Grilled T-Bone Steak for Two


The Healthy Beef Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Hans Rott

Like any good relationship, the T-Bone is the perfect blend of two, in this case two of the most prized cuts of beef—the top loin and the tenderloin. Paired perfectly with a cocoa-based sauce and a colorful vegetable, such as roasted red peppers, the T-Bone for Two is the ideal way to show your love some love and let sparks fly.

NotesAny leftover sauce(s) may be refrigerated and reserved for another use.

One and one-half teaspoons wasabi powder combined with 1 ½ teaspoons water may be substituted for wasabi paste. Combine powder and water separately before adding to remaining sauce ingredients.

Makes2 servings

Cooking Time25 min

Cooking Methodbroiling, grilling



Total Timeunder 1 hour

OccasionCooking for a date

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free



Moodfestive, romantic

Taste and Texturemeaty, savory, spiced

Type of DishBeef Association - do not use


  • 1 T-Bone steak, cut 1 inch thick (about 1 pound)
  • 1 teaspoon steak seasoning
  • 1 can (8 ounces) tomato sauce
  • ¼ cup water
  • ¼ cup raisins
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons packed brown sugar
  • 1 teaspoon minced garlic
  • ¾ teaspoon ground ancho chile powder
  • ¼ teaspoon salt
  • 3 tablespoons basil pesto sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • ¼ teaspoon coarse grind black pepper
  • 3 tablespoons maple syrup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 ½ teaspoons wasabi paste
  • 1 teaspoon minced fresh ginger
  • ½ cup strong brewed coffee
  • 1 ½ tablespoons packed brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon paprika
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper


  1. Prepare desired sauce(s); set aside.

  2. Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Remove bone; carve steak crosswise into slices. Serve with sauce(s).

  4. For the Mole Sauce:

  5. Combine all ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes to blend flavors, stirring occasionally. Carefully pour hot sauce in food processor or blender container. Cover; process 30 seconds or until smooth, adding 1 to 2 tablespoons water to thin sauce, if necessary. Return to saucepan; keep warm until ready to use.

  6. For the Lemon-Pesto Sauce:

  7. Combine all ingredients in a small bowl.

  8. For the Wasabi Sauce:

  9. Combine all ingredients in a small bowl.

  10. For the Coffee Sauce:

  11. Combine the coffee, brown sugar, balsamic vinegar, cornstarch, and paprika in a small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in the butter, salt, and pepper; keep warm until ready to use.

  12. To broil, place steak on rack in broiler pan so surface of beed is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.


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