Grilled Pepper-Crusted T-Bone Steaks

Grilled Pepper-Crusted T-Bone Steaks

Cracked black pepper forms a bold crust on these grilled T-bones, seared hot and finished to a juicy medium-rare.

Total 42 min Makes 4 servings Calories 610/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy, Red meat

Thick-cut T-bone steaks get a generous coating of cracked pepper and coarse salt before hitting a hot grill, creating a crackling crust that contrasts with the tender, juicy meat inside. A brief rest after grilling lets the juices redistribute for maximum flavor. This steakhouse-style preparation suits a weekend dinner or a special occasion cookout.

Ingredients

  • 4 T-bone steaks, about 1 1/4 inches thick
  • 3 tablespoons black peppercorns, coarsely cracked
  • 2 tablespoons kosher salt
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh rosemary, chopped

Method

  1. Remove steaks from the refrigerator and let sit at room temperature for 30 minutes.

  2. Pat steaks dry with paper towels, then rub both sides with olive oil and minced garlic.

  3. Press the cracked peppercorns and kosher salt evenly onto both sides of each steak, forming a thick crust.

  4. Preheat a grill to high heat, about 450 to 500°F, and clean the grates well.

  5. Place steaks on the hottest part of the grill and sear for 4 minutes without moving them.

  6. Flip steaks and grill for another 4 to 5 minutes for medium-rare, until an instant-read thermometer reads 130°F.

  7. Move steaks to a cooler part of the grill if more time is needed, flipping occasionally until desired doneness is reached.

  8. Transfer steaks to a platter, top each with a small pat of butter and a sprinkle of chopped rosemary.

  9. Let steaks rest for 5 minutes before serving to allow juices to redistribute.

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    Grilled Pepper-Crusted T-Bone Steaks

    Thick-cut T-bone steaks get a generous coating of cracked pepper and coarse salt before hitting a hot grill, creating a crackling crust that contrasts with the tender, juicy meat inside. A brief rest after grilling lets the juices redistribute for maximum flavor. This steakhouse-style preparation suits a weekend dinner or a special occasion cookout.

    42 min 4 servings 610 cal

    Ingredients

    • 4 T-bone steaks, about 1 1/4 inches thick
    • 3 tablespoons black peppercorns, coarsely cracked
    • 2 tablespoons kosher salt
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 2 tablespoons unsalted butter
    • 1 tablespoon fresh rosemary, chopped

    Method

    1. 1

      Remove steaks from the refrigerator and let sit at room temperature for 30 minutes.

    2. 2

      Pat steaks dry with paper towels, then rub both sides with olive oil and minced garlic.

    3. 3

      Press the cracked peppercorns and kosher salt evenly onto both sides of each steak, forming a thick crust.

    4. 4

      Preheat a grill to high heat, about 450 to 500°F, and clean the grates well.

    5. 5

      Place steaks on the hottest part of the grill and sear for 4 minutes without moving them.

    6. 6

      Flip steaks and grill for another 4 to 5 minutes for medium-rare, until an instant-read thermometer reads 130°F.

    7. 7

      Move steaks to a cooler part of the grill if more time is needed, flipping occasionally until desired doneness is reached.

    8. 8

      Transfer steaks to a platter, top each with a small pat of butter and a sprinkle of chopped rosemary.

    9. 9

      Let steaks rest for 5 minutes before serving to allow juices to redistribute.