If given the opportunity to choose my last meal, chances are it would be a perfectly grilled t-bone steak, bone in, grilled over hot coals to medium rare, accompanied with a full-body cabernet sauvignon. Being that this is my last meal, the steak MUST be grilled to perfection. The key to grilling the perfect steak on your Bull BBQ is knowing your temps. With the knowledge and some guidance on how to use a thermometer properly, you will be on your way to grilling with confidence!
I always take my steak temperature with a Bull Instant Read Flip Tip Digital Thermometer, the perfect tool for easy monitoring and foolproof grilling. Place the tip of the thermometer in the thickest part of the cooked steak from the side, allowing for a fast and accurate reading from the center of the steak. Another option is to use the Bull Reusable Steak Buttons with Silicone Rings. These allow you to cook your steak exactly how you want, with the temperature settings ranging from rare to well. Again, foolproof grilling and an eye catcher for your dinner guests. They will surely be impressed!
I prefer to use the Bull Bison Grill along with the Bull Competition Blend Lump Charcoal. The addition of the charcoal gives the meat a unique flavor and texture that I find most appetizing. About 30 minutes prior to grilling a steak, I remove it from the refrigerator and let it sit at room temperature. Why, you ask? The theory goes…the ultimate goal is to have your meat cook evenly. Allowing the meat to sit out for 30 minutes brings the protein closer to room temperature, and therefore, the meat cooks more evenly from the edge of the steak all the way to the center of the thickest part. Imagine taking a cold steak directly from the fridge and placing onto a hot grill. You take a risk of drying the outside part of the steak before the inside, thickest part can cook properly. I know for some it seems hard to keep meat out that long, but trust me on this. When you pay an expensive price for a nice cut of steak, following these rules will assure you are getting the most bang for your buck!
While the meat is sitting out, I get the charcoal lit and going. While the coals are firing up, I prepare the meat. I lightly brush the steaks with some quality evoo and then generously season with salt of choice and freshly ground pepper. I sometimes rub the salt and pepper into the steaks with my fingertips, especially when using a larger grain of salt. This step prevents the salt from falling off prior to grilling.
Once the coals are ready, I evenly spread them out underneath the grilling surface for direct heat and grilling. At this point, if my grill grates have any residue left over from the last grilling session, I place the coals as close to the grill grates that I can and allow the heat from the charcoal to burn off the excess food. Use the Dual Handle Monster Brush to wipe away all the residue, and finish with brushing a well-oiled rag over the surface to clean and coat the grill grates. Lower the coals back down about halfway so they are not directly under the grill grates, and it is time to grill your steaks! I place the steaks down on the grill and allow them to cook until nicely golden brown on one side. This takes about 5 minutes, max. Next, I turn the steaks over and allow them to cook to the desired temperature listed below. Use this guide to determine how long to finish cooking until you remove the steaks and allow them to carry over cook.
- For rare, cook the steaks another 3 to 5 minutes (an internal temperature of 130 to 135 degrees F) final cooking temperature ranging from 135 to 140 degrees F after 5 minutes of resting
- For medium rare, another 5 to 7 minutes (an internal temperature of 140 degrees F) final cooking temperature 145 degrees F after 5 minutes of resting
- For medium, another 8 to 10 minutes (an internal temperature of 155 degrees F) final cooking temperature 160 degrees F after 5 minutes of resting
- For well done, another 10 to 12 minutes (an internal temperature of 165 degrees F) final cooking temperature of 170 degrees after 5 minutes of resting
Once the steaks are off the grill, I always allow them to carry over cook for at least 5 minutes with foil loosely placed on top. After five minutes, I remove the foil and serve the steaks whole on the plate. Another way to serve a steak is to remove the meat from the bone, slice into thin strips, and for presentation, place the bone back down on the plate and fan the sliced meat alongside.
Chef’s Notes: When the steaks are done, I move the coals as close as possible to the grill grates. With my Bull Tongs, take the cooked steaks and place them on their sides, with the fat exposed. Pressing the steak fat down on the grill grates, the coals flame up and give a final sear on the steak fat, allowing the fat to caramelize and slightly char. YUM!
- 4 (1 ½") thick t-bone or rib-eye steaks (about 14 ounces each)
- 2 tablespoons evoo
- Kosher salt and black pepper
- Reference Recipe above
♥ Chef Amy
T-bone, of course! A family favorite. You, being the daughter of a butcher, were raised on them! Someone in the family learned how to cook to perfection!
Amy Aberle-Rogan says
I was taught by the best! Thank you for the comment, greatly appreciated!