HOW DO YOU GRILL T-BONES PROPERLY ?

[Sheila Blair]

Guys, I have a package of expensive T-Bones (a.k.a. porterhouse I think?) and I don't want to mess them up on the grill. Everytime I try to BBQ something I screw it up - Help!

[Fabrk8r]

I like my steak rare. I usually use my gas grill for steaks for better temp. control.

I get the grill up to 425°-450°F and then clean the grate and apply olive oil with a paper towel using tongs. Close the lid for a couple minutes to get the grate hot again and throw the steaks on for about 4 minutes on one side. After 4 minutes open the lid and flip. 4 minutes later take them off.

If you like them a little less bloody turn them 90° for a few minutes after the second flip. That'll give you the cross-hatch people like too.

[Fabrk8r]

I should add that I never season T-bones or Porterhouse or any other highly marbled cut of beef with anything but salt and pepper. No need IMHO.

BTW, a porterhouse steak is a different cut than a T-bone. I like them both, but if I have the money a porterhouse will always get my attention first.

[Senior Tech]

A nice rub of garlic and lemon pepper.

Charcoal grill, let charcoal get good and gray.

3 minutes on each side to sear then move to side out of direct heat, put lid on grill.

About 15 minutes per side for medium.

You will have 2 of the juiciest, best steaks you ever ate!

[Tool-Slinger]

I like mine medium well. Not cooked over the fire, off to the side. For thicker cuts it takes time to get them cooked.

[yellowirenut]

olive oil, see salt and pepper

4-5 min each side opposite side of heat
4-5 min each side on top of heat
let rest 5 min

[Sheila Blair]

To: Fabrk8r, Senior Tech, Tool-Slinger, and yellowirenut:

I'll try to follow your advice and apply your good information. Sorry I don't have a third, fourth, fifth, and sixth steak for each of you. maybe sometime in the future ...

Sheila

[ACFIXR]

http://hvac-talk.com/vbb/picture.php?albumid=682&pictureid=9752





This is the only way to grill steaks.......over mesquite coals.:D

[Tool-Slinger]

I always use black pepper. For the MW done I generally also toss on a little Worcestershire somewhere in the process too.

A buddy of mine used to cook them direct on the fire for a few minutes or less to "seal the juices" he said. then put them on the side to finish. He made good steaks.

[boom]

http://hvac-talk.com/vbb/picture.php?albumid=682&pictureid=9752





This is the only way to grill steaks.......over mesquite coals.:D

Mesquite is always the way to go! you can taste that mesquite flavor all the way to the bone!

[hvacker]

I leave grill meat up to my wife. She's disciplined.
Olive oil, salt, pepper.
For say 1 1/2 thick, grill on high 3 min, crisscross to make grill marks another 3 min and same for the other side. This should give you a med rare piece.

[voleye]

I like to poke a fork into the steaks several times. Then cover the bottom of a pan with Jack Daniels. Let them sit in the fridge for 30 minutes and flip them for another 30 minutes. Fire the propane grill and get it up to around 300 to 350.

Lay the steaks on the grill and put a nice thick slice of bacon on top of each steak as they cook. I like mine medium, my wife likes hers burnt. Flip them every couple minutes. I cut them open to check to see if hers is cooked enough. Mine is done when I am hungry.

[Senior Tech]

I like to poke a fork into the steaks several times. Then cover the bottom of a pan with Jack Daniels. Let them sit in the fridge for 30 minutes and flip them for another 30 minutes. Fire the propane grill and get it up to around 300 to 350.

Lay the steaks on the grill and put a nice thick slice of bacon on top of each steak as they cook. I like mine medium, my wife likes hers burnt. Flip them every couple minutes. I cut them open to check to see if hers is cooked enough. Mine is done when I am hungry.

Oh my...you murder the steak with a fork and then waste good sipping whiskey :eek:

[Green Mountain]

Any beef.

First I sprinkle Adolf's meat tenderizer on the meat. Poke it with a fork. Then marinate it in a little lemon juice for a hour or so. Cook it on a gas grill or the George Forman in the dead of winter.

