My t-bone steak recipe will surely leave your mouth wanting more. The quick marinading process pushes the flavor into the meat and the cooking method makes for a perfect medium-rare to medium cooking temperature. The meat is packed full of juices and practically melts in your mouth.
I love cooking steak on the grill, but I've learned that to breed perfection, you need a couple of things. You need to pay attention and you need a thicker cut of meat. Though you can barbecue thin steaks, in order to get the preferred color of meat, you need to know how long to cook it.
Knowing exactly how long to cook a steak to get the meat done to your liking is the hard part of cooking on a grill. My Teriyaki T-Bone Steak Recipe is written to cook the meat to a perfect medium pink color. Simply change your cooking times for less done or more done (usually 2 flips per level of done - 2 less for medium rare, 2 more for medium well).
My special timing for flipping the steaks is my secret of success on the grill. Steaks always turn out soft and juicy no matter how done it is; they are not hard and leathery like when left cooking on one side too long.
This recipe will also work for other cuts of meat. This t-bone steak recipe was created with t-bone steaks cut about three-quarters of an inch to an inch thick. If you use a different thickness of meat, you may have to adjust your cooking times and temperature a bit. Play around with it and always pay attention. Feel free to cut into the thickest cut of meat while it is cooking to test its color. If it looks right, it's done.
Two (2) pounds of steak (two t-bones)
Two (2) Cups of Kikkoman Teriyaki Marinade Sauce
One Quarter (1/4) Cup of Worcestershire Sauce
One (1) Tablespoon Black Pepper
One (1) Tablespoons Minced Garlic
One (1) Tablespoon Montreal Steak Seasoning
Pour two cups of Teriyaki Marinade Sauce and one quarter cup of Worcestershire Sauce in an adequate bowl. Add other ingredients and mix together with a fork until marinade mixture is thoroughly mixed.
Place one t-bone steak in the marinade and push steak down until it is covered with marinade. Vigorously poke the steak with a three tonged fork until the first side of the steak is covered with holes.
Flip the steak and repeat the poking process. Remove the steak from the marinade and place on a platter ready to go on the grill. Repeat the process for additional pieces of steak.
Retain the marinade for the cooking process. At this point both steaks are ready for the grill.
Preheat the grill to 500 plus degrees to burn off any bacteria from the grill grates. Scrape the grates thoroughly to ensure they are clean.
Turn down the grill temperature to 350 to 400 degrees and let it cool down by keeping the lid open for a couple of minutes.
Add the t-bone steaks to grill. At the two minute point, flip the steaks. In two more minutes, flip the steaks and pour a little marinade on the steak (enough marinade to cover the steak). In three minutes, flip the steak and add marinade. Flip the steak in 3 minutes and add marinade. After 3 more minutes, flip the steak but do not add any more marinade (unless you want your meat cooked a little more). Remove both steaks in two minutes for a perfect medium texture.
Promptly serve the steaks while they are hot.
If you like this t-bone steak recipe, try some of my other BBQ recipes. If you have tried something else with this recipe, make it your own by sending your new recipe for a chance to win a prize in the 2015 Annual DinneRecipe contest.