Summer Grilling,T-Bone Steak

July 12, 2015 - Dinnertime
Summer Grilling,T-Bone Steak

Steak, it’s not rocket science.  If you pick a good cut and you cook it properly on the grill you’re laughin’!  I just had a wonderful steak though, and thought I would share a couple of tricks.  I am revisiting this recipe due to the current lack of kitchen in my house!  Still in the midst of renovations, and grilling is the only way to go.


Nice thick cut of T-Bone or Porterhouse (purchase when on sale!)

They are basically the same, but the Porterhouse is a larger version of the T-bone since it is carved from a larger portion of the tenderloin.

Generous amounts of freshly ground salt to cover both sides of the steak

Freshly ground pepper on one side

Garlic powder for the other side

Clean and dry off the steak, then let it rest and get to room temp for 15 – 20 minutes.  Season well, then throw the steak on the grill and get those great grill marks on both sides.  I can’t advise how many minutes on each side, you need to know your barbecue and how long it will take.  Don’t ever overcook, try for a nice medium for best flavor.  I used to kill my steaks until I was shamed into the realization that the flavor isn’t there if you cook it well done.

Tricks:  You can always cook it more but can’t pull it back if it is too well done.  Learn how to tell doneness by the resistance the steak gives when you press a finger into the steak, and by the color and amount of juices that flow out of the meet when you poke it with a fork.  You want a pink and juicy center for best flavor, I think it just takes practice and a couple of burnt steaks before you really have the finesse to cook that beautiful medium rare steak.

Put a pat of Herb butter on the finished steak right before serving, and that’s it!

Best served with campfire potatoes, beans and salad if you are having a nice outdoor meal.  For date night, kick up the elegance by topping with a few flash fried shallot rings dipped in seasoned flour, accompany with a nice fat baked potato and spinach

Tip:  T-bone and Porterhouse are my favorite cuts, they both include a tasty section of NY sirloin strip and a section of my absolute favorite the filet mignon.  Porterhouse is actually a larger version of the T-bone.  Many people seem to like Ribeye steaks, I am not a fan.  You can also save a few bucks getting a cheaper cut like London Broil or Flank steak, but I would recommend using a marinade on them or they will not taste very tender or nice.


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