T-bone Steak

2.58 from 14 votes
Print Pin
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 1227kcal

Ingredients

  • 2 T-bone steak about 12oz per steak
  • 1/2 TBSP Steak seasoning
  • 3 TBSP Extra-virgin olive oil or more if needed
  • 2 slices Crusty bread toasted and drizzled with oil if desired

Compound Butter

  • 2 TBSP Butter softened at room temperature
  • 2 clove Garlic grated
  • 1/2 tsp Fresh rosemary minced

Grilled Corn

  • 1 Corn on the cob
  • 2 tsp Butter

Baked Beans

  • 1 cup Baked beans

Beverage

  • 24 oz Lemonade
US Customary - Metric

Instructions

  • Preheat a grill or griddle pan on medium heat.
  • Season the steak on both sides with steak seasoning, salt and pepper. Set aside for 10 minutes. Meanwhile, warm the beans and make the compound butter.
  • Add the beans to a saucepan on low heat, stirring occasionally until hot.
  • Make the compound butter: Add the butter, garlic, and rosemary to a saucepan on low heat. Season with salt and pepper. Let everything steep in the pan until you are ready to serve.
  • Grill the steak: Grill the steak on both sides to your desired temperature using a thermometer (see notes). Once cooked to your liking, set aside to rest for 5 minutes.
  • If using a grill, grill the corn and bread at the same time as the steak. Turn the corn occasionally, until nicely charred and tender.
  • If not using a grill, heat a saucepan of salted water to a boil. Add the corn and cook for 3-5 minutes.
  • Toast the bread in a toaster oven. Drizzle with olive oil if desired.
  • Finish the steak: Trim the fat off of the sides (if desired). Using a knife, slice each steak off the bone, use the bone as a guide to run the knife along to remove the steak. Then slice against the grain.
  • Finish the corn: Butter and lightly salt the corn right before serving.
  • Serve: Slice the steak against the grain onto a plate (save the remaining steak for Thursday’s lunch). Spoon the compound butter over the steak. Enjoy with corn, baked beans, bread, and lemonade.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 1227kcal | Carbohydrates: 112g | Protein: 51g | Fat: 66g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1155mg | Potassium: 1138mg | Fiber: 9g | Sugar: 46g | Vitamin A: 586IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 9mg

T-bone Steak

2.58 from 14 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 1227 kcal

Ingredients
 
 

  • 2 T-bone steak about 12oz per steak
  • 1/2 TBSP Steak seasoning
  • 3 TBSP Extra-virgin olive oil or more if needed
  • 2 slices Crusty bread toasted and drizzled with oil if desired

Compound Butter

  • 2 TBSP Butter softened at room temperature
  • 2 clove Garlic grated
  • 1/2 tsp Fresh rosemary minced

Grilled Corn

  • 1 Corn on the cob
  • 2 tsp Butter

Baked Beans

  • 1 cup Baked beans

Beverage

  • 24 oz Lemonade

Instructions
 

  • Preheat a grill or griddle pan on medium heat.
  • Season the steak on both sides with steak seasoning, salt and pepper. Set aside for 10 minutes. Meanwhile, warm the beans and make the compound butter.
  • Add the beans to a saucepan on low heat, stirring occasionally until hot.
  • Make the compound butter: Add the butter, garlic, and rosemary to a saucepan on low heat. Season with salt and pepper. Let everything steep in the pan until you are ready to serve.
  • Grill the steak: Grill the steak on both sides to your desired temperature using a thermometer (see notes). Once cooked to your liking, set aside to rest for 5 minutes.
  • If using a grill, grill the corn and bread at the same time as the steak. Turn the corn occasionally, until nicely charred and tender.
  • If not using a grill, heat a saucepan of salted water to a boil. Add the corn and cook for 3-5 minutes.
  • Toast the bread in a toaster oven. Drizzle with olive oil if desired.
  • Finish the steak: Trim the fat off of the sides (if desired). Using a knife, slice each steak off the bone, use the bone as a guide to run the knife along to remove the steak. Then slice against the grain.
  • Finish the corn: Butter and lightly salt the corn right before serving.
  • Serve: Slice the steak against the grain onto a plate (save the remaining steak for Thursday’s lunch). Spoon the compound butter over the steak. Enjoy with corn, baked beans, bread, and lemonade.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 1227kcalCarbohydrates: 112gProtein: 51gFat: 66gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 145mgSodium: 1155mgPotassium: 1138mgFiber: 9gSugar: 46gVitamin A: 586IUVitamin C: 7mgCalcium: 132mgIron: 9mg
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