The steak your choose defines your grilling options, before you ever leave the store. For everyday meals, T-bones and porterhouse steaks graded USDA Select – thick or thin -- are perfectly acceptable, but for the perfect T-bone steak, invest a few more dollars in a thick, USDA Choice or Prime cut. They’re more heavily marbled, and the added fat gives it a richer flavor. Plus, thicker steaks – 1 ½ to 2 inches - are easier to successfully cook rare or medium-rare.
From there, preparing a superior quality T-bone at home is a matter of following a few simple tips and fundamental techniques.
When it comes to marinating a T-Bone, fast and flavorful are the keys to success.
Forget ready-made rubs - a handcrafted, personalized spice mixture to adds variety to your summertime steaks.
Copper and aluminum are prized by cooks for their ability to conduct heat, but cast-iron is different. Its strength is retaining heat, then -- like the deck of a wood-fired pizza oven -- creating a perfectly seared crust when your steak hits the hot surface.
If you think you can't match a grill's intense heat with a plain old indoor range, think again. The broiler element of your oven can go toe-to-toe with most backyard grills, giving your T-bone the same deeply satisfying char.
Not all T-bones are created equal, so they shouldn't all be grilled in exactly the same way. These tips will serve you well, through thick and thin.