Pub-style Seasoned Grilled T-bone Steak

Create that British pub steak experience at home with this easy, yet packed-with-flavour marinade–no long marinating time required for tender T-bones, just enough time to infuse the flavour. Serve roasted root vegetables alongside your juice steak.

Yields4 ServingsDifficultyBeginnerPrep Time5 minsCook Time15 minsTotal Time50 mins
Ingredients
 ¼ cup (60 mL) Worcestershire sauce
 2 tbsp (30 mL) vegetable oil
 1 tbsp (15 mL) EACH prepared horseradish and grainy Dijon mustard
 1 tsp (5 mL) dried thyme, crushed (or 1 tbsp/15 mL minced fresh chives)
 2 cloves garlic, minced
 ¼ tsp (1 mL) fresh ground pepper
 2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
Nutrition
1

1. Combine Worcestershire sauce, oil, horseradish, mustard, thyme, garlic and pepper in a sealable freezer bag. Add steak to bag, turning to coat; seal bag and refrigerate for 30 to 60 minutes.

2

2. Discard marinade from meat; pat dry with paper towel. Grill over medium-high heat in a closed barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.

3

3. Transfer to a cutting board and let rest for 5 minutes. Slice across the grain to serve.

Tip
4

Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.

Nutrition
5

Per 1 cooked portion: about 330 Calories, 42g Protein, 17g Fat, 0g Carbohydrate, 110mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Iron, Choline, Phosphorus
Source of: Potassium, Thiamine, Magnesium
7g Saturated Fat, 0.5g Trans Fat, 0.7g Polyunsaturated Fat, 8g Monounsaturated Fat
Shopping List
6

Garlic
2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
Vegetable oil
Worcestershire sauce
Prepared horseradish
Grainy Dijon mustard
Dried thyme (or fresh chives)
Pepper

 

Ingredients

Ingredients
 ¼ cup (60 mL) Worcestershire sauce
 2 tbsp (30 mL) vegetable oil
 1 tbsp (15 mL) EACH prepared horseradish and grainy Dijon mustard
 1 tsp (5 mL) dried thyme, crushed (or 1 tbsp/15 mL minced fresh chives)
 2 cloves garlic, minced
 ¼ tsp (1 mL) fresh ground pepper
 2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)

Directions

Nutrition
1

1. Combine Worcestershire sauce, oil, horseradish, mustard, thyme, garlic and pepper in a sealable freezer bag. Add steak to bag, turning to coat; seal bag and refrigerate for 30 to 60 minutes.

2

2. Discard marinade from meat; pat dry with paper towel. Grill over medium-high heat in a closed barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.

3

3. Transfer to a cutting board and let rest for 5 minutes. Slice across the grain to serve.

Tip
4

Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.

Nutrition
5

Per 1 cooked portion: about 330 Calories, 42g Protein, 17g Fat, 0g Carbohydrate, 110mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Iron, Choline, Phosphorus
Source of: Potassium, Thiamine, Magnesium
7g Saturated Fat, 0.5g Trans Fat, 0.7g Polyunsaturated Fat, 8g Monounsaturated Fat
Shopping List
6

Garlic
2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
Vegetable oil
Worcestershire sauce
Prepared horseradish
Grainy Dijon mustard
Dried thyme (or fresh chives)
Pepper

Pub-style Seasoned Grilled T-bone Steak