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Big bad T-bone steaks

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    Big bad T-bone steaks

    Hi all,

    haven't posted in a while due to extensive (work) travel. I did have the day off though, so I invited a good friend over for lunch. I figured a proper t-bone and some wine to match would be a good reason to get together. So, I went to my local butcher, they dry age all their meat, it is top quality (but not cheap). The T-bone steaks I got have been dry aged for 3 weeks, and weigh in at 25 oz (700 grams) each, so they're pretty hefty. I asked my friend to get a really good red wine to match the meat. He didn't disappoint, we shared a bottle of excellent chianti.

    Anyways, cooking a T-bone is a real simple procedure, as we all know by know. Dry brine the night before, then fire up the grill set to indirect heat. I ran this one at roughly 285°F (140° C). When the steaks hit an internal temp of 122° F (50° C) I took them off, removed the plate setter on my BGE, and let the fire rip. Once it was real hot, I put the grate back, this time in a lower position, to do the reverse sear.

    I gave the steaks a good reverse sear, took them up to 140° F (60° C), then let them rest a while. In the meantime I made a sauce Bearnaise, one of the greatest steak sauces invented. It does require a little bit of work, but it is so worth it. In this case I made a batch from 200 grams of butter (7 oz), and when we finished the meal it was all gone. Think I can skip dinner tonight...

    Here are two massive T-bone steaks, dry brined, ready for some charcoal action:

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    Just put them on the grill, using my iGrill 2 so I can use three probes:

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    One hour has passed, time for some reverse searing (the top one is almost done, the bottom one needs more time):

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    And the plate. No sides, keep it simple :-)

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    I did serve it with the aforementioned sauce bearnaise, but once we dug in, I completely forgot to take a photo. Anyways, T-bone, a good sauce and an even better wine, all on a Monday lunch, that's a good start of the week! :-)

    Proper BBQ, nice and simple.

    Beautiful, It doesn't get any better than this, unless it was a Dry Age Rib Steak and a loaf of warm Garlic Bread, just personal preference. Dan


    • Henrik
      Henrik commented
      Editing a comment
      Thanks! Well, warm garlic bread is also pretty darn good, I'll give you that!

    Henrik, They look fabulous!! It is time to get out some steaks I think.


    • Henrik
      Henrik commented
      Editing a comment
      Thanks, you go Barry!

    I love T-bones, the Sam's here has them with giant filets (technically Porterhouse) for cheaper than they sell skirt steak. My wife gets the filet and I get the strip, and since she prefers hers just slightly more done than mine they come out perfect without any extra work. I will take a good T-bone over just about any other cut.


      Nice, those look like great clods of cow. I love a simple Q with high quality meat, all the better if your side dishes are wine and Bernaise sauce!



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