Top 5 T-Bone Recipes For Father's Day, Plus Grilling Tips!
By: Sheri Wetherell
Published: June 6, 2014

Give Dad T-bones, not ties this Father’s Day! Dad’s don’t want yet another ugly tie, so get him a gift he’ll really want. According to a recent survey by Omaha Steaks, over 1,000 Americans, Dads prefer a big, huge, juicy T-bone steak. There’s still time to order him the perfect dinner! Check out some great online Father's Day deals here and get inspiration from one of five different recipes below. Plus, get Omaha Steaks Executive Chef Karl Marsh’s Top 10 Grilling Tips to Grill the Perfect Steak below.
 Roasted Pepper Pesto Rubbed Grilled T-Bones
	Serves 4
4 T-Bone Steaks 
	2 Tbsp Olive Oil 
	1/4 Cup Omaha Steaks Private Reserve Seasoning or Salt and Pepper
	1 Recipe Roasted Pepper Pesto  (below)
	4 each Fresh Basil Sprigs
Preheat grill on medium. 
Brush steaks with olive oil and season with Omaha Steaks Private Reserve Seasoning or salt and pepper. 
Brush both sides of steaks with Roasted Pepper Pesto. 
Place steaks on the grill and cook to desired doneness. (For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side.) 
When steaks are finished brush both sides one final time with un-used pesto. 5. Serve steaks with a dollop of un-used pesto in the center of each steak and garish with a fresh Basil Sprig.
Roasted Pepper Pesto 
	Makes about 2 cups
1 Cup Roasted Red Peppers peeled, seeded and chopped
	1⁄4 Cup Garlic Cloves, peeled
	 1⁄2 Cup Pine nuts, toasted 
	2 Tbsp. Fresh Chopped Basil 
	1 tsp Kosher Salt 
	1⁄4 tsp Cayenne Pepper 
	1 cup Parmesan Cheese, Grated 
	1 Tbsp Lemon Juice 
	1⁄2 Cup Olive Oil
Combine all ingredients but the Olive Oil in a food processor or a blender and purée until smooth.
Next add the oil slowly in a thin stream with the food processor running until it is completely combined.

Ancho Chile Rubbed Grilled T-Bones
	Serves 4
4 T-Bone Steaks 
	2 Tbsp. Olive Oil 
	4 Tbsp. Ancho Chile Rub  (recipe below)
	12 each Grilled Tri-Color Salad Peppers
Preheat Grill on Medium. 
Thaw and blot dry steaks. 
Brush steaks with Olive Oil. 
Generously rub both sides of the steaks with Ancho Chile Rub by dipping them in the rub. Continue until all the rub is on the steaks. 
Place the steaks on the heated grill and grill to desired doneness. (For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side.) 
Remove steaks from grill and garnish with grilled tri-colored salad peppers.
 Ancho Chile Rub
	Makes 4 Tbsp
1 Tbsp Smoked Paprika 
	2 tsp. Sea Salt 
	2 Tbsp Ancho Chile Powder
	1 tsp. Brown Sugar
Combine all ingredients and mix well.

Grilled T-Bones with Tabasco and Roquefort Cheese Butter
	Serves 4
4 T-Bone Steaks
	 Omaha Steaks All Natural Steak Seasoning or salt and pepper, to taste 
	4 slices (11⁄2” coins) Tabasco and Roquefort Cheese Butter (recipe below)
	2 Tbsp Minced Chives
	 
	Thaw Omaha Steaks T-Bone Steaks over night in the fridge or quick thaw by placing sealed steaks in a sink with water for about 1 hour. 
Preheat grill on medium. Season both sides of steaks with Omaha Steaks All Natural Steak Seasoning or salt and pepper. 
Grill steaks to desired doneness. For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side. 
Just before removing the steaks from the grill, place the butter slice on each steak. The idea is to have the butter half melted on top as you are serving the steaks. 
Garnish each steak with a sprinkle of minced chives.

Tabasco and Roquefort Cheese Butter Ingredients
	4 ounces Unsalted Butter, softened
	4 oz Roquefort Blue Cheese, crumbled
	3 Tablespoons Tabasco Sauce
	1/4 cup Fresh Chives, minced
	2 Tablespoons Fresh Garlic , minced
	1 Roasted Red Pepper, peeled, seeded and diced
	1  tsp Kosher Salt
	 
	Whip butter slightly in mixer.
Add the rest of the ingredients and mix well. 
Transfer mixture to a sheet of parchment paper. 
Roll into a tube about 1 1⁄2" diameter and twist the paper at the ends. 
Refrigerate for 4-6 hours. When ready to serve, slice into coins as needed. Unused butter can be stored in the refrigerator for up to 1 week.
Smoky T-Bone Steaks with Chunky BBQ Sauce
	Serves 4 
2 Omaha Steaks beef Porterhouse or T-bone steaks 
	2 tablespoons packed brown sugar 
	1 tablespoon steak seasoning blend 
	1 tablespoon chili powder
	Wood Chip Foil Packet (see below) 
	Salt 
 Chunky BBQ Sauce
	1⁄4 cup drained canned pineapple chunks, coarsely chopped
	1⁄4 cup chopped red onion
	1 tablespoon packed brown sugar
	1 1⁄2 teaspoons balsamic vinegar 
	1⁄2 cup mild barbecue sauce
	 
