A perfect recipe for a summer night, grilled t-bone steaks with thyme mushrooms… yeah, you are on to something indeed.
In this recipe:
Unlick it’s thicker brother, the Porterhouse, the t-bone is a quick weeknight dinner, loaded with the same flavor from the tenderloin and the strip that grills up quick!
Sometimes it’s as simple as lighting some charcoal and rubbing a well-cut steak down with minimal seasonings and letting the heat do all of the work. Add a few freshly sliced skillet-cooked mushrooms to that perfectly chargrilled steak and yeah, you are on to something. A perfect recipe for a summer night, grilled t-bone steaks with thyme mushrooms… yeah, you are on to something indeed.
This grilled t-bone was seasoned with a basic steak blend – that’s it. And that’s really all it needed. There was no need for overly complicated sauces or marinades. This was a 10-minute sear, minor seasoning to bring out the flavor is really all the more you need. I was really happy with the flavors from The Spice House. (If you are a Girl Carnivore veteran, check out all of the rubs for pork and barbecue seasonings they have for meat!)
More Grill Recipes to get fired up about
- Grilled Flat Iron Steak Summer Salad
- Peruvian Grilled Beef Heart Kabobs
- Savory Grilled Pizza with Fig and Pears
- Grilled Rack of Lamb
If you’ve tried my Grilled T-Bone Steak with Thyme Mushrooms Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Grilled T-Bone Steaks with Thyme Mushrooms
Ingredients
- 2 T-bone steaks
- 2 – 4 teas Quebec Beef Spice
- 1 tbs olive oil
- 2 tbs butter divided
- 1 lbs baby bella mushrooms cleaned and thickly sliced
- 2 garlic cloves minced
- 4 to 5 sprigs fresh thyme removed from stems
- 1/4 cup chicken stock
- salt and pepper
Instructions
- Preheat a charcoal grill for indirect heat. Season the steaks liberally on both sides with the Quebec Beef Spice.
- Heat a large skillet over medium heat and add olive oil and 1 tbs butter (if your grill is large enough, just use the indirect heat side to cook these a few minutes before you throw your steaks on). Swirl to coat the pan. Add the mushrooms, and cook, stirring often 10 to 15 minutes. Stir in the garlic and cook 2 minutes longer. Remove the mushrooms for the pan and reduce the heat to low. Sprinkle the thyme over the mushrooms Stir in the chicken stock and deglaze the pan. Add the remaining 1 tbs butter and melt. Stir the mushrooms back into the skillet and let the liquid thicken, 2 to 3 minutes. (Add a splash of brandy if you are feeling wild).
- Meanwhile, grill the steaks 5 minutes each side. Remove from the grill and cover with foil to let rest for 5 minutes before serving with a heavy portion of mushrooms on top.
Notes
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Another spice I need to add to my list! This sounds like it may be put on our grill this weekend;)
OMG, yum! I’m also so scared to make steak on the grill, but you make it seem so easy. I definitely think this needs to go on our list
Ummm… my facebook cover photo is The United Steak of America. I cannot tell you how much I love this post. Looks incredible!
Looks delish!
Simple ingredients but I bet amazing flavors! Such great photos!
This recipe looks fabulous. I’m adding it to my “cook in the near future” list!
Wow,this is stunning! I am of the belief that a great piece of meat needs very little to be a masterpiece – a great rub or seasoning…the grill…then in my belly it goes!
Oh sweet pea, that looks awesome. I’m with you on not needing to do a whole lot to steak. I normally just brush it with oil, then season it with salt and pepper. I’d love to give these spices a try though. They sound amazing.