T-Bone Steak

T-Bone Steak


Hickory steak seasoning with smoked paprika, red pepper flakes and ground mustard gives this T-Bone Steak a satisfying smoky taste with a spicy kick. It’s a bone-in steak that’s well-marbled to grill up tender, juicy and flavorful. T-Bone is truly beef at its best with a buttery-soft tenderloin connected to a New York strip steak. It just doesn’t g...

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Serves 2
For the Steaks
T-bone steaks, 1 1/4 - 1 1/2 inches thick
tablespoons olive oil
For the Hickory Steak Seasoning
tablespoons hickory smoked salt
tablespoons black pepper
tablespoons granulated onion
tablespoons garlic
teaspoon smoked paprika
teaspoon red pepper flakes
teaspoon ground mustard


Prep: 10 Minutes, Cook: 15 Minutes

Using a basting brush, brush steaks with olive oil on both sides.


Combine hickory smoked salt, pepper, granulated onion and garlic, paprika, red pepper flakes and ground mustard in a medium-size bowl.

Hot Tip: Mix with fingers to break up any lumps.

Generously apply to both sides of the steaks. Let the t-bones come to room temperature, about 30 minutes.

Hot Tip: Cold meat contracts and toughens when place onto hot grill grates. Grilling your steak at room temperature results in more tender meat.

Preheat your grill to 500°F.


Place steaks on the grill and close the lid. Cook to desired doneness, 5 to 8 minutes per side.

Hot Tip: Rare 125°F | Med-Rare 130°F | Medium 140°F | Med-Well  150°F | Well 160°F

Remove steaks from grill. Let rest for 10 minutes before serving.

Hot Tip: Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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  • Cooking time? | May 13, 2020

    If my char broil 2 burner infra red cooked a 1.25 - 1.5" thick steak 5 - 8 minutes per side it could be used as shoe leather.

    This works for me.

    Heat both burners wide open: #1 for 3 minutes. #2 for 10 minutes. Watch the wind. #1 is where the wind is blowing TO. #2 is where the wind is blowing FROM.

    very light coating of olive oil both sides of steak
    Steak goes to side 1 for 2 minutes, then flipped for 2 minutes
    Steak moves to side 2 for 1-2 minute, then flipped for same.

    This was Helpful (0)
  • Carrol | Jul 24, 2020

    Should meat be covered when resting?

    This was Helpful (0)
    • Char-Broil | Jul 31, 2020

      When resting at room temperature, it is not necessary to cover your steak while resting. If you prefer to cover it, “tenting” with aluminum foil will conserve heat and still allow some air circulation to avoid steaming the meat surface.

      This was Helpful (0)
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