Grilled T-bone Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 chunk (about 2 inches square and 2 ounces) steak fat or beef fat, cut into ¼-inch dice, or 4 tablespoons (½ stick) unsalted butter
1 scallion, trimmed, white and green parts thinly sliced crosswise, or 3 tablespoons chopped fresh flat-leaf parsley
2 T-bone steaks (each 14 to 16 ounces, 1¼ to 1½ inches thick)
Coarse sea salt (sea or kosher) and cracked black peppercorns
Vegetable oil for oiling the grill grate
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Directions: |
Directions:1. Set up your grill for direct grilling and heat to medium-high.
2. Place a small cast-iron skillet directly over the fire or on your grill’s side burner or directly on the grill or on the stove. Add the diced steak fat to the skillet and cook until the fat melts and the cubes crisp, 3 to 5 minutes or as needed. Stir so the fat melts evenly. Once the fat sizzles, add the scallion and cook until it’s sizzling and beginning to brown, 2 minutes. Remove the pan from the heat. If you don’t have beef fat, melt and lightly brown the butter and cook the scallion.
3. Very generously season the T-bones on both sides with salt and pepper. Brush or scrape the grill grate clean and oil it well. Arrange the steaks on the grill grate running slightly on the diagonal to the bars of the grate. Grill for 2 minutes, then give each steak a quarter turn to lay on a crosshatch of grill marks.
4. When the bottom is sizzling and browned (you may see beads of blood start to form on the top), turn the steaks and grill the other side the same way. You’ll need about 3 minutes per side for rare (120° to 125°F); 4 minutes per side for medium-rare (130° to 135°F); 5 minutes per side for medium (140° to 145°F). Use an instant-read thermometer inserted through the strip side of the steak to check for doneness.
5. Transfer the steaks to a wire rack set over a sheet pan to rest for a minute or so before serving. (The wire rack keeps the bottoms of the steaks from getting soggy.) Meanwhile, reheat the beef fat.
6. Transfer the steaks to a platter or plates. Pour the sizzling beef fat over them and dig in. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10 Minutes + 25 minutes for charcoal to get white |
Personal
Notes: |
Personal
Notes: Can be grilled over charcoal, wood, or gas. If you like a wood smoke flavor, grill over a wood fire or add 2 hardwood chunks or 1½ cups of unsoaked wood chips to the fire. When you smoke at medium or high heat—a process it's called smoke-roasting. It’s difficult to smoke on a gas grill, and you’ll never get the pronounced smoke flavor you get with charcoal. That’s because gas grills have a wide gap between the lid and the cook chamber to release excess hot air, so the grill doesn’t overheat. Most of the smoke you generate exits through this gap before it has a chance to add much flavor.
You also need a small cast-iron skillet (6 to 8 inches) and a wire rack set over a rimmed sheet pan.
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