John Myers
Grilled Dry-aged T-bone Steak
The perfect grilled dry-aged t-bone steak recipe with a picture and simple step-by-step instructions.
- 450 g Dry-Aged T-bone steak
- 1 pinch Pepper from the grinder
- Bring the grill to temperature. It is important that you have enough embers and heat and not only have a handful of coals in the grill. The coals should also be completely glowed through, then they have the highest temperature.
- Place the steak directly over the hot coals and grill using the 90-90 method. This means that you grill the meat for 90 seconds, then turn it 90 ° and then grill it for another 90 seconds. This creates the pattern. Do the same on the other side.
- After grilling, pull into the indirect area and attach a thermometer. I usually take it off the grill at a core temperature of 55 – 56 ° C. But everyone has to know for himself how he wants it. Let rest for another 2 minutes and enjoy with fresh pepper from the mill.
Facebook Comments