How to cook a t-bone steak seems to be a problem for a lot of people. Well here is an easy never fail method. You can be the “grill master” too and have an excellent grilled steak in 10 minutes every time.
The grade of beef is critical to the outcome. This is fairly easy. U.S. Prime is the top 2%. It is upper-end restaurant type stuff. Expensive and you probably will not pay the price. U.S. Choice is where you’re buying. About half of all beef falls into the Choice category. U.S. Select (formerly Good) does sound OK, and it is just that “OK.” It is the lowest grade commonly sold at retail and is less juicy and tender.
I use Choice. I have a good “look” at it since choice covers most of the market, and the marbling can be quite variable. Also, I want the market to trim it well. I don’t like paying $12+ a pound for a large piece of fat that should have been trimmed off.
Let’s talk a little about t-bone vs. porterhouse steaks. Both cuts come from the short loin which is between the rib and the sirloin. The larger side is a strip steak and the small side a tenderloin (filet). In a T-Bone the tenderloin must measure a minimum of 1/2 inch across the center and the porterhouse a minimum of 1 1/4 inches. So they are the same cut of meat except for more filet on the porterhouse. If they are the same price, get the porterhouse. My wife is a porterhouse hound.
A few last comments.
- Thickness: all the “experts” want 1 1/2 inch… that is a pound and a half of cow. Have your butcher cut it at 1 inch. You will find both 1 inch and 3/4 inch in the pre-cut. I think the 3/4 is too thin, and I want some meaty center.
- Fed type: “grass fed” seem to be the rage. NO NO NO. I grew up on grass fed. It tastes like grass to me.
- Cow type: I find Angus a bit tastier.
Any grill should work. I use natural gas. A charcoal grill will be fine also. You just need to get it hot…very hot. My grill has a surface temperature that is routinely at 600 degrees plus. You don’t need that hot.
I should note that there is a reverse searing method of cooking that is somewhat the opposite of this approach. You start with a low grill and get the meat to about the internal temperature you want and then crank it up to finish with a sear. It sounds a little fussy to me. I will try it some day.
This is so easy. Allow the meat to rest at room temperature if possible. This is not ground meat, so it is safe but anything over an hour makes me nervous, and I wouldn’t do. If you don’t rest it, you will need to cook a little longer to get the internal temp you want. Read that as dry it out.
Trim the extra fat. You won’t eat it, and it will cause flair on the grill that will burn your expensive meat.
Salt. There is some debate about the timing here. Salt will pull the water out of meat, but then the salt and the water will absorb back into the meat. That take 45 to 60 minutes. So if you salt at the start of the rest, it is really good. If you salt at the end, it is good also but maybe not as good. Do not salt with less than an hour left in the rest unless it is the last 10 minutes. This may pull water out of the meat, and it will not have time to re-absorb.
Seasoning. Pepper is a must, and we like garlic so my 7:2:2 seasoning (see my post on making 7:2:2 HERE) is perfect here. Or just use salt and pepper. I put the pepper and garlic on with the salt. See above salt note.
Oil: not needed
Update December 21, 2015: please see comment below by “Masterchef.” Briefly, Masterchef is a pro who has spent many years doing this. He suggests a light brushing of oil on the meat and not the grill. I have tried his suggestion (once only) and could not tell the difference. I will continue to trial this and edit this in the future. Considering his experience, give his suggestion a spin.
The Grilling: The grates must be cleaned and oiled. The grate is going to be very hot, and olive oil has a lower smoke point. Use a standard vegetable oil. Grill the first side for 5 minutes. Use a watch and do not just guess. If you are into cross grill marks, rotate 90 degrees at 2 1/2 minutes. After the 5 minutes then flip. Cook on the second side for about 3 minutes for rare, 4 for medium-rare and 5 for medium. We like our meat at about 150. That is over cooked for many. You will read about a “touch” method to check if the steak is done. It probably works for pros or semi-pros but really for us normal people not so much. Get the thermometer out.
The Rest: DO NOT SKIP. During the cooking process, water comes out of the cells. If you cut the meat immediately, it will just drain on your plate. Let it rest lightly tented in foil uncut at least 5 minutes, but ten is better. The fluid will absorb back into the meat.
Steak sauce: need I say this… just say NO.
Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
Apply salt and pepper at the start of you resting period. At the end is OK if skipping the rest or you forgot. Use a coarse salt and pepper. I used my 7:2:2 which is kosher salt: pepper: garlic
Trim the beef of extra fat. This is important to prevent “flair ups” that will burn your expensive meat.
Preheat your grill to maximum. Yep, as hot as it will go. Clean and oil well. Do not just olive oil here due to the low smoke point.
Place over direct heat.
In five minutes (by the clock) flip the meat. If you’re into crossed grill marks, you should have rotated the meat 90 degrees at about 2 1/2 minutes.
Grill for approximately three more minutes for rare, four more minutes for medium-rare and 5 minutes for medium (150). Your timing will vary a little so as always, check the temperature. Rest before serving by lightly tenting with foil for 5 to 10 minutes.
July 3, 2016