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Grilled T-Bone Steaks with Balsamic Onion Confit

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant T-bone steak recipe offers a sophisticated balance of savoury beef and a sweet, tangy balsamic onion confit. By slowly caramelising the onions with honey and balsamic vinegar, you create a rich topping that enhances the natural depth of the grilled meat. It is a wonderful way to bring a touch of restaurant-style flair to your home cooking, making it an ideal choice for a special weekend dinner.

As a diabetes-friendly main course, this dish focuses on high-quality protein and bold flavours rather than heavy sauces. The onions are cooked using a water-based method to ensure a jammy consistency with minimal fat, providing a delicious contrast to the seasoned steak. Serve this with a crisp green salad or roasted Mediterranean vegetables for a balanced and nutritious meal.

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Ingredients for Grilled T-Bone Steaks with Balsamic Onion Confit

  • 1 tablespoon unsalted butter

  • 3 large onions, peeled and sliced about 1/2 inch thick

  • Pinch of salt

  • 45ml balsamic vinegar

  • 45ml honey, preferably acacia honey

  • 110g T-bone steaks

  • 1/2 teaspoons salt

  • 1/2 teaspoons freshly ground black pepper

How to make Grilled T-Bone Steaks with Balsamic Onion Confit

1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 240ml water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.

2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.

3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.

4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.

5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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