Forgot your password?

Grilled Black and Blue Steak

By Edited Aug 1, 2015 3 3

This recipe is an Italian version of grilled black and blue steak. The outside is blackened, while the inside is rare. A slightly marbled steak is used, it is a large thick t-bone cut. The t-bone is a combination of two cuts of beef. The smaller side is fillet mignon and the larger is bone-in sirloin strip. In this method it is lightly basted with olive oil before placing it on the grill. The salt and pepper will be added just before serving. This method of salting later rather than before grilling keeps the juices in the steak which adds more depth of flavor. This grilled black and blue steak can be served with grilled garlic bread and asparagus. Be sure to select your favorite red wine for this delectable meal. This will compliment any anniversary or special event.

Things you'll need:

  • T-bone steak
  • Olive oil
  • Salt and pepper
  • Basting brush
  • Charcoal grill
  • Grilling utensils
  • Steak knife

 Prepare the charcoal grill or wood fire at least 45 to 60 minutes before grilling the t-bone steak. Coals or source of fire should be very hot with the cooking surface about 3 inches from heat source.

Select a quality steak. Many times some marbling is preferred to add more flavor.

Brush t-bone steak with olive oil using a basting brush or herb twigs, such as Rosemary. Place on grilling surface.

Grill steak for 3 to 4 minutes on each side. Leave on each side for at least 4 minutes if there is a lot of marbling or is over an inch thick.

Place steak on a cutting board to rest for 15 to 20 minutes. This process will redistribute the juices and add more flavor.

Slice in thin pieces. Arrange decoratively on a platter.

Add salt and pepper before serving. Place an assortment of dipping sauces to select from, such as a horseradish blend or teriyaki.



May 11, 2011 9:31am
I'm not much of a meat eater, but my husband can't live without it. T-bone steak is his fav, will have to make him a black and blue steak for his birthday dinner next week.
May 21, 2011 6:42pm
Sullysee: The title of your article caught my eye as this was a favorite steak dish served at a restaurant in New Orleans that I worked as bookkeeper for - well, a long time. (OMG - You have 138 articles on site!) Your recipe was well done, easy read and I am sure delicious. Thank you for a great idea for when I want to impress my meat-eating son, for instance:)
May 21, 2011 8:39pm
I'm glad this steak technique is helpful to you guys...bon appetit!
Add a new comment - No HTML
You must be logged in and verified to post a comment. Please log in or sign up to comment.

Explore InfoBarrel

Auto Business & Money Entertainment Environment Health History Home & Garden InfoBarrel University Lifestyle Sports Technology Travel & Places
© Copyright 2008 - 2016 by Hinzie Media Inc. Terms of Service Privacy Policy XML Sitemap

Follow IB Lifestyle