GrillAmerican
T-bone, two donenesses
Strip and a smaller filet split by the T. The filet finishes first — park that side off the hottest coals. Porterhouse is the same cook with a bigger filet.
Made it?
30 min · 20 min hands-on · pull 128°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- T-bones or porterhouses, 1½ inches2 (1 1/2 lb)
- kosher salt2 tsp
- black pepper1 tsp
- oil1 tbsp
Method
- 1
Salt 45 minutes ahead. Pepper at the grate.
- 2
Two-zone fire. Sear 90 seconds a side, filet facing the cool zone so it does not overshoot.
- 3
Finish on the cool side lid-down until the strip reads 128°F. The filet will sit a few degrees lower — that is correct.
- 4
Rest 8 minutes. Slice both muscles off the bone, then across each grain.
If you don’t have it
- T-bone → Porterhouse. Same fire. Filet is larger — keep that side even farther from the coals.
- Two steaks → A boneless strip plus a filet. You split the T already. Cook each to its own temp.
Same cook, different day
Reverse then sear
2-inch bones. 250°F to 115 in the strip, then a 45-second sear a side.
Cast iron
Apartment. Filet toward the cooler edge of the pan. Pull the strip at 128°F.
On the plate
With this, try
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr