Marinated Herb Butter T Bone Steaks

These sumptuous Marinated Herb Butter T-bone steaks are bathed in an easy-to-prepare red wine ginger marinade, grilled to perfection, and then topped with garlic herb butter.

I love love love steak.  Are you a carnivore like myself? I just love the idea of sinking my teeth into a thick, juicy steak. I made these Marinated Herb Butter T Bone Steaks yesterday. Made them with the intention of saving mine till my husband got home from work.  Well, needless to say, that did not happen. My intentions were good.  I thought I would have one small bite and cover it back up with foil.  Well, then, I made another agreement with myself.  I will have one more small bite and step away.  I bet you know how this story ends.  They are so good that I just could not resist.

These Marinated Herb Butter T Bone Steaks are marinated in wine, soy sauce, and ginger, grilled to perfection, and topped with a perfect blend of herbs and butter.  Of course, I used t-bones because they are one of my favorites, but you could use Filet Mignon, New York Strip, Porterhouse, Ribeye, or even Petite Shoulder.  These are all great cuts of beef.  Did you know that the T Bone consists of two lean tender cuts of beef, the tenderloin, and the strip?   You can learn more about different cuts of beef at Certified Angus Beef.

How to Cook T-Bone Steaks

• Leave steaks in the marinade for about one hour, turning in the marinade several times.
• Scrape the grill grate and brush lightly with cooking oil before heating.
• Get half of the grill good and hot and sear the steaks. Don’t flip them until they are golden brown and slightly crispy on the edges. Sear both sides.  Then, move the steaks off to the side (over indirect heat) until the desired doneness.
• Use tongs to turn them.  You don’t want to pierce them with a fork and have all those wonderful juices wasted in the bottom of the grill.
• Remove from grill, cover loosely with aluminum foil, and allow to rest for ten minutes. Apply herb butter and serve.

How do you make the Herb Butter?

Herb butter adds so much to your t-bone steak recipe, and it is so easy to make. Simply mix together butter, onion powder, garlic, oregano, basil, parsley, and chives.  You can use fresh or dried herbs. You can prepare in advance and refrigerate.  Just take the butter out of the fridge about 30-40 minutes in advance. So what you are waiting for? Grilling season is here, and before you know, the season will have turned.

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Marinated Herb Butter T Bone Steaks

Get ready to make tender marinated steaks grilled to perfection and topped with an easy-to-make garlic herb butter.

5 from 27 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 steaks

Calories: 835kcal

Author: Beth Pierce

Ingredients

• 4 t-bone steaks
• 1 cup dry red wine
• 3 tablespoons low sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh grated ginger
• 1 stick butter 1/2 cup softened
• 1/2 teaspoon onion powder
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 2 teaspoons dried chives

Instructions

• In a large Ziploc bag, add the steaks, wine, soy sauce, Worcestershire, and ginger. Place in refrigerator and turn every fifteen minutes for one hour.
• In a medium bowl, stir together butter, onion powder, garlic, oregano, basil, parsley, and chives.
• Preheat the grill and cook to your desired doneness. Top with one tablespoon of butter during the last minute of cooking. Remove, cover, and plate for ten minutes. Top with another tablespoon of butter right before serving.

Video

Notes

• Leave steaks in the marinade for about one hour turning in the marinade several times.
• Scrape grill grate and brush lightly with cooking oil before heating.
• Get half of the the grill good and hot and sear the steaks. Don’t flip them until they are golden brown and slightly crispy on the edges. Sear both sides.  Then move the steaks off to the side (over indirect heat) until desired doneness.
• Use tongs to turn them.  You don’t want to pierce them with a fork and have all those wonderful juices wasted in the bottom of the grill.
• Remove from grill and cover loosely with aluminum foil and allow to rest for ten minutes. Apply herb butter and serve.

Nutrition

Calories: 835kcal | Carbohydrates: 7g | Protein: 72g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 190mg | Sodium: 733mg | Potassium: 1276mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1710IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 9mg

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