The Ultimate Grilled T-Bone Steak: A Mouthwatering Masterpiece

Elevate your grilling game with this foolproof method for the perfect T-bone steak. Get ready for a juicy, flavorful experience that will have your taste buds dancing!

Mastering the Art of T-Bone Selection

The journey to steak perfection begins at the butcher’s counter. Here’s what to look for:

• Thickness Matters
  Opt for a cut that’s at least 1.5 inches thick, with 2 inches being ideal. This substantial thickness allows for that coveted crusty exterior while maintaining a succulent, rosy center.
• Marbling Magic
  Seek out steaks with beautiful white streaks of intramuscular fat. This marbling is the secret to big, bold flavor. Prime grade is the gold standard, but Choice can also yield delicious results.
• Tenderloin Triumph
  For the ultimate T-bone experience, choose a cut with a generous tenderloin portion. Aim for at least 1.5 inches of tenderloin to ensure it cooks to perfection alongside the strip loin.

Prepping Your T-Bone for Grilling Glory

Simple seasoning is the key to letting the steak’s natural flavors shine:

1. Salt generously with kosher salt at least 40 minutes before grilling. This allows time for the salt to work its flavor-enhancing magic.
2. Just before grilling, add a layer of freshly ground black pepper to taste. This adds a delightful crunch and subtle heat to the crust.

The Reverse Sear: Your Path to T-Bone Perfection

Forget what you thought you knew about grilling steaks. The reverse sear method is a game-changer for thick cuts like T-bones:

1. Set up your grill for two-zone cooking with hot coals on one side and no heat on the other.
2. Place the T-bone on the cool side, positioning the strip loin parallel to the fire and the tenderloin facing away from the heat.
3. Cover and cook until the strip reaches 115°F (46°C) and the tenderloin hits 110°F (43°C).
4. Sear the steak directly over the hot coals, flipping to achieve a beautifully caramelized crust on all sides.
5. Let the steak rest for 10 minutes before slicing and serving.

The Secret Flavor Boost: Herb Butter Magic

Take your T-bone to new heights with this simple yet decadent touch:

1. Melt butter in a small saucepan.
2. Add fresh thyme, minced garlic, and lemon zest.
3. Let the flavors infuse as the butter cools.
4. Spread this aromatic butter over your resting steak for an explosion of flavor.

Ingredients

• 2 whole T-bone steaks, at least 1 1/2 inches thick (about 30 ounces each)
• Kosher salt and freshly ground black pepper

Directions

1. Season steaks generously with salt and pepper on all sides, including edges, at least 45 minutes before cooking. Place on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, until ready to grill.
2. Light one chimney full of charcoal. When lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
3. Arrange steaks on cooler side of grill with tenderloins positioned farthest from the coals. Cover and set top and bottom vents to half-closed position. Cook steaks, turning once (always keeping tenderloin farthest from the coals), until an instant-read thermometer inserted into the coolest part of the strip registers 115°F (46°C) and the tenderloin registers 110°F (43°C), about 15 minutes. Begin checking after 10 minutes as cooking times may vary.
4. If needed, add more coals to intensify the heat. Transfer steaks directly over coals and cook, turning, until very well seared on both sides. Use tongs to sear the edges. Transfer to a cutting board and let rest 10 minutes before serving.

Notes

This method works beautifully with porterhouse steaks as well, which are essentially T-bones with larger tenderloin portions.