Although 1 1⁄2 in (3. 8 cm) is the most common size for grilled T-bone steaks, choose a 1 in (2. 5 cm)-thick steak if you desire less meat. Anything smaller than this is prone to overcooking on the grill. Larger steaks, such as those over 2 in (5. 1 cm) in thickness, are also good on the grill but take longer to cook.
In the U. S. , for instance, steaks are rated for quality. Prime steaks are the best cuts with the most marbling. Choice steaks are what most people grill. Select steaks are the lowest quality, so avoid them for grilling purposes. Also, pay attention to the fat around the outer edges of the steak. An 1⁄4 in (0. 64 cm) layer of fat is ideal. If you see large chunks of white fat on the outer edge of the meat, you’re going to pay for a part you can’t eat.
Excess fat melts in the heat and drips into the grill, sometimes causing a flare-up. To avoid this, plan on cooking the steak away from direct heat with a drip pan under it. Then, finish the steak quickly over direct heat. Any moisture on the steak turns to steam, which cooks the meat and affects the sear.
If you don’t have time to wait, season the steak right before cooking it. That way, the steak’s fibers won’t have enough time to release juices. Unless you put the steak on the grill right away or wait the full 40 minutes, your steak will lose those juices as it cooks.
Another option is to wait and add the pepper after cooking the steak. The pepper tends to burn a little, leaving a bitter flavor. Some people don’t like this, but others think it balances out the flavor. If you are willing to experiment, use other herbs and spices in a rub to give the T-bone additional flavor. For instance, mix together 2 teaspoons (4. 2 g) of paprika, ¾ teaspoon (1. 35 g) of cayenne pepper, ¾ teaspoon (1. 80 g) of onion powder, ¾ teaspoon (0. 24 g) of garlic powder, ¾ teaspoon (2. 25 g) of turmeric, and ¾ teaspoon (1. 35 g) of coriander. [7] X Research source Another option is to let the steak rest in a marinade for at least 2 hours. Make a basic marinade out of 3⁄4 cup (180 mL) of soy sauce, 1⁄2 cup (120 mL) of lemon juice, 1⁄4 cup (59 mL) of Worcestershire sauce, ¼ cup (62. 25 g) of mustard, and 4 cloves of garlic to give the steak plenty of flavor. [8] X Research source
A steak can be left out at room temperature for up to 2 hours before bacteria makes it inedible. Keep the steak in the refrigerator if you don’t plan on cooking it within that time span.
For a charcoal grill, move the charcoal to 1 side. For a gas grill, activate the burners on 1 side. Leave the other side of the grill unheated to cook the steak indirectly. Other temperatures do work and are fine for cooking a T-bone quickly, but keep a close eye on the meat to prevent it from overcooking.
The most common way to cook a steak is to sear the outside portion over direct heat first. The downside is that, with a thick cut like a T-bone, the steak’s interior cooks inconsistently.
If you like your steak medium-rare, grill the strip portion to 125 °F (52 °C). For a medium steak, continue cooking to 135 °F (57 °C). Aim for 155 °F (68 °C) to make the steak well-done. [12] X Research source Remember that the cooking time depends on many different factors, including the size of the steak and your grill’s settings. Your time may vary.
When the grill is very hot, you will be able to hold your hand over it for 1 second or less.
To get perfectly square grill marks, rotate the steak 90 degrees after about 90 seconds of cooking on each side. This isn’t important, but some people prefer the visual appeal of great grill marks.
At a minimum, wait 5 minutes before slicing the steak to avoid a slightly dry mess. Just before you serve or eat your steak, squeeze a few drops of fresh lemon juice over it. This will multiply the flavor even more. Store leftover steak in an airtight container or wrap. It lasts about 4 days in the refrigerator and 3 months in the freezer. [16] X Research source
