Ingredients

For the T-Bone Steak:

  • 2 T-bone steaks (1 to 1.5 inches thick, about 1 lb each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

For the Maple Bourbon Glaze:

  • 1/4 cup bourbon
  • 1/4 cup pure maple syrup
  • 2 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp ground cinnamon
  • Pinch of cayenne pepper (optional, for a slight kick)

For the Charred Sweet Potatoes:

  • 2 large sweet potatoes (about 1.5 lbs total), peeled and cut into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin

Equipment Needed

  • Grill (charcoal or gas) or grill pan
  • Small saucepan
  • Basting brush
  • Tongs
  • Baking sheet
  • Aluminum foil
  • Meat thermometer

Preparation Steps

Step 1: Prepare the T-Bone Steaks

  1. Remove steaks from the refrigerator 30–45 minutes before cooking to bring them to room temperature.
  2. Pat steaks dry with paper towels.
  3. Rub both sides with olive oil, then season generously with salt, black pepper, garlic powder, and smoked paprika.
  4. Set aside while preparing the glaze and sweet potatoes.

Step 2: Make the Maple Bourbon Glaze

  1. In a small saucepan over medium heat, combine bourbon, maple syrup, brown sugar, balsamic vinegar, Dijon mustard, minced garlic, cinnamon, and cayenne pepper (if using).
  2. Bring to a simmer, stirring occasionally, and cook for 8–10 minutes until the mixture thickens slightly and reduces by about one-third. It should coat the back of a spoon.
  3. Remove from heat and set aside. The glaze will thicken further as it cools.

Step 3: Prepare the Charred Sweet Potatoes

  1. Preheat the grill to medium-high heat (about 400°F/200°C) if using a grill, or heat a grill pan over medium-high heat.
  2. In a large bowl, toss sweet potato rounds with olive oil, salt, black pepper, smoked paprika, and cumin until evenly coated.
  3. Place sweet potato rounds on the grill or grill pan in a single layer. Grill for 4–5 minutes per side until tender and slightly charred with grill marks.
  4. Transfer to a baking sheet, cover loosely with foil to keep warm, and set aside.

Step 4: Grill the T-Bone Steaks

  1. Ensure the grill is at medium-high heat (400–450°F/200–230°C). Clean and oil the grates to prevent sticking.
  2. Place steaks on the grill and cook for 4–5 minutes per side for medium-rare (internal temperature of 130–135°F/54–57°C), or adjust cooking time for desired doneness:
    • Rare: 120–125°F/49–52°C
    • Medium: 140–145°F/60–63°C
    • Well-done: 160°F+/71°C+
  3. During the last 2 minutes of grilling, brush the steaks generously with the maple bourbon glaze on both sides, allowing it to caramelize slightly.
  4. Remove steaks from the grill and let rest on a cutting board for 5 minutes to redistribute juices.

Step 5: Serve

  1. Slice the T-bone steaks against the grain, if desired, or serve whole.
  2. Drizzle with additional maple bourbon glaze for extra flavor.
  3. Serve alongside the charred sweet potatoes, garnished with a sprinkle of sea salt or fresh herbs (like parsley or thyme) if desired.

Serving Suggestions

  • Pair with a green salad or grilled vegetables for a lighter balance.
  • A glass of red wine, such as Cabernet Sauvignon, or a bourbon-based cocktail complements the flavors.

Notes

  • Make-Ahead Tip: The maple bourbon glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
  • Safety Note: When preparing the glaze, be cautious with the bourbon as it is flammable. Keep the saucepan away from open flames.
  • Doneness Tip: Use a meat thermometer for accurate results, as grill temperatures can vary.

Nutritional Information (Approximate, per serving)

  • Calories: 650 kcal
  • Protein: 48g
  • Fat: 38g
  • Carbohydrates: 28g
  • Sugar: 12g
  • Sodium: 900mg

Serves 2