T-Bone Steak on the Grill - For the Carnivore Diet
The T-bone gives you two premium cuts in one: a rich strip and a tenderloin, separated by a flavorful bone that shines over live fire. Keep it simple—salt, heat, and a little animal fat are all you need for a crusty exterior and a rosy, juicy center.
For best results, dry-brine the steak with salt ahead of time and set up a two-zone grill: one side screaming hot for searing and the other cooler for finishing. This lets you build a deep crust without overcooking the tenderloin side. Probe the strip side for temperature and keep the tenderloin angled slightly away from the hottest flames.
Rest the steak so the juices settle, then carve along the bone to separate the strip and tenderloin. Slice across the grain and finish with a spoon of melted tallow or butter and a final pinch of salt. That’s it—pure beef flavor, perfectly cooked.
Ingredients
- 1 T-bone steak, 1.25–1.5 inches thick (about 20–24 oz)
- Kosher salt
- 1–2 tablespoons beef tallow or unsalted butter (for searing/finishing)
Instructions
- Dry-brine: Pat the steak dry and salt both sides generously. Refrigerate uncovered for 45–60 minutes (or up to overnight). If short on time, salt at least 10 minutes before cooking.
- Preheat the grill with a two-zone setup: one side high heat (500–600°F) for searing, the other side low/indirect for finishing. For charcoal, pile coals on one side; for gas, set one burner high and the others low.
- Pat the steak dry again. Lightly coat with a thin film of beef tallow or butter.
- Sear over direct heat, lid open, 1.5–2 minutes per side to develop a deep crust. Flip every minute until well browned, about 4–6 minutes total.
- Move the steak to the indirect zone, close the lid, and cook to your target doneness: 120°F rare, 125°F medium-rare, 130–135°F medium. Probe the strip side; keep the tenderloin angled away from the hottest area.
- Optional: During the final minute, baste with melted tallow or butter.
- Rest 8–10 minutes on a rack or board. Finish with a small spoon of tallow/butter and a pinch of salt. Carve along the bone to separate the strip and tenderloin, then slice across the grain and serve.