Best 10 Grilled T Bone Steaks Peppers Recipes

GRILLED T-BONE STEAKS

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).

GRILLED T-BONE STEAKS

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°).

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER

Steps:

• 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.
• 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.

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

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

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.

GRILLED T-BONE STEAKS WITH BBQ RUB

Steps:

• 1)Combine BBQ Rub ingredients; press evenly onto beef steaks. 2)Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

GRILLED PEPPERCORN T-BONES

Steps:

• Heat coals or gas grill for direct heat. Trim fat on beef steaks to 1/4-inch thickness. Rub garlic on beef. Press peppercorns into beef. In small bowl, mix remaining ingredients except salt and pepper; set aside.
• Cover and grill beef 4 to 5 inches from medium heat 10 to 14 minutes or until of desired doneness, turning once. Sprinkle with salt and pepper. Serve with butter mixture.

GRILLED T-BONE STEAKS

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.)

ROCK'S T-BONE STEAKS

Steps:

• 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).