	For sauce, combine pineapple, onion, 1 tablespoon brown sugar and vinegar in small saucepan. Cook over high heat 2 to 3 minutes or until liquid is syrupy, stirring occasionally. Reduce heat to medium; add barbecue sauce. Cook and stir about 1 minute or until heated through. Set aside.
Combine 2 tablespoons brown sugar, steak seasoning and chili powder in small bowl; press evenly onto beef steaks.
Place wood chip foil packet on one side of grill directly on medium, ash-covered coals. Place cooking grid over coals. Place steaks in center of grid, not directly over foil packet. Grill, covered, 20 to 24 minutes for medium rare to medium doneness, turning occasionally. Carve steaks into slices and season with salt, as desired. Serve with Chunky BBQ Sauce.
 Wood Chip Foil Packet: 
	Tear 12/12-inch square of heavy-duty (or double layer of regular) aluminum foil. 
Place 1 cup dry hickory wood chips onto center of foil. 
Seal packet by bringing the two opposite sides together above the chips; fold down in a series of 2 to 3 tightly sealed folds. 
Fold the remaining open sides up and over 2 to 3 times, pressing firmly to seal at each fold.
 Grilled T-Bone Steak with Maytag Blue Cheese and Sun Dried Tomato Butter
	Serves 4
	4 Omaha Steaks T-Bone Steaks
	 Omaha Steaks All Natural Steak Seasoning, to taste
	 4 slices (11⁄2” coins) Maytag Blue Cheese and Sun Dried Tomato Butter (recipe below)
	4 Fresh Basil Sprigs
Thaw Omaha Steaks T-Bone Steaks over night in the fridge or quick thaw by placing sealed steaks in a sink with water for about 1 hour. 
Preheat grill on medium. Season both sides of steaks with Omaha Steaks All Natural Steak Seasoning.
Grill steaks to desired doneness. For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side. 
Just before removing the steaks from the grill, place the butter slice on each steak. The idea is to have the butter half melted on top as you are serving the steaks. 
Garnish each steak with a fresh sprig of basil.
 Maytag Blue Cheese and Sun Dried Tomato Butter 
	Serves 8-10
1 tsp  Olive Oil 
	1⁄2 cup  Unsalted Butter, sliced 
	1⁄4 cup Sun Dried Tomatoes, minced
	1 Tbsp Garlic, minced
	1 Tbsp  Lemon Juice, freshly squeezed
	1 Tbsp Worcestershire Sauce
	1⁄2 cup Maytag Blue Cheese, crumbled
	1 Tbsp Basil, minced
	In a small sauce pan, heat olive oil over medium heat. 
Add garlic to pan; cook until brown. 
Add sun dried tomatoes to pan; cook for about 1 minute.
	Add lemon juice, Worcestershire sauce and basil to pan and immediately transfer the contents of the pan to a food processor or blender. 
Turn on food processor. Add Maytag blue cheese and puree the mixture. 
Add sliced butter to the food processor allowing the butter to be whipped into the puréed cheese mixture.
	Transfer mixture to a sheet of parchment paper. 
Roll into a tube about 11⁄2" diameter and twist the paper at the ends. 
Refrigerate for 4-6 hours. 
When ready to serve, slice into coins as needed. Unused butter can be stored in the refrigerator for up to 1 week.
 Top 10 Grilling Tips to Grill the Perfect Steak From Omaha Steaks Executive Chef Karl Marsh
	1. Clean and pre-heat your grill on high.
	2. Lightly oil everything before you put it on the grill. This helps the searing process and prevents sticking.
	3. Season your food before grilling, preferably with one of our seasonings.
	4. Sear the outside of steaks when grilling. This really helps with the flavor and juiciness.
	5. Use tongs or a spatula to turn your meat on the grill. Using a fork can damage the meat.
	6. Cover your grill as much as possible during the grilling process. This helps to lock in the grilled flavor and will help prevent flare-ups.
	7. Keep a spray bottle with water handy to douse any un-expected flare-ups.
	8. Use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill 40% of the time after you turn over the food. This will give you an evenly cooked product.
	9. Place your cooked product on a clean plate. Never place cooked product on the plate you used to transport the raw product to the grill without thoroughly washing it first.
	10. Allow your foods to "rest" for 5 minutes between cooking and eating. This will help them retain moisture when you cut into them.
Editorial disclosure: Foodista received no payment for this post.