A flavorful twist on the classic grilled steak, enhanced with aromatic herbs and a touch of zest.
Combine the black pepper, minced shallots, rosemary, soy sauce, olive oil, and sea salt in a mixing bowl.
Mix the marinade thoroughly to ensure all ingredients are well combined for even flavor distribution.
Rub the marinade over both sides of the T-bone steaks, ensuring they are evenly coated.
Massage the marinade into the meat to help the flavors penetrate deeper.
Let the steaks marinate in the refrigerator for 1 to 2 hours.
Cover the steaks with plastic wrap to prevent them from drying out while marinating.
Preheat the grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the steaks for about 7 minutes on one side, then flip and grill for another 6 minutes for medium-rare doneness.
Use a meat thermometer to check the internal temperature; 130°F for medium-rare.
Remove the steaks from the grill and let them rest for 5 minutes before serving.
Resting allows the juices to redistribute, making the steak juicier.
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