T-Bone Steaks with Steak Sauce are so delicious, cooked to your satisfaction on the grill or in a cast iron skillet. Finish with just a touch of melted butter with garlic and herbs, and then a drizzle of my homemade steak sauce, perfectly seasoned to enhance every bite.
A Challenge To Try This Steak Sauce
Some folks would frown on putting anything on a T-Bone steak. Why desecrate the King of all Steaks with a sauce? However, if you are up to a challenge, I dare you to try this homemade steak sauce…on the side, and see what you think. I love it.
This Homemade Steak Sauce is a cross between Heinz 57 and A-1. It’s quite easy to make and much less expensive than those other two just mentioned. Pennies on the dollar. And you can prepare as much or as little as you need.
See more Steak Recipes or Homemade Sauces Here.
Notes on Cuts of Meat
When it comes to choice cuts of beef steak, there are a few things to know. The Big Daddy is a T-Bone, which comes from the Short Loin. If you cut the T-Bone in half at the bone, you’ll have either a New York Strip (boneless) or Kansas City Strip (bone-in) plus a smaller Fillet (Fillet Mignon). The fourth one on the list is your Ribeye. All of these are perfect for a thick, juicy steak on the grill or seared in a skillet. They need little seasoning.
Then you have your leaner cuts that are Sirloin and Round Steaks. These steaks are often marinated or tenderized. For example, round steaks are made into a Chicken Fried Steak. See my recipe for Marinated Sirloin Steak.
Your toughest cuts of steak are Flank and Skirt. These both work well for slicing thin and grilling or searing, for example, to make fajitas. Sirloin and Round Steak may also be used for slicing thin. See my Steak and Pinto Beans Recipe.
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
When buying T-Bone steaks, look for meat sales at your grocery store, for either freezer or using fresh. Another option is to visit your local butcher, or buy from a local rancher.
My husband and I are fortunate to purchase butchered beef from family members–one of whom raises Certified Angus Cattle. When you buy beef packages, such as 1/2 beef or 1/4 beef, you will have the option of steaks such as T-bones, AND buying in bulk will save you $$ versus buying at the grocery store. Plus, you have the added bonus of knowing where the beef comes from and that it’s fresh.
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Pat the T-Bone steaks dry with paper towels to remove any excess moisture. Season the steaks on both sides with kosher salt and freshly ground black pepper. Allow the steaks to set at room temperature for 15-25 minutes.
You may be tempted to cut off any excess fat that is on the steak. I warn you to refrain from doing so, or at least don’t remove too much of it. My husband never wants any of the fat removed from his steaks. Sometimes, I will take a layer of the outer fat from my own–if there is quite a bit of it. It’s better to allow your steaks to cook in that fat and remove it before serving. Or eat it, if you want.
While the steaks set, heat the charcoal or electric grill. You may also make the butter sauce. Melt butter in microwave-safe bowl. Add to it the lemon juice, minced garlic, and dried oregano and crushed thyme. Whisk to combine. Set aside until the steaks have cooked.
Make the Steak Sauce
Use this time to make the steak sauce. Measure out balsamic vinegar in a small bowl, along with the Worcestershire sauce and extra virgin olive oil. Next add the ketchup, honey, Dijon mustard, Louisiana hot sauce, and honey. Whisk together until combined and slightly thickened.
Season with kosher salt and freshly ground black pepper. Pour the sauce into a small pitcher or dressing cruet. Cover and refrigerate the sauce until ready to serve.
Cook the Steaks
When the charcoal is ready, cook the steaks over hot coals for 4-6 minutes on each side until you’ve reached the desired doneness. I like to cook our steaks to 140-145°F. Always remember that the meat will continue to cook for several minutes after taken off the grill, so allow for the increase in temperature.
If you’d prefer not to grill the steaks over charcoal, you may cook them in a large cast iron skillet over medium-high heat for 3-5 minutes on each side. Then finish them off in a 425°F oven until the center reaches the desired degree of doneness. I’ve cooked them both ways, and either is quite good.
Steak Doneness Guide
Much of the timing in cooking steaks depends on the thickness of the steaks, or even the pan that you are using. Here is a basic guide for temperatures:
Rare-120°F
Medium Rare-130°F
Medium-140°F
Medium Well – 150°F
Well Done-160°F
Once taken off the heat, generously brush the prepared butter sauce over the steaks. This step will give the steaks a wonderful flavor.
Serve the Steaks
Serve steaks warm on large plates. Garnish steaks with fresh herbs such as basil or parsley. Drizzle steak sauce over the steaks or serve on the side, as desired.
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T-Bone Steaks with Steak Sauce
Ingredients
- 2 each T-Bone Beef Steaks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons butter melted
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon crushed thyme
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Louisiana hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table.
- Pat 2 each (2 each) T-Bone Beef Steaks dry with paper towels to remove any excess moisture. Season the steaks on both sides with 2 teaspoons (9.86 ml) kosher salt and 1 teaspoon (4.93 ml) freshly ground black pepper. Allow the steaks to set at room temperature for 15-25 minutes.
- While the steaks set, heat the charcoal or electric grill.
- To make the butter sauce, melt 4 tablespoons (59.15 ml) butter in microwave-safe bowl. Add to it 1 tablespoon (14.79 ml) lemon juice, 1 tablespoon (14.79 ml) minced garlic, and 1 teaspoon (4.93 ml) dried oregano and 1 teaspoon (4.93 ml) crushed thyme. Whisk to combine. Set aside until the steaks have cooked.
- Measure out 2 tablespoons (29.57 ml) balsamic vinegar in a small bowl, along with 2 tablespoons (29.57 ml) Worcestershire sauce and 1 tablespoon (14.79 ml) extra virgin olive oil. Next add 2 tablespoons (29.57 ml) ketchup, 1 tablespoon (14.79 ml) Louisiana hot sauce, 1 teaspoon (4.93 ml) Dijon mustard and 1 teaspoon (4.93 ml) honey. Whisk together until combined and slightly thickened.
- Season with 1/2 teaspoon (2.46 ml) kosher salt and 1/2 teaspoon (2.46 ml) freshly ground black pepper. Pour the sauce into a small pitcher or dressing cruet. Cover and refrigerate the sauce until ready to serve.
- When the charcoal is ready, cook the steaks over hot coals for 4-6 minutes on each side until you’ve reached the desired doneness.
- Once taken off the heat, generously brush the prepared butter sauce over the steaks.
- Serve steaks warm on large plates. Garnish steaks with fresh herbs such as basil or parsley. Drizzle steak sauce over the steaks or serve on the side, as desired. Serves 2-4.
I hope you will enjoy this steak recipe as much as we do!