I love a grilled steak, but there are many things that can go wrong when trying to cook that perfect steak. This recipe is amazing and so much easier than you would imagine. This is for a T-Bone steak which is expensive, but if you are going to do a steak dinner then do it right! The grilling technique is taken directly from Cooks Illustrated's website. Now I only grill over charcoal, because I don't think you can beat the taste but I am going to include directions for both charcoal and gas. Also, do not be tempted to leave off the compound butter it really sends the steak from great to amazing!
Serves 4 to 6. Published May 1, 2008. From Cook's Illustrated.
When arranging the lit coals in step 2, make sure that they are in an even layer. If the coals are stacked unevenly, large flare-ups may occur, causing the steaks to blacken. We highly recommend thick steaks, but if cooking thinner steaks (3/4 to 1 inch thick), make the following adjustments: Reduce the kosher salt to 1 tablespoon (or 1 1/2 teaspoons table salt) and the pepper to 1 1/2 teaspoons. In step 2, build the fire with a full chimney (about 100 briquettes). Cook the steaks, as directed in step 3, over the hotter part of the grill for about 3 minutes per side for rare to medium-rare, or about 4 minutes per side for medium, but do not transfer them to the cooler side of the grill; they will be fully cooked at this point.
Charcoal Grilled Steak
2 porterhouse steaks or T-bone steaks, each 1 to 1 1/2 inches thick (about 1 3/4 pounds each) (see note)
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons ground black pepper
Instructions
1. Sprinkle entire surface of each steak with 2 teaspoons kosher salt (or 1 teaspoon table salt); let sit at room temperature 1 hour. Pat steaks dry with paper towels; sprinkle each with 1 teaspoon pepper.
2. About 20 minutes before grilling, light large chimney starter filled three-quarters with charcoal (4 1/2 quarts, about 75 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash. Build modified two-level fire by arranging coals over half of grill, leaving other half empty and making sure coals are in even layer. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
3. Position steaks directly over coals with tenderloin sides (smaller side of T-bone) facing cooler side of grill. Grill without moving until dark brown crust forms, about 6 minutes. (Small flare-ups will occur; if flames become constant, slide steaks to cooler side of grill and mist fire with water from spray bottle.) Flip steaks and turn so that tenderloin sides are once again facing cooler side of grill. Continue to grill until dark brown crust forms on second side, about 6 minutes.
4. Transfer steaks to cooler side of grill with bone side facing fire. Cover grill and continue cooking until instant-read thermometer inserted into center of steak registers 120 degrees for rare (about 2 minutes), 125 degrees for medium-rare (about 4 minutes), or 130 degrees for medium (about 6 minutes), flipping steaks halfway through cooking time. (I do like mine a little more done so I cook it an extra few minutes until it hits about 150.)
5. Transfer steaks to cutting board. Let rest 5 minutes. Then place 1 tablespoon of compound butter on each steak and let rest 5 more minutes. Cut
strip and tenderloin pieces off bones; cut each crosswise into 1/4-inch slices. Serve immediately.
Shopping
Two Types of T-Bones Both T-bone and porterhouse steaks contain a strip steak and a tenderloin steak connected by a T-shaped bone. Technically, a T-bone must have a tenderloin portion at least 1/2 inch across, and a porterhouse’s tenderloin must measure at least 1 1/4 inches across.
Step-by-Step
Going Hot and Cold
1. CREATE TWO HEAT LEVELS
Place all coals on half of grill and leave other half empty to create two heat levels. Position steaks on hotter side so smaller tenderloin portions face cooler side.
2. SEAR ON HOTTER SIDE
Flip and turn steaks so tenderloins are once again facing cooler side.
3. FINISH ON COOLER SIDE
To finish cooking meat’s interior, transfer steaks to cooler side of grill, with bone sides facing fire. Cover grill to trap heat.
Gas Grill Instructions
Same Ingredient List
Sprinkle entire surface of each steak with 2 teaspoons kosher salt (or 1 teaspoon table salt); let sit at room temperature 1 hour. Pat steaks dry with paper towels; sprinkle each with 1 teaspoon pepper.
Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Leave primary burner on high and turn other burner(s) to low.
Position steaks directly over the hottest part of grill with tenderloin sides (smaller side of T-bone) facing cooler side of grill and close lid. Grill without moving until dark brown crust forms, about 6 minutes. (Small flare-ups will occur; if flames become constant, slide steaks to cooler side of grill and mist fire with water from spray bottle.) Flip steaks and turn so that tenderloin sides are once again facing cooler side of grill. Continue to grill until dark brown crust forms on second side, about 6 minutes.
For rare steaks (120 degrees), remove meat from grill. For medium-rare and medium steaks, transfer meat to cooler side of grill, turn low burner(s) off, and cook with lid down for about 2 minutes for medium-rare (125 degrees) or about 4 minutes for medium (130 degrees), flipping steaks halfway through cooking time.
Transfer steaks to cutting board. Let rest 10 minutes. Cut strip and tenderloin pieces off bones; cut each crosswise into 1/4-inch slices. Serve immediately.
Ingredients
| 4 | tablespoons unsalted butter , softened |
| 1/2 | teaspoon grated lemon zest |
| 1 | tablespoon minced fresh parsley leaves |
| 1 | medium clove garlic , pressed through garlic press or minced to puree (about 1 teaspoon) |
| 1/2 | teaspoon table salt |
| Ground black pepper |
Instructions
Using fork, beat butter, lemon zest, parsley, garlic, salt, and pepper in small bowl until combined. Just before serving, spoon about 1 tablespoon butter onto each steak.
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