Southern Style Grilled T-Bone

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southern style grilled t-bone steak

Southern Style Grilled T-Bone

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Total Time 30 minutes
Course Main Course

Ingredients
  

For the Steak

  • 4-6 1 1/2inch t-bone steaks
  • 2 tbsp Worcestershire powder
  • 1 tsp nutritional yeast
  • 1 tbsp butter powder
  • 2 tbsp molasses powder
  • 1 tbsp whiskey powder
  • 4 tbsp course salt
  • 1 tbsp garlic flakes
  • 1 tbsp dried minced onion
  • 1 tbsp dried thyme
  • 1 tbsp smoked paprika

For the Buttermilk Ranch Butter

  • 1 lb english butter, room temperature
  • 2 tbsp buttermilk
  • 4 tbsp hot sauce
  • 1 tsp fine sea salt
  • 1 tsp dried minced onion
  • 1 tsp dried granulated garlic
  • 1/4 tsp red pepper flakes
  • 2 sprigs fresh thyme, stems removed
  • 2 sprigs fresh dill, chopped
  • 6 sprigs fresh curley parsley, stems removed, chopped
  • 10 chives, diced fine

Instructions
 

For the Steak

  • In a bowl combine all dry ingredients
  • Remove steaks from refrigerator and allow to come to room temperature
  • Season steak on both sides and allow to stand for 30 minutes
  • Bring grill to 500 degrees and coat lightly in oil
  • Sear Steak on the grill for 5 minutes than turn over
  • Sear Steak on the other side for additional 5 minutes
  • Turn steak over and place at a 90 degree angle to create grill marks for 2-4 minutes
  • Turn steak over and place on a 90 degree angle to create additional grill marks
  • Remove steak from grill & let stand for 5 minutes
  • Serve steak on plate with minimum of 1 tablespoon of buttermilk ranch butter atop (If using a steak thermometer bring to 145 degrees)

For the Buttermilk Ranch Butter

  • In a mixing bowl combine, butter, buttermilk & dry ingredients
  • Add remaining ingredients
  • Store in an airtight container in refrigerator; allow to come to room temperature for serving
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Author: Derek Jacobson

With over a decade spent writing about steak, grilling, and the fine art of flame-kissed perfection, Derek is on a lifelong quest to master the ribeye—because good things come to those who sear. When not typing up tips or testing marinades, you'll find them chasing the elusive perfect crust on their favorite cut: the mighty ribeye.