Ingredients
Units
Scale
- T-Bone Steaks
- Coarse sea salt and freshly cracked black pepper
For Sauce:
- 1/2 cup mayonnaise
- 1 teaspoon prepared horseradish
- 2 tablespoons fresh dill, chopped
- 1 green onion, minced
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Remove steaks from the refrigerator and let them sit out while you heat the charcoal in the grill. Pat steaks dry with paper towels, and season both sides generously with coarse sea salt and freshly cracked black pepper. If you have a charcoal chimney, light the coals and let them get nice and hot. Pour all of the coals onto one side of the grill, leaving the other side empty.
- Oil the grill grate (we like pouring a little olive oil onto a paper towel and rubbing it onto the grill with a pair of tongs). Put steaks directly over coals for 3-5 minutes per side, to get a nice crust. If the steaks need to cook further, move them to the other side of the grill, off of the coals, close the lid, and continue cooking until it reaches your desired temperature. Remove steaks to a plate and let rest for 10 minutes.
- While the meat is resting, mix sauce ingredients together and place in the refrigerator until ready to use.
