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    🏠Home » Recipes » Grilling Techniques

    Grilled T-bone Steak and Porterhouse Steak

    Jan 13, 2023 by Dan Mikesell AKA DrDan · 74 Comments

    Recipe Table of Contents    
    4.50 from 161 votes

    Grilled T-bone and Porterhouse steaks are easy with just a few steps. Start with a great steak, season simply, and cook over high heat. What is more traditional than grilled T-bone and porterhouse steaks? Let's get to it.

    porterhouse steak with fries on blue plate
    Jump To:
    • 😊Why you will make this recipe.
    • 👨‍🍳How to Grill T-bone Steaks and Porterhouse Steaks
    • Seasoning
    • ⏰How Long to Grill T-bone Steaks and Porterhouse Steaks
    • 👨‍🍳 Pro Tips
    • 🐄T-bone vs. Porterhouse Steaks
    • ❓FAQs
    • 🍽️Serving and Leftovers
    • 📖 Steak Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    T-bone and Porterhouse steaks are from the short loin area, and except for a minor difference in the tenderloin side of the steak, they are identical and cook the same.

    😊Why you will make this recipe.

    • Grilling t-bone steaks and porterhouse steaks are very easy with just a few simple steps and an instant-read thermometer. Just follow the simple step-by-step photo instructions.
    • Grilled t-bone and porterhouse steaks only take about 10 minutes of grilling time.
    • You can use either gas or charcoal grills.
    • They are wonderful steaks with one side being a strip steak and the other filet mignon.
    • All they need is simple seasoning with salt, pepper, and perhaps some garlic.

    👨‍🍳How to Grill T-bone Steaks and Porterhouse Steaks

    1. Rest the steaks at room temperature.
    2. Preheat your grill to maximum. Clean and oil grates.
    3. Trim the beef of extra fat.
    4. Apply salt and pepper or another seasoning.
    5. Place over direct heat.
    6. In five minutes flip the meat.
    7. Grill for approximately three more minutes for rare, four more minutes for medium-rare, and 5 minutes for medium (150). But always cook to a final internal temperature, not by time.
    8. Rest before serving by lightly tenting with foil for 5 to 10 minutes.

    Seasoning

    Salt and pepper are required, and we like garlic, so All Purpose Seasoning - 7:2:1 and 7:2:2 is perfect here. A steak seasoning mix like Montral Steak Seasoning is also good.

    Fresh herbs like rosemary or thyme can be added. Or top with come compound butter like our Blue Cheese Compound Butter.

    ⏰How Long to Grill T-bone Steaks and Porterhouse Steaks

    About 9 minutes total time for a 1-inch thick steak over high heat to medium-rare—depending on variables.

    The variables affecting cooking time are the thickness and temperature of the steak, the exact grill temperature, and your desired final internal temperature.

    All this means you must check the internal temperature to get exactly the results you want.

    • Rare—cold red center(125°-130°) about 6-7 minutes total grill time. Please see the caution below.
    • Medium-Rare—warm red center(130°-135°) about 7-9 minutes total grill time.
    • Medium—pink and firm (140°-150°) about 9 -11 minutes total grill time.
    • Medium-Well—minimal pink(150°-155°) about 12-14 minutes total grill time.
    • Well-Done—firm and brown(160°+ ) about 14 or more minutes total grill time.

    Approximate times give for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. Cook to the internal temperature you want, allowing for a 2°-4° temperature rise after removal from the grill.

    Caution about cooking rare steaks

    It is hard to hit rare correctly. Decrease the first side grilling time and watch very closely, checking the internal temperature with an instant-read thermometer. Remember, you can always cook a bit more later, but you can not uncook a steak.

