How do I grill a T-Bone steak?

How do I grill a T-Bone steak?  It’s a dish many of us come unstuck, especially when we are entertaining guests.

A good steak is hard to beat for many of us and when perfectly cooked a T-Bone, which is partly sirloin and partly fillet is one of the Norman Hotel’s most popular beef cuts.

Whether you simply accompany it with classics like salad, tomatoes and chunky chips, when cooked well, it is sure to please.

Here’s Frank’s sure fire way to grill your thick-cut T-Bone to perfection and you will love his Garlic Butter Sauce.


2 thick-cut (1 ½ inch) Acres Organic T-Bone steaks

Sea Salt

Ground Pepper

How do I grill a T-Bone steak?


Bring steak to room temperature before cooking, this can take 10 to 25 minutes

Season your steak liberally with a good quality sea salt and ground pepper 5 minutes prior to cooking.

Seasoning your steak too early will cause the salt to draw the internal moisture to the surface, resulting in a dry steak.


Whether you are using a BBQ grill, flat plate or a heavy cast iron pan, preheat the cooking surface for at least 15 minutes prior to cooking. If the plate is not hot enough, the steak tends to boil or stew, resulting in a poor eating experience.


Place your steak on the preheated cooking surface, leave steak to cook on the first side until you can easily lift without sticking. This will eliminate “ripping” the meat. Repeat this process for the second side.

Once sealed, don’t be afraid of turning your steak as many times as you feel it needs to create an evenly cooked steak on both sides. We disagree with the general rule of waiting until the blood rises to the top as this may cause the steak to lose the necessary juices, to ensure your steak is succulent, full flavoured and tender.

Cooking times are dependent on your required doneness, steak thickness and cut. Remember to remove your steak 2-3 minutes before it is ready to allow the steak to rest. The steak will continue to cook through the resting process and will draw any juices back into the meat and allow the steak to relax resulting in a more tender and enjoyable eating experience.

Every piece of steak is different, however if you follow the above recommendations, with plenty of practice you will achieve the perfect piece of steak every time

Garlic Butter Sauce


8 fresh garlic cloves, minced

200gm salted butter

50gm parsley, chopped

30ml lemon juice

Salt & pepper to taste


(To be made just before serving)

In heavy based pan add garlic and olive oil. Cook until garlic starts to brown. Add butter and cook until butter starts to turn nutty brown. Take off heat and add chopped parsley and lemon juice. Season to taste.

To Serve

After resting T-Bone steak carefully cut the sirloin and eye fillet away from bone. Without losing the shape of the steak slice thinly. Place bone on serving plate, place the sliced sirloin and eye fillet back on the bone to re-create T-Bone steak appearance.

Carefully pour the hot garlic butter over top of steak. Garnish with lemon cheek and fresh chopped parsley.

Thick Grilled T-Bone Steak w Garlic Butter Sauce

If you love this dish, you will love Executive Chef Frank Correnti’s other Beef Recipes, the star of each dish 100% Aussie Beef.