Grilled T-bone steak is perfect for summer
The preparation is quick and easy, and the steak is tender and prepared 100% to your taste. This is why we love it:
- you can easily adjust the doneness temperature to your liking
- the preparation is quick and simple
- it’s the perfect recipe for meat and grill lovers
- you can easily store the steak or cucumber salad for a couple of days in your fridge
- it's gluten-free and dairy-free
STEAK DONENESS
Achieve the best steak doneness by following these tips. Having a thermometer is essential for this step.
Rare - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 52 °C / 125 °F.
Medium rare - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 54 °C / 130 °F.
Medium - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 58 °C / 136 °F.
Well done - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 68 °C / 155 °F.
Measure the temperature right before taking the meat from the grill.
Storing
Steak is always best fresh and served immediately. This way, the meat stays juicy and melts in your mouth.
If you have any leftover grilled t-bone left, store it in an airtight container and place it in the fridge for up to 2 days. Before serving, reheat, or serve cold in a sandwich or salad.
Keep the Smashed Cucumber Salad chilled in a fridge for up to 3 days.
How to make Grilled T-Bone Steak with Smashed Cucumber Salad at home (VIDEO)
Check this quick video to master this recipe at home.
Don’t forget to try these barbecue recipes too
- Grilled Ribeye Steak
- Honey-Glazed Grilled Pork Butt
- Grilled Ribeye Steak with Corn Salsa
- Grilled Lemon Chicken Breast
- Marinated Grilled Pork Chops
- Lamb Skewers with Mint Sauce
Thanks to Spar Slovenija for all the amazing ingredients and for sponsoring this post.
METHOD
-
prepare the grill
Heat your gas grill or fire up the grill to get the grill temperature to about 250 °C - 300 °C or 480 °F - 570 °F. When the grill is hot, clean the rack with a long brush and lightly grease it with oil (the easiest way to do this is by dipping a paper towel into the oil). Take the meat out of the fridge at least 30 minutes before grilling.
-
Cucumbers
Cut the cucumbers into 2 cm / 1-inch chunks. Place in a bowl and season with salt. This will help release water from the cucumbers. Using a fork, smash the cucumbers lightly. Set aside for 5 minutes.
-
Cucumber Salad Dressing
In a small bowl, combine minced garlic, ginger, chili, spring onion, sesame seeds, sugar, chili, light soy sauce, and vinegar. Add the boiling hot oil and stir to combine. Pour the salad dressing over the cucumbers and place in the fridge until serving.
TipOptionally drain the cucumbers before adding the dressing, especially if you don’t like wet salads. -
Grill the meat
Pat dry the meat with a paper towel and place it on a plate or baking sheet. Season generously with salt and pepper on both sides. Place the beef in the hottest area on the grill and cook the meat for 90 seconds - 2 minutes, then turn the meat using metal kitchen thongs and continue to cook on the other side for 90 seconds. Transfer the meat to the indirect fire spot on the grill. Grill for 30 - 40 seconds, then turn and continue to cook for 30 - 40 seconds. When the steak is grilled, remove it from the heat and set it aside for 5 minutes to rest.
-
serve
Optionally sprinkle the grilled t-bone steak with fleur de salt, cut into slices and serve with homemade Smashed Cucumber Salad.