    👨‍🍳 Pro Tips

    • Thickness: all the "experts" want 1 ½ inches which is a pound and a half of beef. Have your butcher cut it at 1 inch. You will find both 1-inch and ¾ inch in the pre-cut. I think ¾ inch is a little thin, and I want some meaty center, but either will will do.
    • Allow the meat to rest at room temperature if possible. If you don't rest it, you will need to cook it longer to get the internal temperature, and it may dry some.
    • If you want those nice-looking crossed grill marks, rotate the steaks by ninety degrees halfway through grilling each side.
    • Trim the extra fat. You won't eat it, and it will cause flair on the grill that will burn your steak.
    • Season either 1 hour before grilling or immediately before grilling. Salt will pull the water out of the meat, but then the salt and the water will absorb back into the meat. That takes 45 to 60 minutes.
    • Oil is not needed on the meat. Some will suggest a light brushing of oil on the meat and not the grill—your choice but I can not tell the difference.
    • Do not skip the rest after grilling. Let the grilled steaks rest off the heat for 5 to 10 minutes minimum before cutting. This allows the juices to reabsorb back into the meat cells and gives a more tender and moister steak with great flavor.

    🐄T-bone vs. Porterhouse Steaks

    Both the T-bone and porterhouse steaks come from the short loin, which is between the rib and the sirloin. The larger side is New York strip steak, and the small side is a filet mignon (beef tenderloin.) In a T-bone, the tenderloin must measure a minimum of ½ inch across the center and the porterhouse a minimum of 1 ¼ inches.

    T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. If they are the same price, get the porterhouse.

    Graphic showing the difference T-Bone vs Porterhouse Steak
    A graphic showing the difference between T-bone steaks and Porterhouse steaks.

    ❓FAQs

    Can I cook t-bone and porterhouse steaks on the stove?

    Yes. Pan sear for a few minutes per side then transfers to a preheated oven to finish to your desired temperature. The area of the steak next to the bone will not sear well due to the meat shrinking of the meat as it cooks. It will be identical Pan Seared Oven Roasted Strip Steak.

    Can I cook a thicker steak this way?

    No, you will burn the outsided before the center is cooked. This works well up to 1 ½ inch thick as long as the steaks are rested well at room temperature before cooking.

    Steaks over 1 ½ inches thick should be cooked by reverse searing or at lower grill temperature to allow the heat to penetrate before the outside is over cooked.

    🍽️Serving and Leftovers

    Serving

    I tend not to do grilled types due to differences in grill temperature needs and timing.

    Potato side dishes like potato salad Easy Roasted Red Potatoes, Crispy Parmesan Baked Potatoes, or Twice Baked Potatoes.

    Other vegetables like broccoli, asparagus, corn, or green beans are a simple way to round out your meal. Some suggestions are Microwave Corn on the Cob, Green Beans with Bacon, Baked Parmesan Asparagus, or Parmesan Roasted Cauliflower.

    If you are quick and prepared, try our favorite grilled dessert, which uses high heat, Brown Sugar Cinnamon Glazed Grilled Pineapple.

    Wine Paring

    We will pair grilled steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for a nice wine compliment.

    Leftovers

    Leftover strip steak is wonderful served on a green salad. Or just reheat and serve as before.

    To store leftover strip steak: Leftovers can be stored in an airtight container refrigerated for 3-4 days or frozen for 3-4 month

    📖 Steak Recipes

    Pan Seared Oven Roasted Strip Steak

    How to Grill a Strip Steak on a Gas Grill

    Pan Seared Oven Roasted Filet Mignon

    How to Grill a Filet Mignon on a Gas Grill

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Beef Recipes, Grill Recipes, Grilling Techniques
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    porterhouse steaks wiith seasoning

    Start with choice or prime T-bone or Porterhouse steaks about 1 inch thick. Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.

    porterhouse steaks trimmed of fat being seasond on black board

    Trim the beef of extra fat. Season an hour before grill or just before grilling. Use coarse salt and black pepper. I used my 7:2:2, which is kosher salt: pepper: garlic. But use the seasoning of your choice.

    clean and oil grill crates

    Preheat your grill to maximum. Clean and oil the grill grates.

    porterhouse steak going onto direct heat

    Place the steaks over direct heat.

    flipping steak on grill

    In five minutes, flip the meat. If you want crossed grill marks, you should have rotated the meat ninety degrees at about 2 ½ minutes. If you want rare steaks, decrease the first side cooking to about 3 minutes.

    porterhouse steak on blue plate

    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 internal temperature with an instant-read meat thermometer. Never cook by time alone.Remember the temperature will rise a few degrees after removing from the grill.

    bite of steak on fork

    Rest before serving by lightly tenting with foil for 5 to 10 minutes.

