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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: undefined
- Category: undefined
- Method: Grilled
- Cuisine: American
Ingredients
- 2 T-bone steaks, 1 1/2 inches thick, about 1 1/2 lbs (680 g) each
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon butter, for finishing (optional)
- For the dill-horseradish mayo: 1/2 cup (115 g) mayonnaise
- For the dill-horseradish mayo: 2 tablespoons prepared horseradish, drained
- For the dill-horseradish mayo: 2 tablespoons chopped fresh dill
- For the dill-horseradish mayo: 1 tablespoon fresh lemon juice
- For the dill-horseradish mayo: 1 teaspoon Dijon mustard
- For the dill-horseradish mayo: 1 small clove garlic, finely grated
- For the dill-horseradish mayo: 1/4 teaspoon kosher salt
- Lemon wedges and extra fresh dill, for serving
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
