Grilled T-Bone and Ribeye Steak Platter – Juicy & Flavorful!
Indulge in a mouthwatering grilled steak platter featuring a juicy T-bone and a rich, buttery ribeye—perfect for steak lovers!
This restaurant-quality steak platter is easy to make at home with simple ingredients and pro grilling tips. Whether you’re hosting a BBQ or treating yourself, this recipe guarantees perfectly grilled steaks every time!
Ingredients:
- 1 T-bone steak (16 oz, about 1.5” thick)
- 1 ribeye steak (16 oz, well-marbled)
- Olive oil (for brushing)
- Salt & freshly ground black pepper (to taste)
- Coarse sea salt (for finishing)
Optional Enhancements:
- Garlic-herb butter (butter + minced garlic + rosemary + thyme)
- Chimichurri sauce (for serving)
Step-by-Step Instructions:
1. Prep the Steaks
- Take steaks out of the fridge 30 minutes before grilling to reach room temperature.
- Pat dry with paper towels for a better sear.
- Brush lightly with olive oil and season generously with salt and black pepper.
2. Preheat the Grill
- Heat grill to medium-high (450°F-500°F) for perfect searing.
- Clean and oil the grates to prevent sticking.
3. Grill to Perfection
- T-bone steak: Place bone-side down first for even cooking. Grill 4-5 minutes per side for medium-rare.
- Ribeye steak: Sear fat-side first to render the fat, then grill 4-5 minutes per side.
- For medium-rare, aim for an internal temp of 130°F (54°C).
4. Rest & Serve
- Let steaks rest 5-10 minutes before slicing to retain juices.
- Slice against the grain, sprinkle with coarse sea salt, and serve on a wooden board.
Pro Tips for Best Results:
✔ Use a meat thermometer for precise doneness.
✔ Add garlic-herb butter while resting for extra richness.
✔ Pair with red wine (Cabernet Sauvignon or Malbec) for a gourmet experience.
Serving Suggestions:
- Side dishes: Garlic mashed potatoes, grilled asparagus, or a fresh arugula salad.
- Sauces: Chimichurri, béarnaise, or a simple red wine reduction.
