Grilled T Bone Steaks Peppers Recipes

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GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

Grilling brings out the robust flavor of this steak marinade shared by Beth Wenger of Dayton, Virginia. "Enjoy it while camping or at home," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup water
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons canola oil
1 tablespoon Montreal steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 beef T-bone steaks (1-inch thick and 3/4 pound each)

Steps:

  • In a shallow dish, combine the first 10 ingredients. Add steaks and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. 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°).

Nutrition Facts :

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup water
1/2 cup light soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce
1/4 teaspoon pepper
2 -3 garlic cloves, smashed
2 beef t-bone steaks (1 in thick)

Steps:

  • In a large resealable plastic bag, combine the first 11 ingredients.
  • Add steaks.
  • Seal the bag and turn to coat.
  • Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
  • Drain and discard marinade.
  • Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

PEPPERED T-BONE STEAKS



Peppered T-Bone Steaks image

When I make these juicy steaks, I brush thin slices of potato with olive oil and grill them alongside the meat. I round out the meal with a spinach and red onion salad on the side and cheesecake for dessert.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 6

3 tablespoons steak sauce
4-1/2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
2 beef T-bone steaks (1 inch thick and 3/4 pound each)
1/2 teaspoon salt

Steps:

  • In a small bowl, combine the steak sauce, thyme, pepper and cayenne. Sprinkle steaks on both sides with salt. Spoon about 2 teaspoons steak sauce mixture on one side of steaks., Lightly oil the grill rack. Place steaks on grill sauce side down. Grill, covered, over medium heat or broil 4 in. from the heat for 6 minutes. Brush with remaining sauce and turn. Grill 4-6 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.

Categories     Beef     Fourth of July     Quick & Easy     Wheat/Gluten-Free     Father's Day     Backyard BBQ     Dinner     Meat     Steak     Summer     Grill/Barbecue     Gourmet     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

2 (1 1/2-inch-thick) T-bone steaks (3 pounds total), flaps cut off if necessary, at room temperature 30 minutes
1 1/2 to 2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
Special Equipment
an instant-read thermometer

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 11 minutes.
  • Transfer steaks to a cutting board and let stand, uncovered, 10 minutes before slicing. (Internal temperature will rise to 125-128°F while steaks stand.)

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE



Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1 tablespoon finely chopped shallots
1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper

Steps:

  • For the butter: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
  • For the steaks: Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
  • For the vinaigrette: Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
  • For the leeks: Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

GRILLED T-BONE STEAKS & PEPPERS



Grilled T-Bone Steaks & Peppers image

Make and share this Grilled T-Bone Steaks & Peppers recipe from Food.com.

Provided by JackieOhNo

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef t-bone steaks or 4 porterhouse steaks, cut about 1-inch thick
4 small bell peppers, cut into quarters (red, yellow or green)
1/4 cup salted butter, very soft
2 tablespoons finely chopped green onions
1 teaspoon garlic, minced

Steps:

  • Place steaks and bell peppers on grill over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally.
  • Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended.
  • Top each steak with 2 tablespoons of butter mixture.
  • Combine bell peppers with 2 tablespoons butter mixture in medium bowl; toss.
  • Serve steaks with bell peppers. Season with salt and pepper, as desired.

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Top Asked Questions

How to cook a T bone steak on the grill?
A simple way to cook a T Bone or Porterhouse steak on the grill and amazing flavor. Preheat grill using a two zone or direct/indirect method using lump charcoal. Combine salt, pepper and garlic in a small bowl (this will be the dry rub).
What is the best way to cook steaks on a grill?
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.) Pat steaks dry and sprinkle all over with sea salt and pepper.
What is a T-bone steak?
The T-bone is the king of steak. And, for good reason. It’s two steaks in one – fork-tender filet mignon and bold New York strip. This giant steak may seem daunting to grill, but it’s actually simple to cook. Follow the video and keep reading to learn how to grill the perfect T-bone steak.
How do you season Omaha T bone steaks?
Season the T-bone Pat the steak dry and season liberally with coarse salt and fresh black pepper or Omaha Steaks Signature Seasoning. Make sure to season the top, bottom, and sides of the T-bone. If you have time, we recommend a simple dry brine for an even more tender and juicy steak.

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