These flame-grilled T-bone steaks are the star of any backyard cookout. Juicy and packed with flavor, they’re seasoned with a bold marinade that brings out the natural richness of the meat while adding a kick of spice and smokiness. Grilled directly over open flames, the steaks develop those irresistible char marks and crispy edges that scream summertime indulgence.

This recipe is perfect for feeding a hungry crowd-no fancy tools needed, just good meat, a hot grill, and a few flavorful ingredients. Whether you’re serving them as-is or pairing them with grilled corn, potato salad, or a cold drink, these T-bone steaks turn any gathering into a feast.

🧂 Ingredients (Serves 4–6)
    •    4 large T-bone steaks (about 1-inch thick)
    •    1/4 cup olive oil
    •    2 tbsp soy sauce
    •    2 tbsp Worcestershire sauce
    •    1 tbsp balsamic vinegar
    •    1 tbsp smoked paprika
    •    1 tsp garlic powder
    •    1 tsp onion powder
    •    1 tsp cracked black pepper
    •    1/2 tsp chili flakes (optional)
    •    1 tbsp chopped fresh rosemary or thyme
    •    Kosher salt to taste

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🔥 Instructions
    1.    Prep the Marinade:
    •    In a large bowl or ziplock bag, mix olive oil, soy sauce, Worcestershire, balsamic vinegar, paprika, garlic powder, onion powder, chili flakes, herbs, and black pepper.
    2.    Marinate the Steaks:
    •    Add the steaks to the marinade and ensure they’re fully coated.
    •    Let them marinate for at least 1 hour (or up to 12 hours in the fridge).
    3.    Fire Up the Grill:
    •    Heat your charcoal grill until it’s nice and hot.
    •    Clean and oil the grates to prevent sticking.
    4.    Grill the Steaks:
    •    Remove the steaks from the marinade and let any excess drip off.
    •    Place them on the grill and sear for 4–5 minutes per side for medium-rare, turning only once.
    •    Use a meat thermometer: 130–135°F for medium-rare, 140°F for medium.
    5.    Rest and Serve:
    •    Let the steaks rest for 5–10 minutes before slicing or serving.
    •    Plate them up and serve with your favorite sides and sauces.