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T-Bone Fiorentina

BuxwheatBuxwheat Posts: 727
edited 11:21PM in EggHead Forum
Picked up a 3" thick T-bone. Rubbed w/ EVOO and seasoned w/ S&P, rosemary, thyme, basil, and garlic salt. Seared 2 min/side on CIG on Spider (legs up), dome at 650°. Pulled inside and rested for 20+ min while Egg cooled down to 400°. Back on the regular grid and turned every 5 min for 35 min. Pulled when center temp 125°. While T-Bone was roasting, I sauteed a bag of baby spinach in EVOO w/ a tsp of chopped garlic (jar type) and seasoned w/ kosher salt. When done, mixed in the zest of a lemon and the juice. Just enough for my son and I. (He also got the bone to gnaw on.)








  • toothpicktoothpick Posts: 154
    :woohoo: :woohoo: :woohoo:

    Looks great. Man, I'm drooling. Thanks for the pics.
  • joeypizzajoeypizza Posts: 17
    That is totally awesome. I read the leadin and said no way turning it every five minutes!. That meat will be charcoal and ripe for the fire! Was I ever wrong! That is a beautiful piece of meat and the cow that gave that would be really proud of you!
  • cookn bikercookn biker Posts: 13,407
    That there is a beasutiful sight!! Great job and meal!!
    Colorado Springs
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    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • BacchusBacchus Posts: 6,019
    Wow, looks great! I am normally a medium to med well guy, but I would tuck into that for sure. :)
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