California Farm Grilled T-Bone Steak
We like our beef steaks thick, cut one inch thick. Here is how we grill steaks over charcoal on the barbecue and serve it tender.
It is called reverse grilling: you finish the internal meat to the level of doneness first on a low temperature, away from the hot coals, test if it is rare, medium-rare, medium, medium well or well done, and then sear the meat over high heat over the coals, one minute per side.
You can use an internal digital thermometer, or Emma-Jane’s cookpad finger method. I tried both methods side by side on steaks and I feel confident her method is as accurate as digital thermometers, better than time based methods.
California Farm Grilled T-Bone Steak
We like our beef steaks thick, cut one inch thick. Here is how we grill steaks over charcoal on the barbecue and serve it tender.
It is called reverse grilling: you finish the internal meat to the level of doneness first on a low temperature, away from the hot coals, test if it is rare, medium-rare, medium, medium well or well done, and then sear the meat over high heat over the coals, one minute per side.
You can use an internal digital thermometer, or Emma-Jane’s cookpad finger method. I tried both methods side by side on steaks and I feel confident her method is as accurate as digital thermometers, better than time based methods.
Open in Cookpad AppSteps
- 1
Rub frozen or fresh T-Bone steak with olive oil, sprinkle with pepper and flaked seasalt. Bring to room temperature (68F degrees)
- 2
Build hot charcoal fire on one side of the barbecue with natural lump mesquite charcoal, when white-hot, 800-900F degrees, close lid, feel other half of lid, when handwarm, lay room temperature steak on cool side of grill, about 250F to 300F degrees, test every minute with finger for doneness, or check internal digital temperatures.
- 3
BLUE (RAW) 100F degrees, roomtemp meat, only use 1 minute sear each side.
RARE, 120F degrees, 1 minute heat each side, plus 1 minute sear each side.
MEDIUM RARE, 130F degrees, 2 minutes heat each side, 1 minute sear each side
MEDIUM 140F, 3 minutes heat each side, 1 minute sear each side.
MEDIUM WELL 150F degrees, 4 minutes heat each side, i minute sear each side.
WELL DONE, 160F degrees, 5 minutes heat each side, 1 minute sear each side.
- 4
To sear all over for color and kill any surface bacteria, flip steak onto hot coal side of grill, top open, sear meat 1 minute on each side. Rest 3 minutes. Meat will cook more while resting, add 5F degrees, so medium rare steak at 130F degrees becomes 135F.
- 5
To share both sides of a T-Bone steak with two people, (the bone has tenderloin meat on one side, and strip steak meat on the other), you cut the meat off the bone, carve the meat across the grain, 1/4” thick, and on the bias, a 45 degree angle, and put the meat back together against the bone on the platter, so people can share. Meat bone is sharp and splinters and goes to garden fermenter, not the dog. Enjoy sharing this bounty family style.
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