T-bone Steak Recipes

At Restaurante El Churrasco in Córdoba, they serve both salsa verde and salsa roja in small containers alongside juicy grilled steak. The salsa verde is bright and tangy, while the salsa roja is smoky and garlicky. They’re both delicious.

Mario Batali loves to drizzle giant, juicy T-bone steaks with a peppery olive oil just before serving.

The true secret to grilling the perfect steak is choosing the right cut. You can't beat a T-bone, which is actually two steaks in one: a flavorful New York Strip and a meltingly tender piece of filet mignon. A T-bone can also handle assertive seasonings such as the spicy rub used here.

Chef Francis Mallman delves into grilling methods like a la plancha—on a griddle—in his book.

One of the simplest, yet most succulent dishes of Florence is the renowned bistecca alla fiorentina. Thick T-bone steaks of the highest quality and a very hot grill are the keys to success. Italians cook the steak rare and often douse it with a healthy squeeze of lemon. The combination of rich, red meat and tart juice is nothing short of exceptional. Do try it.

The dish's spicy radish salad perfectly complements the grilled meat at the core of the recipe.

Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.