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Beef T-Bone Recipes

Some of our favorites include: Reverse Seared Smoked Steak and more!

Reverse Seared Smoked Steak

Learn how to Cook Steak on a smoker grill with this simple and delicious recipe. By infusing your steak with wood-fired flavor and cooking it to the perfect internal temperature before reverse searing, you will create a tender and juicy steak everyone will love. This recipe requires only a few minutes of prep time and the smoker grill does all the work.

PREP TIME 5 minutes

COOK TIME 1 hour

REVERSE SEAR 4 minutes

TOTAL TIME 1 hour 9 minutes


Section 1: Ingredients

  • 3 T-bone steaks

  • 2 teaspoons kosher salt

  • 2 teaspoons brown sugar

  • 1 teaspoon black pepper

  • ¾ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon chili powder

  • ¼ teaspoon turmeric

Section 2: Directions

1. Preheat your smoker grill to 250°F.

2. Mix the ingredients for the homemade steak rub in a small bowl: kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and turmeric. Season your steak with dry rub on both sides.

3. Once the grill is preheated, place the steaks directly on the grill grates. Close the grill lid and cook the steaks for 30 minutes.

4. After 30 minutes, flip the steaks over. Insert a temperature probe into the thickest part of the steak. Cook until the temperature is 5-10 degrees below your target temperature.

*Medium-rare - 135°F; medium - 140°F; well-done - 155°F.

5. Remove the steak from the grill when it has reached your ideal temperature and cover it loosely with aluminum foil to keep it warm.

6. Turn the grill up to a high temperature of 400-450 degrees F and put the steaks back on the grill to do a reverse sear. Close the lid and reverse sear the steak for 2-3 minutes on each side until the desired crust and ideal temperature is reached.

7. Remove from the grill with tongs, and let it rest for 5 minutes to allow the juices to settle.

8. Serve your perfect Traeger steak with your favorite side dishes.


~ Let your steak sit at room temperature for 30 minutes before grilling.

~ Resist the urge to open up the grill to check on the steaks.

~ Use a digital meat thermometer to monitor doneness.

~ For medium-rare, target 135°F; medium - 140°F; well-done - 155°F. Insert the thermometer into the thickest part without touching bone or fat.

~ Let the steak rest for 5-10 minutes after grilling.

~ You can reverse sear by using a cast iron skillet on your stovetop instead. Heat the skillet on high heat, then sear the steak for 1-2 minutes on each side.

Air Fryer T-Bone Steak

With a delicate seasoning that accentuates the gorgeous steak flavor, this air fryer t-bone steak recipe combines tenderness with that great chew you hope for from a good steak! Cooking to perfection using only a tiny amount of oil allows the rich beef taste to shine.

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 2 - 4

Section 1: Ingredients

  • 2 Tablespoons steak seasoning

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Salt and pepper to taste

  • 2 (16 oz. each) T-bone steaks

  • 2 Tablespoon olive oil

Section 2: Directions

1. Preheat the air fryer to 400ºF for 5 minutes. 

2. Meanwhile, in a small bowl, add the bbq rub, garlic powder, onion powder, salt, and pepper.

3. Pat dry the t-bone steak on both sides with paper towels, rub oil all over the steak and rub the seasoning mixture on all sides.

4. Place the t-bone steak in the air fryer basket and air fry to 400ºF for 6 minutes on one side and up to 4 minutes on the other side or until cooked to your liking using an instant meat thermometer.

Rare t-bone 125ºF

For medium rare 130ºF 

For medium 140ºF

Medium well 150ºF

Welldone 160ºF

5. Remove the t-bone steak from the air fryer basket and tent with foil and let it rest for 5-10 minutes before serving.


~ Before cooking, remove the steak from the refrigerator and allow it to rest at room temperature for 15 to 20 minutes.

~ When you remove the t-bone from the air fryer, tent it with foil and allow it to sit for 5-10 minutes before serving. The sitting time allows the fibers in the meat to relax, so it is more tender. 

~ Remove the steak from the air fryer 5-10 degrees below the desired temperature, as it will continue to heat up for a time even after you remove it from the heat.

~ Try toppinng with a chimichurri sauce. Pictured is the one from Trader Joe’s or you can make your own.

T-Bone Steak

T-bone Steak is one of the best steak cuts and includes a T-shaped bone with meat on each side. Searing in the pan at high temperature and finishing in the oven produces a caramelized crust with juicy meat in the middle. T-bone is a quick and flavorful steak dinner with no marinating required!

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 4

Section 1: Ingredients

  • 1 1/2 pounds T-bone steak , about 1-inch (2.5 cm) thick*

  • 2 tablespoons olive oil**

  • 1 teaspoon coarse salt, or to taste

  • 1 teaspoon black pepper, freshly ground, or to taste

  • 2 cloves garlic, minced (2 teaspoons)

  • 1 tablespoon unsalted butter

  • fresh rosemary, optional

Section 2: Directions


1. Remove the steak from refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.

2. Position the oven rack in the middle and preheat oven to 425°F.

3. Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.)

4. Remove any bits of bone and pat dry the steak with paper towels to remove excess moisture that could interfere with searing.

5. Rub on all sides with 1 tablespoon of olive oil.

6. Season both sides with salt and pepper.

7. Add the remaining 1 tablespoon oil to the pan and swirl to coat.

8. Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.

9. Sear the first side for 2 minutes.

10. Flip using kitchen tongs and sear the other side for 2 minutes.

11. Add garlic, butter and rosemary and then immediately transfer the pan to the oven.

12. Bake for 2-3 minutes without flipping for medium-rare steaks (130°F), checking doneness by inserting an instant-read meat thermometer.

13. Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.


* T-bone steaks that are at least 1-inch (2.5cm) thick are juicier and less likely to be overcooked. The instructions above are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every additional ½ inch.

* Regular refined olive oil is recommended, as it has a higher smoke point than extra virgin olive oil and will be less likely to burn.

* The large strip section cooks more slowly and the area next to the bone will be rarer. Therefore, insert the thermometer into the strip section about 1-inch from the bone: 120°F is rare, 130°F is medium-rare, 140°F is medium, 150°F is medium-well and 160°F is well-done.

* To grill T-bone steak: Heat your grill to 450°F/232°C and oil the grates. Then grill for 1 minute on the first side. Flip and sear 1 minutes on the second side. Flip every minute until reaching the desired doneness.



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