![]() ![]() The internal temperature of the meat will rise another 5 degrees as the meat rests, bringing it to the ideal final doneness you desire. Let rest for 5 minutes before slicing and/or serving. T-bones vary in size, so cooking times can also vary. Take the grilling food off of the grill once it hits your target temperature (see below). I may target 115 next time, the wifey likes hers a bit less done than I do. Move the steak to the direct-heat zone, flipping the steak every minute (as Goldwyn says, “like a human rotisserie”) to ensure that your meat browns evenly all the way around. 2 steaks, 1-1/2 to 2-inches thick, preferably ribeye or strip Big Green Egg. For a charcoal grill, gather the lit coals into a pile or add half a chimney's worth of fresh lit coals to concentrate the heat. Start by lighting Kingsford Charcoal, either in a chimney or a free-standing mound of 100 briquets. The perfect amount of time to cook a T-Bone steak to medium-rare on the grill is for 15 minutes for a 1 inch steak and 20 minutes for a 1.5 inch steak. For a gas grill, close the lid and turn all the burners to high heat for a few minutes. Remove the steak to a plate and set aside. Fiskars 174360-1001 Medium Circle Squeeze Punch, 1 Inch, White, Navy Blue. ![]() This method of cooking works best with steaks that are 1 inch or thicker. Once the food hits that temperature, it’s ready to move to the direct-heat side for a quick sear. If using a gas grill, preheat on high for 10-15 minutes with the lid down. Start checking the temperature of the steak after about 15 minutes (the meat will look tan, not browned), and continue checking every 5 minutes, until the internal temperature of the steak is 10-15 degrees below your target temperature (about 120☏ for a medium-rare 1 1/2 inch steak).
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