T-Bone Steak Recipe with Colorful Peppers

Picture a steak in your head. Go ahead. I’ll wait.

Got it? Now, I’ll bet when you visualized your steak, you envisioned a T-Bone or a Porterhouse, like I used in the photo. They’ve been kind of the archetypical ‘steak,’ since the first time Fred Flintstone and the Great Gazoo threw a Brontosaurus T-Bone on the grill.

In spite of this familiarity, a lot of casual (and even serious) grill-meisters actually don’t know how to properly cook them. So this month, we’ve put together a T-Bone steak recipe that also includes some basic tips on how to choose a T-Bone, how to prepare it, and how to grill it.

It will also serve just as well as a grilled porterhouse steak recipe. And of course you can get either one of these amazing cuts right here at Snow Creek Ranch.

Or Call 844-34-ANGUS (844-342-6487) X503.

Fun Fact #1: January is Meat Month

January is National Meat Month. Now I can only speak for myself here, but I just can’t think of a better way to celebrate than by tossing a couple of beautiful Snow Creek Ranch Porterhouse on the grill, or giving this T-Bone recipe a try.

So the reason people sometimes have trouble successfully pulling off grilled Porterhouse steak recipes, or T-Bone steak recipes, is that each one is actually 2 pieces of meat joined by a bone. And these cuts are actually quite a bit different from one another: the more marble-y Strip, and the leaner, more tender filet. Usually the Strip is a bit bigger.

If you were grilling each of these cuts separately, you’d prep them differently, and grill them differently. In either case though, here’s what you’re usually looking for: a nice crusty sear on the outside – what my grandpa used to call ‘a good char,’ – complemented by a nice rare-to-medium-rare interior.

Fun Fact #2 – All Porterhouses are T-Bones

But not all T-Bones are Porterhouses. The difference is in the size of the filet. As a rule of thumb, to be considered a T-Bone, the filet should be between a half-inch and an inch and a half wide from the bone to the edge of the steak at its widest part.

When the filet is more than an inch and a half, it’s called a Porterhouse.

Choosing Your Steak

A great steak starts well before you light the grill. You first need to know how to choose a great piece of meat.

There are 3 factors you want to take into account when choosing your steak.

  1. Thickness – Size matters, especially thickness, so go with a pretty thick cut. At least an inch and a half. You can go up to about 2 inches. This allows you to get a good char on the outside of your steak, while keeping the inside a nice rosy red or pink. If your steak is too thin, the inside will be overdone by the time you get your sear on.
  2. Marbling – Marbling is the nutritionally correct term for what your handsome granddad called ‘fat.’ It should be white and interlaced throughout the musculature of the meat. Snow Creek Ranch uses a unique blend of flax, oats, and barley to achieve a pure white fat. Beef that’s finished on corn or soy has fat with a yellowish cast to it.
  3. Size of the Filet – Finally, make sure your T-Bone or Porterhouse has a generous filet. Because it’s both leaner and smaller, the filet side will cook more quickly than the strip side. There’s only so much you can do about the leanness of the filet, so, to make sure it comes out medium-rare, a larger section, like you’ll find on a Porterhouse is the way to go.

Fun Fact #3: USDA Grading Refers to the Amount of Marbling

‘Prime,’ is the most marbled, ‘Choice,’ is next, and ‘Select,’ has the lowest amount of marbling.

Snow Creek Ranch beef is referred to as ‘Above Prime,’ and that’s how we get our unique, big beefy flavor.

Ingredients for Your T-Bone Steak Recipe


  • 2 well-trimmed beef Porterhouse or T-Bone steaks, cut 1 ½ inches thick (about 2 pounds)
  • Kosher salt
  • 2 small red, yellow or green peppers, quartered
  • Optional – Herbed butter

Simple Parsley Pesto or Chimichurri

  • ½ cup packed fresh Italian parsley leaves
  • 4 large cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon olive oil reserved
  • Optional – Hot chilis to taste

Or Call 844-34-ANGUS (844-342-6487) X503.


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Equipment for Your Porterhouse Steak Recipe

  • Grill or Cast Iron Skillet
  • Instant-read meat thermometer
  • Warmed plate


Total prep & cooking time: 30 minutes
Serves 4

Prepare your steaks – So, as long as you’ve chosen a perfect steak, you really don’t need to do any additional prep beyond salting them. About 40 minutes before you’re ready to grill, create a generous layer of kosher salt on the top and bottom of your steak.

This will draw moisture from the meat & start to break down the muscle fibers, allowing the meat to reabsorb the flavorful, concentrated liquid. Just before you throw the steak on the grill, you can add a generous grind of pepper if that’s your thing.

  1. While your steaks are resting, prepare your pesto – Place pesto ingredients in a food processor or blender. Process until parsley is finely chopped, stopping to scrape the side of bowl as needed. If you want your pesto to be more of a chimichurri, include a fresh jalapeno or serrano pepper in this step.
  2. After 40 – 45 minutes, scrape or knock some of the salt off your meat.
  3. Toss quartered peppers in reserved olive oil.
  4. Place your steaks parallel to the edge of your ash-covered coals (or near the edge of your gas grill burner set to medium). Position them so that the Strip is closer to the coals, with the tenderloin facing away, because you’ll want your Filet cooking more slowly than your Strip. The Filet should be about 5º cooler than the Strip.
  5. At the same time, place your quartered peppers over a medium area of the grill. Turn them as necessary until they’re as done as you like them.
  6. Optional –If you’d like an extra blast of steakhouse flavor, take a few tablespoons of butter and melt it in a pan or skillet with some garlic, lemon zest, and any other chopped, fresh or dried herbs you have around the kitchen – thyme, basil, and/or rosemary all work well. Toss them into the skillet with your melted butter, and let them steep as it cools.
  7. When the strip hits about 115º (this should take 14 – 16 minutes, but there’s no harm in checking sooner), move your steaks to the hottest part of the grill to get a good sear on the outside
  8. Remove your steaks from the grill and let them rest on a warmed plate for 7 – 10 minutes.
  9. If you made the optional herbed butter, generously spread it onto the steaks while they rest.
  10. Cut into your steak. It should be a nice medium rare from edge to edge.
  11. Remove bones. Carve steaks into slices. Season with more salt and pepper, as desired.
  12. Plate with quartered peppers and add as much pesto or chimichurri as you’d like to the steaks and peppers.

Or Call 844-34-ANGUS (844-342-6487) X503.

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