When grilling a one-inch thick T-bone steak to achieve a medium-rare doneness, you can follow these general guidelines for cooking time and temperature:
Preheat the Grill: Preheat your grill to medium-high heat. This typically ranges from 375°F to 450°F (190°C to 230°C), depending on the grill and the intensity of the heat source.
Season the Steak: Season the T-bone steak with salt, pepper, or any desired seasonings. Let it sit at room temperature for about 20-30 minutes before grilling to ensure even cooking.
Sear the Steak: Place the T-bone steak on the grill and sear it for approximately 2-3 minutes on each side with the grill lid closed. This initial high-heat sear helps develop a flavorful crust.
Adjust Heat and Continue Cooking: After searing, reduce the heat to medium or move the steak to a cooler part of the grill. Continue grilling with the lid closed for about 4-6 minutes per side for medium-rare doneness. This timing is an approximation and may vary based on the thickness of the steak, grill temperature, and personal preference.
Check Internal Temperature: To ensure the steak reaches the desired level of doneness, use an instant-read meat thermometer. Insert the thermometer horizontally into the thickest part of the steak without touching the bone. For medium-rare, the internal temperature should read around 135°F to 140°F (57°C to 60°C).
Rest the Steak: Once the steak reaches the desired temperature, remove it from the grill and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute, resulting in a more flavorful and tender steak.
Remember that cooking times can vary based on factors like the thickness of the steak, the grill's heat intensity, and personal preferences. It's always a good idea to use a meat thermometer to ensure your steak is cooked to your desired level of doneness.