Grilled T-Bone Steak

64926747_10107611563093373_2131690756899864576_o

T-Bone steak, or as I call it… the best of both world’s steak, looks great and is unique because it contains two different parts of beef: the meatier and beefier strip loin, and the more tender delicate tenderloin, separated by a “T”-shaped lumbar vertebra. YAY, for two-for-one.

It was a fun cut of steak to grill because I introduced my daughters to a steak they have never seen before and explained how awesome T-bone steaks are because of the different texture and taste on each part of the meat.  After I finished grilling the steaks, we taste-tested together to determine our favorite side of the T-Bone steak. The girls loved the tenderloin side. I preferred the strip loin side.  It worked out great for us because we were sharing.

65304670_10107611563417723_3364475494748651520_o

Ingredients:

2 T-Bone Steaks, about 4 pounds
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 teaspoon garlic powder

Steps:

Season steaks – Place steaks on a large sheet pan or large plate.  Rub steaks with extra virgin olive oil and season steaks on both sides with salt, pepper, and garlic powder. Set aside and bring steaks to room temperature.

Prepare Grill – Fill a charcoal chimney full of charcoal briquettes. Light up the chimney until coals are fully burned. Spread hot charcoal over 3/4 of the grill to set up for direct grilling.

Grill Steaks – Grill steaks over direct heat with the lid closed for about ~5 minutes per side or until the internal temperature reaches 135-140 degrees for medium-rare or to the desired doneness.

64783927_10107611564814923_6368786787380232192_o

Rest Steaks –  Once steaks are cooked, place the steaks on a large plate and top with butter and let rest for 10 minutes.

64650879_10107611585448573_2468209154007760896_o

Tips:

  • Resting the steak after cooking is important for the juices to redistribute and ensuring tender, moist, and juicy steaks.
  • The residual heat continues to cook the steak during the resting process.  Pull the steaks out about 5 degrees before the desired doneness.
  • If possible, go for USDA Choice grade or higher.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s