Grilled T-Bone Steaks

"This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by gailanng photo by gailanng
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
20mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • In a large resealable plastic bag, combine the first 11 ingredients.
  • Add steaks.
  • Seal the bag and turn to coat.
  • Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
  • Drain and discard marinade.
  • Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

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Reviews

  1. I left out the chipotle. It usually kills the taste if the steak.
     
  2. Wow.. this was a great marinade, probably the best T bone steak I've ever had. Substituted low sodium Dales marinade for the soy sauce. I only marinated 2 hours but cant wait to try again and marinate over night..
     
  3. Really nice flavours in this marinate. I don't like my marinated too sweet so I also cut back on the brown suger. It was perfect for us. I cooked the marinate and then made it into a gravy. I know most throw out their marinade but I figure if you cook the meat to kill any bacteria then you can do it with your marinade too. Cause, this marinade made a fabulous tasting gravy.
     
  4. Some of the best t-bone steaks I've ever made. The flavor on them was incredible. The longer they sit in the marinade the better!
     
  5. I tend to get very high quality steaks, typically tenderloin. We like our beef, and are very particular about it. I usually don't marinate better cuts of beef. At most I use a homemade dry rub and/or dry age them at home. Lately we have been sous viding our steaks. They turn out perfectly in terms of doneness, but even with using things that typically bring about a maillard reaction ( dusting of baking soda, sugar, etc) they still weren't browning nicely so we have been experimenting. This recipe popped up in a search. After reading the reviews, in particular from the " born and bred Alberta girl", we decided to try it. We did 2 t bones, both with large tenderloin halves. We marinated both for 32 hours. 1 we grilled, 1 we sous vided then patted dry, dusted with baking soda and then did a quick super high heat grill. Both were outstanding! The tbone that we grilled was too rare for my SO but perfect for me. The sous vide steak was perfect, just lacked the smokiness of the grilled steak. This marinade definitely a winner. I have since used it for tenderloin, strip, and even a blade steak that went into the smoker. Definitely takes steaks to a whole new level! Thank you!
     
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Tweaks

  1. Didn't have chipotle used Saracha instead of skipping it.
     
  2. Wow.. this was a great marinade, probably the best T bone steak I've ever had. Substituted low sodium Dales marinade for the soy sauce. I only marinated 2 hours but cant wait to try again and marinate over night..
     
  3. This is similiar to my usual steak marinade,this one has a few extra ingredients which I though really improved the flavour.I used this for T-Bones and let it marinate for 24 hours.Instead of the red wine vinegar I used balsamic.I also only used 1/4 cup soy sauce but added 1/4 worcestshire(sp?) sauce too.The steaks were so tender and tasty.I served this with Twice Baked Potato Casserole (#26043) and Kicked-Up Carrots( #390116).It was an all-around great Recipezaar inspired supper.
     
  4. Apple cider vinegar instead of red wine vinegar...and a dash of hot sauce instead of Chipotle...worchestershire instead of soy sauce... still tastes amazing....
     
  5. Oh yummy! Full of flavour - nice and savory - perfect! I left out the sugar (I never add sugar to anything but dessert recipes) and used balsamic vinegar instead of red wine vinegar. We used Rib steaks just because those looked good at the butchers. Our company wanted to know what time dinner was tomorrow night!
     

RECIPE SUBMITTED BY

I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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