› Forums › Smoking Meat (and other things) › Beef › Tboned by tboner
New Posts  All Forums:Forum Nav:

Tboned by tboner

post #1 of 17
Thread Starter 
A friend of mine called me back in Texas and asked my suggestions on a 2" Tbone steak that his processor made a mistake with. A long story short is
he cannot return them and he has 10 of 'em.

He is an avid smoker and competent griller but was at a lost on how to try and smoke and/or grill this monster. Please imagine a T bone cut as thick as a roast.

My thought is to smoke it for about an hour and finish it on the grill. He thinks to grill it first and then smoke it. My thought is that it might lose to much of its juices that way.

I originally told him to send them to me but he nixed that very quickly.

Anyone want to chime in with thoughts or suggestions to the dilema please let me know.


post #2 of 17
why not take em to em cute th local shop and have them cut thinner ? or bone them out and slice some nice striploin steaks and fillets at his desired thickness ? and grill to your hearts content PDT_Armataz_01_29.gif
post #3 of 17
Not sure how well this would work since the steaks are so thick but a great way to do smaller cuts (especially filets) is to cold smoke for an hour or so and then finish off on the grill or a cranked up smoker at 350.
post #4 of 17
I would debone them, take the fillet side and wrap it in bacon and smoke it for about 1 and 1/2 hours then finish on a hot grill. The strip side I would marinate them then do a long smoke. They should come out tender and very tasty.
post #5 of 17
I would smoke it first for sure. I think you're right,too many juices would be lost after the grilling process. If he would trim the meat off the bone, it would cook a little bit faster. But hopefully when he decides to try these steaks, he is not in a hurry!
post #6 of 17
Grill them as is till they're rare-medium and chow down!
post #7 of 17
Oh yea! Did that with some bone-in rib steaks 2 1/2" thick and they were unreal...
post #8 of 17
In total agreement, he could also add some wood chips while grilling...
post #9 of 17
Or you could slather them with liquid smoke and grill PDT_Armataz_01_33.gif
post #10 of 17
Sounds like a good candidate for the T-rex method. High temperature sear, followed by a rest, and then cooked to desired internal temperature.

post #11 of 17
Thread Starter 

Thank you

Thanks to all the grill pros,, I feel also that grilling with some chips would make a super good steak. I personally have never grilled one that thick but I would be inclined to to try that first.

thanks again, your suggestions are greatly appreciated.

post #12 of 17

rib roast

I did some 1.5 inch steaks sun. smoke first for 1 hr low heat then grill on high till med rare . i allways smoke b4 grilling as when you grill you seal the outer layer of the meat where it won't absorb the smoke as well. Just My opinion.
post #13 of 17
Keep them they way the are and smoke to 115' and sear them on the grill.

This works great.
post #14 of 17
That's what I'd do. I'd build a HOT fire on about 1/3~1/2 of the grill, sear them hard, then move them over to the no coals area and put the lid on, finishing indirect. 2 inches (IMHO) is too thick to leave over the HOT coals for long.
post #15 of 17
Unless he's having a "Man's night", I'd go with the option of talking to a local butcher and having them cut in two, then grill away.

Good advise from the others though.

One other option, kinda different, de-bone them, put in crockpot with cream of mushroom soup, diced veggeis and sliced potatoes. Cook all day till tender...
post #16 of 17
I'd smoke 'em like I cook a prime rib:

200-210° (not over boiling point, otherwise you boil the juices out of the cells) until the internal temp (probe horizontal in the center of the cut) reaches 120° - 125°.

Pull and let rest until it goes up to 130° - 135° (depends on how pink you like your meat; either 120°/130° for med. rare or 125°/135° for medium).

Sear on both sides on a grill or in a 550° oven 10 min. until browned; cut and serve, should be a nice pink medium rare to medium all the way through.
post #17 of 17

flippin and grillin

I read an article in Men's Health magazine on grillin steaks that debunked the old theory of turning the steak only once. The recomendation was to cook the steak over very high heat and turn it every 15 seconds! They then admitted that most people would not flip that often but flip as often as possible. I tried it on my gas grill with an ifared searing burner and then moving to a regular burner on high to finish. The absolute best steak that I have ever cooked. I did put a bit of liquid smoke in the marinade. By the way, the steak was a goo 2 inches thick.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Tboned by tboner