Two-Zone Grilled T-Bone Steak with Garlic-Herb Butter

By Sprig Originals ✓ · cooked up in Sprig

A thick T-bone is really two steaks sharing a bone: a lean tenderloin on one side and a fattier strip on the other. Grilling over two heat zones — with the filet aimed away from the fire — brings both to a perfect medium-rare at the same time. Rest it, carve both muscles off the bone, and serve it sliced with melting garlic-herb butter.

Ingredients

• 1 T-bone steak, 1½ to 1¾ inches thick (about 1½ lb)
• 2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 2 tsp neutral oil, such as grapeseed or canola
• 1 tsp flaky sea salt, for finishing

• 4 tbsp unsalted butter, softened
• 1 clove garlic, grated
• 1 tbsp finely chopped flat-leaf parsley
• 1 tsp finely chopped fresh thyme leaves
• 1/2 tsp Worcestershire sauce
• 1/4 tsp kosher salt

Instructions

1. At least 1 hour and up to 24 hours ahead, pat the T-bone completely dry with paper towels. Season all over — including the edges — with the 2 teaspoons kosher salt and the black pepper. Set it on a rack over a plate and refrigerate uncovered. This dry-brine seasons the meat and dries the surface so it browns instead of steams.
2. Make the butter: mash the softened butter with the grated garlic, parsley, thyme, Worcestershire, and 1/4 teaspoon kosher salt until smooth. Scrape onto plastic wrap, roll into a 1-inch log, and chill until firm, about 30 minutes. (Can be made 3 days ahead.)
3. Take the steak out of the fridge 45 minutes before cooking so it loses its chill. Pat dry once more and rub lightly all over with the neutral oil.
4. Build a two-zone fire. On a charcoal grill, bank a full chimney of lit coals against one side, leaving the other half empty. On a gas grill, set one or two burners to high and leave the remaining burners off. Close the lid and let the grill come up to about 450–500°F on the hot side, roughly 10 minutes. Scrape the grates clean.
5. Start on the cool side. Lay the steak over the unlit zone with the tenderloin (the smaller, rounder muscle) pointed away from the fire and the strip side closest to the heat. Close the lid.
6. Cook, flipping every 5 minutes, until an instant-read thermometer inserted into the thickest part of the strip — not touching bone — reads 105–110°F for a final medium-rare. This takes 15 to 22 minutes depending on your grill and steak thickness. Check the tenderloin too; it should be running about 5°F warmer than the strip at this stage.
7. Move the steak directly over the hot zone and sear uncovered, about 90 seconds per side, until a deep brown crust forms. Use tongs to stand it on its fatty edge for 30 seconds to render and crisp. If flare-ups get aggressive, slide the steak back to the cool side for a few seconds and let them die down.
8. Pull the steak when the strip reads 125°F for medium-rare (130°F for medium; 118°F if you like it rare). Transfer to a cutting board with a groove, top with 2 tablespoons of the herb butter, and tent loosely with foil. Rest 10 minutes — the temperature will climb another 5–7°F.
9. Carve off the bone: run a sharp knife tight along each side of the T-shaped bone to release the strip in one piece and the tenderloin in another. Slice both against the grain into 1/2-inch strips.
10. Rebuild the sliced steak around the bone on a warm platter, spoon over the resting juices, add the remaining herb butter in coins, and finish with flaky sea salt. Serve immediately.

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Nutrition (per serving, estimated)

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