Grilled T-Bone Steak with Provençal Herbs: The Puerto de Oriente Secret

The art of the perfect T-bone steak: tradition and flavor in every bite

There's something magical about the ritual of preparing a good grilled T-bone steak. The sizzle of meat hitting hot iron, the aroma that rises and conquers the kitchen... But the real secret lies in the perfect blend of spices that enhances every fiber of the meat. At Puerto de Oriente we've created the ideal combination: Provençal herbs, thyme, rosemary, pepper, and celery salt that will transform your T-bone into an unforgettable gastronomic experience.

Ingredients for 2 people

• 1 beef T-bone steak 800g-1kg (3-4cm thick)
• 2 tablespoons of Puerto de Oriente Provençal herbs
• 1 tablespoon of Puerto de Oriente dried thyme
• 1 tablespoon of Puerto de Oriente ground rosemary
• 1 teaspoon of Puerto de Oriente freshly ground black pepper
• 1 teaspoon of Puerto de Oriente celery salt
• Extra virgin olive oil
• Sea salt flakes for finishing

The preparation: step by step towards perfection

The aromatic marinade

One hour before cooking, remove the T-bone from the refrigerator to reach room temperature. This is the perfect moment to prepare our special Puerto de Oriente blend. In a mortar, combine the Provençal herbs with thyme and rosemary, add the freshly ground pepper and celery salt. This Mediterranean combination brings depth and complexity to the meat's flavor.

The perfect massage

Brush the T-bone with a drizzle of olive oil and gently massage with our Puerto de Oriente spice blend. Cover the entire surface, paying special attention to the edges. The Provençal herbs penetrate the meat, while thyme and rosemary create an aromatic crust that will seal in all the juices.

The grill: the moment of truth

Heat the grill to high heat until it's very hot. The secret is not to add oil to the grill; the meat already has what it needs. Place the T-bone and listen for that characteristic sound that tells us everything is going well. Cook for 4-5 minutes on each side for medium-rare, adjusting according to preferences.

The rest: patience that pays off

Once cooked, let the T-bone rest on a wooden board for 5 minutes. This time allows the juices to redistribute throughout the meat. It's the perfect moment to sprinkle an extra pinch of our Puerto de Oriente spices and a touch of sea salt flakes.

The result: a symphony of flavors

When cutting the T-bone, the meat reveals its juicy, pink interior, while the outer crust, infused with our Provençal herbs, thyme, rosemary, pepper, and celery salt, offers an explosion of Mediterranean flavors. Each bite is a sensory journey that combines the power of meat with the aromatic subtlety of our carefully selected spices.

Master griller's tips

The quality of spices makes the difference. At Puerto de Oriente we select each herb and spice for its aromatic intensity and purity. Our thyme retains all its essential oil, rosemary maintains its Mediterranean freshness, and celery salt provides that unique note that elevates the ensemble without competing with the meat's natural flavor.

Remember: a good T-bone deserves the best spices. With Puerto de Oriente, every meal becomes a celebration of authentic flavor.

Perfect pairing

This T-bone pairs perfectly with a robust red wine or, for the more adventurous, with a craft beer. The Provençal herbs and rosemary in our blend complement wine tannins especially well, creating perfect harmony on the palate.