Smoky T-Bone with Chunky BBQ Sauce --
Lean Cut
  • Total Recipe Time: about 1 hour
  • Makes 4 servings


  1. 2 T-Bone or Porterhouse Steaks, cut 1-1/2 inches thick (about 2 pounds)
  2. Wood chip foil packet (see test kitchen tips)
  3. 2 tablespoons packed brown sugar
  4. 1 tablespoon steak seasoning blend
  5. 1 tablespoon chili powder
  6. Salt
Chunky BBQ Sauce:
  1. 1/4 cup drained canned pineapple chunks, coarsely chopped
  2. 1/4 cup chopped red onion
  3. 1 tablespoon packed brown sugar
  4. 1-1/2 teaspoons balsamic vinegar
  5. 1/2 cup mild barbecue sauce


  1. Combine pineapple, onion, 1 tablespoon brown sugar and vinegar in small saucepan. Cook over medium-high heat 2 to 3 minutes or until vinegar has almost evaporated, stirring constantly. Reduce heat to medium; add barbecue sauce. Cook and stir about 1 to 2 minutes or until heated through, stirring frequently. Set aside.
  2. Combine 2 tablespoons brown sugar, steak seasoning and chili powder in small bowl; press evenly onto beef steaks.
  3. Place wood chip foil packet on one side of grill directly on medium, ash-covered coals. Place cooking grid over coals. Place steaks in center of grid, not directly over foil packet. Grill, covered, 19 to 24 minutes (over medium heat on preheated gas grill, 20 to 25 minutes), turning occasionally. Remove steaks when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Transfer steaks to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
  4. Carve steaks into thin slices and season with salt, as desired. Serve with Chunky BBQ Sauce.
  • Test Kitchen Tips
  • Two beef Tenderloin Steaks or beef Ribeye Steaks Boneless, cut 1-1/2 -inches thick may be substituted for beef T-Bone Steaks. Prepare recipe as directed above. Grill tenderloin steaks on charcoal grill, 14 to 18 minutes (on gas grill, 16 to 20 minutes); grill ribeye steaks on charcoal grill, 16 to 20 minutes (on gas grill, 15 to 19 minutes) for medium rare to medium doneness, turning occasionally.

    To make wood chip foil packet, tear 12 x 12-inch square of heavy-duty (or double layer of regular) aluminum foil. Place 1 cup dry hickory wood chips onto center of foil. Seal packet by bringing two ends of the foil square together above the chips; fold down in a series of 2 to 3 tightly sealed folds. Fold the short ends up and over 2 to 3 times, pressing firmly to seal at each fold. Using fork, pierce top of packet several times.
Comments (1)
Usage Guidelines.


This recipe really reminded us of our favorite sushi restaurant. The ingredients are so fresh and light! I substituted fruit juice for the pomegranate juice.