PURELEÉ BLACK & WHITE SEASONED T-BONE STEAK ON THE GRILL RECIPE
This is one of the most effortless and delicious ways to cook a T-Bone Steak at home! Great for a quick family dinner, a romantic night at home or a weekend party. Perfect for a low-carb meal, when served with the right side dish.
2 T-Bone Steaks — 1 1/2 lb each
Pureleé 🌿 Black & White Rub
2 tbsp butter — melted
1 garlic clove — minced
1 Tbsp Purelee 🌿 Honey Heat Seasoning
Remove steaks from the fridge 30 minutes before grilling.
Season with Pureleé 🌿 Black & White Rub (to taste).
Preheat a gas grill to 450 F. Clean the grates.
Place steaks on the grill and grill for 6-7 minutes per side, until the internal temperature reaches 150 F for medium. The meat close to the bone will be more pink than the meat on the outer corners.
Let the steak rest for 5 minutes, then cut perpendicular to the grain.
You can serve with butter, mixed with garlic, Purelee 🌿 Honey Heat Seasoning and parsley.
WHAT IS T BONE STEAK?
You may have heard of T Bone Steak or Porterhouse Steak, but what are they, what part of the cow do they come from and how do they taste? How do you cook this kind of steak?
Both T-Bone and Porterhouse steaks are cuts of beef from the short loin. Both steaks include a t bone and meat on both sides of it.
Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.
T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if cut from the small forward end of the tenderloin.
The USDA’s Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) thick (i.e. measuring from the bone) at its widest, while that of a T-bone must be at least 0.5 inches (13 mm) wide.
However, steaks with a large tenderloin are often called a “T-bone” in restaurants and steakhouses despite technically being porterhouse.
T Bone (and Porterhouse) steaks are usually some of the best quality cuts of beef on the market.
HOW TO SEASON T BONE STEAK?
This is a relatively flavorful cut of meat and while it can take some good seasoning, it doesn’t need much.
For this t bone steak recipe I only used Himalayan Salt (Kosher salt can be used) and freshly cracked black pepper. This is all, not even oil, since the steak is marbled and does not need any oil. Also when there is no oil or marinade, the steak sears nicely on the grill and there are less drippings, which prevents burning the steak.
Any steak seasoning of your choice can be used to season raw t bone steak, no matter if it is store bought or homemade.
I did melt some butter and added a minced garlic clove and some crushed red pepper to it and drizzled the butter over the cooked steaks, which made them extra delicious.
T BONE STEAK GRILL TIME AND WHAT TEMPERATURE SHOULD T BONE STEAK BE COOKED TO?
Grill 1-1 1/2 inch T Bone Steaks at medium-high heat on a gas (or charcoal) grill for about 6-7 minutes per side for medium, flipping once. The internal temperature of the meat, when a thermometer is inserted into the thickest part of the meat, but not touching the bone should be 150 F.
For medium-rare grill steaks for 4-5 minutes per side, for an internal temperature of 135-140 F.
To cook t bone steaks to medium-well, cook for 8-9 minutes per side, until the internal temperature is 165 F.
Let the steaks rest for 5 minutes, before you slice them.
T BONE STEAK LEFTOVERS
Since this is a rather big piece of meat, you may end up with some leftovers. If you have a dog, that can have the bone – this is great!
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