Smoked T-Bone Steak (10 Delicious Side Dishes to Pair With)

Gabriel Woods
Published by Gabriel Woods
Last Updated On: June 21, 2024

As a professional chef with over 15 years of experience in the culinary industry, I have worked with many meats and cooking techniques.

One of my favorite cuts of meat to work with is the T-bone steak since it is made up of both tenderloin and strip loin steaks.

Through my work in high-end restaurants and as a private chef, I have developed a thorough understanding of how to perfectly smoke a T-bone steak to achieve the best possible results.

Here, I'll share my expertise and guide you in creating a mouthwatering smoked T-bone steak.

Recipe Overview

  • Prep Time: 15 minutes
  • Cooking Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Servings: 2


smoked T-bone steak on the grill
  • 2 thick-cut T-bone steaks (about 1 inch thick)
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Wood chips for smoking (your choice of flavor)
  • High-heat oil (e.g., canola or vegetable oil)
  • Butter (optional)


T-bone steak in a pan
  1. Preheat your smoker to a low temperature of 225°F. Soak the wood chips in water for about 30 minutes before using.
  2. Season the T-bone steaks generously with garlic, kosher salt, and pepper. Let them sit at room temperature for 15 minutes.
  3. Once the smoker is ready, drain the wood chips and add them to the smoker box or directly on the coals for charcoal smokers. If using a pellet grill, follow the manufacturer's instructions for adding wood chips.
  4. Place the T-bone steaks on the grill grates away from the direct heat source. Close the lid and let the steaks smoke over indirect heat for about 1 hour or until the internal temperature reaches around 110°F for medium-rare doneness. Adjust the smoker temperature as needed to maintain a consistent smoking temperature.
  5. While the steaks are smoking, preheat a cast iron skillet over direct high heat. Add a tablespoon of high-heat oil and let it heat until shimmering.
  6. Remove the smoked T-bone steak from the smoker and transfer to the hot skillet. Reverse sear each side for 1-2 minutes until a crust forms. Use tongs to hold the steaks upright to sear the edges as well.
  7. Reduce the heat to medium-high and continue cooking the smoked T-bone steak in the skillet, occasionally flipping, until the internal temperature reaches your desired finished internal temp: around 135°F on a meat thermometer for medium-rare steak [1]. Of course, the USDA recommends smoking to an internal temperature of 135°F for food safety [2]. This creates a medium steak rather than a medium rare.
  8. Remove the reverse-sear, smoked T-bone steak from the skillet and let them rest on a cutting board for 5-10 minutes to allow the juices to redistribute. Note that the internal temperature will rise slightly during this time.
  9. Slice the smoked T-bone steak across the grain and plate immediately.

Recipe Notes

T-bone steak with a pineapple
  • The cooking time may vary depending on the thickness of the steaks and the desired doneness.
  • Using the same steak recipe, you can use other popular steaks like Porterhouse steak, New York strip, or bone-in ribeye.
  • Ensure the steaks are at room temperature before smoking to make them more evenly cooked.
  • Use a meat thermometer to check the internal temperature of the steaks to achieve the desired level of doneness. The correct temperature is taken away from the bone.
  • Experiment with different wood chip or pellet grill flavors to add a unique smoky flavor to your T-bone steaks.
  • The reverse sear method in the cast iron pan adds a nice crust to the smoked T-bone steak but can be omitted if preferred. You can also sear slightly longer if you want a thicker crust.
  • Adjust the kosher salt and pepper seasoning to the optimal flavor based on personal preference.
  • Letting the T-bone steaks rest after smoking makes them more tender and juicy.

"Smoking a T-bone steak requires patience and attention to detail, but a steak cooked this way is worth it. The reverse searing and smoke flavor adds a depth that you can't achieve with other cooking methods."

- Gordon Ramsay, British Chef

Nutrition Facts (per serving)

  • Calories: 450
  • Total Carbs: 1g
  • Protein: 50g
  • Fat: 28g
  • Fiber: 0g
  • Net Carbs: 1g

Side Dishes to Pair With Smoked T-Bone Steak

T-bone steak with a side dish

When serving the delicious smoked T-bone steaks as a main course, you can pair them with various delectable side dishes to create a well-rounded and satisfying meal:

  1. Grilled Vegetables: Fire up the grill and prepare a colorful assortment of grilled vegetables such as zucchini, bell peppers, asparagus, and eggplant.
  2. Creamy Mashed Potatoes: Whip up a batch of creamy mashed potatoes to provide a comforting and indulgent element to your meal. The velvety texture and buttery taste will pair wonderfully with the beefy flavor of the T-bones.
  3. Roasted Brussels Sprouts: Roasted Brussels sprouts with a hint of garlic and a crispy exterior make for a delicious and nutritious side dish. Their slightly bitter flavor provides a nice contrast to the richness of the steak.
  4. Grilled Corn on the Cob: Take advantage of the grilling session and cook some corn on the cob. Slathered with butter and sprinkled with salt seasoning, the smoky charred kernels will add a sweet and savory component to your plate.
  5. Tangy Coleslaw: Prepare a refreshing coleslaw with cabbage, carrots, and a tangy dressing. The crunchy texture and zesty flavors will provide a refreshing contrast to the rich, smoked steak.
  6. Baked Sweet Potatoes: Indulge in baked sweet potatoes' natural sweetness and velvety texture. Serve them with a dollop of butter and a sprinkle of cinnamon for a delightful accompaniment to the smoky T-bone steak.
  7. Classic Caesar Salad: Opt for a classic Caesar salad with crisp romaine lettuce, Parmesan cheese, homemade croutons, and a creamy dressing. The combination of fresh greens and umami flavors will complement the steak beautifully.
  8. Grilled Asparagus: Grill some asparagus spears until tender and slightly charred. Drizzle them with a balsamic glaze or sprinkle with Parmesan cheese for an elegant and flavorful side dish for your cut of meat.
  9. Sautéed Mushrooms: Cook mushrooms in a hot skillet with butter and garlic until they become tender and golden brown. The earthy and savory flavors of mushrooms add depth to the overall taste experience.
  10. Crusty Bread or Dinner Rolls: Serve some crusty bread or warm dinner rolls on the side to sop up the flavorful juices from the steak. It's a simple yet satisfying addition that enhances the overall enjoyment of the meal.

Related Articles:


Does Smoking a T-Bone Steak Make It Tough?

No, smoking a T-bone steak does not make it tough. In fact, smoking meat can result in a tender and flavorful steak. The low and slow cooking method used in smoking steak helps break down the connective tissues in the meat, resulting in a tender and juicy steak.

Do You Flip T-Bone Steaks in a Smoker?

Yes, it is recommended to flip T-bone steaks in a smoker. Flipping the meat when you smoke steak helps ensure even cooking and allows the smoke flavor to penetrate throughout the beef. However, minimizing the number of times you flip the steaks is important to avoid losing too much moisture and heat from the smoker.

How Can You Tenderize T-Bone Steak?

You can tenderize a T-bone steak by using a meat tenderizer or a fork to create small punctures on both sides of the steak. This helps break down the muscle fibers and allows for better absorption of marinades or seasonings. Alternatively, you can marinate it with acidic ingredients like lemon juice, vinegar, or buttermilk, which can help tenderize it.


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About the author

Gabriel Woods
Chef/Food Editor
Gabrielle Woods holds a BSc degree in Hospitality Management with a summa cum laude distinction from the University of Santo Tomas, majoring in Culinary Entrepreneurship. She helps clients achieve specific fitness goals through protein-based meal prepping. She believes cooking is both an art and a science best done with a balance of tradition and innovation.
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