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    Recipe

    porterhouse steak with fries on blue plate

    How to Grill a T-bone or Porterhouse Steak – A Tutorial

    From Dan Mikesell AKA DrDan
    Grilled T-bone and Porterhouse steaks are easy with just a few steps. Start with a great steak, season simply, and cook over high heat. What is more traditional than grilled T-bone and porterhouse steaks? Let's get to it.
    Tap to leave a Rating
    4.50 from 161 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings #/Adjust if desired 2 Steaks

    Ingredients

    • T-Bone or Porterhouse Steaks—choice or prime grade - about 1 inch thick
    • Salt and pepper to taste OR 7:2:2
    Prevent your screen from going dark

    Instructions

    • Start with choice or prime T-bone or Porterhouse steaks about 1 inch thick. Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
      two porterhouse steaks with seasoning
    • Trim the beef of extra fat. Season an hour before grill or just before grilling. Use coarse salt and black pepper. I used my 7:2:2, which is kosher salt: pepper: garlic. But use the seasoning of your choice.
      seasoning trimmed porterhouse steaks
    • Preheat your grill to maximum. Clean and oil the grill grates.
      oiling preheating grill
    • Place the steaks over direct heat.
      placing porterhouse steak on a grill
    • In five minutes, flip the meat. If you want crossed grill marks, you should have rotated the meat ninety degrees at about 2 ½ minutes. If you want rare steaks, decrease the cooking time on this first side to 3 minutes.
      flipping a porterhouse steak on the grill
    • 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 internal temperature with an instant-read meat thermometer. Never cook by time alone.Remember the temperature will rise a few degrees after removing from the grill.
      porterhouse steak on a blue plate
    • Rest before serving by lightly tenting with foil for 5 to 10 minutes.
      bite of steak on a fork
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Use a higher temperature oil on the grill grates. Olive oil will smoke.
    2. Rest if room temperature before grilling is important to getting this right.
    3. Salt either 1 hour before cooking or just before. Not between which will  pull fluid out of the cells but not give enough time to reabsorb.
    4. For rare be sure to decrease the first side grilling time. Rare is discussed more in the post.
    5. There are some variables with those suggested times on the second side. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want. DO NOT USE ONLY TIME.
    6. This is for ¾-1 inch thick give or take a little. 1 ½ inch max. If you are into to 2 inch thick, a different technique is needed. If about 1 ½ inch, be sure to rest to room temperature at the start or the center will be rare - unless that is what you like. 1 ½ inch will be almost 2 pounds.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    How to Grill a T-bone or Porterhouse Steak – A Tutorial
    Amount Per Serving
    Calories 1120 Calories from Fat 756
    % Daily Value*
    Fat 84g129%
    Saturated Fat 34g170%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 37g
    Cholesterol 290mg97%
    Sodium 1403mg58%
    Potassium 1356mg39%
    Protein 85g170%
    Calcium 30mg3%
    Iron 8.8mg49%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published July 27, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Lazy Molly and Lilly in green grass

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    1. Val

      July 04, 2020 at 8:07 pm

      5 stars
      Thank you Dr. Dan! This morning we went to our new favorite meat market for steaks to grill tonight. This market has wonderful meats using local farms. We picked up a porterhouse steak. Tonight we used your recipe and most important your grilling instructions!
      The steak turned out fabulous!
      Thank you again, we knew it would be good based on the baby back ribs we made a month ago from your recipe. Winning combination, great meat and Dr. Dan!
      Total fans!

