How Long to Cook T-Bone Steak (1.5-inch, Bone-In) in the grill
Specification: 18–20 oz T-bone, 1.5 inches thick (a strip lobe on one side of the bone and a small tenderloin lobe on the other), dry-brined with kosher salt 45+ minutes ahead and blotted dry before grilling
3-Step Execution Protocol
Preheat grill to Two-zone: 550°F+ direct on one half, 350°F indirect on the other, with the tenderloin lobe positioned over the cooler zone. Clean and oil grates. Prepare t-bone steak (1.5-inch, bone-in) (18–20 oz T-bone, 1.5 inches thick (a strip lobe on one side of the bone and a small tenderloin lobe on the other), dry-brined with kosher salt 45+ minutes ahead and blotted dry before grilling).
Cook for 10–14 mins (3–4 min direct per side to sear both faces, then slide to indirect and coast 4–6 min to internal temp). Flip at the 4-minute mark for even browning.
Both faces carry a dark mahogany crust, the meat feels resilient like the pad below the thumb when the thumb touches the middle finger, and a probe pushed through the thickest part of the strip lobe (not into the bone) reads 125°F. Confirm internal temperature reaches 125°F pull → 130°F medium-rare after a 5-minute rest (USDA safe minimum 145°F applies for well-done). Rest for 5 minutes before serving.
USDA FSIS 145°F safe minimum for whole beef cuts; 125°F pull for chef-standard medium-rare per Meathead Goldwyn's T-bone and Porterhouse temperature guide on AmazingRibs.com and Cook's Illustrated bone-in-steak testing. Two-zone orientation guidance from the Weber Grilling Guide bone-in-steaks chart.