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Close-up of grilled T-bone steak with a glossy sweet chili glaze on a wooden cutting board. Several slices show a juicy pink center, with charred edges and sauce pooling around the meat. A lemon wedge and leafy greens sit blurred in the background.

25 Minute Grilled T Bone Steak With Sweet Chili Sauce

Nesting Lane
25 Minute Grilled T Bone Steak made with a bold homemade sauce of chili, garlic, and ginger. Ready in 25 minutes on the grill.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Grill
Small Bowl
Basting Brush
Instant-read Thermometer
Cutting Board
Chef's Knife

Ingredients
 

Instructions
 

  • Before turning on the grill, coat the grill rack or grill pan with nonstick spray.
  • Preheat the gas grill or grill pan to high heat. If using a charcoal grill, prepare a high fire.
  • In a small bowl, add the chili sauce, brown sugar, Worcestershire sauce, garlic, mustard, and ginger. Stir until combined.
  • Using a basting brush, coat both sides of the steak with the sauce.
  • Place the steak on the grill. Grill for 6 to 7 minutes on one side.
  • Flip the steak and brush with any remaining sauce.
  • Grill for another 6 to 7 minutes for medium rare, or until the internal temperature reads 130°F on an instant-read thermometer.
  • Transfer the steak to a cutting board.
  • Cover loosely with foil and allow the steak to rest for 10 minutes.
  • Slice the steak against the grain before serving.

Notes

Tips and Tricks

Let the steak come to room temperature. Take the steak out of the refrigerator about 20 to 30 minutes before grilling. This helps it cook more evenly from edge to center.
Do not skip the resting step. After grilling, letting the steak rest for 10 minutes under foil keeps the juices inside the meat. Cutting too early causes them to run out.
Slice against the grain. Look at the direction the muscle fibers run across the steak. Slice perpendicular to those lines. This shortens the fibers and makes each bite more tender.
Check temperature, not time. Grills vary in heat. Use an instant-read thermometer to check doneness rather than relying only on the timer. 130°F is medium rare.
Spray the grill before heating. Coating the grill rack with nonstick spray before preheating prevents the steak from sticking and helps with even searing.

Storing and Reheating

Storing: Place leftover steak in an airtight container and store in the refrigerator for up to 3 days.
Reheat on Stovetop - Place a serving in a skillet with 1 to 2 tablespoons of water or beef broth. Warm over low heat, turning once, until heated through. Avoid high heat to keep the steak from drying out.

Nutrition

Serving: 3ouncesCalories: 260kcalCarbohydrates: 6gProtein: 23gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 243mgPotassium: 378mgFiber: 0.3gSugar: 4gVitamin A: 73IUVitamin C: 2mgCalcium: 19mgIron: 2mg
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