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Grilled T-Bone Steak with Cowboy Butter

Grilled T-Bone Steaks are seared over high heat then topped with an herby, spicy cowboy butter for a steak that’s tender and loaded with flavor. 


Prep Time: 5 minutes    Cook Time: 10 minutes    Rest Time: 40 minutes     Total Time: 55 minutes    Total Servings: 2


Ingredients

  • 2 T-bone steaks (about 1-1 1/4 inch thick) 
  • 1-1 1/2 teaspoons smoked salt (or substitute Kosher salt) 
  • ¾ teaspoon cracked black pepper 
  • 4 Tablespoons cowboy butter (for finishing)

Cowboy Butter 

  • ½ teaspoon olive oil 
  • 2 large cloves garlic (minced) 
  • 1 stick (8 Tablespoons unsalted butter, softened) 
  • 1 Tablespoon chopped fresh parsley 
  • 1 Tablespoon chopped chives 
  • 1 teaspoon Kosher salt 
  • ½ teaspoon smoked paprika 
  • ½ teaspoon cayenne pepper 
  • ¼ teaspoon red pepper flakes 
  • Juice of ½ a small lemon (about 1 teaspoon)

Cooking

  1. Remove the steak from the fridge 30 minutes to 1 hour before you’re ready to grill. Place on a plate, then sprinkle generously with salt and pepper on both sides. Rest at room temperature (never in the sun) for at least 30 minutes, but no more than an hour. 
  2. Clean and oil your grill grates. For a gas grill, preheat the grill to high heat (500+ degrees), with direct flame on all but one section. For charcoal, prepare one area for high-heat cooking directly over the coals and one for indirect cooking. 
  3. Place the steaks over direct heat and cover the grill. Sear for 1-1.5 minutes, then lift and turn the steak 90 degrees. Return to the grill. (This is how you get that lovely grill pattern!) Sear another 1-1.5 minutes, then flip the steak over completely. Sear for another minute, then turn the steak 90 degrees, placing the filet side over indirect heat. Continue to cook the steak another 3-5 minutes, or until you reach your desired temperature. We like to pull it around 135 degrees for a medium rare steak. 
  4. Plate the steaks, top with a generous pat of Cowboy Butter, and tent with foil. Rest for 7-10 minutes before slicing.

Cowboy Butter

  1. Heat the oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. 
  2. Place the butter in a medium bowl and top with the garlic, along with the remaining ingredients. Use a fork or wooden spoon to smoosh the butter together with the remaining ingredients until well distributed. 
  3. Scoop the butter mixture onto a piece of parchment paper or plastic wrap and use the plastic wrap to help shape the butter into a cylinder shape. Roll the log up and twist the ends tightly. Refrigerate at least 2 hours, or until solid.

Notes: 

  • Our steaks were about 1.25 inches thick. If you have thicker steaks, you will need to add a few minutes to the cook time. 
  • This recipe also works for Porterhouse steaks, but they’ll likely need a few extra minutes to cook, as they’re larger than a T-bone. 
  • Moving the steak (especially the filet side!) to indirect heat for the last part of the cooking process will help the steak cook more evenly. 
  • I’m always a little eye-rolly about fancy kitchen gadgets, but this meat thermometer that stays in your steak and pings your phone when it reaches your desired temperature is pretty great and surprisingly affordable.
  • Store cowboy butter in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. 
  • You can skip step 1 if you prefer, but the garlic flavor will be quite strong without sautéing it first. 
  • Adjust the heat in this recipe to your liking by increasing the cayenne pepper and red pepper flakes or omitting them completely. 
  • Swap the herbs for whatever you have on hand. Cilantro, dill, and basil are also great options.

SAFE HANDLING TIPS: 

  • Wash hands with soap and water before cooking and always after touching raw meat. 
  • Separate raw meat from other foods. 
  • Wash all cutting boards, utensils, and dishes after touching raw meat. 
  • Do not reuse marinades used on raw foods. 
  • Wash all produce prior to use. 
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. 
  • Cook Ground Beef to 160°F as measured by a meat thermometer. 
  • Refrigerate leftovers promptly. 


For more information on degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 


For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

neighborfood

Hi there, friends! We are Courtney and Will, a husband and wife team who love bringing people together through approachable, fun, family friendly recipes. As the parents of two young boys, we understand the daily struggle of finding the time, energy, and inspiration to cook. Our goal is to take some of the stress out of meal planning and encourage families to gather at the table--as imperfect and messy as it may be!

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