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Recipes Nugget Markets Signature Recipes

Grilled T-Bone Steaks

Prep time
8 minutes PT8M
Cook time
8 minutes PT8M
Yield
2 servings
Difficulty
1 out of 5 on the difficulty scale
Grilled t-bone steaks Nugget Markets signature recipes

T-bone steaks are the perfect cut for beef aficionados because they offer the best of both worlds—one half is tenderloin and the other half is strip loin. Our Fresh to Market T-Bone Steaks are traditionally cut to about 3/4-inch thick, however if you prefer them thicker, please ask one meat department associates to cut them to your personal specification.

Ingredients

  • 2 Fresh to Market Beef T-Bone steaks (10 to 12 ounces each)
  • Sea salt and cracked black pepper to taste
  • ½ cup olive oil
  • 4 cloves fresh garlic, sliced very thin
  • 3 tablespoons oil-cured black olives, pits removed and quartered
  • 1 tablespoon plus 1 teaspoon flat-leaf (Italian) parsley, coarsely chopped
  • ½ teaspoon hot pepper flakes

Preparation

To prepare:

In a small saucepan, combine olive oil with garlic, olives, parsley and pepper flakes; set aside. Pre-heat outdoor grill to medium-high. Season the meat on both sides with sea salt and cracked black pepper. Arrange steaks on grill; cook 4 minutes, turn over, cooking four minutes more.  After turning the steaks, gently heat olive oil mixture for one minute over medium flame.  Remove steaks from grill, placing them in a deep casserole-type dish. Pour warm olive oil mixture over them then let stand for 4 to 5 minutes before serving. Spoon even amounts of the olive oil mixture over each steak. Be sure to provide generous portions of Nugget Market’s fresh baked Ciabatta, Focaccia or Pugliese!

 

Techniques used in this recipe:

grill (I)grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.

Pair with

  • Sangiovese

    Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.

  • Pinot Noir

    Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.

  • Nebbiolo

    A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.

  • Chianti

    One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.

  • Barbera

    Barbera is Piedmont's juiciest and honestly most delicious red wine. It is lower in tannins and higher in acid than other more dry red wines.

Videos

  • Watch as our step-by-step instructions on how to grill the perfect T-bone.