Perfectly Grilled Steak

Perfectly Grilled Steak

When I was growing up, I knew the most appreciated present I could buy a family member was a well-marbled, 1 1/4-inch, bone-in steak. After carefully selecting the meat, I’d wrap it in paper, festive to the occasion, tie it with a bow, then hide the beef in the refrigerator.

My grandmother, in particular, appreciated this gift. After liberally seasoning the meat with salt and pepper, she’d slap it into her well-seasoned, searing hot, cast iron skillet. Charred on the outside and red in the center, she’d plop a pat of butter on the resting beef. Her steaks were the best I’ve ever tasted. Not much fuss…why mess with a good investment?

The meat harvesting industry has greatly changed since my grandmother’s day. My criteria for purchasing beef has changed, as well. I avoid purchasing corn-fed beef raised in commodity feed lots. Spending a few dollars extra for sustainably-raised, antibiotic-free beef if worth it to me.

Today’s my birthday. And true to the tradition, my son stopped by with a beautiful T-Bone steak. He eschewed the wrapping paper but managed a little bow.

Recipe: Perfectly Grilled Steak


  • 2 T-Bone Steaks
  • Extra virgin olive oil as needed
  • 2 tablespoons prepared pesto
  • 1 round loaf freshly baked bread (Zingerman’s small Paesano is perfect)
  • 1 ripe, large Michigan-grown tomato
  • 1 sweet onion, such as Vidalia
  • 3 tablespoons blue cheese


  1. If time allows, let steaks come to room temperature. Lightly brush both sides of steak with olive oil; liberally season with kosher salt and freshly ground pepper.
  2. Prepare one side of charcoal or gas grill to highest possible heat; prepare the other side of grill to medium-high heat (400˚).
  3. Combine pesto with olive oil. Cut bread horizontally, sandwich-style, and brush pesto oil over cut side of bread halves. Slice tomatoes and onions, lightly season with salt and pepper, and arrange on a platter. Drizzle with olive oil, garnish with basil leaves and sprinkle with blue cheese.
  4. Oil grill grates. Place steaks on the hottest side of grill and sear for 1 1/2-2 minutes on each side. (To create a diamond pattern on the meat, rotate 45 degrees after 1 minute.) After searing meat, move steaks to the cooler side of the grill and cook to desired level of doneness. (For medium rare, about 3-4 additional minutes per side.)
  5. While steaks are grilling, place bread, pesto-side down, on cooler portion of grill. Grill until lightly browned and crispy.
  6. Allow the steaks to rest 5 minutes then serve with tomato salad and pesto bread.

Time: 40 minutes

Number of servings (yield): 2-4 servings (depending on size of steak)

Copyright © Peggy Lampman’s dinnerFeed.

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