Smoked T-Bone Steak Recipe: How to Smoke a T-Bone Steak
Written by MasterClass
Last updated: Aug 6, 2022 • 3 min read
A T-bone is one of the most classic cuts of meat. Its distinctive T-shaped bone—hence the name—is the symbolic image of steak. Read ahead to learn how to make a flavorful slow-smoked T-bone steak.
Learn From the Best
What Is a T-Bone Steak?
A T-bone steak is a composite steak featuring two different muscles on each side of its distinctive T-shaped bone. This cut of beef comes from the front end of the short loin of the cow, near the saddle. Like a porterhouse steak, a T-bone contains strip steak and tenderloin portions. However, T-bone beef cuts generally have a smaller tenderloin section than a porterhouse steak and are smaller overall. (Learn more about the differences between porterhouse vs. T-bone steaks.)
T-bone steaks are tender, with plenty of marbling to make them flavorful and toothsome. Cooking T-bone steaks via the indirect heat of woodsmoke infuses the meat with a rich smoke flavor.
What to Serve With a Smoked T-Bone Steak
The beef itself is already impressive, but the sides take it to the next level. Here’s what to serve with a perfect T-bone.
- 1. Elevated sides: Roasted carrots are a classic steakhouse accompaniment. Elevate them with warm spices, pistachios, and tahini. Or, opt for other root vegetables in the form of parsnip chips or grilled beets. Caramelized fennel or leeks with Gruyère cheese provide earthy sweetness.
- 2. Retro steakhouse sides: Creamed spinach or corn are fun throwback side dishes that accentuate the meat’s richness, whereas a potato dauphinoise will turn the meal into something special. Learn how to make homemade au gratin potatoes.
- 3. BBQ-friendly sides: Serve your steak with french fries, cheddar mashed potatoes, baked potatoes, crispy fingerlings, sautéed greens, or grilled corn for a BBQ-friendly meal. You can’t go wrong with simple, expertly cooked meat and vegetables.
4 Tips for Smoking a T-Bone Steak
Smoking meat can be tricky, especially if it’s your first time. Luckily, a steak is smaller and more manageable than, say, a smoked brisket. Use these tips to ensure your success:
- 1. Get to know your grill or smoker. Each grill or smoker is different. Familiarize yourself with everything about your meat smoker before you start to cook. No matter what grill or smoker you use—whether a gas grill, charcoal grill, pellet grill, or a pellet smoker—it’s essential to grasp the mechanics and safety measures before diving in.
- 2. Choose the right wood. Whether you use wood chips, logs, or pellets, always smoke with hardwoods. Fruitwoods, such as pear or cherry, have a milder smoky flavor, while hickory is more intense. Here’s how to choose the best wood for smoking.
- 3. Check the internal temperature. Invest in a high-quality digital thermometer (or two) to ensure perfectly cooked steaks. A thermometer with an external probe will allow you to monitor the temperature with the lid on, while a small instant-read thermometer is great for checking different spots on the steak. (Learn how to use a meat thermometer properly.) A medium-rare steak will have an internal temperature of 130–134 degrees Fahrenheit; pull the steak from the smoker earlier if you’d like to reverse-sear it; here’s how to reverse-sear a steak.
- 4. Be careful when reheating. When heating leftovers, be mindful that your medium-rare steak can quickly enter a rubbery, unappetizing territory with just one zap of the microwave. A super-quick, high-heat reheat in a cast-iron skillet may be the best bet to avoid a chewy, reheated steak with subpar quality.
Classic Smoked T-Bone Steak Recipe
makes
prep time
5 mintotal time
1 hr 10 mincook time
1 hr 5 minIngredients
Note: The total time does not include 50 minutes of inactive time.
- 1
Remove the steak from the refrigerator and let it come to room temperature, about 30 minutes.
- 2
Meanwhile, preheat a grill or smoker to 275 degrees Fahrenheit.
- 3
Generously season the steak with salt and pepper and lightly drizzle it with oil.
- 4
Place the steak directly on the grill grates of the grill or smoker and cook until the internal temperature reaches 115 degrees Fahrenheit, about 1 hour.
- 5
Preheat a cast-iron pan on the stovetop over medium-high heat until very hot.
- 6
Add a small amount of oil to the pan, followed by the steak.
- 7
Sear the steaks until both sides are dark brown and crispy, about 2 minutes per side.
- 8
Let the steaks rest, lightly tented with foil, for 15–20 minutes.
- 9
Top the steaks with butter and flaky sea salt before serving.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Aaron Franklin, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Gordon Ramsay, Alice Waters, and more.