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T-Bone Steaks

Unknown
Unknown
edited November -1 in EggHead Forum
What is a good method of grilling a T-bone. I usually grill thick NY Strips. 3.5 min each side and dwell for 4-5. Their great. The bone is screwing me up everytime. Need some suggestions.
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Comments

  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Barry,
    TRex Method is tops on any thick cut of steak. Check out the Naked Whiz web site under recipes for beef. It's for NY Strips, but the process is the same. You won't regret it.[p]Mike
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  • Chef Wil
    Chef Wil Posts: 702
    Barry,
    try running your knife separating the strip side of the t-bone from the bone itself, about 2 to 3 inches depending how long the bone is itself, that should remedy your problem, also run your knife on the filet side about an inch long so the heat can permeate through.HtH
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Chef Wil,
    Can you explain more? What is the problem and how does the cut fix it?
    TNW
    The Naked Whiz
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  • JeffHughes
    JeffHughes Posts: 100
    Lawn Ranger is correct, TRex works great with thick bone in steaks...
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  • Chef Wil
    Chef Wil Posts: 702
    The Naked Whiz,
    Barry stated the bone is messing him up. T-bones are really a good cook but you can never get them to cook evenly from outer edge to near the bone. Cook it med. rare and chances are near the bone it will be Blue Rare. Cook the meat near the bone to med. rare and the rest is shoe leather. With that said, cutting the meat from the bone just a little ensures your steak will cook more evenly. The best thing is to experiment with 1 t-bone and you'll see why this works.
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  • Unknown
    Unknown
    Chef Wil, Before putting the thick steaks on the grill you should let then stand at room temp for awhile, not too long, but get them somewhat at room temp. I usually let them stand around 15 to 20 minutes or so. This will get them to cook more evenly. When thick steaks are cold and you put them on the grill the bone will stay colder longer. That is why you have an uncooked part next to the bone. Try this and enjoy.

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  • fishlessman
    fishlessman Posts: 33,680
    Barry, with tbones i always use the trex method. make sure that the steaks are 1.5 inches thick. i find that a lower roasting temp of 325-350 works well.

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Unknown
    Unknown
    Chef Wil,
    I'm going to give this a try over the weekend. Also going to try the very fast sear and roast method on a NY Strip.
    Thanks - Have some good Fathers Day weekend suggestions from here.
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  • Jester
    Jester Posts: 17
    Concur![p]Did it last nite for the first time. Came out great, but then again spousal unit and I are no strangers to Tartare either so a little less done at the bone is OK with us :-).[p]As others have said, room temp is important and as with any high energy activity adequate REST is equally important.[p]Regards,
    The novice formerly known as Jeff Nichols

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