1.25-Inch T-Bone / Porterhouse Steak, Medium Rare: Pull Temp & Cook Time
A 1.25 inch t-bone cooked medium rare needs about 46 min over 250 °F / 120 °C. Pull it at 127 °F / 53 °C; carryover takes it to 130 °F. Rest 6 minutes before slicing.
Every method compared
Same 1.25 inch t-bone, same doneness — only the heat changes. Two steaks on one bone: strip on one side, tenderloin on the other. The tenderloin cooks faster, so keep it angled away from the hottest coals.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Reverse Sear | 250 °F / 120 °C | 46 min | 127 °F | 6 min |
| Direct Grilling | 450 °F / 230 °C | 13 min | 122 °F | 8 min |
| Sous Vide | 130 °F / 55 °C | 1h 24m | 130 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
T-Bone / Porterhouse Steak temperature chart
| Doneness | Final temp | Pull at (1.25 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 122 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 127 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 137 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 147 °F | Slight pink, noticeably drier. |
| Well Done | 160 °F / 71 °C | 157 °F | No pink. Use a fattier cut so it stays edible. |
Recommended Tools for Perfect Results
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Other doneness levels at 1.25 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What temperature should a 1.25 inch t-bone be pulled at for medium rare?
Pull at 127 °F / 53 °C. Carryover cooking adds about 3 °F while it rests, landing on the 130 °F / 55 °C that defines medium rare.
How long does it take?
About 46 minutes using reverse sear at 250 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 1.25 inch thick, direct grilling is the better call — 13 min versus 46 min, with a great crust and only a thin grey band. Reverse sear starts paying off above about 1.5 inches.
How long should it rest?
6 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.