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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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T-Bone Steaks with Barbecue Glaze
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T-Bone Steaks with Barbecue Glaze

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T-Bone Steaks with Barbecue Glaze

Perfectly grilled T-bone steaks with a shiny barbecue glaze, served with grilled vegetables on the side.
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Savor the rich flavors of Certified Angus Beef ® T-bone steaks enhanced with a tangy barbecue glaze. Perfectly seasoned and grilled to medium-rare perfection, these steaks are basted with a delicious mixture of apple cider vinegar, brown sugar, ketchup, and paprika, making them an irresistible main course for any barbecue.

Ingredients

Scale

4 Certified Angus Beef ® T-bone steaks, 1-inch thick

5 teaspoons seasoned salt, divided

1/4 cup apple cider vinegar

1/4 cup brown sugar

1/4 cup ketchup

1 teaspoon paprika

Instructions

1. Season Steaks: Season each T-bone steak with 1 teaspoon of seasoned salt, coating evenly.

2. Prepare Barbecue Glaze: In a small mixing bowl, whisk together apple cider vinegar, brown sugar, ketchup, the remaining 1 teaspoon of seasoned salt, and paprika until the sugar has dissolved.

3. Preheat Grill: Preheat the grill to medium-high heat.

4. Grill Steaks: Baste the seasoned steaks with the barbecue glaze and grill for 2 minutes. Flip and baste with more glaze. Repeat, flipping and basting every two minutes, until the steaks reach an internal temperature of 125-130°F for medium-rare (approximately 3-4 times).

5. Rest and Serve: Allow the steaks to rest for at least 5 minutes before serving.

Notes

Grill Temperature: Ensure the grill is preheated to medium-high for proper searing.

Resting Time: Letting the steaks rest helps retain their juices, making them more flavorful.

Pairing Suggestion: Serve with grilled vegetables or a fresh garden salad to balance the rich flavors of the steaks.

Nutrition

  • Serving Size: 1 steak
  • Calories: 500-600 approx.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.