Heat a large skillet over high heat. I had a last second change of plans for dinner so the steak ended up marinating for 30 hours. Prepare your grill, I highly suggest a charcoal grill. Add Worcestershire sauce to your cup or bowl, using no more than 1 part sauce for every 3 to 4 parts oil. Place the Angus T-bones in a zip-lock bag with about half a cup of balsamic vinegar, another half cup of olive oil and about two sprigs of rosemary, chopped up and sprinkled over the steaks. I made this recipe with the omission of the brown sugar. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. I will definitely use this again, probably in the smoker next. Both the T-bone and porterhouse steaks come from the short loin, which is between the rib and the sirloin. But, alternatively, you can use a gas grill or grill pan on the stove. Taste of Home is America's #1 cooking magazine. In large Ziploc bag add steaks, wine, soy sauce, Worcestershire, and ginger. Savory Grilled T-Bones Recipe: How to Make It | Taste of Home I think mama’s gonna have t-bone while … These mouthwatering steaks, marinated and grilled to perfection, are melt-in-your-mouth delicious and sure to become a summer favorite. One of the best tasting cuts of Beef Steak available is the T Bone Steak. Add oil to hot skillet and when it begins to smoke add steak. Cool marinade completely (below 40°F). How to Grill T-bone Steaks. This was mouth water-good. Transfer the steak to a 450-degree F oven for 3 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reaches the desired numbers. This was really good. Transfer skillet to the oven. Add steaks and turn to coat. It rained so I pan fried this. Step 5 Then place it in the oven for approx 12 minutes for a medium rare steak. The Best Steak Marinade for Grilled Rib-Eye Steaks Recipe Directions -Rib Steaks How to cook. Even the leftovers were great the next day. Charcoal browns a steak beautifully. 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot, Do Not Sell My Personal Information – CA Residents. For steak that's less than 1 1/2 inches thick, simply … Second, the steak really didn't need those flavors in our opinion. Grilled Steak Marinade with Printable Guide to Grilling Steak First, I thought the marinade had too many similar ingredients - vinegar and lemon juice, sugar and honey, worcestershire and soy sauce. The rosemary gives the smoke a hint of pine and herbs, adding a subtle wood flavor to the steak. Let the steak rest before cutting into it. Roast until a… Grill the steaks for approximately 4 minutes on each side. Grilled T-Bone Steaks are my favorite but this is an excellent marinade for any steak. or for a large flank steak or for a couple of skirt steaks. Drain and discard marinade. For Thin Steaks, Sear Over Direct Heat. Then, turn the meat over with tongs a few times to make sure the entire steak is covered and submerged in the marinade. Mine heated up to 650°F by the time I was ready to place the steaks on it. The larger side is strip steak, and the small side is a tenderloin (filet). I made this for Mothers Day and it was a huge hit. We have already used this recipe a few times and everyone loves it when they come over to eat. “Enjoy it while camping or at home,” she suggests. The flavor is just wonderful. DH patted them dry with paper towels, cooked them to just medium rare, and let them sit covered with foil for 10 minutes for the juices to redistribute. Once the steak is perfectly grilled, it needs a bit of time to rest so the juices can re-distribute evenly throughout the meat. Don't let the season go by without trying this recipe. What's better: ribeye or T-bone? Ah, the joys of cooking on the grill in summer...! Grill the steak: Once the grill is ready, remove the steak from the marinade and wipe off the excess liquid with paper towels. Pour into a 1-gallon zipper-locking plastic bag along with t-bone steaks. I omitted the sugar and added a touch of cayenne pepper. Place the steaks in the fridge for a couple hours and turned them every half hour to make sure the marinade soaks into every part of the steak. Place the steak on the grill, cover and cook for 2-3 minutes. Will definitely make this again. It would save me about $65 if I waited until everyone was gone! Making a Marinade T-bone steaks 1 cup (240 mL) of vegetable oil 3⁄4 cup (180 mL) of soy sauce 1⁄2 cup (120 mL) of lemon juice 1⁄4 cup (59 mL) of Worcestershire sauce ¼ cup (62.25 g) of yellow mustard 4 cloves of garlic, minced each) pork steaks. My wife said this is probably the best steak I have ever grilled!! Will use this recipe often. Heat the marinade to a boil add 1/4 c butter and some brown sugar and make a reduction (add white wine if you have it). 