Greek-Seasoned T-Bone Steaks with Cucumber Tomato Salad
Juicy T-bone steaks rubbed with aromatic Greek seasoning and fresh lemon zest, grilled to perfection and served alongside a bright Mediterranean salad of crisp cucumbers, sweet grape tomatoes, and tangy feta cheese. The lemon-herb seasoning creates a flavorful crust while keeping the meat tender inside. Perfect for summer entertaining or weeknight dinners when you want something special but straightforward. The fresh salad provides a cooling contrast to the rich, savory beef.
Ingredients
- 2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 1 pound each)
- 1 medium lemon
- 1 tablespoon Greek seasoningdried oregano + garlic powder + onion powder1:1vegetarian
Use 1 tsp each oregano and garlic powder, 1/2 tsp onion powder
- 1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 cups)
- 2 cups grape tomatoes, halved
- ⅓ cup feta cheese, crumbled
- salt and pepper
Instructions
- 1
Grate peel and squeeze juice from lemon
- 2
Combine Greek seasoning and lemon peel, reserve 2 teaspoons for salad
- 3
Press remaining seasoning mixture evenly onto steaks
- 4
Place steaks on grid over medium, ash-covered coals
- 5
Grill covered, turning occasionally, until desired doneness
- 6
Meanwhile, combine reserved seasoning mixture, lemon juice, cucumber, tomatoes and cheese in bowl
- 7
Season salad with salt and pepper as desired
- 8
Remove bones and carve steaks into slices
- 9
Season beef with salt as desired and serve with salad
Tips
Let steaks rest at room temperature for 30 minutes before grilling for more even cooking.
Use a meat thermometer to check doneness - 145°F for medium rare, 160°F for medium.
Make the salad while steaks rest after grilling to let flavors meld together.
Good to Know
Refrigerate leftover steak up to 3 days, salad up to 2 days separately
Season steaks up to 2 hours ahead, prepare salad components separately
Serve immediately while steak is hot, at room temperature
Common Mistakes
Don't skip resting steaks before grilling to avoid uneven cooking
Don't overcook steaks to avoid tough, dry meat
Substitutions
Use 1 tsp each oregano and garlic powder, 1/2 tsp onion powder
Adjust cooking time as needed
FAQ
Can I use bone-in ribeye instead of T-bone?
Yes, bone-in ribeye works well. Adjust cooking time slightly as ribeye may cook faster due to marbling.
How long will the cucumber salad keep?
The salad is best served fresh but will keep refrigerated up to 2 days. Drain excess liquid before serving.
Can I make this on a gas grill?
Yes, preheat gas grill to medium heat and cook 15-19 minutes, turning occasionally until desired doneness.