The T-bone, the most iconic of steaks, is not only worthy, but pairs perfectly with the earthy flavor of truffles.
Though I’ve had a vial of truffle-infused sea salt sitting in my fridge for months, I was waiting for something worthy of it. I’d noticed at the grocery store that a less truffle-ey sea salt went for almost $60 a pound, so I didn’t want to waste my treasure. When I spotted a perfect pair of T-bones at butcher’s, I knew my search was over.
Back home I added dried sage, a little brown sugar to stretch the rub and to cut some of the strong flavors of the sage and salt, plus tomato powder, my new favorite rub ingredient. I think steak and tomatoes rock the house together so adding powdered tomato to the rub brought out that taste profile without adding another strong spice to overpower the mix. Spices like cumin, chili powder or chipotle tend to take over and would bully the subtle flavor of the truffle salt. And at $60 a pound, you want to taste the gold.
There are lots of other flavor-infused sea salts on the market you could use instead of the truffle salt: smoked salt, garlic salt or a rosemary sea salt. They’ll change the overall flavor, but cost significantly less.
The bulk spice section is like a candy store for the outdoor cook!
But before we launch into the spice rub recipe, let’s talk about grilling that T-bone. To start, give your grill a good scraping with a wire brush. Then preheat your grill on high with the lid down for at least 15 minutes. I grilled this steak on my trusty two-burner TRU-Infrared™ grill that never fails me. While your grill is pre-heating, rub your steak.
Next, oil the steak lightly with a high temperature oil like canola. I prefer to oil the meat instead of the grill grates. It helps keep the meat from sticking without burning on the grates, and helps spread the rub on evenly.
Place steak in the center of the grill and let it sit for five minutes. After five minutes, give it a quarter turn on the same side. This will give you those perfect sear marks we all love.
After another five minutes, flip over and close the lid. I like to cook my T-bone steaks on high heat, then finish off indirectly on the top rack. Depending on the thickness of your steak, and what you consider done, your cook time will vary. My medium-medium rare steak cooked 8-10 minutes per side directly, plus another 10 minutes indirectly. I finished it off with a garlic butter and let it rest for another minutes before diving in.
Serve with a simple salted heirloom tomato salad. Mmm.
- T-bone steak
- Canola oil
- 1 tablespoon truffle sea salt
- 1 tablespoon tomato powder
- 1 tablespoon brown sugar
- 2 teaspoons dried sage
- Fresh cracked pepper
- 2 cloves garlic
- 1.5 tablespoons vegetable oil
- 1.5 tablespoons butter
- Coat the steak with canola oil.
- Mix the rub ingredients, making sure to break up any clumps of brown sugar.
- Generously rub steak on both sides and let the rub set while you pre-heat your grill.
- Follow the instructions in this post on how to grill that T-Bone to perfection.
- Finish it off with a little garlic butter. Brown two cloves of garlic in oil, then add butter. Drizzle over steak before serving.