1.5-Inch T-Bone / Porterhouse Steak, Well Done: Pull Temp & Cook Time
A 1.5 inch t-bone cooked well done needs about 1h 31m over 250 °F / 120 °C. Pull it at 156 °F / 69 °C; carryover takes it to 160 °F. Rest 7 minutes before slicing.
Every method compared
Same 1.5 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 | 1h 31m | 156 °F | 7 min |
| Direct Grilling | 450 °F / 230 °C | 30 min | 151 °F | 10 min |
| Sous Vide | 160 °F / 71 °C | 1h 46m | 160 °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 (1.5 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 121 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 126 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 136 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 146 °F | Slight pink, noticeably drier. |
| Well Done | 160 °F / 71 °C | 156 °F | No pink. Use a fattier cut so it stays edible. |
Recommended Tools for Perfect Results
You cannot cook to temperature without measuring temperature. These are the two tools that change results the most.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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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 1.5 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 1.5 inch t-bone be pulled at for well done?
Pull at 156 °F / 69 °C. Carryover cooking adds about 4 °F while it rests, landing on the 160 °F / 71 °C that defines well done.
How long does it take?
About 1 hour 31 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 1.5 inch thick, reverse sear wins. Direct heat (30 min) burns the crust long before the centre is ready and leaves a thick grey band. Reverse sear takes 1h 31m but gives edge-to-edge well done.
How long should it rest?
7 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.