Grilled Dry-aged T-bone Steak

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.