Recipes

Grilled T-Bone Steak with Celtic Kosher™ Sea Salt

A classic T-bone steak—tender filet on one side, bold strip steak on the other—grilled to smoky perfection and finished with Celtic Kosher™ Sea Salt. Its crisp, mineral crystals amplify the meat’s natural juices and deliver a clean, satisfying finishing crunch.

Servings: 2
Prep Time: 10 Min
Cooking: 14-16 Min

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Ingredients

Large T-Bone Steak: 1
Celtic Kosher™ Sea Salt: 1–2 tsp
Cracked Black Pepper: ½ tsp
Smoked Paprika: ½ tsp
Olive Oil Spray or Brush
Roasted Corn, Bell Peppers, and Red Onions: 2 cups
Fresh Cilantro for Garnish

Celtic Kosher™

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Steps

1

Preheat the grill

Heat grill to medium-high and oil the grates lightly to prevent sticking.
2

Season generously

Pat the steak dry. Rub with Celtic Kosher™ Sea Salt, black pepper, and smoked paprika; lightly brush with olive oil. The coarse crystals adhere well to the steak and hold up to high heat, developing a flavorful crust.
3

Grill to your preferred level of cooking

Cook 6–7 minutes per side for medium-rare (internal temp: ~130°F), adjusting for thickness and preferred doneness. Avoid pressing the meat to keep it juicy.
4

Rest before slicing

Transfer to a cutting board, tent with foil, and rest 5–10 minutes so the juices redistribute.
Finish and serve

Slice the strip and filet portions if desired. Plate with roasted vegetables. Add a final pinch of Celtic Kosher™ Sea Salt for texture—or a sprinkle of Light Grey Celtic® Sea Salt for added mineral depth. Garnish with cilantro.

Celtic Sea Salt® T-Bone Notes:

Celtic Kosher™ Sea Salt holds its shape through high-heat grilling, giving every bite a satisfying crunch. For an extra touch of depth, finish with a sprinkle of Light Grey Celtic® Sea Salt just before serving.

Large T-Bone Steak: 1
Celtic Kosher™ Sea Salt: 1–2 tsp
Cracked Black Pepper: ½ tsp
Smoked Paprika: ½ tsp
Olive Oil Spray or Brush
Roasted Corn, Bell Peppers, and Red Onions: 2 cups
Fresh Cilantro for Garnish