Cristina Cooks Grilled T-Bone Steaks With Greek Salsa

Cristina Cooks Grilled T-Bone Steaks With Greek Salsa


  1. Buy steaks from a good butcher shop or from the butcher at your supermarket – and stay away from pre-packaged, plastic wrapped steaks (which can lock in moisture).
  2. Get a well-marbled steak – keeps the meat juicy and adds great flavor.
  3. Let the steak sit outside about a half hour before grilling (cold or frozen steaks don't cook evenly).
  4. Don't turn the steak early – let it get a seared crust first.

Grilled T-Bone Steak

  • 4 (6 ounce) T-bone steaks
  • 2 tablespoons canola
  • ¼ teaspoons kosher salt
  • Cracked pepper


  1. Sprinkle a ¼ teaspoon kosher salt and crack fresh pepper on both sides of the steak.
  2. Let rest for ten minutes.
  3. Heat an indoor grill pan, cast-iron skillet or outdoor grill until extremely hot. Brush the canola oil on the grill or pan.
  4. Place the steaks on the hot grill and do not disturb for 3 minutes.
  5. Using tongs, flip the steaks. Grill for 3 minutes more, then flip again. Continue to grill the steaks for 4 minutes more, turning every 2 minutes, for a total grill time of 10 minutes.
  6. The steaks will be cooked to medium rare (120° F). Grill to (125° F.) for medium.
  7. When the steaks have reached the desired doneness, remove from heat and let rest for 5 to 6 minutes before slicing, this way the steaks will retain their juices.
  8. Serve with Greek salsa.

Prepare The Greek Salsa First

  • 2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise
  • 1 medium cucumber, seeded, skin on, diced into small pieces
  • 2 tablespoons diced red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chopped fresh oregano
  • Cracked pepper
  • ¼ teaspoon kosher salt
  • 4 ounces Greek feta cheese, crumbled


  1. Stir the tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano, and pepper to taste together in bowl. Let stand at room temperature until ready to serve.
  2. Just before you serve, add the salt. If you put the salt in too early, it will extract the juices from the vegetables and will make the salsa runny.
  3. Add the crumbled feta cheese.
  4. You will have salsa left over. Store in an airtight container in the refrigerator for up to 3 days. Use it in an omelet, over grilled fish or as a side dish!
  5. You can substitute blue cheese for the feta!

Lime Compote Butter

  • 1 stick butter (room temperature)
  • ¼ cup Italian parsley (coarsely chopped)
  • 1 garlic glove (smashed)
  • Juice of 2 limes


  1. Mix all together.
  2. Refrigerate.

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