or Connect
New Posts  All Forums:Forum Nav:

T-Bone Help

post #1 of 16
Thread Starter 
Ok here is a good NEWBIE question. I have never been to good with grilling beef steaks, they are always edible but never knock your socks off. I know beef is HOT and FAST where prok is LOW and SLOW. Having a CharGriller Pro I can bring the charcoal up to the grates to seer them. Questions is after seering them should I lower the charcoal back down and finish or leave it as close to the grates as possible and finish??? I am going to be trying them this evening have had them marinading over night and am anxious to try them.
post #2 of 16
Thread Starter 
Any help at all would be appreciated on this.
post #3 of 16

Grilling steak

I never marinade the tender cuts (defeats the purpose) tender cuts are great seasoned only with a little salt & fresh ground pepper. I like mine rubbed with fresh minced garlic and some Cajun seasoning. Now that is for the tenders such as T-bone, rib, tenderloin, strip etc.
I like to get the heat high throughout the cook. My method is sear 2 min., turn 2 min. turn again again 90ยบ to the grill marks and once more to finish.
Times are depending on thickness ... my 2-2-2-2 method is for minimum 1" thick. Sometimes I paint a little BBQ sauce on the last turn.
I prefer mine rare ... anything above medium, you may as well save money and buy ... the less tender cuts!

The less tender cuts, such as blade, round, sirloin etc. benefit from a short marinade and then simmered on a medium high heat.
BTW ... never poke any pointy objects into your meat ... always use tongs to turn!

Hope that helps ... works great for me!
post #4 of 16


after searing i would lower the grates and move the meat to a cooler part of the grill and bring the temp up at a moderate pace..depending on what finish you want..rare, med rare etc. etc... some where it won't be smoking slow but not grilling fast
post #5 of 16
I'd have to agree with linescum... sear then slow down some until desired degree of done is reached.... after i sear i still paint on a little of my favorite steak stuff near the end....
post #6 of 16
I agree w/Scum also, but I don't sear. My steaks usually take 45 min to an hr at 250-275*. Still juicy, tender, and med well to well done.

BTW, this is all done on a pellet smoker w/indirect heat.

Yes, it can get hot enough to sear. Had it up to 600* a couple weeks ago.

Good luck, they'll be fine.

Also look for McCormicks Grill Mates Roasted Garlic & Herb or Garlic & Onion. Great on burgers, steaks and potatoes.

Salt & pepper is hard to beat on steaks though.
post #7 of 16
I agree with not doing a marinade on the tender cuts. I usually sear and move to a cooler part of the grill. I use a weber charcoal grill. I seem to have good luck leaving the steaks frozen until I put them on I am sure plenty of people will think I am nuts but it works well for me they seem to stay a little juicier, I usually go to med rare and pull them off any more is too done for my taste. For seasonings I use whatever I feel like that day just guess it usually comes out pretty good.
post #8 of 16
I have used steaks that had been frozen and won't ever by choice again ... they bleed to death!

For juicy ... always select fresh! PDT_Armataz_01_34.gif
post #9 of 16
I would first suggest NOT TOO MARINADE any steak that is a grilling steak such as t-bone - tenderloin - prime rib ... makes / ruins the texture , makes it mushy like ... I prefer to sear both sides , then cut the heat back and then flip every minute or 2 until you reach your desired doneness ....the one and only thing I use for spice is ... a sprinkle of garlic salt about 3/4 of the way thru cooking ...no sauce ... beautiful , IMHO .. if you want even better steaks , use prime rib ....more taste and just as tender ...better than t-bone or tenderloin ...IMHO .
post #10 of 16
You really think that prime rib has more flavor than a T-bone ...? icon_rolleyes.gif
That pure white fat on the prime rib is to die for though ... icon_smile.gif
post #11 of 16
I tend to go with Squeezy on this, but I have done a low and slow on a thick rib cut. took almost an hour, and came out fine! But standard cuts, hit 'em hard and short...well, to your desired doneness. And if it's well... like he said, might as well have got a sirloin or blade. With the possible exception of the marbling at least.
post #12 of 16
I season most of my steaks with Worcestershire Sauce, Fresh lime juice, Tony Creole Seasoning, Garlic and Onion Powder and Black Pepper. I usually season them and put them in the fridge for at least 30 min. I then remove the steakst and let them set on the counter for 15 to 30 min, they say room temp. I get the temp as high as I can on my propane grill, which is about 600 degrees. Throw the steaks on and close the lid, turn them after 4 min and remove them after 3 additional minutes. Then I put them in a foil tent once I remove them for a couple minutes. These will melt in your mouth!!
I normally use Rib Eyes, but with T-Bones you may want to remove a little of the excess fat to reduce flare ups.
post #13 of 16


t-bone,porterhouse,ribeye etc I grill pretty hot & fast-when almost finished I dollup a chunk of home-aid herb butter on them.
post #14 of 16
I agree with the last few folk. Get the grill as hot as possible. Mine seems to top out at 600*, but there was the one time I hit 1200* and almost set the deck on fire. (Hint: don't forget to clean the grease out of a gasser after a few rotisserie chickens!!!!)

Anyway, I tend to cook mine somewhere in the 550 to 600 range for a total of maybe 6 minutes turning once. I only season with a heavy coating of seasoning salt, no marinade.
post #15 of 16
I agree with MCM. But instead of worchestershire I put the T-bones in a small bakeing dish and pour 2 or 3 shots of whiskey or burboun over them and let them sit in that for about 30 minutes. I then season them with about any kind of salt based rub and let them sit another 10 minutes then onto a hot grill until done on one side then flip to the other side. Never turning them more than once. This was taught to me by a "good ole boy" that when he was alive owned a meat market and restaurant. They are the best.
My wife and I will buy the whole t-bone when we see them on sale (anywhere from $4.99 to $5.99 lb)and have them cut to 1" thick. We figure we can each have a t-bone steak meal for about the same as a large pizza would cost. Needless to say, but we eat a lot more T-bones and a lot less pizza's.
Now I am really getting hungary.
post #16 of 16
Care to share how you make your home-made herb butter?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Beef