Name: GRILLED T-BONE STEAK
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 0
Ingredients: 1 (500g – 1000g) thick-cut T-bone steak; 1 tablespoon steak rub (see recipe); 1 tablespoon olive oil; 1 tablespoon butter; Dry Rub:; 2 tablespoons freshly ground black pepper; 1 tablespoon smoked paprika; 2 tablespoons kosher salt; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons dried oregano

There’s something undeniably captivating and irresistible about the sizzle of a perfectly grilled T-bone steak. Few culinary experiences beat the satisfaction of sinking your teeth into a perfectly grilled T-bone steak.

“This T-bone steak with the steak parts still on the bone served with a delicious rub gives me a sense of connection with that savoury beef taste,”says Khomotso Mashiloane, transformation facilitator at Red Meat Institute For Transformation and Enterprise Development (RMITD).

The true magic of the T-bone steak lies in the grilling process. Witnessing the transformation from raw meat to sizzling perfection is a mesmerising experience. The flames and the preparation of the final product create an unforgettable grilling experience.

With only a few ingredients to enhance the flavours of this grilled T-bone steak, it remains on top with taste and tenderness.

Spices bring out the meaty flavours

With festive spices like freshly ground black pepper, smoked paprika kosher salt, garlic powder, onion powder and dried oregano, you are sure to end up with a well-balanced and flavourful seasoned T-bone steak.

The smoked paprika and black pepper provide depth and heat, while the garlic and onion powders add savoury and sweet notes. The dried oregano contributes a herbal complexity, and kosher salt ties everything together, enhancing the natural flavours of the meat.

Sensational sides add the finishing touch

A T-bone steak is a classic and versatile cut of meat that can be elevated to a festive delight with some creative preparation and accompaniments. It pairs beautifully with a variety of sides, from classic mashed potatoes and grilled potatoes to bold and roasted vegetables.

This recipe is presented as part of the Red Meat Industry Services’ Beef and Lamb SA consumer education project. The Red Meat Industry Services (RMIS) is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.

ALSO READ: Beef up your festive menu with this meatloaf recipe

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GRILLED T-BONE STEAK

Serves: 2-4 servings

Cooking time: 25 minutes minutes

Ingredients

1 (500g – 1000g) thick-cut T-bone steak
1 tablespoon steak rub (see recipe)
1 tablespoon olive oil
1 tablespoon butter
Dry Rub:
2 tablespoons freshly ground black pepper
1 tablespoon smoked paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried oregano

Instructions

1. Generously season steak all over with salt and pepper or use the seasoned dry rub. Set steak on a wire rack on a baking sheet, refrigerate, uncovered, overnight to dry out the exterior.

2. The steak can be prepared in the oven or on the grill. The reverse seared method is used for thick cut steaks.

3. If cooking in the Oven: Preheat oven to anywhere between 93 and 135°C. Place steak(s) in the oven and cook until an instant-read thermometer registers 41°C for rare, 46°C for medium-rare, 52°C for medium, 57°C for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary, so check often.

4. Preparing the steak on the grill: Set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.

5. Set steak on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 41°C for rare, 46°C for medium-rare, 52°C for medium, or 57°C for medium-well. Cooking time can vary greatly, so check the steaks often.

6. Transfer steak to a platter and tent with foil. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.

7. Return steak to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away, the steak can be cut horizontally across both sides of the bone for easy service and interesting presentation. Serve with creamy mashed potatoes and steamed green vegetables or a salad.