G: For a pair of 1-inch T-bones and a guest who likes medium-rare to medium, I'd keep it simple. T-bones already have great flavor, and because they contain both the strip and the tenderloin, overcomplicating things often makes them worse.

Right now (about an hour before serving)

1. Take the steaks out of the refrigerator now.

   • Let them sit 30–45 minutes while you get everything else ready.
   • They don't need to become room temperature, but taking the chill off helps them cook more evenly. citeturn0news17turn0news16

2. Pat them completely dry.

   • A dry surface browns much better.

3. Season generously.

   • Kosher salt on all sides.
   • Fresh black pepper.
   • That's honestly enough for a good T-bone.
   • If you like, a tiny bit of garlic powder is fine, but I wouldn't bury the beef flavor.

4. Lightly oil the steaks (or the grates).

   • Just enough to help prevent sticking.

Heat the grill

You want medium-high to high heat.

If you have a gas grill:

• Preheat with the lid closed for 10–15 minutes.

If you have charcoal:

• Build one hot side and one cooler side if possible. A two-zone fire gives you somewhere to move the steak if it starts browning too quickly. citeturn0news17turn0search13

Cooking

For 1-inch steaks:

• Put them over direct heat.
• Cook about 4–5 minutes.
• Flip.
• Cook another 4–5 minutes.

That's roughly 8–10 minutes total, but don't trust the clock more than the thermometer. Different grills vary enormously. Recent grilling guides put a 1-inch steak around 8–12 minutes total for medium-rare depending on heat. citeturn0news16turn0news14

Best way to know they're done

If you own an instant-read thermometer, use it.

Since you want to end up between medium-rare and medium:

• Pull around 130–135°F if you're aiming toward medium-rare.
• Pull around 135–140°F if you're aiming toward medium.

The temperature will continue rising several degrees while resting. citeturn0search13turn0news15

Rest

This is the part people most often skip.

Rest the steaks 5–10 minutes before cutting.

You can loosely tent them with foil if it's breezy. Resting lets the juices redistribute instead of running onto the plate. citeturn0news15turn0search8

A few T-bone-specific tips

• The tenderloin side cooks faster than the strip side because it's smaller.
• If one side of the steak is getting ahead of the other, turn that tenderloin side toward the cooler part of the grill.
• Use tongs—not a fork—so you don't pierce the meat.

If I were cooking these tonight

I'd do exactly this:

• Remove from fridge now.
• Salt and pepper.
• Preheat the grill to medium-high.
• Grill 4½ minutes on the first side.
• Flip.
• Grill 4 minutes on the second side.
• Start checking with a thermometer.
• Pull at 132–135°F.
• Rest 8 minutes.
• Serve with a pat of butter on top while resting if you want an extra-rich finish.

That should land very close to the medium-rare/medium range most steak lovers enjoy, without overcooking the tenderloin portion.