If you’re going to bother lighting and tending a charcoal grill, make sure it’s for something worth the time – like a T-bone steak. Cooking meat on the bone really does add extra flavor.Try this and see for yourself.
Makes 1 perfect steak, which could serve 2.
What you Need:
1. Prepare a hot fire with charcoal, preferably real wood charcoal, which gets hotter than briquettes.While the fire heats, let the steak sit on the kitchen counter to come to room temperature.
2. When the fire is red-hot, with glowing red embers actively burning, rub olive oil all over the outside of the steak and sprinkle it liberally with salt and pepper.
3.Throw the steak on the center of the grill rack, over the hottest part of the fire, and sear for 1 minute. Then flip it and sear the other side. Let the steak cook for 3-4 minutes, then flip it one last time and cook for another 4-5 minutes.
4. Check the temperature with an instant-read thermometer stuck in the thickest part of the meat. When the steak reaches 115 degrees, remove it from the grill to (ideally) a warmed serving platter and let it rest for 10 minutes.During this time, the temperature will rise to nearly 120. It will be perfectly juicy and tender. Eat it with someone you love.
Makes 1 perfect steak, which could serve 2.
What you Need:
- 1 11/2- to 2-pound T-bone steak, 1-inch thick
- Olive oil
- Kosher salt and freshly ground black pepper
1. Prepare a hot fire with charcoal, preferably real wood charcoal, which gets hotter than briquettes.While the fire heats, let the steak sit on the kitchen counter to come to room temperature.
2. When the fire is red-hot, with glowing red embers actively burning, rub olive oil all over the outside of the steak and sprinkle it liberally with salt and pepper.
3.Throw the steak on the center of the grill rack, over the hottest part of the fire, and sear for 1 minute. Then flip it and sear the other side. Let the steak cook for 3-4 minutes, then flip it one last time and cook for another 4-5 minutes.
4. Check the temperature with an instant-read thermometer stuck in the thickest part of the meat. When the steak reaches 115 degrees, remove it from the grill to (ideally) a warmed serving platter and let it rest for 10 minutes.During this time, the temperature will rise to nearly 120. It will be perfectly juicy and tender. Eat it with someone you love.
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