Reverse Seared T-Bone Steak Recipe

Introduction

When youā€™re looking for that ultimate thick cut T-Bone steak cook to wow everyone, a low 'n slow reverse sear is the answer! When done right a T-Bone gives you the best of both worlds! You got that Tenderloin Filet that melts in your mouth and a New York strip that gives you a little marbled fat for a nice juicy bite! In thisĀ T-Bone SteakĀ recipe, Ricer from Dead Broke BBQ will show you how to make a perfect T-Bone steak that will make everyone think you are a grilling master using the Slow 'N SearĀ® Kettle. Take a look.

Ingredients

  • 1 1/2 - 2 inch T Bone Steak
  • Kosher Salt
  • Course Ground Black Pepper
  • Extra Virgin Olive Oil

Simple Blue Cheese Compound Butter

  • 1 Stick of Softened Butter
  • 5 Ounces of Blue Cheese Crumbles
  • 1 tbsp of Chopped Chives or Scallions
  • 1 tsp Fresh Ground Black Pepper

Prep

To prepare your T-Bone Steak for the best results it begins the day before. To start, it is recommended to dry brine your T-Bone steak because it is such a thick cut of meat.Ā  To do this, apply kosher salt to the outside of the T-Bone and place it back into the fridge overnight or even up to 48 hours in advance to cooking.Ā  Ā 

Once the T-Bone has been dry brined, remove it from the fridge 2 hours prior to cooking.Ā With about 30 minutes it is a good time to get your Slow ā€™N SearĀ® Kettle set up for the low 'n slow part of the cook. Click hereĀ to see how to set it up for low and slow cooking.

Cook

Cook the T-Bone steak at 225Ā°- 250Ā°Ā over the indirect side of the grill. If you want some added smoke, add a chunk of oak or hickory. Once the meat hits 80Ā°F, flip it over to ensure even cooking and having 2 probes certainly helps monitor the cooking temps even better.

When the internal temperature hits 80Ā°F, begin lighting a full chimney of charcoal to prepare for the sear while the steak continues to cook indirect. Once the steak reaches an internal temp of 110Ā°F, pull the T-Bone and the grate off the kettle. This will allow the grate to cool completely. Add the chimney of now fully lit briquettes to the Slow 'N SearĀ®. Even out the briquettes and open the lower vent completely. (leave the lid and grate off at this time.)Ā 

Prep the T-Bone for searing by blotting any moisture off the steakā€™s exterior with paper towels. Coat the exterior with olive oil and black pepper to taste. For searing, place the cold grate back on the grill with the T-Bone on the cold side of the grate. Then spin the grate so the cold grate and the T-Bone are on the hot side for 45-60 seconds. After 45-60 seconds, flip the steak to the cool side of the grate and spin the grate to the other side of the cooker for 45-60 seconds. Repeat the process until each side of the tri tip has been seared for 1.5-2 minutes total.

The Blue Cheese Compound Butter melts better when you place the T-Bone on top of a few knobs but you certainly can put them on top as well. Just give the steak a few minutes to rest and then dig in! ENJOY!