t bone

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

The Food Lab's Perfect Grilled Steaks Recipe

salt and black pepper

Season steaks liberally with salt. Set on a plate and let rest for at least 40 minutes or up to 4 days. If resting longer than 40 minutes, transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, until ready to cook.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Season steak with pepper and place on cooler side of grill. Cover and cook, with all vents open, flipping and taking temperature every few minutes, until steaks register 105°F (41°C) for medium-rare or 115°F (46°C) for medium on an instant-read thermometer, 10 to 15 minutes total.

Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed and internal temperature registers 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10. Carve and serve immediately.

Thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics. Learn to share.

Pan-Seared, Butter-Basted Thick-Cut Steak Recipe

(60 milliliters) vegetable or canola oil

unsalted butter

thyme or rosemary (optional)

shallots (about 1 large; optional)

Carefully pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. If desired, let steak rest at room temperature for 45 minutes, or refrigerated, loosely covered, up to 3 days (see note).

In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.

Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. 

Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total. 

Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.

T-bone Steak seared to caramelized perfection on the outside and juicy in the middle. It’s full of flavor with no marinating required!

T-Bone Steak Recipe (with Video)

T-bone steak (about 1-inch (2.5 cm) thick*)

olive oil**

salt (or

black pepper

garlic (minced (2 teaspoons))

rosemary (optional)

Remove the steak from refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.

Position the oven rack in the middle and preheat oven to 425°F (218°C).

Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.)

Remove any bits of bone and pat dry the steak with paper towels to remove excess moisture that could interfere with searing.

Rub on all sides with 1 tablespoon of olive oil.

Season both sides with salt and pepper.

Add the remaining 1 tablespoon oil to the pan and swirl to coat.

Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.

Sear the first side for 2 minutes.

Flip using kitchen tongs and sear the other side for 2 minutes.

Add garlic, butter and rosemary and then immediately transfer the pan to the oven.

Bake for 2-3 minutes without flipping for medium-rare steaks (130°F/54°C), checking doneness by inserting an instant-read meat thermometer (see recipe notes for other donenesses***).

Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.

To serve, cut the meat away from the bone and slice across the grain into strips.

https://www.youtube.com/watch?v=-0jEPKDHa0k

T-bone Steak is one of the best steak cuts and includes a T-shaped bone with meat on each side. Searing in the pan at high temperature and then finishing in the oven ensures tender and juicy results every time. T-bone makes a flavorful steak dinner with no marinating required!

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INGREDIENTS:
T-bone steak
olive oil
salt
pepper
garlic, minced

Perfect T-bone Steak {Pan Seared with Oven Finish}

Big, beefy, and meaty T-bone steaks cook quickly and evenly on your Ninja grill, and are ready in minutes! WIth so much flavor, steaks for dinner are just a quick cook away!

Ninja Woodfire Grill T-Bone Steaks

t-bone

Montreal Steak Seasoning

Preheat your Ninja Woodfire Outdoor Grill on Grill, High, and set the time for 20 minutes. You won&#39;t need that long to cook them.

Press the Woodfire Smoke button if you&#39;d like to add a kiss of smoke (optional).

Season the steaks liberally with the Montreal Steak Seasoning or your favorite steak rub. Don&#39;t forget to do both sides!

When the grill is ready, add the steaks to the grill and close the lid. Grill for 2-3 minutes to get a sear, then flip and grill on the other side until the steak reaches 125-F for medium rare.

Remove the steaks and let them rest for about 10 minutes before serving or cutting. The carryover cooking will bring these steaks up to medium rare.

I love my Ninja woodfire grill! These came out fabulous, I'm always nervous about cooking expensive steaks but they were perfect and melted like butter in my mouth.

So I bought those looking good T bone steaks from our local supermarket and used this recipe to cook them. I literally followed every step to the T. I'm glad I did it. The steaks turned out delicious, juicy and perfectly cooked. My boys loved their steaks.

We cooked these steaks for our guests and they wouldn't stop raving about how good they came. So juicy and tender.

Your additional notes were very helpful. My son made these steaks and was raving about them. They turned out so juicy.

PERFECT!!! 
The steak was so juicy and tender.
I was a bit unsure taking it off so early but you were right the carryover cooking was amazing.
We had it with some corn ribs, potato wedges and a wedge salad. YUMMO!!!!!

This recipe yielded delicious and juicy steak. Thank you for this easy recipe. We had a good steak dinner. Yum.

The fat on the steak always holds the best smoke flavor! These turned out amazing. I will not be ordering a steak in a restaurant again!

This was the part weeknight meal, so flavorful, easy and quick to make!

I've been reluctant to buy t-bones to make on the Ninja grill as I was uncertain about the timing. Your directions made it easy. Perfect steaks!

These steaks turned out perfect!!!! Thanks for the great tips for choosing the right one. I used to work with a chef who always said the same thing - fat equals flavor!

Top 4 t bone recipes from across the web

The most viewed t bone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Food Lab's Perfect Grilled Stea...

Pan-Seared, Butter-Basted Thick-Cut...

T-Bone Steak Recipe (with Video)

Ninja Woodfire Grill T-Bone Steaks

Top 4 t bone recipes from across the web

The most viewed t bone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Food Lab's Perfect Grilled Stea...

Pan-Seared, Butter-Basted Thick-Cut...

T-Bone Steak Recipe (with Video)

Ninja Woodfire Grill T-Bone Steaks

The most viewed t bone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine