Tested till perfect Grilled T-Bone Steak with Barbecue Sauce
Grilled T-Bone Steak with Barbecue Sauce
Photography by Matthew Kimura

Grilled T-Bone Steak with Barbecue Sauce

T-bone steaks, a steak-house favourite, are cut across the short loin of beef, the T-shaped bone that separates the smaller round tenderloin from the loin. Also great for this recipe is porterhouse steak, essentially the same cut as T-bone but from the top of the short loin, giving it a larger tenderloin piece.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4grilling steakgrilling steaks, (about 6 oz/175 g each)
  • 2 tbsp 2tbspolive oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupzesty barbecue sauce, optional

Zesty Barbecue Sauce:

  • 1 cup 1cupbeef stock
  • 1 cup 1cupchili sauce
  • 1/2 cup 1/2cupfancy molasses
  • 2 tbsp 2tbspwine vinegar
  • 4 tsp 4tspDijon mustard
  • 2 tsp 2tspWorcestershire sauce
  • 2 tsp 2tspchili powder
  • 1 tsp 1tspcelery seeds, crushed
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
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Brush steaks with oil; sprinkle with salt and pepper. Place on greased grill over high heat; close lid and cook for 5 minutes per side for medium-rare or until desired doneness.

Brush steaks lightly with Zesty Barbecue Sauce just before removing from grill or serve alongside (if using).

Zesty Barbecue Sauce
In saucepan, combine stock, chili sauce, molasses, vinegar, mustard, Worcestershire sauce, chili powder, celery seeds, cumin, salt and pepper. Add 2/3 cup (150 mL) water; bring to boil. Reduce heat and simmer for about 20 minutes or until reduced to about 2 cups (500 mL). (Make-ahead: Cover and refrigerate for up to 2 weeks.)

Yield: 2 cups (500 mL)

Nutritional Information Per serving: about

cal 248 pro 25g total fat 16g sat. fat 5g
carb 0g fibre 0g chol 56mg sodium 196mg

% RDI:

iron 16 folate 3
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