Reverse Seared T-Bone Steak Recipe
When you’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 this T-Bone Steak 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 Sear® Kettle. Take a look.
- 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
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. 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.
Once the T-Bone has been dry brined, remove it from the fridge 2 hours prior to cooking. With about 30 minutes it is a good time to get your Slow ’N Sear® Kettle set up for the low 'n slow part of the cook. Click here to see how to set it up for low and slow cooking.
Cook the T-Bone steak at 225°- 250° over the indirect side of the grill. If you want some added smoke, add a chunk of oak or hickory. Once the meat hits 80°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 80°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 110°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 Sear®. Even out the briquettes and open the lower vent completely. (leave the lid and grate off at this time.)
Prep the T-Bone for searing by blotting any moisture off the steak’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!