Grilled T-Bone Steak - Little Sunny Kitchen

Prep Time 10

Cook Time 10

Total Time 20

Turn on your grill and let it warm up to medium-high heat. You can use a gas or charcoal grill. Clean the grill grates, and oil them.
Pat the steaks dry with paper towels (really well), then generously season with salt and pepper from all sides including the edges.
Make the garlic butter, in a small saucepan, melt the butter with rosemary, garlic, and pepper. When the butter starts bubbling, cook for 1 minute then remove from heat (you don’t want to burn the garlic). Allow the herb and garlic to steep in the butter as you grill the steaks.
Add the steaks to the grill and reduce the heat to medium, and cook for 4-5 minutes per side.
Check the temperature. For a medium rare steak, grill the steaks for about 4 minutes on each side until the internal temperature reaches 130°F/55°C.
When the steaks are done, remove from the grill onto a plate and pour the butter all over the steaks and cover with foil. Allow to rest for 5 minutes before slicing and serving.

Feel free to use this method to cook more than two t-bone steaks, or to cook other cuts of steak.
Choose thick steaks. While you can use this method to cook thinner steaks, ones that are at least 1.5 inches thick will cook best. You can ask the butcher to cut 2-inch steaks if you really want that steakhouse experience at home.
Take the chill off the meat before grilling it! Your meat will cook more evenly if it starts from room temperature, so let the steaks sit on the counter for about half an hour before you put them on the fire.
Start with a clean grill. Every time you use your grill, flavors and burnt bits of food are left behind. Be sure to clean the grates well before grilling the steaks. You can even oil the grates to make it extra easy to flip your food over.
Give the grill proper time to preheat. You want the grates to be nice and hot when you add the steaks so that they sear perfectly on the outside.
Feel free to add more flavor. Rosemary and garlic is a classic steak seasoning, but you can add other herbs to the finishing butter too. You can also use a marinade for the steaks, or season them with more than just salt and pepper before grilling.
Resting is important! If you cut into your steaks as soon as they come off the grill, all of the juices will pour out, and leave the meat dry. A 5-minute rest will allow the juices to redistribute and settle.