Lemon rosemary T-bone

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec


T-bone – the beautiful merger of two cuts, a New York strip loin on one side and a slice of tenderloin on the other, joined by a delicate T-shaped bone. A T-bone is best prepared for sharing, as the meat of one cut can serve two. Serve it on a platter and carve it in front of your guests just before eating... and many would argue meat on the bone is juicier.


2 (10-ounce) T-bone steaks, 3/4-inch thick

1/4 cup extra-virgin olive oil

1/3 cup fresh lemon juice

2 teaspoons fresh rosemary, minced

1 teaspoon dried oregano

2 teaspoons fresh thyme, minced

Coarse salt and freshly ground pepper


The amount of time a steak is cooked is based upon personal preference; the shorter the cooking time the juicier the meat. Cooking times are determined by heat-source temperature, direct or indirect heat, and thickness of cut. Based on grilling using direct heat over medium to high heat and meat cut to 1-inch thickness, these are general guidelines as each grill is different. Use instant-read thermometer for accuracy. 

-Rare red slightly warm centre. Core temperature 125°F. 4 to 6 minutes per side. 

-Medium rare red warmer centre. Core temperature 130°F. 6 to 8 minutes per side. 

-Medium hot red centre with pink surrounding centre. Core temperature 140°F. 8 to 10 minutes per side. 

-Medium well hot red centre, lighter pink surrounding centre. Core temperature 150°F.  10 to 12 minutes per side. 

-Well done fully cooked, gray-brown centre. Core temperature 160°F. 12 to 14 minutes per side.

In shallow glass bowl, combine olive oil, lemon juice, rosemary, oregano and thyme. Add steaks and turn to coat with mixture. Cover and chill for 2 hours. Preheat grill to high; lightly oil grill and reduce to medium-high heat. Season with salt and pepper. Grill steaks 6 to 8 minutes per side for medium rare. Remove from grill. Tent with foil and let stand 20 minutes prior to serving.