Grilled T-Bone Steak

How to grill a thick T-bone or porterhouse on a two-zone charcoal fire so both the striploin and the tenderloin side come out perfectly cooked.

The trick with a T-bone is managing two muscles that cook at different speeds. Keep the tenderloin side away from the hottest part of the fire.

Ingredients

• 1 T-bone or porterhouse steak, 4–5 cm thick (about 900 g–1.2 kg)
• 1.5 tsp coarse salt
• Coarse black pepper
• Optional: rosemary sprig and olive oil, Florentine style

Method

1. Salt the steak on all sides, ideally a few hours ahead, uncovered in the fridge.

2. Bank the coals on one side of the grill.

3. Sear over the hot side, 2 minutes a side, with the tenderloin pointing towards the cool side.

   Start 4 min timer

4. Move to the cool side, lid closed, until the striploin is 2–3 °C below target.

   Start 12 min timer

5. Stand the steak on the bone over the coals for a minute to heat the bone.

6. Rest.

   Start 5 min timer

7. Cut both muscles off the bone, slice across the grain and lay them back around the bone to serve.

Tips

• For bistecca alla fiorentina, use a 5–6 cm steak and finish with olive oil, salt and pepper after slicing.

Times are a guide: cook to temperature and feel. The USDA safe minimum for whole cuts of beef is 63 °C (145 °F) with a 3-minute rest, and 71 °C (160 °F) for minced beef. Sources