Grilled T Bone Steak with Gremolata

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

One of my favorite parts of working with Moyer Beef this summer is that I am trying cuts of beef I’ve never had before, like a T-bone steak. T-bone steak is a bone-in steak and includes the strip loin and tenderloin; it’s named a T-bone, because, well, the bone looks like a T.

T-bones are considered pretty high-quality steaks, and as such, don’t need much effort to make them taste amazing. They are also huge (in my opinion), usually 16-24+ ounces. So I invited over some friends to help my husband and me enjoy our bounty (they didn’t seem to mind too much).

For these steaks, I decided to add a simple dry rub and top with gremolata to add some freshness. Because it was absolutely beautiful this weekend, there was no way I wasn’t grilling them outdoors! The result was this Grilled T Bone Steak with Gremolata.

Ingredients:

• 2 t-bone steaks (I used Moyer Beef’s T-Bone Steaks)

rub:

• 2 tablespoons smoked paprika
• 1 tablespoon chile powder
• 1 tablespoon salt
• 1 tablespoon black pepper

gremolata:

• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon fresh tarragon, finely chopped
• the zest of 1 lemon
• 3 garlic cloves, finely minced

Note: Because the thickness of your steak can vary, I suggest using a thermometer rather than times to determine when your steak is cooked. I’ve added times below as a general guideline, but I used a thermometer to truly determine when the steak was cooked to my liking.

Before cooking, remove the steaks from your refrigerator at least 30 minutes prior to grilling. Combine the smoked paprika, chile powder, salt, and pepper in a bowl.

Preheat your grill to medium-high heat, keeping one side of the grill off for non-direct heat.

While waiting for your grill to preheat, make your gremolata. Finely chop your parsley and tarragon and finely mince the garlic. Add to a bowl and zest a lemon into the same bowl. Mix thoroughly to combine.

Pat the steaks dry with a paper towel and sprinkle with the rub mixture on each side, using the back of the spoon to adhere the rub to the meat.

When preheated, add the steaks over direct heat.

Cook for 3-4 minutes or until you have a nice sear on one side. Flip the steaks and grill for another 3-4 minutes.

Move the steaks to indirect heat and close the grill. Let cook until the center of the steak is 135 degrees F (for medium-rare) or until your desired degree of doneness, about 8-10 minutes. Remove from heat and let rest for 5-10 minutes.

Serve as is, or slice to share.

Top with the gremolata.

This was such a wonderfully juicy steak! The rub added just enough flavor to enhance the natural flavor of the beef.

The gremolata was a nice fresh addition.  Everything is better with a little bit of fresh herbs and citrus, don’t you think?

I served this with a grilled vegetable pasta salad that I will share soon. The two T-bone steaks plus the pasta salad made for quite a filling meal!

 

Other Moyer Beef Posts:

• Grilled New York Strip Steak w/ Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes
• Slow Cooker Shredded Beef Tacos with Chimichurri
• Meatballs in Tomato Sauce
• Beef Kofta Kabobs
• Hashweh (Spiced Ground Beef with Pistachios Over Rice)
• Steak and Eggs Hash
• Sheet Pan Steak Fajitas