How to Grill a T-bone or Porterhouse Steak – A Tutorial
How to grill a T-bone steak seems to be a problem for a lot of people. You can be the "grill master" too and have an excellent grilled steak in about 10 minutes every time. Learn how with these easy to follow step by step photo instructions.
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 your resting period. At the end is OK if you skipped the rest or you forgot. Use a coarse salt and pepper. I used my 7:2:2 which is kosher salt: pepper: garlic. All Purpose Seasoning - 7:2:1 and 7:2:2
Trim the beef of extra fat. This is important to prevent "flare-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 use olive oil here due to the low smoke point.
Place over direct heat. In five minutes (by the clock) flip the meat. If you are 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 by your grill and meat, so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone. Warning: If you want rare, it is very easy to over shoot and the meat will rise a few degrees after removal from the grill.
Rest before serving by lightly tenting with foil for 5 to 10 minutes.
Trim the fat to prevent flareups.
Grill as hot as it will go. Clean and oil the grates.
Rest if room temperature before grilling if you have time. About an hour is good.
Salt either 1 hour before cooking or just before. Not between.
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.
This is for 3/4-1 inch thick give or take a little. 1 1/2 inch max. If you are into to 2 inch thick, a different technique is needed. If about 1 1/2 inch, be sure to rest to room temperature at the start or the center will be rare - unless that is what you like. 1 1/2 inch will be almost 2 pounds.
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