Why You’ll Love This Recipe

I believe a great steak doesn’t need much: good beef, a hot grill, and a sauce with a little attitude. The creamy dill-horseradish mayo is the star here. It’s cool, tangy, and just spicy enough to cut through the richness of the meat. Here’s why I think you’ll love it:

Steakhouse results at home. A hot grill and a short rest give you a deep crust and a juicy center.
A sauce worth bragging about. The mayo takes five minutes and can be made ahead.
Two cuts in one. The T-bone gives you tender filet on one side and beefy strip on the other.
Simple and fast. Minimal ingredients, minimal fuss.

Ingredients

For the steaks:

2 T-bone steaks, 1¼ to 1½ inches thick (about 1 to 1¼ lbs / 450 to 570 g each)
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp olive oil or avocado oil
2 tbsp butter (optional, for finishing)
2 cloves garlic, smashed (optional)
2 sprigs fresh thyme (optional)

For the dill-horseradish mayo:

½ cup (120 g) mayonnaise
2 tbsp prepared horseradish, drained
2 tbsp finely chopped fresh dill
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, grated
Pinch of salt and pepper

For serving:

Grilled corn, baked potatoes, or roasted potatoes
Green salad or grilled asparagus
Lemon wedges

Directions

Bring the steaks to room temperature. Take the steaks out of the fridge 30 to 45 minutes before grilling. This helps them cook evenly.
Make the mayo. In a small bowl, stir together the mayonnaise, horseradish, dill, lemon juice, mustard, garlic, salt, and pepper. Taste and adjust, then refrigerate while you cook so the flavors meld.
Season the steaks. Pat them dry with paper towels, rub with the oil, and season generously on both sides with salt and pepper.
Preheat the grill. Heat a gas or charcoal grill to high, around 450 to 500°F (230 to 260°C), with one side hotter than the other. Clean and oil the grates.
Sear. Place the steaks over the hottest part of the grill and cook for 4 to 5 minutes, without moving them, until they have deep grill marks.
Flip and finish. Flip the steaks and cook another 3 to 5 minutes. I move them to the cooler side if they’re browning too fast. Cook until an instant-read thermometer reads 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, inserted away from the bone.
Add the butter. In the last minute, top each steak with a pat of butter, a smashed garlic clove, and a thyme sprig, if using.
Rest. Transfer the steaks to a cutting board and rest for 5 to 10 minutes. The temperature will rise another 5°F as they rest.
Serve. Spoon the dill-horseradish mayo over the steaks or serve it on the side, with lemon wedges for squeezing.

Servings and Timing

Servings: 2 generous servings (or 3 to 4 if sliced and shared)
Prep time: 15 minutes (plus 30 to 45 minutes to temper the steaks)
Cook time: 10 to 12 minutes
Rest time: 5 to 10 minutes
Total time: about 30 minutes of active time, or about 1 hour 15 minutes with tempering

Variations

Cast-iron skillet: Sear the steaks in a smoking-hot cast-iron pan for 4 minutes per side, then baste with butter.
Reverse sear: Cook in a 250°F (120°C) oven until 115°F (46°C) inside, then sear on the hot grill for 1 to 2 minutes per side.
Greek yogurt mayo: Swap half the mayonnaise for Greek yogurt for a lighter, tangier sauce.
Extra herby: Add chopped chives or parsley to the mayo.
Spice rub: Add smoked paprika and garlic powder to the salt and pepper.
Other cuts: Use porterhouse, ribeye, or New York strip steaks, adjusting the cook time for thickness.

Storage/Reheating

Refrigerator: Store leftover steak in an airtight container for up to 3 days. The mayo keeps in a sealed jar for up to 5 days.
Freezer: I don’t recommend freezing cooked steak, since it can turn dry and tough. The mayo doesn’t freeze well either.
Reheating: Gently warm slices in a skillet over low heat with a little butter, just until warmed through. I try not to overheat them, since steak dries out quickly.
Leftover idea: I love cold sliced steak on sandwiches or salads with a smear of the mayo.

FAQs

What’s the difference between a T-bone and a porterhouse?
Both have a T-shaped bone with strip steak on one side and tenderloin on the other. The porterhouse has a larger tenderloin portion, while the T-bone’s is smaller.

