The T-Bone Steak from Waffle House features a juicy, tender cut of beef grilled to perfection, showcasing a rich marbling of fat and a savory, smoky crust, served sizzling hot for a hearty, satisfying meal.
Equipments
- Grill (Flat top or open-flame)
- Tongs
- Meat thermometer
- Steak knife
- Cutting board
- Plate (for serving)
- Seasoning shaker
- Spatula (optional)
- Brush (for oil or butter)
- Serving tray
Ingredients
- 1 T-bone steak (about 1 lb or 450g)
- Kosher salt
- Freshly ground black pepper
- Vegetable oil or melted butter
- 1 T-bone steak (about 16 oz/450g)
- Kosher salt
- Freshly ground black pepper
- Vegetable oil or melted butter
When preparing your T-bone steak, choose a cut weighing around 1 lb (450g) for optimal juiciness and tenderness. Use kosher salt and freshly ground black pepper to enhance the natural beef flavor without overpowering it. Applying vegetable oil or melted butter before grilling helps achieve a savory, smoky crust and prevents sticking on a flat-top or open-flame grill. A meat thermometer ensures your steak reaches the perfect temperature for desired doneness, while tongs avoid piercing the meat and losing juices. Your T-Bone Steak from the Waffle House copycat menu will deliver a rich, hearty, and satisfying meal when these ingredients and tips are followed carefully.
Instructions
- Instructions:
- Preheat the grill (flat top or open-flame) to high heat.
- Pat the T-bone steak dry with a paper towel.
- Brush both sides of the steak lightly with vegetable oil or melted butter.
- Season both sides generously with kosher salt and freshly ground black pepper using a seasoning shaker.
- Place the steak on the hot grill.
- Sear for 3–5 minutes per side for medium-rare, or to desired doneness.
- Use tongs to flip the steak only once during grilling.
- Check internal temperature with a meat thermometer (130–135°F/54–57°C for medium-rare).
- Remove the steak from the grill and transfer to a cutting board.
- Let it rest for 5 minutes before slicing.
- Slice with a steak knife if desired.
- Plate the steak and serve immediately using a serving tray.
Substitution
The T-Bone Steak from Waffle House copycat menu replicates the classic juicy, tender beef cut with rich marbling and a smoky crust grilled to perfection. If you don't have access to a grill, you can use a cast-iron skillet on the stovetop to achieve a similar sear. A meat thermometer ensures your steak reaches the desired internal temperature for optimal tenderness and safety. Substitute vegetable oil with melted butter for a richer flavor when brushing the steak before cooking. Remember to let Your steak rest on a cutting board after cooking to allow juices to redistribute for the best taste.
Tips
Ensure your grill is properly preheated to achieve a perfect sear and caramelized crust on the T-bone steak. Patting the meat dry removes excess moisture that can prevent browning during cooking. Use a meat thermometer to monitor internal temperature accurately, aiming for 130-135degF (54-57degC) for medium-rare doneness. Let your steak rest for at least 5 minutes off the heat to allow juices to redistribute, ensuring a juicy and tender bite when sliced.
Nutritions
A 16 oz T-Bone steak provides approximately 900 calories, rich in high-quality protein with around 90 grams per serving, essential for muscle repair and growth. It contains significant amounts of iron, zinc, and vitamin B12, supporting energy metabolism and immune function. The marbling of fat contributes to a higher intake of saturated fats, so balance your meal accordingly. You can control sodium levels by moderating added kosher salt during seasoning.
Storage
Store your cooked T-bone steak in an airtight container or wrap it tightly in aluminum foil to maintain its juiciness and prevent freezer burn. Place it in the refrigerator if you plan to consume it within 3-4 days, or freeze it for up to 3 months to preserve its flavor and texture. To reheat, use a low-temperature oven or a skillet to gently warm the steak while retaining its smoky crust and tender interior.
Variation or Alternatives
Try marinating your T-bone steak in a mixture of soy sauce, garlic, and rosemary to enhance its flavor before grilling. Swap the vegetable oil or melted butter for avocado oil to achieve a higher smoke point and a subtle nutty taste. Use a cast iron skillet on the stovetop if a grill is unavailable, searing the steak for 4-6 minutes per side to develop a rich crust. Resting the steak under foil for 10 minutes after cooking helps retain juices and ensures tender slices.
Allergies
Your T-Bone Steak contains no common allergens like gluten or dairy, but vegetable oil may cause reactions in individuals with specific seed or nut allergies depending on its source. Cross-contamination risks exist in restaurant settings, especially with shared cooking surfaces and utensils. If you have severe allergies, informing the staff and requesting preparation details can help minimize exposure.
Why this recipe?
Waffle House's T-Bone Steak menu item is popular for its tender, juicy cut of beef grilled to perfection, delivering rich flavor and satisfying portion size. The steak pairs well with classic sides like eggs, hashbrowns, and toast, creating a hearty and balanced meal. Its affordability and consistent quality make it a go-to choice for steak lovers seeking comfort food. Trying the copycat recipe lets you recreate the iconic taste at home, personalizing seasonings and ensuring fresh ingredients for a restaurant-style experience.