Grill the Perfect T-Bone

What is a T-Bone
A T-bone is a part of two different steaks - the short loin of the New York strip and the tenderloin (aka filet mignon). The two different steaks are attached and separated by the T-shaped bone. Even though the two steaks have different textures, they don't need to be cooked at different temperatures. Both steaks have great flavor, but you could add some more with salt, pepper, and maybe even a finishing butter.

Best Way to Grill

• Pull the steaks from the refrigerator, brush olive oil on both sides and generously salt and pepper each steak. Let sit covered for one hour until they come to room temperature.
• Preheat the grill by setting each burner to high until it heats to between 500-650F temperature.
• Turn off the far burner of the grill. When placing the steaks on the grill, point the tenderloin side (which is the smaller fillet side) toward the burners that are turned off.
• Over the burners of the highest heat, place the t-bone steaks 90 degrees diagonal, let it cook for 2 minutes. Use tongs, flip the steak to the other side again at 90 degrees. Cook for an additional 1 1/2 minutes.
• Rotate the steak 90 degrees and cook for 2 minutes. Then flip keeping this rotation and cook for another 1 1/2 minutes.
• This will give you desirable diamond-shaped grill marks and even cooking.

1. Place
2. Flip
3. Rotate 90 Degrees
4. Flip

Is it done?

• Remove the steaks from the lit burners and place them over burners that are turned off. Depending on how hot your grill is at this point and how thick your steaks are, close the lid and cook anywhere from 3 to 4 minutes more.
• The best indicator is an instant-read thermometer. Here's a good temperature chart showing when you should remove the steaks according to how you prefer they're cooked.

  IS IT DONE?
  Internal Temperature:	Preference
  120-130F	Rare
  130-140F	Medium Rare
  140-150F	Medium

• Remove the steaks from the grill, place them on a plate and add finishing butter if you like then cover them with foil. Let them rest for at least five minutes and ten is even better.