Delicious recipe for Father’s Day: Learn how to make smoky t-bones with chunky BBQ sauce

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

MILWAUKEE -- Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share the perfect recipe for dad this Father's Day.

Smoky T-Bones with Chunky BBQ Sauce: 


2 T-Bone or Porterhouse steaks, cut 1-1/2 inches thick (about 2 pounds)Wood chip foil packet (see cook’s tip)2 tablespoons packed brown sugar1 tablespoon steak seasoning blend1 tablespoon chili powderSaltChunky BBQ Sauce:1/4 cup drained canned pineapple chunks, coarsely chopped1/4 cup chopped red onion1 tablespoon packed brown sugar1-1/2 teaspoons balsamic vinegar1/2 cup mild barbecue sauce


  1. Combine pineapple, onion, 1 tablespoon brown sugar and vinegar in small saucepan. Cook over high heat 2 to 3 minutes or until liquid is syrupy, stirring occasionally. Reduce heat to medium; add barbecue sauce. Cook and stir about 1 minute or until heated through. 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) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks across the grain into thin slices and season with salt, as desired. Serve with Chunky BBQ Sauce.


Beef top sirloin steak or beef ribeye steak, cut 1-1/2 -inches thick may be substituted for beef T-Bone steaks. Prepare recipe as directed above. Grill top sirloin steak on charcoal grill, grill 22 to 26 minutes (for gas grill, grill 24 to 30 minutes) for medium rare to medium doneness, turning occasionally. Grill ribeye steaks on charcoal grill, grill 16 to 20 minutes (for gas grill, grill 15 to 19 minutes) for medium rare to medium doneness, turning occasionally.

Cook's Tip:  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.

Cook's Tip:  Trial #1: high heat  hard to manage without stirring constantly. There isn't enough liquid in mixture to turn syrupy. Vinegar evaporates quickly. BBQ sauce needs almost 2 minutes to get hot - 160F.

Ribeye Steaks with Blue Cheese Butter and Mushrooms:


4 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)2 tablespoons minced garlic2 tablespoons chopped fresh thyme1/2 teaspoon pepper8 medium portobello mushrooms, stems removed (about 1-3/4 pounds)1/4 cup olive oilSaltChopped fresh parsley (optional)Blue Cheese Butter:1/2 cup crumbled blue cheese1/4 cup butter, softened3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil1 tablespoon chopped fresh parsley


  1. Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.
  2. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally.
  3. Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.
  4. Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches. Spread remaining Blue Cheese Butter over remaining 2 steaks. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.

    Ribeye Steak Sandwiches: Toast eight 1/2-inch thick slices olive bread. Spread 1 tablespoon leftover Blue Cheese Butter on 1 side of each bread slice. Carve leftover grilled steaks into slices; season with salt and pepper, as desired. Divide slices evenly among buttered sides of 4 bread slices.Top each with 1 leftover grilled mushroom. Divide 1-1/2 cups fresh baby spinach evenly over mushrooms. Close sandwiches with remaining bread slices, buttered sides down. Cut sandwiches in half; serve.


To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.