Smoky T-Bones with Chunky BBQ Sauce (5 comments) As Seen on TV

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Servings
   4

Prep Time
   1 hour

Cook Time
   25 minutes

Cooking Method
   Grilling

Beef Type
   Miscellaneous Cuts

Ingredients

• 2 T-bone or Porterhouse steaks, cut 1 1/2 inches thick (about 2 lbs.)
• Wood chip foil packet (see cook's tip below)
• 2 Tbsp. packed brown sugar
• 1 Tbsp. steak seasoning blend
• 1 Tbsp. chili powder
• Salt (optional)

Chunky BBQ Sauce

• 1/4 cup drained canned pineapple chunks, coarsely chopped
• 1/4 cup chopped red onion
• 1 Tbsp. packed brown sugar
• 1 1/2 tsp. balsamic vinegar
• 1/2 cup mild barbecue sauce

Instructions

Combine pineapple, onion, 1 Tbsp. brown sugar and vinegar in small saucepan.  Cook over high heat 2 to 3 minutes or until liquid is syrupy, stirring occasionally.  Reduce heat to medium; add barbecue sauce.  Cook and stir about 1 minute or until heated through.  Set aside. 

Combine 2 Tbsp. brown sugar, steak seasoning and chili powder in small bowl; press evenly onto beef steaks.

Place wood chip foil packet on one side of grill directly on medium, ash-covered coals.  Place cooking grid over coals.  Place steaks in center of grid, not directly over foil packet.  Grill, covered, 20 to 24 minutes for medium rare (145 degrees F) to medium (160 degrees F)  doneness, turning occasionally.  Carve steaks across the grain into thin slices and season with salt, as desired.  Serve with Chunky BBQ Sauce.

Suggestions

Beef top sirloin steak or beef ribeye steak, cut 1 1/2 inches thick may be substituted for T-bone steaks.  Prepare recipe as directed above and grill top sirloin steak, covered, 22 to 26 minutes for medium rare to medium doneness, turning occasionally.  Grill ribeye steaks, covered, 17 to 22 minutes for medium rare to medium doneness, turning occasionally.

Tips from Our Cook

To make wood chip foil packet, tear 12 x 12-inch square of heavy-duty (or double layer of regular) aluminum foil.  Place 1 cup dry hickory wood chips onto center of foil.  Seal packet, by bringing two of the ends together the chips; fold down in a series of 2 to 3 tightly sealed folds.  Fold the short ends up and over 2 to 3 times, pressing firmly to seal at each fold.  Using fork, pierce top of packet several times.

To reduce the sodium in this recipe, use sodium-free steak seasoning and low sodium BBQ sauce.

Nutritional Information

Nutrition information per serving:  310 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 60 mg cholesterol; 500 mg sodium; 27 g carbohydrate; 1 g fiber; 30 g protein; 5.3 mg niacin; 0.4 mg vitamin B6; 2.64 mcg vitamin B12; 4.2 mg iron; 11.3 mcg selenium; 5.8 mg zinc.

Comments

Total comments: 5

Love this for grilling season! We used low-sodium steak seasoning and added cracked black pepper - this offset the sweet BBQ sauce. The steaks were big enough so we bought two and split them between four adults - perfect!!

Posted by Erin J, TX

How can you go wrong? One of the lean cuts of steak, with a surprising sauce. My husband is in heaven.

Posted by Michele B, TX

A delicious meal. Would love the sauce also on ribs!

Posted by Linda B, TX

So many ways to adjust for families! Great recipe - one to pass on

Posted by Pam M, Texas

Deliciously sweet and savory!

Posted by Matison J, TX