      Reply
    2. Karen

      June 16, 2020 at 4:29 pm

      5 stars
      Plan on trying this recipe this weekend for Father's Day... This may be a dumb question, but I'm new to grilling... should you close the grill lid once you put the steak in there? My guess would be yes, to keep the heat in, but I wouldn't want to accidentally overcook if I'm wrong!

      Reply
      • Dan Mikesell AKA DrDan

        June 16, 2020 at 11:26 pm

        Hi Karen,

        Welcome to the blog.

        Closed. A few general rules for grilling. 1/2 inch thick or less can be either. Between 1/2 to 1 inch thick can be either but usually much better closed. Over 1 inch thick is always closed.

        Enjoy the steak.

        Dan

    3. Geoff

      June 01, 2020 at 8:45 am

      I think you may have written the numbers wrong when you said T-Bone is at least 1/2 in across on the tenderloin and porterhouse is at least 1/4 inch across on the tenderloin.

      Reply
      • Dan Mikesell AKA DrDan

        June 01, 2020 at 9:10 am

        HI Geoff,

        Welcome to the blog.

        It is nice to know somebody actually reads the discussion.

        Regarding the 1/4 inch, if you look closely, there is a 1 ahead of that separated by a space, and depending on your display, it may be on the previous line even. So it is 1 1/4 inch. Some fonts have a 1/4 character but some don't. I use the system fonts on your device to increase loading speed for users but things may be slightly different on different devices. I will look into "HTML fonts" for fractions. I use them now for degree symbols.

        I hope you enjoy your steak.

        Dan

    4. Karen

      March 06, 2020 at 1:39 pm

      Hi there -- I don;t have a grill -- any thoughts on cast iron cooking in the oven ?

      Reply
      • Dan Mikesell AKA DrDan

        March 06, 2020 at 2:33 pm

        Hi Karen,

        It would be easy to do in cast iron. A brief sear then to the oven to finish. Do it identical to a strip steak. https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/

        I generally don't do bone-in steaks inside since the meat contracts and the bone does not, taking it out of contact with the pan and decreasing the browning and taste a bit. Not a lot but some. Just so you know.

        I would not just put it in a pan and pop it in the oven without the searing.

        Dan

      • Robby

        May 06, 2020 at 11:50 am

        5 stars
        Hello! I have tried in the oven and it turns out great too! Just season, sear it in a hot pan, Rub some butter onto the bottom of your oven pan and pop the steaks in the oven for 5-6 Mins depending on size! Butter helps keep them juicy. I like to baste too. Enjoy! :)

    5. J. Stefanac

      August 22, 2019 at 9:34 am

      Question about the 7:2:2 seasoning. Understand the last 2 is garlic; is that "raw" garlic or granulated garlic?

      Thanks!

      Reply
      • Dan Mikesell AKA DrDan

        August 22, 2019 at 9:56 am

        Hi and welcome to the blog.

        It is granular garlic. See https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/ for a complete discussion and options.
        Dan

    6. Devin

      August 02, 2019 at 7:52 pm

      5 stars
      Tried this recipe tonight, delicious, so good. Thank you

      Reply
      • Dan Mikesell AKA DrDan

        August 09, 2019 at 7:40 pm

        Hi Devin,

        Welcome to the blog and sorry for the delayed reply.

        There is nothing like a great porterhouse and I love a recipe that is simple enough to remember.

        Thanks for the note and rating. And again, sorry for the delayed response.

        Dan

    7. Judy Lee

      June 18, 2019 at 10:14 am

      My favorite quick and easy method for grilled steak is to blot dry the steak, sprinkle generously with kosher salt on one side, spread on a thin coat of ghee, and let it rest at room temperature for one hour. I heat a cast iron pan on high heat until it smokes, then lay the steak, ghee side down and fry for 1 minute, then flip it over and fry another minute. Repeat flipping after each minute (lowering heat if necessary), until desired doneness. A medium rare 1” steak will take 4-5 flips on each side (total 8-10 minutes). I plate the steak, grind some pepper over it, and cover loosely to let it rest. I add sliced mushrooms into the pan drippings, stir fry, season to taste, add to my steak and enjoy. It is even better if you salt the steak and let it “dry” overnight in the fridge.

