Grilled T-Bone Steak with Herb Butter

A grilled T-bone is a generous steakhouse-style cut, prized because it gives two textures in one: the leaner fillet on one side of the bone and the fuller-flavoured sirloin on the other. High heat is key, creating a browned, savoury crust while keeping the centre juicy; a thermometer helps avoid overcooking, especially around the bone. The garlic, parsley and lemon herb butter adds richness without weighing the steak down, melting into the hot meat and bringing a fresh lift at the finish. Serve straight from the grill after a short rest, with extra lemon and cracked pepper for a clean, sharp edge.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style American grill cooking
Flavor profile Beefy • Garlicky • Herby • Rich
Techniques High-heat grilling • Resting • Compound butter
Key equipment Barbecue grill or grill pan • Thermometer • Tongs
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Steakhouse-style finish: High heat gives the steak a browned crust while a spoonful of herb butter melts into a glossy, savoury finish.
  • Richness with lift: Lemon zest and juice cut through the butter and beef fat, keeping each bite fresh rather than heavy.
  • Fast cooking: A 2.5 cm steak cooks quickly over high heat, making this a practical grilled dinner with minimal prep.

Get the most out of this recipe

Timing notes

  • Rest before serving: Resting the steak for 5 minutes helps the juices settle before the herb butter is added.
  • Serve straight away: The steak is best served soon after resting, while the crust is still warm and the butter melts cleanly over the surface.

Texture tips

  • Dry the steak well: Patting the meat dry before oiling and seasoning helps it brown rather than steam on the grill.
  • Check the thickest part: Use a thermometer away from the bone for the most accurate reading; medium-rare is 54°C (130°F).

Ingredient notes

  • Choose an even steak: A T-bone of even thickness cooks more predictably, especially because the meat nearest the bone can heat more slowly.
  • Use fresh herbs: Fresh parsley keeps the butter bright and clean-tasting; dried herbs can taste muted in a quick compound butter.

Common mistakes

  • Starting on a weak grill: The grill should be hot before the steak goes on, otherwise the surface will take longer to brown and the centre may overcook.
  • Letting flare-ups take over: If fat causes flames, move the steak to a cooler part of the grill and continue cooking with the lid down until done.

Equipment you'll need

Barbecue grill Grill Kitchen thermometer Microplane Mixing bowl Tongs
Ingredients
Instructions
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  1. In a mixing bowl, mash the butter with the garlic, most of the parsley, and the finely grated lemon zest. Squeeze in 1 tsp lemon juice and mix until smooth. Set aside at room temperature so it stays spreadable.
  2. Heat a barbecue grill (or grill pan) to high and clean the grates. Pat the steaks dry, then rub with the olive oil and season all over with the fine sea salt. Crush the black peppercorns and press onto the steaks.
  3. Grill the steaks for 3 to 5 minutes per side, turning once, until well browned and cooked to your liking. For medium-rare, aim for 54°C (130°F) in the thickest part away from the bone. Move to a plate and rest for 5 minutes.
  4. Top each steak with a generous spoonful of herb butter so it melts over the hot meat. Finish with a squeeze of lemon and the remaining parsley. Serve straight away.

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Recipe notes

Tips

  • For the best crust, make sure the steaks are very dry before seasoning and grilling.
  • If flare-ups occur, move the steaks to a cooler part of the grill and continue cooking with the lid down until done.
  • If you are pregnant, immunocompromised, or serving young children, cook the steak to at least 63°C (145°F) and rest for 3 minutes.

Substitutions

  • Replace Fresh parsley with Fresh chives for a milder, oniony herb butter.
  • Replace Lemon with Lime for a sharper, more aromatic finish.
  • Replace Butter with Plant-based butter for a dairy-free herb topping.

Storage

  • Refrigerate up to 2 days
  • Cool leftover steak quickly, then refrigerate in a sealed container. Reheat gently in a 180°C (355°F) oven until piping hot, or slice and warm briefly in a frying pan; keep the herb butter separate and add at the end.

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Recipe overview

  • Servings: 2 servings
  • Total time: 25min (20min active)
  • Difficulty: Easy
  • Cuisine: American
  • Allergens:
    Milk
Beginner friendly
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Equipment you'll need

Barbecue grill Grill Kitchen thermometer Microplane Mixing bowl Tongs
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Butter

10 oz ≈ 283 g
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Fine sea salt

1 cup ≈ 268.8 g
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1 cup ≈ 240 ml
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