Marinated herb butter T-bone steaks are the ultimate steakhouse dinner made at home. This recipe pairs a rich, garlicky herb butter with a robust marinade that tenderizes and flavors the meat, while the T-bone’s combination of tenderloin and strip loin ensures a juicy, flavorful bite every time. The compound butter melts over the hot steak, creating a luxurious sauce that elevates the dish to special-occasion status.
Ingredients
- 4 T-bone steaks, about 1 inch (2.5 cm) thick (about 12 oz / 340 g each)
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (25 g) brown sugar
- 4 cloves garlic, minced
- 1 teaspoon (2 g) dried rosemary
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) black pepper
- 1/2 teaspoon (1 g) red pepper flakes (optional)
- For the herb butter:
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 2 tablespoons (8 g) fresh parsley, finely chopped
- 1 tablespoon (3 g) fresh chives, finely chopped
- 1 teaspoon (2 g) fresh thyme leaves
- 1 clove garlic, minced
- 1/2 teaspoon (2 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 1 tablespoon (15 ml) olive oil, for brushing the grill
- Flaky sea salt, for serving (optional)
Instructions
- Make the herb butter: In a small bowl, combine the softened butter, parsley, chives, thyme, minced garlic, salt, and pepper. Mix until well blended. Spoon the butter onto a sheet of plastic wrap, shape into a log about 1 inch (2.5 cm) in diameter, and roll tightly. Refrigerate until firm, at least 30 minutes.
- Make the marinade: In a medium bowl or a large resealable plastic bag, whisk together the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar, minced garlic, dried rosemary, dried thyme, black pepper, and red pepper flakes (if using).
- Marinate the steaks: Place the steaks in the marinade, turning to coat evenly. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or up to 8 hours for a deeper flavor.
- Bring to room temperature: About 30 minutes before cooking, remove the steaks from the refrigerator and let them sit at room temperature. This helps them cook more evenly.
- Preheat the grill: Preheat a gas grill to high heat (about 450°F / 232°C) or prepare a charcoal grill with hot coals. Brush the grill grates with olive oil to prevent sticking.
- Grill the steaks: Remove the steaks from the marinade and let any excess drip off. Discard the remaining marinade. Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or until a food thermometer inserted into the thickest part reads 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef. For medium, cook to 160°F (71°C). Adjust the time for your desired doneness.
- Rest the steaks: Transfer the steaks to a cutting board and let them rest for 3 minutes. This allows the juices to redistribute.
- Add the herb butter: Top each hot steak with a slice of the chilled herb butter. Let it melt over the surface.
- Serve: Sprinkle with flaky sea salt if desired, and serve immediately.
Tips
- Don’t skip the rest: Resting the steaks for at least 3 minutes is essential. It allows the muscle fibers to relax and reabsorb the juices, resulting in a more tender and flavorful steak.
- Pat dry before grilling: If your steaks are very wet after marinating, pat them dry with paper towels before placing them on the grill. This helps achieve a better sear and crust.
- Use a thermometer: The most reliable way to cook a steak to your desired doneness is to use an instant-read food thermometer. Insert it horizontally from the side to avoid touching the bone, which conducts heat differently.
- Make extra butter: The herb butter can be made ahead and stored in the refrigerator for up to a week or frozen for up to 3 months. It’s also delicious on grilled chicken, fish, or vegetables.
Serving Suggestions
These steaks are hearty and rich, so pair them with simple, fresh sides. A classic Caesar salad, grilled asparagus, or a baked potato with sour cream and chives are excellent choices. For a more complete meal, serve with roasted garlic mashed potatoes or a crusty baguette to soak up the herb butter and juices.
Variations
- Different herbs: Feel free to swap the herbs in both the marinade and the butter. Oregano, basil, or tarragon work well. Use fresh herbs if you have them—double the amount called for.
- Spicy kick: Add a teaspoon of smoked paprika or a pinch of cayenne pepper to the marinade for a smoky heat.
- Pan-seared: If you don’t have a grill, you can cook these steaks in a cast-iron skillet over medium-high heat with a little oil. Sear for 4-5 minutes per side, then add the butter and baste the steaks with it as they finish cooking.
- Blue cheese butter: For a tangy twist, substitute 2 tablespoons (30 g) of crumbled blue cheese for the chives in the herb butter.
Storage and Reheating
Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the steak and warm it gently in a skillet over medium-low heat with a little beef broth or butter, or in the microwave at 50% power in 30-second intervals until just heated through. Avoid overcooking, as it will become tough. Reheated steak is excellent in sandwiches, salads, or on top of a hearty breakfast hash.
Frequently Asked Questions
How long should I marinate the steaks? At least 2 hours is recommended, but 4-8 hours is ideal. Marinating longer than 8 hours can make the meat mushy, so avoid overnight marinating unless you use a very mild marinade.
Can I use a different cut of steak? Yes, this marinade and butter work well with ribeye, sirloin, or porterhouse steaks. Adjust the cooking time based on the thickness of the cut.
What if I don’t have a grill? You can cook the steaks in a cast-iron skillet or on a grill pan. Heat the pan over medium-high heat, add a little oil, and sear the steaks for 4-5 minutes per side, then finish in a preheated oven at 400°F (204°C) if needed to reach the desired internal temperature.
Can I make the herb butter ahead of time? Absolutely! The herb butter can be made up to a week in advance and stored in the refrigerator, or frozen for up to 3 months. Just let it soften slightly before serving.
Why is my steak tough? Toughness usually comes from overcooking or not resting the meat. Always use a food thermometer and remove the steak from the heat when it’s 5°F (3°C) below your target temperature, as it will continue to cook while resting.
Is it safe to reuse the marinade? No, never reuse the marinade that has been in contact with raw meat. If you want to use it as a sauce, bring it to a rolling boil for at least 1 minute before serving, or make a separate batch for basting.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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