Marinated & Grilled T-bone Steak

Chef Jamie Cantor Ginsburg has been one of L.A.’s favorite pastry chefs for well over a decade, making us swoon with her oreo-inspired Platino cookies and epic brownies.  Jamie’s sweet little secret is that she’s an even better savory chef. We turned to her last week for an all-day photo session to capture her best summer entertaining recipes. Fire up the grill, folks- it’s steak time!

A good T-bone steak might set your wallet back, but since it’s a thick cut, you’re less at risk to overcook it. Here, Jamie marinates the steaks overnight in ingredients you’ve already got in the pantry.

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Ingredients

Marinated & Grilled T-bone Steak

2 T-bone steaks
50 turns Freshly ground black pepper
1 Tbsp Kosher salt
1 Tbsp Fresh thyme leaves
1/4 cup Worcestershire sauce
1/4 tsp Paprika
1 Tbsp Brown sugar

Directions

  1. Mix all of your marinade ingredients and rub onto steaks. Place in a bag and refrigerate overnight.
  2. To grill, heat up your charcoal or gas grill. Let the meat sit out for 20-30 minutes before grilling.
  3. You'll want to cook the steaks over very high heat for the first 4-5 minutes, then move it to a slightly cooler spot on the grill until you reach your optimal temp (125F to 130F for medium rare). Make sure your grated are clean and oiled, then sear on each side for 2-3 minutes.
  4. Once finished, move your steak off the grill and let it rest for 10 minutes before serving.