Name: Grilled T-Bone Steak with Lemon and Herb Oil
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 t-bone steaks, 1 1/2 inches thick, about 1 1/4 lb each; 2 tsp kosher salt, plus more for the sauce; 1 tsp black pepper, coarsely ground; 1/2 cup flat-leaf parsley leaves, packed; 1/4 cup fresh basil leaves, packed; 1 tsp fresh rosemary, finely chopped; 2 garlic cloves, 1 for the oil, 1 for the sauce; 3/4 cup extra-virgin olive oil, divided; 1 lemon, zested, then cut into wedges; 1 cup jarred roasted red peppers, drained; 2 tsp red wine vinegar; 1/2 tsp crushed red pepper flakes; to taste flaky sea salt

Grilled T-Bone Steak with Lemon and Herb Oil

4.8 from 562 home cooks Free

Two thick T-bones get a salt rub, a hard char over hot coals and a gentle finish on the cooler side of the grill. Bright herb oil and lemon cut the richness, and a little pot of smoky roasted pepper sauce sits alongside for dipping. Weekend grilling for people who like their steak to do the talking.

Prep

1 hr

Cook

25 min

Total

1 hr 25 min

Serves

Level

Medium

Cuisine

Italian

Method

Step 1: Pat the steaks dry and season all over with the kosher salt. Set them on a rack over a plate and leave them uncovered at room temperature for 45 minutes; the salt first draws out moisture, then gets pulled back into the meat.
Step 2: While the steaks sit, make the herb oil. Blend the parsley, basil, rosemary, 1 garlic clove, the lemon zest, a pinch of salt and 1/2 cup of the olive oil until smooth and vivid green. Strain it through a fine sieve if you want clean dots on the plate.
Step 3: For the red sauce, blend the roasted peppers, the second garlic clove, the vinegar, pepper flakes and the remaining 1/4 cup oil until smooth. Season with salt and spoon it into a small bowl.
Step 4: Build a two-zone fire: pile the coals on one side, or set half the burners of a gas grill to high and leave the rest off. Clean and oil the grates and wait until you can hold your hand over the hot side for only 2 seconds.
Step 5: Pat the steaks dry again and press on the black pepper. Grill over direct heat 3 to 4 minutes per side, until deeply marked, keeping the smaller tenderloin section angled toward the cooler side of the grill.
Step 6: Move the steaks to the cool side, close the lid, and cook 6 to 10 minutes more, until an instant-read thermometer in the thickest part of the strip side reads 125F. Rest them on a board for 10 minutes; they will climb to 130 to 135F for medium-rare.
Step 7: Cut the strip and tenderloin away from the bone, slice each against the grain, and set the pieces back around the bone. Dot with herb oil, sprinkle with flaky salt, and serve with lemon wedges and the red sauce.

Kitchen note

The tenderloin side of a T-bone is thinner and leaner than the strip, so it overcooks first; aiming it at the cooler part of the grill lets both muscles reach medium-rare together.