A perfect recipe for a summer night, grilled t-bone steaks with thyme mushrooms… yeah, you are on to something indeed.
Unlick it’s thicker brother, the Porterhouse, the t-bone is a quick weeknight dinner, loaded with the same flavor from the tenderloin and the strip that grills up quick!
Sometimes it’s as simple as lighting some charcoal and rubbing a well-cut steak down with minimal seasonings and letting the heat do all of the work. Add a few freshly sliced skillet-cooked mushrooms to that perfectly chargrilled steak and yeah, you are on to something. A perfect recipe for a summer night, grilled t-bone steaks with thyme mushrooms… yeah, you are on to something indeed.
This grilled t-bone was seasoned with a basic steak blend – that’s it. And that’s really all it needed. There was no need for overly complicated sauces or marinades. This was a 10-minute sear, minor seasoning to bring out the flavor is really all the more you need. I was really happy with the flavors from The Spice House. (If you are a Girl Carnivore veteran, check out all of the rubs for pork and barbecue seasonings they have for meat!)
More Grill Recipes to get fired up about
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Preheat a charcoal grill for indirect heat. Season the steaks liberally on both sides with the Quebec Beef Spice.
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Heat a large skillet over medium heat and add olive oil and 1 tbs butter (if your grill is large enough, just use the indirect heat side to cook these a few minutes before you throw your steaks on). Swirl to coat the pan. Add the mushrooms, and cook, stirring often 10 to 15 minutes. Stir in the garlic and cook 2 minutes longer. Remove the mushrooms for the pan and reduce the heat to low. Sprinkle the thyme over the mushrooms Stir in the chicken stock and deglaze the pan. Add the remaining 1 tbs butter and melt. Stir the mushrooms back into the skillet and let the liquid thicken, 2 to 3 minutes. (Add a splash of brandy if you are feeling wild).
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Meanwhile, grill the steaks 5 minutes each side. Remove from the grill and cover with foil to let rest for 5 minutes before serving with a heavy portion of mushrooms on top.