Grilled T-bone Steaks With Parsley And Garlic Sauce

T-bone steaks seasoned, grilled, and topped with a delightful parsley & garlic sauce



prep: 15 minutes, grill: 10 minutes, serves: 4

  • 4 beef T-bone steaks, cut 2 to 3 inches thick about (12 oz each)
  • 1 1/2 bunches fresh flat-leaf parsley
  • 1/2 cup minced garlic
  • 1/2 bunch fresh rosemary
  • 1/2 bunch fresh thyme
  • 1/2 cup olive oil
  • 4 ounces fresh baby spinach
  • 1 cup olive oil
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon crushed red pepper

Cooking Steps

  1. Place steaks on the rack of an uncovered grill directly over medium coals. Grill to desired doneness. Allow 10 to 13 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). Serve steaks with parsley and garlic sauce.
  2. Parsley & Garlic Sauce: In a saucepan bring water to a boil; add 1 1/2 bunches fresh flat-leaf parsley. Cook for two minutes. Using a slotted spoon, quickly remove parsley from water; cool in icewater. Drain on paper towels. In a food processor combine parsley; 1/2 cup minced garlic; 1/2 of a bunch fresh rosemary, stems removed; 1/2 of a bunch fresh thyme, stems removed; and 1/2 cup olive oil. Cover and press until smooth. The food processor running, alternately add 4 ounces fresh baby spinach and 1 cup olive oil, a little at a time through the feed tube, processing until all is combined. Stir in 1 teaspoon kosher salt, 1 teaspoon fresh cracked black pepper, and 1/2 teaspoon crushed red pepper.

Note: The parsley & garlic sauce can be made and refrigerated up to a week before using. For a great meal, serve the steak with roasted herbed potatoes.


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