Grilled T-Bone Steaks & Peppers
A steakhouse plate straight off the backyard grill: big T-bones and sweet quartered peppers cook side by side over the same coals, then share a quick garlic-scallion butter. One fire, one butter, dinner for four in twenty minutes.
Ingredients
- 4 T-bone or porterhouse steaks, cut about 1 inch thick
- 4 small red, yellow or green bell peppers, cut into quarters
- 1/4 cup salted butter, very soft
- 2 Tbsp finely chopped green onion
- 1 tsp minced garlic
- Salt and pepper, to taste
Method
- Place the steaks and bell peppers on the grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until the steaks reach medium-rare to medium doneness and the peppers are tender, turning occasionally.
- Meanwhile, combine the butter, green onion and garlic in a small bowl. Stir with a fork until uniformly blended.
- Top each steak with about 2 Tbsp of the butter mixture as it comes off the grill.
- Toss the bell peppers with the remaining butter mixture in a medium bowl.
- Serve the steaks with the peppers, seasoning with salt and pepper as desired.
Notes from the Grill
The strip side and the tenderloin side of a T-bone cook at different speeds - angle the tenderloin (the smaller lobe) toward the cooler edge of the fire. 135°F pull for medium-rare; rest while the peppers get their butter. A compound butter melting over a hot steak is the easiest finishing move in grilling - it works on the buffalo steaks too.
Serving Ideas
This is a meal that needs nothing else, but a loaf of crusty bread for the butter runoff and a simple green salad round it out perfectly. Any leftover garlic-scallion butter keeps a week refrigerated and is excellent on corn, baked potatoes or tomorrow's toast.