Grilled T-Bone Steak Recipe
Yield: 4 generous servings
This Grilled T-Bone Steak recipe is my family's absolute favorite! Letting it soak up the herby sauce on the cutting board makes it uniquely delicious.
Ingredients
Steak
- 2 T-bone steaks, about 1¼" thick and 2½ to 3 pounds total weight
- 1½ tablespoons Morton kosher salt
- freshly cracked black pepper
- ¼ cup olive oil
- 2 large garlic cloves, lightly smashed
Glaze
- ⅓ cup Worcestershire sauce
- ⅓ cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
Board Sauce
- 1 medium shallot
- fresh lemon zest from 1 large lemon
- ½ cup lightly packed herb leaves: a mixture of parsley, rosemary, and thyme
- ½ teaspoon Maldon Smoked Sea Salt Flakes
- ¼ cup olive oil
Instructions
- 1 hour before grilling: Season the steaks with salt on both sides. For the size of steaks listed, be sure to use the specified quantity of Morton kosher salt (alter for different steak size and/or type of salt). Let steak rest at cool room temperature to dry brine, which allows the salt to get deep down into the meat, not just rest on top. This method also holds onto moisture longer by altering the protein.
- 30 minutes before grilling: Combine glaze ingredients in a jar and screw on a tight-fitting lid. Shake vigorously to combine. Set aside.
- On a wooden cutting & carving board (with a juice-catching channel around the perimeter), dice the shallot. Add the lemon zest over the top, followed by the smoked salt, and then the herb leaves. Use a chef's knife to chop everything together, until herb leaves are roughly chopped. Drizzle half the olive oil over the top and chop again. Drizzle remaining olive oil over the top and chop again, until herbs are small-chopped. Let mixture sit while you light the grill.
- Light the grill, heating to high heat = 550° to 600° F. Clean grates well.
- While grill heats up, season the steaks heavily with freshly cracked black pepper on both sides. Then drizzle 1 teaspoon of olive oil over each side of both steaks (to use up the entire ¼ cup of olive oil).
- Once grill is hot, place steaks on grill grates. Add a smashed garlic clove to the top center of each steak. Use a brush to continuously baste prepared glaze over the steaks and garlic for 1½ minutes. Use a tongs to move the garlic clove from steak #1 to the top of steak #2, and then flip steak #1. Do the same with steak #2. Then continuously baste both steaks and garlic with glaze again for 1½ minutes. Repeat this process 4-5 times total, for 6-7½ minutes total grilling time, for medium-rare steak (assuming the steaks are the same thickness and total weight as listed in the recipe card). The continuous basting will create deepened layers of flavor; I know this is labor-intensive grilling, but do not skimp on this - it's worth it, I promise! Remove steaks and place them on top of the board sauce to rest for 5 minutes.
- Use a chef's knife to cut steaks across the grain into ¼"-½" slices. Use the knife to roll the steak slices in the board sauce to coat them evenly.
Nutrition Information:
Calories: 1040kcal Carbohydrates: 24g Protein: 59g Fat: 78g Saturated Fat: 26g Polyunsaturated Fat: 5g Monounsaturated Fat: 40g Trans Fat: 0.3g Cholesterol: 181mg Sodium: 3370mg Potassium: 1156mg Fiber: 0.5g Sugar: 21g Vitamin A: 913IU Vitamin C: 14mg Calcium: 77mg Iron: 8mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.