Grilled T-Bone Steak

Grilled T-Bone Steak is marinated in a savory blend of garlic, thyme, rosemary, and olive oil, then grilled to perfection and finished with a touch of butter.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings

Calories: 468kcal

Author: Laura Lynch

Equipment

Ingredients

2 T-bone steaks ideally 2 inches thick
2 tablespoons (30 ml) olive oil
2 cloves garlic minced
1 teaspoon (6 g) salt
1/2 teaspoon (1 g) black pepper
1/2 teaspoon (0.5 g) dried thyme
1/2 teaspoon (0.05 g) dried rosemary
1 tablespoon (14 g) butter for finishing

Instructions

Preheat the grill to high heat on one side.
In a small bowl, mix together the olive oil, minced garlic, salt, pepper, thyme, and rosemary.
Pat the steak dry with paper towels, then brush both sides of the steak with the marinade.
Place the steak out of the direct heat on the hot grill with the tenderloin side facing away from the direct heat. Cook for about 5-7 minutes on each side (for medium-rare). The tenderloin side should register 110°F on your meat thermometer.
Now move the steak to direct heat and cook 2-3 minutes on each side, until both sides are seared and the internal temperature reaches 130°F.
Add a tablespoon of butter to the steak during the last minute of grilling for extra flavor and richness.
Once the steak is done, transfer it to a cutting board and let it rest for a few minutes before slicing and serving.

Notes

Ensure your grill is properly preheated for that perfect sear. If it's not preheated enough, you won't get those great sear marks.
Let the steaks come to room temperature before grilling to ensure even cooking.
Always use a meat thermometer to check the internal temperature, so you don't over or under do it. I aim for 135°F for medium-rare.
Serve your T-bone with a bold red wine like Cabernet Sauvignon or Malbec.

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