The T-Bone steak contains both the New York Strip on one side of the spine, and a small portion of the Tenderloin on the other, giving it the distinctive “T” shape that makes up its name. It’s a flavorful cut of meat and a fabulous addition to any barbecue.
T-Bone aficionados know that cooking this steak on the bone requires more time, but it’s well worth the added flavor the bone provides.
Ingredients for Marinated T-Bone Steak
- 1 cup vegetable oil
- ¾ cup soy sauce
- ½ cup lemon juice
- ¼ cup Worcestershire sauce
- ¼ cup prepared yellow mustard
- 4 cloves garlic, minced
- ground black pepper to taste
- 1 ½ to 2 pounds T-Bone steaks
Marinade: Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined. Place the meat in a resealable bag and pour marinade over to thoroughly coat. Squeeze excess air from bag, seal, and refrigerate for at least two hours.
Heat grill to high heat and lightly coat grate with oil (best practice is a rag with oil and a pair of tongs. You don’t want to put the oil on the grate before heating, as oil can catch). Place steaks on grill and cook to your desired doneness, 3 ½ to 5 minutes each side. Medium-rare center temp is 130 degrees F (54 degrees C).
Plate up to the delight of your dinner guest with the return of many compliments to the chef.