T-bone steaks
  • Kosher salt
  • Black pepper
  • Butter unsalted
  • Vegetable Oil

Home-Made Mayonnaise Ingredients

  • Egg
  • Lemon juice or vinegar
  • Salt & Pepper
  • Garlic clove
  • Dijon mustard
  • Canola oil

Equipment

  • Pellet grill
  • Hardwood chips
  • Mixing bowl
  • Sharp knife
  • Meat thermometer
  • Tin foil
  • Whisk

Making The Mayonnaise

  • Gather your ingredients making sure you have crushed the garlic into a paste with a little salt.
  • Break the egg and separate the yolk and save the white for another day. 
  • Combine all of the ingredients except the oil in a mixing bowl and whisk.
  • While whisking, add in a slow but continuous flow of the oil until thickened.
  • Place in refrigerator until required.

My Method for Smoked T-Bone Steak

See the 5 step process for the juiciest tender t-bone steak you have EVER eaten! 

Step 1: Preparing the Steak and Pellet Grill

  • Prep the T-bone by coating it liberally with coarse salt and let stand for an hour.
  • Then coat with mad cow beef rub from Postal BBQ & let stand for 30 minutes to allow the rub to penetrate the steak.
  • Load the pellets, prime, and set the smoker to 225°F with the super smoke setting on.
  • Make the mayonnaise and put it in the fridge.
  • Take the butter out of the fridge and let it melt in a bowl.

Step 2: How to Smoke The T-Bone Steak

  • Take the room temperature T-bone steaks and shake off any excess salt.
  • Put the steaks on indirect heat with the fattier New York strip side facing towards direct heat.
  • Insert temperature probe, set it for 132°F, and monitor. 
  • Base with a pat of butter every 30 mins and turn over the T-bone steaks after 1 hour to ensure even grill marks.

Step 3: How to Sear T-Bone Steaks

Preheat the Blackstone griddle to high then sear the steak for 90 seconds per side. The steaks are also seared with the 2 ahi tuna steak.

t-bones-on-pellet-grill

Step 4: Rest and Serve The Steak

  • Remove the steaks when the meat probe reads 130F, cover with foil, and rest for 20 minutes.
  • Serve with the mayonnaise, ahi tuna, rice, and fresh black pepper, and savor the natural amazing flavor of these 2 excellent steaks.

Smoked T-Bone Steak

If your looking to for a delicous smoked t-bone steak reicpe your in the right place. My tried and tesred recipe ensures you get a juicy t bone with that delicious smoky flavor.
Prep Time1 hour 30 minutes
Cook Time1 hour 45 minutes
Resting Time20 minutes
Total Time3 hours 35 minutes
Course: lunch, main, Main Course
Cuisine: American
Servings: 2 serves
Calories: 368kcal
Author: Charlie
Cost: 19

Equipment

  • pellet grill
  • Hardwood chips
  • Mixing bowl
  • Sharp knife
  • Meat thermometer
  • Tin foil
  • Whisk

Ingredients

  • 1 lb T-bone steaks
  • 1 tbsp Kosher salt
  • 1 tbsp Black pepper
  • 1 tbsp Vegetable Oil
  • 3 tbsp BBQ rub I used Post BBQ rub
  • 1/3 cup Butter

Instructions

Step 1: Preparing the Steak and Pellet Grill

  • Prep the T-bone by coating it liberally with coarse salt and let stand for an hour.
  • Then coat with mad cow beef rub from Postal BBQ & let stand for 30 minutes to allow the rub to penetrate the steak.
  • Load the pellets, prime, and set the smoker to 225°F with the super smoke setting on.
  • Take the butter out of the fridge and let it melt in a bowl.

Step 2: How to Smoke The T-Bone Steak

  • Take the room temperature T-bone steaks and shake off any excess salt.
  • Put the steaks on indirect heat with the fattier New York strip side facing towards direct heat.
  • Insert temperature probe, set it for 125°F for medium rare (see the table in the notes below for doneness temperatures, and monitor.  If you don't plan on searing your steak let it cook until 130°F
  • Base with a pat of butter every 30 mins and turn over the T-bone steaks after 1 hour to ensure even grill marks.

Step 3: How to Sear T-Bone Steaks

  • Preheat the Blackstone griddle to high then sear the steak for 90 seconds per side. The steaks are also seared with the 2 ahi tuna steak.

Step 4: Rest and Serve The Steak

  • Remove the steaks when the meat probe reads 130F, cover with foil, and rest for 20 minutes.

Notes

Doneness Level Internal Temperature (Fahrenheit) Internal Temperature (Celsius)
Rare 120-130 49-54
Medium Rare 130-135 54-57
Medium 135-145 57-63
Medium Well 145-155 63-68
Well Done 155+ 68+

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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