How to Grill a Dry-Aged T-Bone Steak

A dry-aged T-bone gives you two steakhouse cuts in one: New York strip on one side of the bone and tenderloin on the other. Because they cook at different speeds, a two-zone grill gives the best control.

What you need

• One dry-aged T-bone steak, 1½ to 2 inches thick
• Kosher salt and black pepper
• Neutral high-heat oil
• An instant-read thermometer

1. Thaw, dry and season

Thaw the steak overnight in the refrigerator. Remove it 30 to 45 minutes before cooking, pat it completely dry and season generously. A dry surface browns faster and lets the concentrated dry-aged flavor stand out.

2. Build a two-zone grill

Heat one side of the grill to 450–500°F and leave the other side cooler. Clean and lightly oil the grates. The cooler zone gently cooks the center; the hot zone creates the final crust.

3. Start over indirect heat

Place the steak on the cooler side with the smaller tenderloin section farthest from the fire. Close the lid and turn every few minutes. Cook until the center reaches 110–115°F for a medium-rare finish.

4. Sear over high heat

Move the steak to the hot side and sear for 60 to 90 seconds per side. Remove it at 125–128°F for medium-rare or 135–138°F for medium. Measure each side without touching the bone.

5. Rest and slice

Rest for 8 to 10 minutes. Cut the strip and tenderloin away from the bone, then slice each piece across the grain.

Common mistakes

• Cooking only over direct heat, which can burn the exterior.
• Pointing the tenderloin toward the flame, causing it to overcook.
• Guessing doneness instead of using a thermometer.
• Slicing immediately instead of resting the steak.

Explore our dry-aged beef collection or compare this method with our cast-iron and oven T-bone guide.