how to cook t bone steak using grill grates

mollysue

if using grill grates to you sear them on grill grates first at normal level and then move up to raised direct to finish?

Ozzie_Isaac

Depends on cut, thickness, desired doneness, etc.

I prefer mine done with grate right on the fire ring.  I'm odd man out around here though.  I flip mine every 30-45 seconds on very high heat.  I prefer the nice brown crust I get that way.

Foghorn

mollysue, what you are suggesting will work well for you - particularly if you the sear portion during that fairly narrow window when your fire is hot, but the whole egg is not. 

A more common way to do it is to do a sear followed by a lower temp cook that is raised and indirect.  And probably even more common than that is to do a reverse sear with a raised indirect cook to about 20 degrees shy of your target followed by removing the your heat blocker and letting the egg crank up to temp and then searing. 

All of these processes will produce an excellent steak if they are executed properly. 

Welcome aboard, good luck and let us know how it goes - preferably with pictures.

SGH

Ozzie_Isaac said:

Depends on cut, thickness, desired doneness, etc.

What brother Ozzie said above times a million. 

SGH

Ozzie_Isaac said:
  I flip mine every 30-45 seconds on very high heat.  I prefer the nice brown crust I get that way.

The ole Weber Way. You gotta love it. 

SGH

Ozzie_Isaac said:

 I'm odd man 

That's ^^^^^^^^^^ why we love you brother. Hey, at least you will admit it

northGAcock

The best part of a Tbone or Porterhouse is knawing on the bone when finished. The sweetest meat lives there.