Best 9 Grilled T Bone Steaks With Balsamic Onion Confit Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a flavorful and impressive main course that is sure to impress your friends and family, look no further than grilled T-bone steaks with balsamic onion confit. This classic dish combines the savory richness of grilled steak with the sweet and tangy flavors of balsamic- caramelized onions. Whether you're a seasoned griller or a novice looking to elevate your cooking skills, this recipe will guide you through the process of creating a succulent and tender T-bone steak enhanced by the delectable balsamic onion confit.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup water
1/2 cup light soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce
1/4 teaspoon pepper
2 -3 garlic cloves, smashed
2 beef t-bone steaks (1 in thick)

Steps:

  • In a large resealable plastic bag, combine the first 11 ingredients.
  • Add steaks.
  • Seal the bag and turn to coat.
  • Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
  • Drain and discard marinade.
  • Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

Grilling brings out the robust flavor of this steak marinade shared by Beth Wenger of Dayton, Virginia. "Enjoy it while camping or at home," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup water
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons canola oil
1 tablespoon Montreal steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 beef T-bone steaks (1-inch thick and 3/4 pound each)

Steps:

  • In a shallow dish, combine the first 10 ingredients. Add steaks and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steaks, covered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

GRILLED T-BONE STEAKS WITH BBQ RUB



Grilled T-Bone Steaks with BBQ Rub image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 9

2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds)
Salt
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper

Steps:

  • 1)Combine BBQ Rub ingredients; press evenly onto beef steaks. 2)Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

GRILLED T-BONE STEAKS WITH BALSAMIC ONION CONFIT



Grilled T-Bone Steaks with Balsamic Onion Confit image

Provided by Julie Loria

Categories     Onion     Father's Day     Backyard BBQ     Dinner     Vinegar     Steak     Summer     Grill     Grill/Barbecue     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Balsamic Onion Confit
1 tablespoon unsalted butter
3 large onions, peeled and sliced about 1/2 inch thick
Pinch of salt
3 tablespoons balsamic vinegar
3 tablespoons honey, preferably acacia honey
Steaks
4 14-ounce T-bone steaks
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • 1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
  • 2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
  • 3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
  • 4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
  • 5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.

GRILLED STRIP STEAKS WITH BALSAMIC ONIONS



Grilled Strip Steaks with Balsamic Onions image

Fancy entrée for four in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 medium red onion, thinly sliced
1/4 cup balsamic vinaigrette dressing
1 cup sliced fresh mushrooms
4 beef boneless top loin (New York strip) steaks, about 1/2 inch thick (6 oz each)
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon garlic pepper blend
1/4 teaspoon ground cumin

Steps:

  • Heat closed medium-size contact grill for 5 minutes. In medium bowl, toss onion with dressing. Remove onion from dressing with tongs; place on grill. Reserve dressing in bowl. Close grill. Grill 4 minutes.
  • Meanwhile, toss mushrooms with dressing in bowl. Add mushrooms to grill with onions. Close grill. Grill 2 to 4 minutes or until vegetables are tender. Remove vegetables from grill; cover to keep warm.
  • Brush beef steaks with remaining dressing in bowl. Sprinkle both sides of steaks with salt, chili powder, garlic pepper and cumin. Place on grill. Close grill. Grill 3 to 5 minutes or until desired doneness. Serve onions and mushrooms with steaks.

Nutrition Facts : Calories 330, Carbohydrate 4 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g, TransFat 1/2 g

WALL'S T-BONE STEAK MARINADE



Wall's T-Bone Steak Marinade image

This was one of my grandfather's favorite recipes. It's so simple, the family loves it, and it's a wonderful recipe for a great barbeque meal!

