T-Bone Steak For Two

T-Bone for two

Perfect for Valentine’s Day. Or anytime for a romantic dinner for two. If really hungry, buy a big Porterhouse which is really a king-size T-Bone steak. T-bones are considered semi-lean since one part in a Filet Mignon (very lean) and other side of the bone is a New York Strip (average lean). Be  chivalrous, let the lady have the Mignon portion. Find a perfect steak sauce here, or consider the suggested one below. Recipe is compliments of the National Cattlemen’s Association.

T-Bone Steak For Two

Cooking Time: 30 to 50 Minutes. Serves two.


Steak Ingredients

One T-Bone or Porterhouse Steak about 1 inch thick
Kosher salt and coarse ground black pepper

Cooking Directions

Gas Grill. Uncovered on preheated grill over medium heat. Turn once after 7-8 minutes. Then leave for another 7-8 minutes for a total of 14 to 16 minutes for a rare steak. 16 to 20 minutes for medium rare. See temperature chart for doneness temperatures. Use an instant read meat thermometer. Doesn’t hurt to turn several times using tongs being careful not to puncture the steak.

Broiling. Place on the rack in a broiler pan. Keep steak about 3-4 inches from heat. Takes about 15 to 20 minutes for medium rare. Turn the steak at about the 7-8 minute mark. Again, cook the steak to the required internal (middle) temperature using the instant read thermometer.

Slicing finished steak. Remove the bone. Carve steak crosswise into slices to share.

Approximate Steak Cooking Temperatures

120 Degrees F. Rare. Cool red throughout.
130 Degrees F. Medium Rare. Warm red center.
140 Degrees F. Medium. Pink with a slightly warm center.
150 Degrees F. Medium Well. Slightly Pink.
165 Degrees F. Well Done. No pink at all.

Lemon-Pesto Steak Sauce

Lemon-Pesto Steak Sauce

Combine 3 tablespoons basil pesto sauce, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon peel and 1/4 teaspoon coarse grind black pepper in small bowl. Makes 1/4 cup

Tony Subia Author
I’m a veteran of the marketing, promotion and graphic communications industry. Today, my passion is writing and publishing articles about travel venues, attractions, restaurants, food and other topics of interest.