      Reply
    8. Jennifer Erickson

      April 22, 2019 at 1:39 pm

      5 stars
      I followed this yesterday (exactly) and my steaks were perfect. Thank you so much.

      Reply
      • DrDan

        May 01, 2019 at 12:56 pm

        Hi Jennifer,
        Welcome to the blog. Sorry for the delayed response.
        Glad you enjoyed the recipe.
        Thanks for the note and rating.
        DrDan

    9. Michael Riordan

      September 30, 2018 at 2:45 pm

      In South Africa we grill on what we call a braai. You can use charcoal but the best is to use "bushwood"...it's the wood that is indigenous but exotic woods like "Rooikrans" (Port Jackson}..exotic from Australia is also ideal. We use a hot fire with a bit of flame...I don't trim the fat as I encourage a bit of flaring but do it quickly and turn it quickly. I then rest the meat for a while on a thick wooden board to drain a bit...I do not salt but use only black ground pepper. I cook it very quickly but I only use well hung steak...rump, sirloin (porterhouse) and t-bone. Yes, Angus is best but so is Brahman cross Angus... Brangus.

      I like it thick 2" but one and a half is ok. I like the charcoal effect...I don't burn it , only sear it a bit...it not only looks appetising like this but tastes better.

      It's a gut feel for me...a skill developed...really can't stereotype the recipe...it really is a skill...an art that developes through time and experience.

      Reply
    10. MikeM

      September 27, 2018 at 3:24 pm

      I bought two beautiful porterhouse steaks at, of all places...BJ's, Westbury, LI, NY. These steaks are approaching 2" thick and since I haven't cooked such a nice steak in awhile I searched, duckduckgo (not Google) and Dr. Dan your website was first in line and I'm so glad I found you.

      Concise easy reading with common sense commentary from you throughout your recipe.

      As soon as I click on "post comment" I will subscribe to your website.

      Take care, MikeM

      Reply
    11. Dan R Cassidy

      August 09, 2018 at 6:32 pm

      Meijer had CAB porterhouse on sale for$6.99lb-have bought them there and been very happy with the quality-have butcher cut them 1 1/2 inch-followed recipe exactly and they were 5 star-Thank You

      Reply
      • DrDan

        August 09, 2018 at 7:54 pm

        I do love Angus beef (the best) so that is great. At 1 1/2 inch that is about approaching a pound and a half. My wife could get through it but I couldn't. I'm better with 1 inch but this technique is good for 3/4 to 1 1/2. Over that is more of a reverse searing grilling. A whole different thing.

        My local Leppinks had the same deal this week and I'm going to surprise her with porterhouse this weekend. I don't have to walk as much at Leppinks which is a problem for me now. I do Meijer about 2-3 times per month.

        Thanks for the note.
        Dan

      • steve

        September 16, 2018 at 12:49 am

        i'm usually a n.y. strip man but saw some fine looking porterhouse at the store and will give it a go. i've been using a large george forman grill for many years and it works great with the strip steak but have never tried a bone in cut. ialways use a timer and thermometer and salt and pepper. french fries, broccoli and cauliflower and glass of wine does it for us.

    12. Julie

      June 17, 2018 at 4:26 pm

      My t bones are about a quarter inch thick is 5 minutes on each side going to be too long

      Reply
      • DrDan

        June 17, 2018 at 5:20 pm

        Hi Julie,
        The marinade: About an hour (up to 2) is usually good for something like that. There is a fair amount of salt in the two sauces so I would not salt until eating. Pepper at grill time.

        The timing of 5 plus 5 would be about right for my grill and the steak rested at room temperature for about 30 minutes for about medium BUT this is variable from grill to grill. Please use an instant read meat thermometer to get the right results. Time is never the right way to determine endpoint on a steak. I include them for planning and they are close to what most people will experience.