Why let the steak rest?
Resting lets the juices redistribute through the meat. If you slice right away, they run out onto the board.

How do I know when it’s done without a thermometer?
I strongly recommend a thermometer, but a rough guide is that the steak feels soft with some spring for medium-rare, and firmer for medium.

Can I use fresh horseradish?
Yes. Use about 1 tablespoon of finely grated fresh horseradish, which is stronger than the prepared kind, so start small and taste.

Can I make the mayo ahead?
Absolutely. I often make it a day ahead, because the flavors deepen as it sits.

What if I don’t have a grill?
A cast-iron skillet or a broiler works well. Just make sure the pan is very hot before the steaks go in.

Conclusion

Grilled T-Bone Steaks with Dill-Horseradish Mayo prove that great steak doesn’t need to be complicated. A hot grill, a good rest, and a punchy, creamy sauce are all it takes to turn an ordinary evening into something special. I hope this recipe earns a place in your grilling rotation. If you make it, I’d love to hear how it turned out!

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These grilled T-bone steaks are seared over high heat until the outside is deeply charred and the inside is juicy and rosy. A simple salt-and-pepper crust lets the beef shine, while the cool, creamy dill-horseradish mayo adds a tangy, zesty kick to every bite. It’s an easy steakhouse-style dinner that comes together in under 30 minutes.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: undefined
Category: undefined
Method: Grilled
Cuisine: American

Instructions

Take the steaks out of the refrigerator 30 to 45 minutes before grilling so they cook evenly. Pat them very dry with paper towels.
Make the mayo: in a small bowl, stir together the mayonnaise, horseradish, dill, lemon juice, Dijon, garlic, and salt. Taste and add more horseradish for extra heat. Cover and refrigerate until ready to serve.
Preheat a grill to high heat, around 450 to 500°F (230 to 260°C), with one side set up for direct heat and one side for indirect heat. Clean and lightly oil the grates.
Brush the steaks on both sides with olive oil, then season generously with the salt, pepper, and garlic powder.
Place the steaks over direct heat and grill for 4 to 5 minutes without moving them, until well-marked and charred.
Flip and grill another 4 to 5 minutes. For medium-rare, cook to an internal temperature of 130 to 135°F (54 to 57°C) in the thickest part of the strip side, away from the bone. If the steaks flare up or brown too quickly, move them to the indirect side to finish.
Top each steak with a pat of butter, if using, and transfer to a cutting board.
Rest the steaks, loosely tented with foil, for 5 to 10 minutes. The temperature will rise about 5 degrees while resting.
Slice the strip and tenderloin off the bone, then cut into slices against the grain, or serve the steaks whole. Serve with a generous dollop of dill-horseradish mayo, lemon wedges, and a sprinkle of fresh dill.

Notes

A T-bone has two cuts in one: the larger strip and the smaller, more tender filet. The filet cooks faster, so position it toward the cooler side of the grill.
Pat the steaks completely dry for a better sear and deeper crust.
Cooking temperatures: 120 to 125°F (49 to 52°C) rare, 130 to 135°F (54 to 57°C) medium-rare, 140 to 145°F (60 to 63°C) medium. Remove steaks 5 degrees below your target.
Do not skip the rest. It keeps the juices in the meat instead of on the cutting board.
Make ahead: the dill-horseradish mayo tastes best after chilling for at least 30 minutes and keeps for up to 4 days in the refrigerator.
Storage: refrigerate leftover steak in an airtight container for up to 3 days. Reheat gently or slice cold over salads.
Pan-sear option: cook in a very hot cast iron skillet for 4 to 5 minutes per side, then finish in a 400°F (200°C) oven if needed.
Serving idea: pair with grilled corn, baked potatoes, or a crisp green salad.

Nutrition

Serving Size: 1/4 of recipe (about 6 oz steak with 2 tbsp mayo)
Calories: 610
Sugar: 1 g
Sodium: 780 mg
Fat: 45 g
Saturated Fat: 14 g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 2 g
Fiber: 0 g
Protein: 48 g
Cholesterol: 150 mg