Grilled T-Bone Steak with Herb Lemon Butter

A perfectly seared T-bone steak gets crowned with melting herb lemon butter that pools into every savory crevice, delivering bright herbaceous notes against the beef's deep char. The contrast of crispy crust and juicy interior, finished with aromatic thyme and rosemary, makes this a showstopping centerpiece. Perfect for special occasions or when you want to impress without spending hours in the kitchen.

Ingredients

2 (1-pound) T-bone steaks

4 tbsp olive oil, divided

Coarse salt and freshly cracked pepper to taste

½ small sweet onion, peeled and finely diced

4 cloves garlic, finely minced

3 sticks unsalted butter, softened

2 tbsp fresh thyme, chopped

2 tbsp fresh rosemary, chopped

Zest and juice of 2 lemons

1 tbsp Worcestershire sauce

Salted baked potatoes for serving (optional)

Instructions

Preheat the grill to high heat, 450°F to 550°F.

For the butter: Add 1 tablespoon of olive oil to a medium-sized sauté pan over medium-low heat and cook the onions and garlic until lightly browned, about 5 to 7 minutes. Stir every 30 seconds to prevent burning.

Transfer the onions and garlic to a stand mixer with the whisk attachment. Add the softened butter, thyme, rosemary, lemon zest, lemon juice, Worcestershire sauce, salt, and pepper. Mix on medium speed for 5 to 7 minutes until light and fluffy. Alternatively, use a whisk or electric hand mixer.

For the steak: Coat the steaks with the remaining 2 tablespoons of olive oil on all sides and season generously with salt and pepper.

Place the steaks on the hot grill and cook for 4 minutes. Give a quarter turn and cook for 2 more minutes. Flip and cook for another 2 to 4 minutes to achieve rare to medium-rare internal temperature.

Rest the steaks for 2 to 3 minutes before serving.

Slice the steaks and serve topped with herb lemon butter, with optional salted baked potatoes on the side.