Serves: 1 Person (2 if you’re nancy’s)
1 T-Bone Steak
Salt and Pepper to Taste
When it comes to the perfect grilled T-Bone, it’s easy to get wrapped up in “flavors”. The right cut will speak for itself and leave you completely satisfied.
About 40 minutes before your steak hits the grill, apply a heavy layer of sea salt. Remember you are preparing a thick piece of heavenly meat and the salt will first draw the moisture out and then tenderize the steak.
Right before it gets gently placed on the grill (we don’t toss a T-Bone, show some respect). Coat with fresh ground pepper to form a crunch sure to deliver a punch.
The best way to cook this is to place steak on high heat and sear first, then move to low heat. Once browned, transfer the steak to the cool side of the grill and position it so the strip loin is facing the fire. Cover the grill and let the steak cook until it reaches desired temperature. About 125°F, for a medium-rare T-Bone.
*Let rest for 10 minutes before devouring.