Grilled T-Bone Steak with Peppercorn Board Sauce. The board sauce is a combination of crushed peppercorns, salt, garlic, chilies, cilantro, olive oil, balsamic vinegar, and the resting juices of the steak. A flavourful and aromatic sauce that not only complements but enhances the rich, charred flavours of the grilled T-bone steak.
I served the steak with grilled broccolini, shepherd & Cubano peppers and portobello mushrooms. The mushrooms were grilled, then tossed in the board sauce, sprinkled with blue cheese then placed back on the grill until the cheese was melted. Absolutely incredible!
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Ingredients
For the Steak
- T-bone steak, at least 1 ½ inches thick
- Extra virgin olive oil
- Kosher salt, to taste
For the Peppercorn Board Sauce
- Whole peppercorns
- Kosher salt
- Garlic cloves
- Long red chili pepper
- Cilantro
- Extra virgin olive oil
- Aged balsamic vinegar
See recipe card for quantities.
Instructions
Prepare the Steak
Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
Preheat your grill to medium-high
Drizzle the steak with olive oil, then generously season with Kosher salt. Repeat on the other side.
Prepare the Peppercorn Board Sauce
In a mortar and pestle, add the peppercorns and the salt then crush them. Add the garlic into the mortar and crush them with the peppercorns into a rough paste.
Add the chopped long red chili and continue to crush until all the ingredients are well combined.
Mix in the chopped cilantro, then pour in the oil and stir to incorporate everything into a rustic sauce.
Grill the Steak
Preheat the grill over medium-high heat (to at least 500F)
Wearing a barbecue glove and using long tongs, place the steak, fat edge down, onto the hot grill and sear the fat for 60 to 90 seconds.
Leave a section of the grill on medium-high and lower another section to medium-low. Place the meat over the medium low section and grill for 6 minutes. Flip the steak and grill for 5 to 6 minutes more, until the international temperature reaches 115F. Then place the steak over the medium-high section and grill for 90 seconds on each side or until the steak reaches an internal temperature of 124F to 128F, for medium rare. The internal temperature will continue to rise as the steak rests.
While the steak is cooking, pour the board sauce onto a wooden cutting board with a juice groove.
Transfer the steak directly onto the sauce. Rub the steak in the sauce to coat both sides. Then pour 1 tablespoon of balsamic vinegar onto each side of the steak.
Rest the Steak
Let the steak rest on the board sauce for about 5 to 10 minutes. The heat from the steak will release the flavors from the sauce, infusing the meat.
Serve
Slice the steak on the board sauce to ensure every slice picks up the sauce and all the juices mix into the sauce.
Arrange the slices on the board and serve.
Suggested Sides
Grilled broccolini, peppers and portobello mushrooms or your favourite grilled vegetables. The mushrooms were grilled, then tossed in the board sauce, sprinkled with blue cheese then placed back on the grill until the cheese was melted.
Notes
Grilling time: Times will vary based on thickness of the steak, temperature of the grill and outside temperature.
Use an instant read thermometer to check the temperature and ensure correct doneness.
Watch how this recipe was made here.
Equipment Used
This steak was cooked on my Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in the post are my own.
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📖 Recipe
Grilled T-Bone Steak with Peppercorn Board Sauce
Ingredients
For the Steak
- 1 (26 to 30) ounce T-bone steak at least 1 ½ inches thick
- Extra virgin olive oil
- Kosher salt to taste
For the Peppercorn Board Sauce
- ⅛ cup whole peppercorns
- 1 teaspoon Kosher Salt
- 3 cloves of garlic crushed
- 1 long red chili pepper sweet or hot to taste, seeded and roughly chopped
- ¼ cup cilantro roughly chopped
- ½ cup extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
Instructions
Prepare the Steak
- Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
- Drizzle the steak with olive oil, then generously season with Kosher salt. Repeat on the other side.
- Preheat the grill over medium-high heat (to at least 500F)
Prepare the Peppercorn Board Sauce
- In a mortar and pestle, add the peppercorns and the salt then crush them. Add the garlic into the mortar and crush them with the peppercorns into a rough paste.
- Add the chopped long red chili and continue to crush until all the ingredients are well combined.
- Mix in the chopped cilantro, then pour in the oil and stir to incorporate everything into a rustic sauce.
Grill the Steak
- Wearing a barbecue glove and using long tongs, place the steak, fat edge down, onto the hot grill and sear the fat for 60 to 90 seconds. Leave a section of the grill on medium-high and lower another section to medium-low. Place the meat over the medium low section and grill for 6 minutes. Flip the steak and grill for 5 to 6 minutes more, until the international temperature reaches 115F. Then place the steak over the medium-high section and grill for 90 seconds on each side or until the steak reaches an internal temperature of 124F to 128F, for medium rare. The internal temperature will continue to rise as the steak rests.
- While the steak is cooking, pour the board sauce onto a wooden cutting board with a juice groove. Transfer the steak directly onto the sauce. Rub the steak in the sauce to coat both sides. Then pour 1 tablespoon of balsamic vinegar onto each side of the steak.
Rest the Steak
- Let the steak rest on the board sauce for about 5 to 10 minutes. The heat from the steak will release the flavors from the sauce, infusing the meat.
Serve
- Slice the steak on the board sauce to ensure every slice picks up the sauce and all the juices mix into the sauce.
- Arrange the slices on the board and serve with your favourite grilled sides.
Suggested Sides
- Grilled broccolini, peppers and portobello mushrooms or your favourite grilled vegetables. The mushrooms were grilled, then tossed in the board sauce, sprinkled with blue cheese then placed back on the grill until the cheese was melted.
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