1 / 1
Grilled Peppercorn T-Bone Steaks
Crispy on the outside and incredibly tender within, these thick-cut steaks get a bold upgrade from a heavy crust of cracked black pepper and fresh garlic. Grilling them over an open flame builds a savory, charred exterior while locking in the juices. You'll finish them with a quick compound butter made with Dijon mustard, Worcestershire sauce, and a splash of lime juice that melts right over the hot meat. The sharp bite of the peppercorns balances beautifully with the rich, tangy butter, proving you don't need a restaurant reservation for a top-tier steak dinner.
Equipment
- Grill
Ingredients
- 6 beef T-bone steaks, 1 inch thick (about 1½ lb)
- 3 cloves garlic, cut in half
- 4½ teaspoons black peppercorns, crushed*
- 1 ⁄ 3 cup butter, softened
- 4½ teaspoons Dijon mustard
- ¾ teaspoon Worcestershire sauce
- ¼ teaspoon lime juice
- Salt and pepper, if desired
Instructions
- 1Prepare a gas or charcoal grill for cooking. Trim the fat on the outside of the steaks down to a 1/4-inch thickness. Rub the cut sides of the garlic cloves all over the meat, then firmly press the crushed black peppercorns into the surface of the beef. Pressing firmly ensures the pepper crust doesn't fall off through the grill grates.
- 2Combine the softened butter, Dijon mustard, Worcestershire sauce, and lime juice in a small bowl and mix until smooth.
- 3Arrange the steaks on the grill over medium heat. Close the lid and cook for 10 to 16 minutes, flipping the meat once halfway through, until it reaches your preferred level of doneness (145°F for medium-rare, 160°F for medium).
- 4Remove the steaks from the grill and season with salt and additional pepper if desired. Top each hot steak with a generous scoop of the mustard butter mixture so it melts over the meat.
Notes
- Prep tip: To easily crush whole peppercorns, place them in a heavy-duty plastic bag and smash them into smaller pieces using a rolling pin or a meat mallet.
- Resting: Let the steaks rest for 5 minutes before slicing. The juices need time to redistribute for a juicier bite.
- Make ahead: You can mix the compound butter up to a week in advance and store it in the fridge. Let it soften slightly before using.