Nothing tastes better than wrapping up the weekend with a nice thick grilled steak. Grilled Bourbon Salt T Bone Steak is a tender, slightly sweet/salt combination that you and your family are going to be raving about for weeks to come.
🍽️ Why This Works
Simple | We love creating delicious recipes for you to use for your family and friends that are both delicious and simple. We all love standing by the grill and nursing a recipe, but there are times when we need to be able to toss on a few pieces of meat and know they will turn out without much fuss.
Guests Love It | Frankly, we all love to serve up food at a cookout that gets rave reviews. We all crave the praise of how delicious the food was while we snicker to ourselves how easy it was to make. Your guests will adore this one because it is a standard T Bone, which always packs in a lot of flavor on its own, but the Homemade Bourbon Salt just adds a flavor that that palette loves but doesn’t recognize.
Fast | If you can make that salt ahead of time. The steak takes less than 15 minutes which leaves you more time with your friends.
Make Ahead Bourbon Salt | If you want this recipe to go really fast, make the Bourbon Salt a week or two ahead of time. Then you just have to oil the steak, sprinkle and grill.
T Bone Steak |This cut of beef comes from the short loin like the porterhouse. It’s tender and packed full of flavor so it isn’t necessary to marinate.
Bourbon Salt | We were inspired to start making our own after we kept buying the Bourbon Barrel Smoked Sea Salt. Yeah, we can make that for a fraction of the cost and it tastes so much better.
We created our own recipe for bourbon salt. It is remarkably easy and is well worth spending a few minutes to make.
T Bone Steak
Step One: Remove the steak from the refrigerator about 20-30 minutes ahead of the time. This allows the steak to come to room temperature and it will grill more evenly. Heat up grill to about 400 degrees so you will get a nice sear on the steaks. We like to make our own DIY Fire Starters to light the grill up.
Some people like to turn their grill up to 500 for a very fast sear. That works fantastic when you are looking for a rare or lower end medium rare steak. It will cook the outside very fast while not overcooking the inside.
Step Two: In a Ziploc bag, combine the olive oil and shake to cover completely. Add in the salt and pepper and shake to cover. Start off with a smaller amount of each as you can always add more but can’t take it back.
Step Three: Place steaks on the grill grate and grill for 3-5 minutes on each side or until you reach the temperature you like for steaks. Always remember to take the meat off the grill a couple degrees BEFORE you reach the final temperature as it will continue to cook, especially if you tent it indoors with some foil for 5-10 minutes. We like to use Wireless Thermometers so we don’t accidentally miss it by chatting neighbors. Remember to not have the probe touch the bone.
- Rare: 120 to 130 F; 5 & 3 minutes per side; remove at max 125 F
- Medium-Rare: 130 to 135 F; 5 & 4 minutes per side; remove at max 130 F
- Medium: 140 to 150 F; 6 & 4 minutes per side; remove at max 145 F
- Medium-Well: 155 to 165 F; 7 & 5 minutes per side; remove at max 160 F
- Well-Done: 170 F or more; 12 & 10 minutes per side; remove at max 165 F
❗ Expert Tips
Always remove the meat from the grill early and tent it with foil as it will continue to cook. Using the tenting technique allows your meat to rest and retain the juices. Take note of the “remove from grill” temperatures above.
Allow the meat to come to room temperature before placing on the grill. This tip allows the meat to grill as expected without the risk of over-cooking the exterior and under-cooking the interior.
Just like with any salt method, start with LESS and add as you like it. We grilled two T Bones and used one teaspoon each of salt and pepper, but we wanted that PUNCH of flavor. You may decide you are looking for a SPRINKLE and if that is the case, I would not toss it in the bag. I would just lay out the steak and sprinkle the meat with the salt and pepper like you normally would.
Try to think that it is salt with a little bourbon added for sweetness. Don’t add more than you normally would to any other recipe. The bourbon does tone it down a bit but it doesn’t take the salty taste away.
Both temperatures are correct and it is the end result of what you are looking for. If you want a steak that is higher end medium rare and up, cook at 400 or so as you need to give the steak time to cook. If you place a steak on a searing hot 500 degree grill grate, the outside is going to get amazing grill marks and get that harder crust you love quickly but the insides are barely done. There just is a balance and you need to decide the temperature your family likes for steaks.
Alternatively, you could get a fantastic sear at 500 and if you can use an indirect method on your grill. Move the steaks over to indirect heat and cook it until it reaches desired temperature.
It should only be 3-4 minutes each side. Try to only flip the steak once while cooking.
Grilled Bourbon Salt T Bone Steak
- 2 T Bone Steaks
- 1 tsp Bourbon Salt
- 1 tsp Pepper
- Bring the steak out of the refrigerator for about 30 minutes before grilling.
- Heat up the grill to 400 degrees.
- Sprinkle the steak with the bourbon salt and pepper and place on a hot, oiled grill. Grill 3-4 minutes each side for a rare/medium rare and 6-8 minutes each side for a medium.
- Remove the steak from the grill and allow to rest for about 10 minutes before eating so the juices don't flow out and it will gently continue to cook.