T-Bone Steaks with Herb Rub

By Todd Martin November 25, 2024 4 mins read 5 Views

Don’t miss out on these irresistible T-Bone Steaks with Herb Rub! These meaty steaks are juicy and packed full of flavor. And they are super easy to make.

T-bone steaks are a classic favorite among many. For this recipe, these meaty steaks are coated with a mixture of oregano, basil, garlic, and more before hitting the grill. They are reverse-seared to caramelize the herb paste to perfection and create a flavorful golden-brown crust. These T-bones are beyond delicious!

You can use this herb-rub on ribeye and porterhouse steaks, or New York strip steaks. Adjust your cooking times accordingly.

Ingredients

2 T-Bone steaks, 1-1 1/2″ thick
Olive oil
Garlic
Fresh basil (sub with 2 tablespoons chopped parsley, or 2 teaspoons fresh thyme)
Fresh oregano leaves
Red wine vinegar
Coarse salt
Black pepper
Butter
Reliable instant-read thermometer

Marinating and Grilling T-Bone Steaks

Make the herb paste: Place herb rub ingredients into a food processor and pulse about 7-10 times until finely chopped. Adjust salt as needed.
Apply the herb paste: Blot steaks with paper towels to remove excess moisture. Coat both sides of the steaks evenly with the herb mixture.
Marinate: Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
Prep the grill: Preheat to 350 degrees F or medium, indirect heat.
Bring the steak temp up: While your grill is heating up, remove steaks from the refrigerator and let them stand at room temperature.
Grilling: Place steaks on the indirect cooking space of the grill, and cook for 8-10 minutes per side, depending on thickness and desired doneness. Refer to our steak temperature guide for additional insight.

Reverse Searing T-Bone Steaks

Check steak’s internal temp: Once the steaks have reached an internal temperature within 8-10 degrees of your desired doneness, it’s time to reverse sear.
Increase heat or reposition: If using a pellet grill, remove steaks from the grill and increase heat to high (500 degrees). Once it comes up to temp, place the steaks back on. For a gas grill or charcoal grill, move the steaks directly above the fire.
Reverse sear the T-bone steaks over intense heat for about 1-2 minutes per side or until a nice golden brown crust forms. Watch for burning. Please note that you can complete this step using a cast iron skillet.
Resting in butter: Place the cooked steaks on a clean cutting board, top each one with 1 pat (or 1 tablespoon) of butter, and let them rest for 5-7 minutes.
Store leftover T-bones steak in an airtight container in the refrigerator for 3-4 days.

What to Serve with T-Bone Steaks

You can serve anything from side salads to roasted veggies, potatoes, and more with these herb rubbed T-bone steaks. Here are some of our favorite pairings:

More Recipes!

T-Bone Steaks with Herb Rub

These T-Bone steaks are rubbed with a delicious oregano, basil, and garlic herb paste, then grilled to perfection!

Course Main Dish

Cuisine American BBQ, Italian

Keyword Grilled Steak, T-Bone, t-bone steak

Prep Time 18

Cook Time 22

Total Time 40

Servings servings

Calories 467kcal

Ingredients

2 T-Bone steaks (1-1 1/2" thick)
for seasoning rub:
2 1/2 tablespoons olive oil
2 cloves garlic
6 fresh basil leaves, roughly chopped
2 tablespoons fresh oregano leaves
1 tablespoon red wine vinegar
2 teaspoons Morton Kosher Salt
1 teaspoon coarse ground black pepper
2 pats butter (2 tablespoons of butter)

Instructions

Place seasoning rub ingredients into a food processor and pulse about 10 times, until ingredients are finely chopped and well combined. Add more olive oil if mixture is too thick. Taste for salt content. Adjust to your liking.
Blot steaks with paper towels to remove excess moisture.
Apply seasoning mixture to both sides of steaks. Cover with plastic wrap and marinate in refrigerator for 1 1/2-2 hours.
Remove steaks from refrigerator and let stand at room temperature for 20 minutes before cooking.
Preheat grill for 350 degrees F, or medium indirect heat.
Place steaks on the indirect (cooler) side of the grill, and cook for 8-10 minutes per side.
Once steaks reach an internal temp between 120-125 F, increase the grill's heat to 450-500 degrees F.
Reverse sear the steaks by grilling them over intense heat for about 1-2 minutes per side until a nice golden brown crust forms.
Final doneness temp will be between 130-135 degrees F.
Place the cooked steaks on a clean cutting board, top each one with 1 pat (or 1 tablespoon) of butter, and let them rest for 5-7 minutes.