        Dan

    13. Julie

      June 17, 2018 at 3:51 pm

      Thanks, the marinade I want to try is 1 cup dry red wine, 1 tablespoon soy sauce and one tablespoon of Worcestershire sauce. how long should I marinate it for the recipe that I was looking at says 1 hour

      Reply
    14. Julie

      June 17, 2018 at 2:04 pm

      Dr.Dan
      What do you think about marinated steaks. Should I try it or not?

      Reply
      • DrDan

        June 17, 2018 at 2:16 pm

        I do like some marinades. I have this one https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ that we use for company or special dinners usually on strip steak. It would be fine on t-bones also. About the only steak I wouldn't marinade is a filet and that is more just because it is a filet.

        Dan

    15. Kym

      May 12, 2018 at 3:06 pm

      I’m cooking two porter house steaks on the grill tomorrow for the first time for my mom on mother’s day. My dad was the steak expert but passed away in July. So it’s my turn to try it. We like medium rare and the way I’m reading this it’s 5 min one side and four the other. I’m confused if this is high heat or in between? Hopefully I get answers before tomorrow. I just want this perfect for my mother
      Thank you in advance

      Reply
      • DrDan

        May 12, 2018 at 4:26 pm

        Hi Kym,
        Sorry about your father. Sorry about the wording if it was confusing. I will check it tonight and see if I can clarify it.

        But on with the answer. There are some variables here. The exact grill temperature, the exact starting temperature of the steak and the thickness of the steak. All this means you must check the internal temperature to get exactly the results you want.

        The initial 5 minutes ( I like to do 2 1/2 then rotate 90 degrees for another 2 1/2 minutes for nice cross marks) gets a good base of cooking on the steak. Then flip to the second side. This is where your variables need to be accounted for.

        For medium rare you want 135 degrees internal temperature (130-140). You really must check the internal temperature of the steak to get the right endpoint. The time on the second side is approximate. Especially if you are going for rare or medium rare, the thermometer is a must use too.

        Remember that the meat needs to rest for 5-10 minutes to reabsorb internal fluid. The temperature of the meat will increase a few degrees during that time.

        Hope that clarifies. So, if you don't have a meat thermometer, you need one. The $10 el-cheapo instant read one at Home Depot or Lowes will be fine.

        Good luck and let me know if you have other questions

        Dan

    16. Faye

      February 15, 2018 at 8:00 pm

      I have a 1" thick porterhouse that I want to cook up tonight :) I like a medium center. My gas outdoor grill heats to 550F. It's a huge grill. Should I turn on all three burners to heat up the entire inside of the grill? Then after I place the steak into the preheated grate, should I turn down any of the burners? Thx in advance ... I hope I can hear from you soon!

      Reply
      • DrDan

        February 15, 2018 at 8:11 pm

        Hi Faye,
        You caught me on line. First be sure to let the meat to set at room temperature for 30-60 minutes before it hits the grill since you at a full inch. Season either at the start of the room temperature rest or just before hitting the grill.

        Preheat the grill, all burners on max and just keep them there.

        Hope that helps. I'm writing a new post so I will be online for a couple of hours if you have other questions.
        Dan

    17. Roldy

      November 22, 2017 at 11:23 am

      I wish you would have started the article by saying "I like to ruin steak @ 150 degrees"

      It would have saved me some time.

      Reply
    18. Diana

      September 20, 2017 at 9:01 pm

      Hi Dan. Does the steak cook with the lid closed the whole time?

      Reply
      • DrDan

        September 20, 2017 at 9:24 pm

        Closed. As a general rule, closed lids if less than 1/2 inch thick. 1/2 inch to 1 inch marginal but usually closed and 1 inch or above always closed.
        Dan

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    • Large plage of chicken thighs
      Oven Baked Chicken Thighs
    • cut baked chicken on white plate
      How to Bake Chicken Breasts in a Convection Oven
    • Grilled Chicken Breasts on a blue plate
      How to Grill Chicken Breasts on a Gas Grill
    • grilled chicken drumsticks on a grill
      Grilled Chicken Drumsticks - Quick and Easy
    • grilled chicken thigh with some char
      Grilled Chicken Thighs on a Grill
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

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