GRILL RECIPES FOR STEAK: Rock's T-Bone Steaks

Grill Recipes for Steak: Rock's T-Bone Steaks

A robust, smoky, deeply seasoned grilled T-bone steak inspired by classic American backyard barbecue, with a marinade that builds layers of savory, peppery, slightly spicy flavor. Perfect for high-heat grilling and ideal for showing off the beauty of T-bone cuts: the strip on one side, the tenderloin on the other.

Ingredients (Serves 2–4)

For the Steaks

2 large T-bone steaks, 1¼–1½ inches thick (about 1.25–1.75 lbs each)
2–3 tbsp olive oil
Coarse kosher salt, to taste
Freshly cracked black pepper, generous amount
1 tsp garlic powder
1 tsp onion powder
½–1 tsp smoked paprika
½ tsp crushed red pepper flakes (optional, for heat)

For the Marinade

¼ cup soy sauce
¼ cup Worcestershire sauce
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp brown sugar (balances the soy + adds caramelization)
1 tbsp lemon juice or apple cider vinegar
½ tsp black pepper
½ tsp dried oregano or Italian seasoning

Optional Enhancers

1–2 tbsp steak seasoning blend (Montreal style works great)
Fresh herbs—thyme or rosemary—for finishing
2 tbsp butter for basting during the last minute on the grill

Instructions

1. Prepare the Steaks

Pat the steaks dry thoroughly—dry meat equals better browning.
Trim only large, hard pieces of fat; leave most fat intact for flavor.

Season both sides generously with:

kosher salt
black pepper
garlic and onion powder
smoked paprika
crushed red pepper (if using)

Let the steaks sit at room temperature for 30–40 minutes to relax the muscle fibers and help them cook more evenly.

2. Make the Marinade

In a bowl or large zip-top bag, combine:

soy sauce
Worcestershire
olive oil
garlic
brown sugar
lemon juice
pepper
oregano

Mix until the sugar dissolves.
Add the steaks and coat thoroughly.

Marinate 2–4 hours for best flavor, but even 1 hour works.
Avoid marinating overnight because the acidity can soften the meat too much.

3. Preheat the Grill

Heat your gas or charcoal grill to high heat (450–550°F).
T-bone steaks love direct, high searing, followed by a short finish over indirect heat.

If using charcoal:

pile coals to one side for a 2-zone setup
let them burn until glowing and lightly ashed

If using gas:

preheat all burners
then turn one side to low for a cool zone

Lightly oil the grates to prevent sticking.

4. Sear the Steaks

Remove steaks from marinade; let excess drip off.
Pat lightly and brush with a bit of oil.

Place on direct heat:

3–4 minutes per side for a hard sear
Don’t move them—let the crust form
Rotate halfway through each side if you want crosshatched grill marks

During the last minute, baste with butter and herbs for a steakhouse finish (optional but amazing).

5. Finish Over Indirect Heat

Move steaks to cool side of grill.
Cook until desired doneness:

Doneness	Internal Temp (Pull Off Grill)	Final Temp
Rare	120–125°F	125–130°F
Medium-Rare	130–135°F	135–140°F
Medium	140–145°F	145–150°F
Medium-Well	150–155°F	155–160°F

Because a T-bone contains two muscles, the tenderloin side will cook faster; keep that side slightly farther from the hottest zone.

6. Rest and Serve

Let the steaks rest 8–10 minutes loosely tented with foil.
This redistributes juices for maximum tenderness.

Slice against the grain or serve whole.

Optional finishing touches:

A pat of butter
Sprinkle of flaky sea salt
Fresh herbs
Cracked pepper

Serving Ideas

Rock’s T-Bone Steaks pair well with:

Grilled corn brushed with chili-lime butter
Baked or grilled potatoes
Charred asparagus or Brussels sprouts
Creamy horseradish sauce
Steakhouse wedge salad

Tips for Maximum Flavor

Use thick steaks (thin ones dry out fast).
Rest before and after grilling.
High heat = better sear and more flavor.
Don’t skip the sugar in the marinade—just enough to create caramelization.
Let the steak’s natural beefiness shine; don’t over-season.

OTHER RECIPES

Grill Recipe for Steak Ingredients

4 teaspoons salt, or to taste
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder, or to taste
3/4 teaspoon cayenne pepper, or to taste
3/4 teaspoon ground coriander, or to taste
3/4 teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

Grill Recipes for Steak Instructions

Preheat an outdoor grill for high heat, and lightly oil the grate.

Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
Rub the steaks on all sides with the seasoning mixture.

Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare.

An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Enjoy the steak !
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GRILL RECIPES FOR STEAK

Rock's T-Bone Steaks