1. Season steaks on both sides, including the edges, with salt and pepper. Do this at least 45 minutes prior to the beginning of your cooking.
2. Refrigerate the steaks, uncovered, on a wire rack placed over a rimmed baking sheet until you’re ready to cook. You could also season the steaks right before putting them on the hot grill.
3. 1 complete chimney of charcoal should be lit. Pour the coals out and scatter them out evenly over half of the coal grate once all charcoal is burning and blanketed with gray ash. Alternatively, preheat half of a gas grill’s burners on high.
4. Place the cooking grate on the grill, cover it, and let it heat up for 5 minutes. The grilling grate should be cleaned and oiled.
5. Place the steaks on the cooler portion of the grill, and keep the tenderloins (the smaller meat medallions) at the furthest portion from the coals. Cover the top and bottom vents and close them halfway.
6. Cook the T-bone steaks, turning once. Cook them until an instant-read thermometer put into the coolest area of the strip registers 115°F/46°C and the tenderloin reads 110°F/43°C at a medium-rare doneness level (this should take about 15 minutes). Keep in mind that cooking durations might vary significantly depending on the grill’s heat, so start monitoring the steaks after 10 minutes.
7. If the coals in the grill aren’t blazing hot at this stage, you’ll need to add some more coals to the fire and give them time to warm up. Move the steaks to the portion of the grill with direct heat from the embers. Cook them here, flipping occasionally, until the steaks are fully charred on both sides. Push the steaks down on their edges with tongs to roast the sides as well.
8. Allow 10 minutes for resting before serving the steaks as you please.

If you’d like more recipe ideas or inspiration for grilling a T-bone steak, then we recommend that you take a look at this video recipe.