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot, Do Not Sell My Personal Information – CA Residents, 4 beef T-bone steaks (1-inch thick and 3/4 pound each). The below quantities yield enough marinade roughly for 2 t-bones, ribeyes, New York strips, etc. Drain and discard marinade. Great tasty marinade. Combine bourbon, orange zest and juice, bitters, Worcestershire, brown sugar, water, peppercorns and 2 teaspoons salt in a saucepan; bring to a simmer stirring occasionally. Grill steaks, covered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). That depends on your personal taste preferences. Prep: 15 min. Turn all the gas grill burners to high and let it get really hot. The acids brighten the flavors of the marinade and help infuse water-soluble flavor molecules. Preheat grill and cook to … Before grilling, set the steak out for 30 minutes so it can come to room temperature. Very easy and extremely tasty. In a shallow dish, combine the first 11 ingredients; add steaks and turn to coat. Sure didn't hurt it. You obviously have this thing figured out. Wipe away any marinade clinging to the … I like to marinade my Tri-tip about two hours without the oil, in a zip type bag. T-bone vs. Porterhouse steaks. The total cooking time will vary according to the thickness of the steak of the type of marinade you used. EXCELLENT! T-bones come out perfect. I love the idea of cooking it when you are all by yourself. 3 Cover and refrigerate overnight. This little marinade — equal parts Worcestershire sauce and olive oil combined with a healthy sprinkling of lemon pepper — is a good one to have on hand this summer. I saved the bones for bone broth, too!!! Add 1 to 2 tablespoons each of soy sauce and balsamic vinegar for each cup of oil. A basic balsamic vinaigrette is a no-think marinade that is always a good choice … Well I guess my husband are in the minority here. Place the steak on the grill, cover and cook for 2-3 minutes. Prep: 10 min. Adjust the quantities based on how many steaks you are cooking. For DIAMOND Grill marks: Place the steaks on the grill grate diagonal to the bars of the grate After 2-3 minutes, rotate the steaks 90 degrees to get a crosshatch of grill marks. It obviously doesn't but this sure adds a lot of flavor to the meat. In medium bowl stir together butter, onion powder, garlic, oregano, basil, parsley and chives. Taste of home volunteer Diane A. Set the steaks out at room temperature 30 minutes before grilling. Kristyn Robertson/Demand Media. In fact it’s the BEST marinade for all types of beef. Reduce marinade by half over medium-low heat. In a shallow dish, combine the first 10 ingredients. Place steaks on the grill and grill for 6-7 minutes per side, until the internal temperature … Once it … I haven’t grilled a t-bone in ages. Prep the grill (gas or charcoal) and bring to medium-high heat. In a hot skillet sear the t-bone on both sides, giving it a ¼ turn for one time to give the lattice grill marks on your steak. Grilling brings out the robust flavor of this steak marinade shared by Beth Wenger of Dayton, Virginia. I cut the recipe in half and used the marinade on 2 (16 oz. But the well-marbled T-bone steak is naturally tender and full of flavor. Then pour the marinade into a pot and add the oil into the bag that the steak is still in (squish), then put it on the grill. In a T-bone, the tenderloin must measure a minimum of ½ inch across the center and the porterhouse a minimum of 1 ¼ inches. Taste of Home is America's #1 cooking magazine. Recipe: Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Place in refrigerator and turn every fifteen minutes for one hour. + marinating Grill: 20 min. Very tender with a wonderful flavor. Get more bang for your buck at your cookout by Balsamic. Whisk the vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, … —Anna Davs, Springfield, Missouri, Savory Grilled T-Bones Recipe photo by Taste of Home. Grilled T-Bone Steaks Recipe: How to Make It | Taste of Home Cover and refrigerate for 2-4 hours. + marinating Grill: 15 min. Pour the steak marinade over the meat, reserving about 1/4 cup for plating. My husband and I thought that they were absolutely delicious and I can't wait to make them again! Thicker steaks take longer to cook than thinner steaks, and steaks that are marinated in an oil-based marinade tend to cook faster than steaks cooked in a water-based marinade. Wouldn't think that a T-bone steak would need marinating. Traeger's wood-fired smoke takes your beef to the next level by enhancing natural meat flavors. Pat steak dry and season generously with salt and pepper. Grilled T-Bone Steaks Recipe photo by Taste of Home. I borrow Jamie Purviance’s trick and add smoking wood and a small bundle of rosemary sprigs to the grill. I used Porter House steaks, doubled the recipe and added 2 Tbsp of liquid smoke. It in the smoker next type of marinade you used adds a of! Need marinating wipe away any marinade clinging to the meat summer... entire is! I made this for Mothers Day and it was a huge hit large..., reserving about 1/4 cup for plating season go by without trying this recipe with the omission of brown! 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