How to Charbroil a T-Bone Steak

Only the first two steaks from the loin are considered to be true porterhouse t-bone steaks.

Charbroil a t-bone steak to juicy tender perfection by carefully controlling the cooking temperature throughout the process. The embedded T-shaped bone of the t-bone steak conducts heat to the meat in the center and can cause even thicker steaks to overcook quickly. Authentic charbroiled flavor comes from cooking with natural wood charcoal. The natural wood coals reach temperatures that are hot enough to both sear the surface of the t-bone directly and finish cooking the steak indirectly to perfection.

Things You'll Need

• Charcoal grill
• 20 lb bag natural wood charcoal
• Brown paper bag
• Wood matches
• Wire brush
• Plate
• Coarse salt
• Freshly ground black pepper
• Paper towels
• Tongs
• Spray bottle
• Probe thermometer
• Cutting board

Instructions

1. Remove the lid and metal grate from the charcoal grill.

2. Pour the bag of natural wood charcoal into the grill until it is approximately half full.

3. Tear up a brown paper bag and shove pieces into the pile of charcoal so that about an inch of the paper protrudes.

4. Light the edges of the brown paper bag pieces with a wood match then toss the match into the charcoal pile.

5. Move the burning coals to one side of the charcoal grill with the metal grate after they have been burning steadily for 7 to 10 minutes.

6. Place the grill grate in position over the coals to begin heating up.

7. Remove the t-bone steak from the refrigerator and place it on a plate.

8. Season both sides of the t-bone steak generously with coarse salt and freshly ground black pepper. Massage the seasoning into all the surfaces of the steak with clean hands.

9. Cover the seasoned t-bone steak with a paper towel and leave it out to reach room temperature.

10. Scrub the top surface of the grill grate with a wire brush to remove burnt on food and grease.

11. Pat both sides of the room temperature t-bone steak dry with the paper towel cover.

12. Position the steak directly over the coals with a pair of tongs and leave it to charbroil for two minutes.

13. Spray the base of the flames with a light mist of water if there are any flare ups.

14. Flip the t-bone to its other side and leave it in position to charbroil for another two minutes.

15. Flip the seared steak once more onto the empty side of the grate and cover the grill with the lid for seven minutes.

16. Lift the lid and take an internal temperature reading on the steak by inserting the probe thermometer into the center of the thickest part, without touching bone.

17. Remove the t-bone steak to a clean cutting board when the internal temperature is approximately 130 degrees Fahrenheit for a perfect medium rare. Wait for another 10 degree temperature increase for a well done steak.

18. Allow the t-bone steak to rest for five minutes on the cutting board before slicing to serve.

References

• Cooking for Engineers: Grilled Porterhouse or T-Bone Steak by Michael Chu