Grilling a T-bone steak is very difficult even for experienced grillers. How long does it need to be on the grill? What core temperature does it need to be? Should it be seared or cooked slowly? We ask ourselves these questions and get to the bottom of them now.

The T-bone steak is a famous cut of meat that has its origins in the English-speaking world. The name "T-bone" comes from the T-shaped bone structure that characterizes the steak. It consists of two different parts of meat: on one side of the bone is the tender fillet, on the other side is the spicy roast beef. This steak is cut from the front of the cow's back , has a fat edge and is usually 3 to 4 cm thick.

There are several theories about the origin of the name. Some sources claim that the T-bone steak got its name in the USA in the 19th century. Others believe the name comes from ancient Rome, where the Romans named the cut of meat after the Latin letter T because of its distinctive T shape. Regardless of its origin, the T-bone steak is now a popular part of many grilled dishes around the world and is considered a luxury in many high-end restaurants.

Grilling a T-bone steak is an art in itself and requires special care and knowledge. It is fundamentally important to bring the meat to room temperature before placing it on the grill. This ensures even cooking time, as it prevents the steak from still being cool in the middle while the outside is already very hot.

Therefore, always set up an indirect and a direct zone on the grill. This makes preparation much easier and you can control the steak to the desired doneness . This way, you can leave the meat on the direct heat (220 - 250 °C) and sear it for a few minutes on each side before you can finish cooking the T-bone steak on indirect heat (160 - 180 °C). Therefore, always have a meat thermometer ready to check the temperature while the meat is on the grill. It doesn't matter whether you are preparing your meat on a charcoal or gas grill. Both can be cooked correctly .

In addition, the grill should be well preheated before placing the steak on it - ideally to a temperature of around 220 to 250 °C. When turning the steak, you should be careful to keep the juice in the meat. It is enough to turn the steak once after it has developed a nice crust. The cooking time varies depending on the thickness of the steak. The desired degree of doneness also influences this, as does whether you want to continue cooking it indirectly or just roast it on an open flame. You should therefore definitely plan for 10 minutes per side.

When grilling, however, make sure that your meat comes from a butcher. This is the only way to guarantee high standards and get very good pieces of meat. This is one of the best cuts of beef that beef has to offer and is particularly suitable for the grill. Your trusted butcher should always have this cut of beef in stock. With its T-shaped bone, the steak is a real eye-catcher in contrast to the rump steak or porterhouse steak and is always a hit at barbecues.

It is best to choose dry aged so that it tastes particularly juicy and at the same time you can avoid the need for elaborate marinades. This also means that you only need to season this piece of fillet with salt and pepper, thus retaining its natural taste and fine texture. It is a high-quality piece and should therefore be given appropriate recognition when buying it from meat lovers.

Another important point is to let the meat rest after grilling . It should rest for at least five to ten minutes so that the meat juices can distribute evenly. You must remember that you should always cut your steak with a sharp knife against the grain. This cuts through the muscle fibers and makes your steak perfect and tender.

The last tip has to do with seasoning the steak. It is advisable to season it after grilling , otherwise the salt could dry out the meat. So pay attention to all these aspects if you want to grill the perfect T-bone steak . Only then can you really enjoy the full flavor and tenderness of this special piece of meat.

Before we go into more detail about the core temperature and tell you exactly what you need to know - here is an overview of the cooking levels:

• 44 - 48 °C = rare
• 49 - 53 °C = medium rare
• 54 - 58 °C = medium
• 59 - 64 °C = medium well
• from 65 - 68 °C = well done

When grilling a T-bone steak, the right core temperature is crucial to achieving the perfect grilling result. The optimal core temperature varies depending on the desired degree of doneness. Always make sure that your steak is at room temperature before placing it on the grill. This will make it easier to prepare on the grill and you can cook it more evenly.

For a rare steak, the core temperature should be between 44 and 48 °C. If you want the steak medium rare, i.e. slightly done with a pink core, a core temperature of 49 to 53 °C is ideal. If you prefer your steak medium (half done), make sure the core temperature is between 54 and 64 °C. If, on the other hand, you want it almost done but still slightly pink on the inside, you need a core temperature between 59 and 64 °C. For a well-done steak, a core temperature of 65 to 68 °C is the goal.

Grilling steak can be so easy: To determine the desired core temperature , you need a meat thermometer. This is inserted into the thickest part of the steak to ensure an accurate measurement. A properly used meat thermometer can help to bring the steak to exactly the right degree of doneness and makes it easier to achieve the perfect grilling result. Important: Depending on the size and thickness of the steak, the cooking times vary, so always take enough time and keep an eye on your T-bone.

When you think of a grilled T-bone steak, you don't usually think of side dishes. The steak itself (prepared correctly) is the highlight of the evening, especially when you consider that the meat (as part of the beef loin) is characterized by a combination of tender fillet and a T-shaped bone.

But the barbecue experience is not complete without the right side dishes. Let's start with the classics: potato wedges or grilled sweet potatoes. These are excellent because they perfectly complement the flavor of the meat without masking it.

A crisp mixed salad also goes wonderfully with T-bone steak. It brings freshness and lightness to what would otherwise be a rather heavy main course. For a creative touch, we recommend grilled vegetables such as peppers, zucchini or eggplant. Their natural taste harmonizes perfectly with the smoky aroma of the steak.

Another option is mushrooms stuffed with cheese, which develop a delicious creaminess when grilled, or if you like an American BBQ, you can use corn, beans and mashed potatoes.

Of course, sauces also play an important role. Whether it's a hearty BBQ sauce, a spicy garlic sauce or a creamy pepper sauce, everything is possible and they round off the taste experience perfectly. But remember to serve the sauce separately to preserve the crispy crust of the steak.