Grilled T Bone Steak with Sweet Onion Marmalade and Campfire Mus
Indulge in the ultimate steakhouse experience with this Grilled T-Bone Steak with Sweet Onion Marmalade and Campfire Mushrooms recipe, perfect for date nights or special gatherings. Juicy, flame-kissed T-bone steaks are elevated with a luxuriously sweet and tangy onion marmalade, caramelized with brown sugar and balsamic vinegar, adding a gourmet touch to every bite. Complemented by earthy, thyme-scented mushrooms sautéed in white wine, this dish finds the perfect balance between bold, smoky flavors and delicate, savory-sweet nuances. With straightforward grilling techniques and a touch of rustic elegance, this recipe is an irresistible showstopper that’s surprisingly easy to recreate at home. Perfect for steak lovers, this dish will have your guests savoring every bite!
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Recipe Information
Ingredients
- 2 pieces (12-14 oz each) T-bone steak
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 3 large (sliced thin) Sweet onions
- 2 tablespoons Unsalted butter
- 2 tablespoons Brown sugar
- 2 tablespoons Balsamic vinegar
- 4 minced Garlic cloves
- 10 ounces (sliced) Cremini or button mushrooms
- 2 sprigs Fresh thyme
- 1/4 cup White wine
Instructions
Season both sides of the T-bone steaks generously with salt and black pepper. Drizzle with 2 tablespoons of olive oil and let the steaks rest at room temperature for 20 minutes.
Preheat your grill to medium-high heat (or a cast-iron skillet if grilling indoors).
While the grill heats, prepare the onion marmalade. In a medium skillet over medium heat, melt the butter and add the sliced onions. Sprinkle with a pinch of salt and sauté for 15 minutes, stirring occasionally, until softened and golden-brown.
Add the brown sugar and balsamic vinegar to the onions and cook for another 10 minutes, stirring frequently, until the mixture is jammy and caramelized. Set aside.
In another pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the sliced mushrooms and thyme sprigs to the pan. Sauté for 7-8 minutes until the mushrooms are golden and tender.
Deglaze the mushrooms with white wine, scraping the bottom of the pan to lift any browned bits. Cook for another 2-3 minutes until most of the wine has evaporated. Remove the thyme sprigs and keep the mushrooms warm.
Place the T-bone steaks on the preheated grill. Cook for 4-5 minutes per side for a medium-rare steak, or longer if desired. Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare or 145°F for medium.
Remove the steaks from the grill and let them rest for 5-7 minutes to redistribute the juices.
To serve, plate each T-bone steak with a generous spoonful of sweet onion marmalade and a side of campfire mushrooms. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 36.8 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2283 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
