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steak on the grill

(6 ratings)
shirlann54 avatar
Blue Ribbon Recipe by
shirley terhaar
@shirlann54
milton, IN

We like t-bone steak and it's the best with this recipe. This is for a big cookout. But you could 1/2 this recipe.

Blue Ribbon Recipe

One of our favorite things about summer dinners is making grilled steak. We thoroughly enjoyed the marinade. Red wine and coffee beans make for a wonderfully robust flavor. Once grilled, the steak is tender and juicy. Summer grilling at its best.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 12 to 18
prep time 15 Min
cook time 20 Min
method Grill

Ingredients For steak on the grill

  • 1/3 c
    black or mixed peppercorns
  • 1 tsp
    coriander seeds
  • 2 Tbsp
    whole coffee beans
  • 1 tsp
    salt
  • 6
    2-inch thick t-bone
  • 1 1/2 c
    red wine
  • 1/4 c
    steak sauce
  • 1/4 c
    soy sauce
  • 2 clove
    garlic, crushed
  • 2 tsp
    paprika

How To Make steak on the grill

  • Spice mixture on the steaks.
    1
    Grind pepper, coriander seeds, and coffee beans in a spice grinder or pepper mill; add salt. Press spice mixture onto both sides of steaks. Put in large plastic food bags or a glass pan.
  • Wine, steak sauce, soy sauce, garlic, and paprika in a bowl.
    2
    Combine wine, steak sauce, soy sauce, garlic, and paprika.
  • Marinade poured over steaks.
    3
    Pour over beef. Close bags or cover dish and refrigerate for several hours. Turn steak once or twice as it marinates. Remove meat from marinade, pat dry with paper towels. Reserve marinade.
  • Grilling the steaks.
    4
    Cook steaks over medium coals to desired doneness, allowing 7 to 10 minutes per side for rare, 10 to 15 minutes per side for medium.
  • Brushing on marinade while steaks grill.
    5
    Brush with marinade as they cook. Let steaks sit for a few minutes before slicing. (Steaks may be broiled if desired.) Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steak. NOTE: This serves enough for a big cookout. Feel free to substitute smaller or fewer cuts of meat, reserving any extra marinade/rub for another occasion.
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