MAD MEAT GENIUS
Friday, June 7, 2013
We were on a mini Meat Adventure to Willowsde Meats when this behemoth T-bone steak called my name. It is three pounds large and is dry aged. Normally the rib-eye is our steak of choice but the beauty of this steak won our hearts.. The T-bone is basically two steaks in one. You get a nice size sirloin cut of meat with a bonus filet attached. The filet on this steak was of mammoth proportions. Willowside Meats has always delivered great meats and this was a no-brainer purchase. A steak this large can be a little tricky to cook and today we are going to guide you through its journey on the grill.
An hour before cooking we unwrapped the steak and wiped off any excess moisture with a paper towel. The seasoning will be a simple dusting of kosher salt and freshly cracked pepper. It is time to prep the grill. We are using a Weber kettle grill that has a cast iron grate for its cooking surface. We filled a chimney starter full of mesquite charcoal to lite. Once the fire was sparking and lit it was poured over 1/2 of the kettle bottom. The hot coals were placed on one side only to create two different heat zones. The grate was scrapped clean of crud and oiled with a rag dipped in vegetable oil. The grate was heated to a sizzling hot temperature. The steak was place directly on the side of the grate with the lit coals. The steak was cooked for 8 minutes on the first side, turning steak a quarter turn (to create grill marks) , and then flipped over on the other side for an additional 8 minutes. If there are any flair ups place kettle lid to on to damper flames. After the 16 minutes the steak was moved to the side of the grate without the lit charcoals. It was cooked for 10 more minutes with the kettle lid on. The steak was checked for desired doneness. We pulled our steak when the thermometer had reached 120-125 degrees. It was brought into the house and allowed to rest for 10 very long minutes.
It is very important to be attentive while cooking a steak this large. Not paying attention can be the difference between success and beef jerky. Your cooking times will vary depending on size of steak, type of barbeque and heat of fire. This hunk of meat was an investment of time and money. The returns are stellar. If you could only see the smiles on our faces enjoying this steak. This was one beefy treat.