[kirbinster]

Well I use my TEC infrared grill, it glows at about 1600 degrees. I put the steak on for about 2 minutes on each side and then turn the grill down to medium and cook a few more minutes. It comes out burned and crisp on the outside and very rare on the inside -- the perfect steak!

[hvacbear]

Get the grill as hot as you can.
Sear the steak. 3-5 min per side depending on how done you like it.
Like HVAC work experiance and a good thermometer helps a lot.

[hotnphx]

Here in Arizona we use chunks of mesquite wood thats well seasoned and light a bed of hot coals to grill those steaks at 300 - 400 degrees F 12- 16 inches from the coal bed for the best steak you have ever eaten!!

[scrogdog]

Cooking your steak is always a two step process be it on the grill or in the house. Sear first (open flame outside; pan sear inside) and then remove the steak from the flame or pan. Now put them off to the side on your grill or in the oven indoors to bring to the proper internal temperature.

Use the poke method to determine when done. Press the middle, if it doesn't spring back it's not done. If it springs back a bit, it's medium rare. The more bouncy and firm it becomes back the more well done it is. With practice, you'll know exactly when to pull them off.

Never ever poke your steaks with a fork and only turn them with tongs or a spatula. Both searing and not poking with a fork seek to trap the juices inside, as well as creating a desirable outside texture. Similarly, you want to "rest" your steak for about 10 minutes when you pull them off. Else when you cut in to them you'll lose a lot of that internal moisture to steam and juice run off.

[Todd S 2]

Mesquite is always the way to go! you can taste that mesquite flavor all the way to the bone!

There was a place in Scottsdale, Arizona my parents took me 45 years ago where they specialized cooking the steaks/fish over a mesqite wood fire.

I can still, to this day, get hungry thinking about that place.

Thanks for the picture, yummy!!!!!!!!!!

[Frostie]

There is blasphemy in this thread and it needs to be edited and closed at once.

[ACFIXR]

There is blasphemy in this thread and it needs to be edited and closed at once.

scrogdog; "you want to "rest" your steak for about 10 minutes when you pull them off. Else when you cut in to them you'll lose a lot of that internal moisture to steam and juice run off."

A 10 minute rest equals cold meat. We chow down on ours as soon as it comes off of the grill.

[Tool-Slinger]

scrogdog; "you want to "rest" your steak for about 10 minutes when you pull them off. Else when you cut in to them you'll lose a lot of that internal moisture to steam and juice run off."

A 10 minute rest equals cold meat. We chow down on ours as soon as it comes off of the grill.
I agree.

But the rest of the advice is good. I am applying that with what I already have and am getting good results.

The poke test is helpful, but the initial searing is getting me better results.

Cooking your steak is always a two step process be it on the grill or in the house. Sear first (open flame outside; pan sear inside) and then remove the steak from the flame or pan. Now put them off to the side on your grill or in the oven indoors to bring to the proper internal temperature.

Use the poke method to determine when done. Press the middle, if it doesn't spring back it's not done. If it springs back a bit, it's medium rare. The more bouncy and firm it becomes back the more well done it is. With practice, you'll know exactly when to pull them off.

Never ever poke your steaks with a fork and only turn them with tongs or a spatula. Both searing and not poking with a fork seek to trap the juices inside, as well as creating a desirable outside texture.

[bobsbigbelly]

The porterhouse is a difficult steak to grill as fillet and new york cook differently. I'm usually disappointed because the result is over cooked fillet and perfect new york or vice versa. I have had success in the past by shielding the fillet somewhat or positioning it in low heat while the new york side gets full heat but that's too much monkeying around for me.

[Tool-Slinger]

Some of this must depend upon the grill you have. No kidding. That makes a big difference. My new one is the style that has a 3 gallon can attached to the lower side of a horizontal 15 gallon can. I am having lots of trouble trying to figure out how to cook on it, I was gonna post a Q/A here but I am stubbornly figuring it out the hard way. It is one hell of a jump from a hibachi grill. Or my previous grill that was a vertical can maybe 25 gallons worth. Every grill is going to take a little different tact to get a good steak. To some degree, I think we just have to practice. But you have to have some basic pointers, I think scrogg provided that.

