T-Bone Steak with Hickory Steak Seasoning

10 mins
15 mins

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 get any better than this.


For the Steaks

  • 2 T-bone steaks, 1 1/4 - 1 1/2 inches thick
  • 3 tablespoons olive oil

For the Hickory Steak Seasoning

  • 3 tablespoons hickory smoked salt
  • 2 tablespoons black pepper
  • 2 tablespoons granulated onion
  • 2 tablespoons garlic
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground mustard


Step 1 Of 7
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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