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    Grilled T Bone Steak Recipe with Sweet Potato Hash

    Published June 19, 2018. This post may contain affiliate links. Please read my disclosure policy.

    What is not to love about a good grilled t-bone steak?  This one is topped off with a lemon chive butter and served up under a loaded sweet potato hash with bacon, corn, and peppers and wow is it delicious!

    t bone steak recipe with sweet potato hash

    This may be my absolute favorite grilled steak recipes of all time.  Everyone loves a good t-bone steak and with the light subtle smoky char from the grill and the lemon butter that is going over the top, I’m pretty sure that this one may be a home run for you too.  The Hash  will be sure to wow your friends and family and is it fire-roasted to perfection and jam-packed with roasted peppers, corn, onions and bacon.  Yup, I even grilled the bacon to give it that extra delicious grill flavor!

    The simplicity in the T-Bone steak rub along with the natural flavors in the grilled corn and sweet potato hash makes for the perfect combination.  One of my favorite things about this recipe is making the rub and realizing there is so much leftover that can be used on fish, chicken or other cuts of steak.  Fire up those grills because it’s time to make this Grilled Recipe!

    Making the Sweet Potato Hash Recipe

    No matter what, the first thing I do before prepping up any recipe is that I make sure to rinse off the fresh produce, and this hash is no different.  You never know what may be on your fruits and vegetables so it’s imperative to give them a good rinse before slicing and dicing.  Thanks for Franke and their amazing roller mat, washing large vegetables has never been easier.  You simply roll the mat right over your sink and spray away all of the vegetables.  In this sweet potato has recipe you’ll be giving the sweet potatoes, green onions and peppers a little hose before slicing them and grilling them.

    Once your vegetables are rinsed and sliced then you want to coat them in a little olive oil, salt, and pepper.  From there this comes together outside on the grill.  Before you ask, yes you can absolutely roast these veggies in the oven but you get such an awesome flavor from the grill so I definitely recommend doing it out there.  Roast all the vegetables until browned but still al dente, you don’t want them to be mush so the potatoes take the longest to cook so put them down first on the grill and after a little time add on everything else.

    It will hold up for a little bit of time so that is why I cook it first before cooking the t bone steak.  You’ll also notice from the pictures that the corn that goes into this sweet potato hash was grilled up in its husk.  I promise you this is the best way to cook corn.  It gets a light char on the outside but the husk allows it to stay so moist and tender right until you shuck it and eat it.

    If you’ve never made corn in this way then I highly recommend you giving it a shot!  Once everything is grilled, bring it back inside, medium dice everything and toss it together with some fresh rosemary or you can leave it plain!

    Ways to Cook Steak

    There are absolutely a few different ways to cook this, whether that be flame-broiled or pan-roasted in a cast-iron skillet.  Normally I’m all about that pan roast but to me, t-bone steaks are best on the grill because they have the bone in there to help keep everything flavorful and juicy.  So if you are wondering how to cook t bone steak, GRILL IT!!  If you don’t have a grill then absolutely follow these instructions on how to cook a roasted ribeye steak.

    To help in the flavor department I also made a really taste rustic southwest rub that really went wonderfully with the sweet potato hash.  I believe rubs can help enhance the flavor of just about any steak but the key is for it to enhance, not mask or overpower.  Much like a sauce, a rub should be used to compliment so you have to be gentle with the rub and not completely cake it on there.

    How to Grill It

    Grilling a t-bone is just the same as grilling any other steak.  You want a smoking hot grill, between 450° and 550° and then you want to sear it on both sides until your desired internal temperature is achieved.  When I grill I usually cook it for 4 to 6 minutes on 1 side and then maybe only 3 minutes on the second side.  The first thing your steak is going to do once it goes on the grill is to stick, so you have to give it time to naturally release from the grates.

    You also have to be mindful that you don’t want flames shooting up like crazy or else you can cause your steak to over char and taste burnt.  Place your steak on the grill and let it sit, don’t be overthinking it either and trying to move it right away it takes a bit of patience and experience.  When it comes to grilling it, it’s going to take some practice so don’t get discouraged if it under or overcooks the first time, just keep trying!

    grilled t bone steak recipe with a side of sweet potato hash

    Last but not least, finish off this beautiful t bone steak recipe with a little lemon-chive butter!

    If you just love t bone steak recipes then for sure try this one out that is coated in peppercorns and grilled!  Another favorite is this Steak Frites Recipe.

    Let's Cook - Chef Billy Parisi

    Grilled T Bone Steak Recipe with Sweet Potato Hash

    There's nothing better than a delicious grilled t-bone steak. Serve it up with a side of sweet potato hash and lemon chive butter!
    Servings: 4
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes


    For the Rub:

    • 1 tablespoon dry thyme
    • 1 tablespoon dry oregano
    • 1 tablespoon chili powder
    • 1 tablespoon granulated garlic
    • 1 tablespoon onion powder
    • 1 tablespoon cumin
    • 1 teaspoon paprika
    • 1 teaspoon cayenne
    • 1 teaspoon red pepper flakes
    • 1 teaspoon cracked black Pepper
    • 2 tablespoons sea salt

    For the T-Bone:

    • 2 1 pound T-Bone steaks
    • 2 large sweet potatoes, peeled and sliced long-wise, 1” thick
    • 3 ears of corn
    • 1 poblano pepper, seeded and cut into 3-4 pieces
    • 1 red bell pepper, seeded and cut into 3-4 pieces
    • 1 sweet onion, peeled and sliced 1” thick
    • 8 strips of thick bacon
    • 2 tablespoons of fresh chopped rosemary
    • 5-6 tablespoons of olive oil
    • 1 tablespoons of sliced green onions for garnish
    • seas salt and fresh cracked pepper to taste

    For the Butter:

    • 1 stick softened unsalted butter
    • juice and zest of 1 lemon
    • 2 tablespoons chopped chives
    • sea salt and pepper to taste


    • Butter: Mix together all of the ingredients and set aside in the refrigerator.
    • Rub: Combine all of the ingredients into a small bowl and whisk.  Set aside.
    • Prepare all vegetables, place in a bowl and rub down with 3-4 TBS of olive oil and season with salt and pepper, except the un-shucked corn.
    • Place all vegetables on a hot grill ensuring to cook through, but not char. Note: be sure to rotate and turn every 2-3 minutes.  Set aside and keep warm.
    • Mix the remaining oil and 1/2 of the spice rub on a plate and coat the steaks on both sides and cook on the grill.  Note there will be some spice rub leftover.
    • For a medium-rare steak place the t-bone on the grill when the vegetables are halfway cooked to ensure everything is done at the same time. Steak should cook for 4-6 minutes on each side.
    • Once the steak is flipped, place the bacon directly on the grill and cook through. Note: this will cook very fast and has a tendency to burn so be cautious to flip and keep a close eye.
    • Once everything is finished on the grill, chop all vegetables and bacon and mix together.
    • To plate the dish, place the hash on the bottom with the steak on top, garnishing with chopped green onions and herb butter


    Calories: 943kcalCarbohydrates: 65gProtein: 17gFat: 71gSaturated Fat: 27gCholesterol: 109mgSodium: 4327mgPotassium: 1285mgFiber: 11gSugar: 18gVitamin A: 27449IUVitamin C: 80mgCalcium: 148mgIron: 5mg
    Course: dinner, Main
    Cuisine: American

    This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.