Picking your meat is pretty important. You want to see some fat in it, not on it, but distributed within it. When I was younger and studying refrigeration I got side-tracked on the meat market. There are huge differences in the grades of meat choice/prime I forget the details, but you got to pick good meat to start with. I recently tried grilling some low-quality meat, results were low-quality. Perhaps it was my method, but I think it was the meat.

[coolperfect]

Take them here best steak house in the world http://www.peterluger.com/ourporsteak.cfm

[Senior Tech]

Take them here best steak house in the world http://www.peterluger.com/ourporsteak.cfm

$166 bucks fpr 2 steaks...not a chance

[coolperfect]

$166 bucks fpr 2 steaks...not a chance You are looking at the butcher shop,even so each steak is 38OZ.A single steak in the rest. Is like $40.Going with a customer this week

[scrogdog]

scrogdog; "you want to "rest" your steak for about 10 minutes when you pull them off. Else when you cut in to them you'll lose a lot of that internal moisture to steam and juice run off."

A 10 minute rest equals cold meat. We chow down on ours as soon as it comes off of the grill.

A little late for a follow-up I know, but I just directed a friend to this topic and wanted to address this.

Remember that cooking meat involves bringing it to the proper internal temperature. Just because you remove the meat from the cooking environment does not mean that its internal temperature immediately plummets down to the point where it stops cooking itself without outside aid.

This technique is for perfectionists, even I'll admit that, and takes some practice to get right. The idea is that you bring it off slightly underdone and then it finishes while "resting". I forgot to mention that when you use this technique that you should cover the meat with foil.

This method is also particularly effective when grilling fish. It is even more important that it is not overcooked than with steaks.

The experience part is all about exactly when to pull off and put in rest mode so that it finishes just how you like it.

[ACFIXR]

A little late for a follow-up I know, but I just directed a friend to this topic and wanted to address this.

Remember that cooking meat involves bringing it to the proper internal temperature. Just because you remove the meat from the cooking environment does not mean that its internal temperature immediately plummets down to the point where it stops cooking itself without outside aid.

This technique is for perfectionists, even I'll admit that, and takes some practice to get right. The idea is that you bring it off slightly underdone and then it finishes while "resting". I forgot to mention that when you use this technique that you should cover the meat with foil.

This method is also particularly effective when grilling fish. It is even more important that it is not overcooked than with steaks.

The experience part is all about exactly when to pull off and put in rest mode so that it finishes just how you like it.

It's just that it looks and smells sooooooo delicious, and there is so much drool rolling off of my chin and well..............:cheers:

[Carbonite]

Senior Tech-

I kinda felt the same way but I'm too new here to voice my opinion yet lol! But Its possible Voleye is using a tough cut to begin with like a london broil or skirt steak - then I would stab it a bit and marinate it for a long time anyway. Good cuts of steak I just salt/pepper liberally, cook hot and fast, then let them sit covered by foil for a couple minutes minimum before you dig in.

Ya ever cook red meat, start eating it right away then end up with a plate of juice? If you let it sit a few minutes before you start, the juices will not only help cook a bit, but they'll absorb back in a little for a tender juicy bite time after time.

I am new to HVAC but definitely a 'seasoned' griller lol. I have 2 charcoal grills and a gas grill currently... and I want to add a large smoker to the pile. Alll told I'd estimate my total cooking surface at over 2000 sq. in. of searing goodness between the three :) I grill on the average at least 4 days a week (in the summer it's usually 6) and will grill in snow and rain too- its why grills have lids right? :)

[yellowirenut]

my method is a bit different...

fist off just olive oil and kosher salt on it.
using a webber i cook it for 4-5 min a side OFF the hot portion. Searing it does not SEAL in juices..it actually damages the flesh and you lose more juices.
after 4 min a side on the low heat i then do 4 min a side directly over the coals. Remove from the grill and let it rest for 5 min. Its still hot and pink on the inside.
If you cant wait 5 min and are scarfing your steak then you need to find a better quality meat. Good steak should be chewed and enjoyed the taste not just the texture.
Grocery and box store steaks are EVIL. Find a butcher you know gets full sides of beef and not portions in a box.


Some day i will have a special enough occasion to sit down for a dinner here St. Elmo's (http://www.stelmos.com/home.html)

[Carbonite]

Yellow- I have seen this method mentioned before and now I want to try it- so you heat indirectly first then finish off on higher heat? I'm game and will definitely try it maybe this weekend! I agree about grocery store steaks- we have a one of a kind place nearby called aptly, "The meat store" and they sure sell better cuts of meat- but there aren't really any good butchers too local. I'd buy my own cow but unfortunately you can't just go out and cut what you need off it like a tomato plant, so I'd have to buy a big freezer too! :)

[NY2GA01]

Both sides get: EVOO , kosher salt , white pepper and cayenne pepper.

Prior to cooking put some evoo on grill, then heat to 500 degrees.


Place steak at 10 o'clock and leave it for 5 minuets, then turn it to 2 o'clock for 5 minuets, this will get you the checkerboard pattern and be your presentation side which you serve up.

Then flip the steak and repeat but only for 3 minuets and you should get a perfectly medium cooked steak.

Do you all know how to check you meets internal temperature on your hands?

A good chef knows this..

http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

[Carbonite]

Yep! Pad of thumb on palm and touch thumb to each finger separately- Index is rare, middle is med rare, ring is medium, pinky is well. No self-respecting steak eater ever passes the middle finger (uh.. that sounds odd lol)

[74apollo]

I do not bother with any cuts other than NY Strip or Ribeye I find that these are the best for the way I cook steaks and I have never had a disapionted person and they always come back for more. I always mariate my steaks in a very basic mixture of the following: make 6 1 1/2 inches steaks

I buy 2 large bottles of italian dressing and use them both
I add freash garlic
Canadian Steak seasoning
Red wine
a cup of Mango or there citrus juice

I put everything in a large pickel jar and mix it well then add the steaks to the mix and I vacuum the air out with a food saver
I lay the Jar in the Refrigerator and turn it every 15 minutes after 2 hours I grill over on charcoal about 5 minutes then flip and cook till the inturnal temp is 160 degress this provides a medium cook steak that has rocked everones world I have served it to in the last 20 years and believe me I have cooked alot of them Try it I no you will love it.

[stonewallred]

Lol, wrong forum.

[Hunter844]

First it's important to do a proper load calculation on the coals :)


I use kosher salt and black pepper...sometimes a light amount of Strawberry's Steak Shake...with olive oil coated.

I use a gas Grill

Get it on high heat, let warm up for 5 minutes.

3 minutes, flip it and another 3 (This locks in the juices)

5 minutes, flip it and another 5

It should be done...let rest at room temp for about 10 minutes.

The kosher salt is supposedly better of bringing out the enzymes (juices) in the meat closer to the edge of the crust making it tender all the way through.

[AiResearch]

Roast or London broil , let rest to lock in juices.

Steaks eat hot off the grill!!

No time to waste!!

[coolperfect]

The porterhouse is a difficult steak to grill as fillet and new york cook differently. I'm usually disappointed because the result is over cooked fillet and perfect new york or vice versa. I have had success in the past by shielding the fillet somewhat or positioning it in low heat while the new york side gets full heat but that's too much monkeying around for me. Also,at the point where the fillet starts and gets large is more and more to the end of the loin. This means
The NY part is the end cut

[LibertyTree]

Porters and tbones are nerve racking for me because fillet's and new yorks cook differently, I can never get both sides perfect. I think a commercial broiler does it best

[King Ziptie]

I just pierce with a fork all over, soak in Wish Bone Italian for a little bit and sear them on a "Barn Burner" flame on the gas grill. I mean I let them catch Hell's Fire! LOL! If you can't get them to catch fire, then squirt some Wish Bone on the burner until it rages.

When they are seared both sides, I then lay them on a platter and microwave them for 2 minutes on high. The absolutely juiciest steak you will ever eat.