Grilled T-Bone with Garlic-Herb Oil

Grilled T-Bone with Garlic-Herb Oil

Having a couple of friends over for dinner and want to make something that is sure to impress? Then have your butcher cut to order a thick 48-ounce, T-Bone Steak and serve it family style, sliced off the bone, drizzled with garlic herb oil.

Preparing a large steak, allows you to cook it slowly to the desired temperature and then give a hot sear over open flame to beautifully char the exterior, while leaving the interior, moist, pink, and beautiful.

The simple seasoning and the light smoky flavours of the lump charcoal & cherry wood, paired perfectly with a bottle of Ryder Estate Cabernet Sauvignon! A fruit-driven wine that is rich, supple and bold. The tannins are silky and satisfying, leading to a balanced and elegant finish. This reasonably priced wine would also be fantastic with bacon-wrapped asparagus, or grilled blue cheeseburgers.

Looking to pick up a bottle for yourself? Head on over to Wine Online Canada’s original independent online wine shop. Celebrating 17 years bringing amazing wines directly to the homes of Canadians.

*** Please enjoy responsibly! ***

Disclosure: I have participated in a paid partnership with Wine Online. Opinions in this post are my own.

Grilled T-Bone with Garlic-Herb Oil

Having a couple of friends over for dinner and want to make something that is sure to impress? Then have your butcher cut to order a thick 48-ounce, T-Bone Steak and serve it family style, sliced off the bone, drizzled with garlic herb oil. Preparing a large steak, allows you to cook it slowly to the desired temperature and then give a hot sear over open flame to beautifully char the exterior, while leaving the interior, moist, pink, and beautiful.

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Cook Time 1 hr 15 mins

Resting time 2 hrs 10 mins

Total Time 3 hrs 25 mins

Course Dinner, Main Course

Cuisine American, North American

Servings 4 people

Ingredients

  

1x2x3x

• 1 48-ounce T-Bone Steak have the butcher cut it about 2 ½ inches thick
• Kosher Salt
• 5 cloves garlic minced
• 1 tablespoon chopped fresh rosemary
• 2 tablespoon chopped fresh thyme leaves
• ¼ cup extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste

Instructions

 

• Season the steak liberally with salt and return to the fridge uncovered in for 2 hours.
• In a small bowl mix together the garlic, rosemary, thyme, and olive oil, season with salt & pepper. Set aside until ready to serve.
• Prepare the charcoal grill to cook the steak indirectly (not directly above the heat source) at approximately 280°F. Stand the steak, bone side down on the grill grates and cook for 50 – 70 minutes until the steak reaches an internal temperature of 105°F. Add more lump charcoal and some pieces of cherry wood (or wood chunks of your choice) to get the grill very hot, then sear both sides over the flames. Cook for about 5 minutes until reaching an internal temperature of 128°F.
• Remove steak and cover lightly with foil for 10 minutes before slicing.
• Slice the entire steak and serve it family style drizzled with a little of the garlic-herb oil. Serve with the extra oil.
• I like serving the steak with parboiled vegetables and potatoes that can be grilled over the wood for just a few minutes to get a good char and soak up some of the live-fire flavour.
• Pairs perfectly with a bottle of Ryder Estate Cabernet Sauvignon!

Keyword charcoal grilled, family style, grilled, steak, t-bone steak, wine pairing

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Have a delicious day! James (aka Zimmy)