Description
Grilled t-bone steak, with method advice adapted from Jess Pryles.
Ingredients
Scale
- 2 t-bone steaks, 1–2 inches thick
- Kosher salt
- Pepper
Instructions
- Set up your grill for direct-heat cooking and preheat it.
- Salt the steaks generously with kosher salt and black pepper. (You can also use a steak-seasoning rub if you like.)
- When the grill is ready, place the steaks on the grate and set a TimeStick for 40 seconds.
- When the timer sounds, flip the steaks and restart the timer.
- Continue with this process, rotating the steaks as necessary to navigate hotspots on the grill.
- Probe the steaks occasionally with your Thermapen ONE to see how fast they are cooking. The speed may surprise you!
- When the steaks are 10°F (6°C) below your desired final temperature, pull them from heat. For us, that meant 123°F (51°C).
- Allow the steaks to rest for 3–5 minutes while you quickly grill some tasty veg to accompany them.
- Serve!
