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