A T-bone steak is a cut that includes New York strip steak on one side and tenderloin (filet mignon) on the other side. A porterhouse steak, however, is basically a T-bone with a larger portion of tenderloin. Both are impressive steaks for sharing. And both are excellent topped with a fresh herb sauce, like chimichurri.
Servings and Ingredients
|3 garlic cloves, peeled|
|¼ c. fresh cilantro leaves|
|¼ c. fresh flat-leaf parsley leaves|
|1 tbsp. fresh thyme leaves|
|½ tbsp. fresh oregano leaves|
|1 tbsp. crushed red pepper flakes*|
|Zest of 1 lemon|
|2 tbsp. red wine vinegar|
|¼ c. olive oil|
|kosher salt and freshly ground black pepper|
|2 (14- to 16-oz each) T-Bone steaks|
Things To Grab
- To make the chimichurri sauce:
- Mash the garlic in a mortar and pestle or food processor.
- Add cilantro, parsley, thyme and oregano and continue to mashing until herbs are coarsely ground. Mash in red pepper flakes, then lemon zest and vinegar.
- Slowly drizzle in oil while mixing. Season chimichurri sauce to taste with salt and pepper.
- To grill the steaks:
- Prepare grill for medium-high heat. Sprinkle steaks with salt and pepper.
- Set steaks, fat-side-down, on grill. Grill until the fat is rendered and golden brown, about 4 minutes.
- Lay steaks, cut-side-down, on grill and cook to desired doneness, about 4 minutes per side for medium-rare doneness.
- Transfer steaks to plates and rest for 4 minutes.
- Spoon chimichurri sauce over and around steaks and serve.
- *Test Kitchen note: The heat level of chiles and dried hot red pepper flakes can vary. Adjust the quantities of these ingredients to your taste.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 80mg
- Sodium: 105mg
- Total Carbohydrates: 2g
- Protein: 36g