These Grilled T-Bone Steaks with Greek Seasoning are a great way to enjoy summer grilling season! They’re tasty…and easy enough to make on a weeknight!
So I was cleaning out and reorganizing our freezer a couple of weeks ago, and I stumbled across a couple T-bone steaks. Talk about luck! I’d picked ’em up at a local butcher shop a couple of months ago and stashed them away for a warm summer day. Well, summer arrived…and I forgot about those T-bones. That is until I decided to reorganize the freezer. I’ll admit that finding a forgotten T-bone steak in the freezer is somewhat akin to finding that elusive pot of gold at the end of the rainbow. Whenever I undertake a freezer cleaning, I typically just find another bag of pesto or jalapenos or 4 sandwich bags of chipotle in adobo sauce. All useful ingredients…but not nearly as exciting as a steak!
Those T-bones soon turned into these Grilled T-Bone Steaks with Greek Seasoning. And they were delicious! I’m not kidding one bit when I say that these Grilled T-Bone Steaks can be made on a weeknight. A bit of Greek seasoning gets rubbed onto both sides of the T-bones, and then off to the grill. Nice and easy!
Ever heard of a porterhouse steak? It’s actually quite similar to a T-bone, and the two are often confused. (Technically, a porterhouse is just a larger version of a T-bone, but there is little agreement about much larger a porterhouse needs to be as compared to a T-bone.) I’ve often heard the T-bone referred to as a “his and her” steak because a larger T-bone (or porterhouse) is actually 2 steaks. You’ve got the New York Strip steak on one side and a Filet Mignon steak on the other side. For more info on this cut (and others), check out Beef. It’s What’s for Dinner!
I think the “his and her” nickname comes from the fact that the NY Strip is larger, thus the “his” part. However, that doesn’t work in our house. Given a choice, both Laura and I will order a New York Strip. So when these Grilled T-Bones came off the grill, Laura and I both “fought” over the New York Strip portions. I say “fought,” but in reality Laura got her way. I mean c’mon. The consolation prize here is a filet mignon, and I’m ok with that!
Grilled T-Bone Steaks with Greek Seasoning
We served these Grilled T-Bone Steaks with Greek Seasoning up along with a simple chopped tomato and cucumber salad. The grilled T-bones + the salad go together quite perfectly as both use the same seasonings. You’ll need lemon zest and Greek seasoning for the steak rub. You’ll need lemon juice and Greek seasoning for the salad. Notice the similarities? I don’t typically keep spice mixes in my pantry, so I just whipped up a homemade version of the Greek seasoning. Half went on the steaks. Half went on the salad. And there were no leftovers by the end of the night!
If you’re looking for a different steak to grill, might I suggest these Grilled T-Bone Steaks? I recognize that a T-bone isn’t exactly “different,” but (at least for us) it’s not one of our go-to cuts of steak. Now I’m off to reorganize my freezer again in hopes that I find another T-bone hiding in there somewhere. Get out there and enjoy the grilling season!
If you make these Grilled T-Bone Steaks, make sure to swing back by and leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty steak recipes? Check out some of my other favorites:
Grilled T-Bone Steaks with Greek Seasoning
- 1 medium lemon
- 1 Tbsp Greek seasoning see note
- 2 T-bone steaks cut 1” thick (~16 oz. each)
- 1 medium cucumber sliced
- 2 cups grape tomatoes halved
- ½ cup feta cheese crumbled
- Preheat grill to medium heat.
- Before slicing, zest the lemon and combine the lemon zest with the Greek seasoning. Set 2 tsp of this mixture aside and rub the rest into both sides of the T-bone steaks.
- Grill steaks covered for 16-20 minutes, flipping occasionally, or until steaks reach desired doneness. (Note: I found that ~18 minutes was perfect for medium doneness.)
- Meanwhile, juice the lemon into a small mixing bowl. Add the reserved 2 tsp of seasoning along with the cucumbers, tomatoes and feta cheese; toss until well combined.
- Let steaks rest for at least 5 minutes before carving into slices. Serve with cucumber + tomato salad.