Master The Perfect T-Bone Steak On The Grill!

Picture perfect T-bone steak slow smoked, then seared in herbs and garlic for an unforgettable crusty bite, steak dreams are made of this. There’s appealing steak, and then there’s picture-worthy steak, and then there’s my glorious T-Bone Steak. When you close your eyes and imagine a steak, it’s the T-bone. Ask a child to draw you a steak, and you’re getting a T-bone (or at least an attempt at one). T-bones are the type of thing cartoon dogs risk their lives trying to steal. And with this simple recipe, I’m going to teach you how to make a tender, juicy T-bone so tantalizing you’ll have to close the curtains.

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[michaelquillen]

Good video. When I was growing up, in the 60s & 70s, we always had T-bones once a month. Dad would dicker with the butcher at Buttrey/Safeway for the best cuts, and then he "blessed" them with his seasonings and did them on a charcoal grill. We all loved them at rare to medium rare. Learned how to eat them as well...start with the strip, and finish with the tenderloin portion. Honestly, I've never had a better T-bone than the ones from Dad's backyard grill (and I've eaten at many a great steakhouse). Thanks for the video!

[datrumpet]

My favorite steak cut is a 3 inch thick cowboy steak reverse seared. SPG and ghee or beef tallow as the binder.

[davidmorad]

Great video! I wish you would show your charcoal set up in the video.

[szubal]

Awesome.
Extra seasoning is always a good choice.

[owlsnestbbqshow]

Great tip on the seasoning. So many times we just don't add enough.

[jbu]

Definitely a rib eye anywhere from 1inch thick to prime rib roast. Cooked to 125-130f.

Great video and Hi todd.

[smokinjoeprestwood]

Susie, my favorite cut of steak is a boneless Ribeye. I have cooked a bunch of Ribeyes exactly the way you cooked that T-bone...😋🏁

[datrumpet]

Why is your preference the cast iron instead of just cranking up the grill opening the top and putting it on the direct side

[grumpysgreatoutdoors]

I'm a ribeye guy all day. Cowboy, tomahawk..whatever. A reverse seared ribeye is hard to beat. Take a tomahawk and "smoke" it on a kettle with some post oak chunks, take it to 125 then sear it over the direct side...incredible.

[sandragrafton]

Why didn’t you season the sides of the steak?

[johncoffey]

T-bone or ribeye. Chuck is a good substitute cooked and picked properly... But everything has went as high as giraffe ¢©©π€£.

[weswalker]

Is this the same susie that was on barbecue brawl.

[slideoff]

It's not a 'New York Strip' It's a K.C. Strip... NY strip is pewney to a K.C. Strip... KC named it first so NY stole the cut...