The BEST Steak to Grill
Ever thought about combining Luxury and Grilling? What about Size with Flavor? We have.
This upscale restaurant cut really Shines on a backyard grill.
What is it? You may be thinking…What’s the best Steak to Grill?
Simple. A T-bone.
The T-bone steak is literally MADE for grilling…ESPECIALLY if you’re using a Green Egg Grill, which is hands down the best charcoal grill on the market. Bits of fat keep the steak moist, while the center remains juicy and flavorful.
The bone works as a support to grip the steak with your tongs and flip it without poking through the steak and losing those tasty juices, and also separates the two different premium cuts of steak on either side of it.
Easy-peasy….Lightly oil the Steak and season to your liking. That’s it. So simple A caveman could do it…and he probably did, but not with this quality.
How to Cook
HOT and FAST – High heat for about 10 minutes.
FYI – The last part to finish cooking is right in the bend of the bone near the base…it will be the rarest part.
The Fastest part will be the filet (the smaller half of steak)…So you should make sure it is the farthest from the fire when cooking so it is not overdone.
If You Don’t Have a Grill
Cook it in the Kitchen! You’re going to want to use a combination of the stovetop method, and the oven method to get the most out of your T-bone.
- Start by smoking it in a hot cast iron pan or just a skillet (that is oven proof).
2. Then put the steak in the oven at 400 F until it is cooked to your liking (usually anywhere between 6-18 minutes.
FUN FACTS TO IMPRESS YOUR FRIENDS
- A Porterhouse and T-bone are not the same thing. Although they are both cut from the short loin, and both are made of the same kinds of meat, the USDA has some pretty strict regulations on HOW MUCH meat can be on both.
- The bigger side of the T-bone is the NY Strip Steak (arguably one of the top two best beef cuts, second only to the rib-eye in terms of beef quality), and the smaller half being the tenderloin filet.
- The Porterhouse has a bigger filet (smaller side of steak) than your normal T-bone. A Porterhouse is a T-bone, but a T-bone is NOT a Porterhouse.
“But why do men love T-bones SO much?”
Normally the two cuts that make up the t-bone (NY Strip, and tenderloin Filet) are desired each on their own….but as you now know, the T-bone combines them both to create a juicy, mouth-watering, monstrous slab of quality beef is enough meat to fill two stomachs…or just one big one.
The reason why people pa a bit more for this cut is because it comes from along the spine of the cow, where the least amount of muscle is used.
AND GUESS WHAT
Now that you know why this steak is premium, come in today and get the same quality for a cheap price that you simply won’t be able to find anywhere else.