Provided by LEANAD

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 2h10m

Yield 8

Number Of Ingredients 7

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared yellow mustard
4 cloves garlic, minced
ground black pepper to taste

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined.
  • To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours. Discard the marinade after it has been used.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 5.8 g, Fat 27.8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 1525.3 mg, Sugar 1.7 g

SAVORY GRILLED T-BONES



Savory Grilled T-Bones image

These mouthwatering steaks, marinated and grilled to perfection, are melt-in-your-mouth delicious and sure to become a summer favorite. Don't let the season go by without trying this recipe. -Anna Davs, Springfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup chopped onion
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
6 beef T-bone steaks (16 ounces each)

Steps:

  • In a shallow dish, combine the first 11 ingredients; add steaks and turn to coat. Cover and refrigerate for 2-4 hours., Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Fat 24 g fat (7 g saturated fat), Cholesterol 99 mg cholesterol, Sodium 788 mg sodium, Carbohydrate 6 g carbohydrate, Fiber trace fiber, Protein 48 g protein.

GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE



Grilled Steak and Onions with Rosemary-Balsamic Butter Sauce image

Categories     Beef     Garlic     Herb     Onion     Backyard BBQ     Dinner     Rosemary     Steak     Fall     Summer     Grill/Barbecue     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 8

8 tablespoons (1 stick) chilled unsalted butter, divided
1 large shallot, minced
1/2 cup balsamic vinegar
2 large fresh rosemary sprigs
2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
2 tablespoons olive oil
4 (1 1/4-inch-thick) New York strip steaks (each about 6 ounces)
2 tablespoons orange juice

Steps:

  • Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
  • Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
  • Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
  • Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

GRILLED T BONE STEAK WITH SWEET ONION MARMALADE AND CAMPFIRE MUS



Grilled T Bone Steak with Sweet Onion Marmalade and Campfire Mus image

This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit.

Provided by Sharon123

Categories     Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 beef t-bone steaks (12 to 14 oz. each)
salt and pepper
2 tablespoons butter
4 vidalia onions, thinly sliced
12 green onions, thinly sliced
10 cloves garlic, thinly sliced
1/2 cup port wine
1/4 cup balsamic vinegar
1/2 cup Dijon mustard
1/2 cup pommery mustard (French whole-grain)
1/4 cup honey mustard
1/4 cup balsamic vinegar
1 teaspoon fresh ground black pepper

Steps:

  • Bring steaks to room temperature, then season with salt and pepper.
  • Meanwhile make onion marmalade: Melt butter in a large cast iron skillet.
  • Add the onions, green onions, and garlic, cook over high heat, stirring, for 10 minutes, until onions are soft.
  • Add the port and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
  • Remove the pan from heat but keep the marmalade warm.
  • To make mustard sauce: Combine all the ingredients in a bowl.
  • Preheat a grill or broiler until hot.
  • Grill the steaks for 4 to 4 1/2 minutes per side for rare, 6 to 7 minutes per side for medium rare.
  • Serve each steak topped with some warm marmalade.
  • Serve the mustard sauce seperately in a bowl.
  • Serves 4.
  • Sauces may be made up to 4 days in advance.
  • This is good with roasted potatoes.
  • Enjoy!

Tips:

  • Choose high-quality T-bone steaks: Look for steaks that are at least 1 inch thick and have good marbling. This will ensure that the steaks are juicy and flavorful.
  • Prepare the balsamic onion confit in advance: The confit can be made up to 3 days ahead of time and stored in the refrigerator. This will save you time on the day you are grilling the steaks.
  • Preheat your grill to high heat: This will help to sear the steaks and prevent them from sticking to the grill.
  • Season the steaks liberally with salt and pepper: This will help to enhance the flavor of the meat.
  • Grill the steaks for 4-5 minutes per side: This will give you a medium-rare steak. If you prefer your steak more well-done, cook it for an additional 1-2 minutes per side.
  • Let the steaks rest for 5-10 minutes before serving: This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Conclusion:

Grilled T-bone steaks with balsamic onion confit are a delicious and impressive dish that is perfect for a special occasion. The steaks are juicy and flavorful, and the confit adds a sweet and tangy flavor that complements the beef perfectly. This dish is sure to be a hit with your family and friends.

Related Topics