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Timing and technique are the keys to grilling a 1-inch-thick T-bone steak to perfection. This thicker cut requires different treatment from a T-bone, for example, 1/2- to 3/4-inch thick. While grilling a thicker steak may be a bit trickier, a benefit is that with proper attention, your steak is less likely to dry out during cooking. To increase your chances for success, follow these simple steps.
You should place your steaks on the hot side of the grill and sear each side for two minutes. Use tongs when flipping the steaks to prevent piercing the meat. Once you have done this, move your T-bones to the medium heat side of your grill and continue grilling. If you like your T-bone medium rare, grill for four to five minutes on each side, for a medium steak, grill six to seven minutes per side or for a well-done steak, grill about eight to nine minutes per side.
Remove your steaks from the grill, set them on a platter and cover loosely with aluminum foil for about five minutes. This is important to allow the juices to absorb into the meat and helps increase its flavor. Then, season with some salt and pepper and enjoy your meal.