Serious Eats | How to Grill a T-Bone Steak | Grilling Fridays | Serious Eats @seriouseats | Uploaded 5 years ago | Updated 2 hours ago
Welcome to Grilling Fridays! All summer long, we'll be popping into your sub box on Friday afternoons with our top quick tips and tricks to becoming the ultimate grill master.
The challenge with a T-bone steak is that it has two distinct pieces of meat on it, which cook at different rates: the leaner tenderloin and the fattier strip. The key to perfectly grilling a T-bone is to start cooking it with lower heat until it's nearly at the desired final temperature, making sure to position the tenderloin farthest from the heat source, then finish it over high heat for a delicious seared crust. Here's how.
FULL STORY: seriouseats.com/2014/05/how-to-grill-t-bone-steak.html
Our guide to charcoal grills: seriouseats.com/2015/06/best-charcoal-grills-inexpensive-equipment-amazing-ribs-review.html
Our Favorite Inexpensive Charcoal Grill: amzn.to/2MorZLa
See More Like This!
5 Steps to the Best Grilled Shrimp: youtu.be/uQYodZLOZTw
Three Ways to Grill Corn: youtu.be/U9xkxMWreT0
The Serious Eats Guide to Charcoal Grilling: youtu.be/flUm_-Euy84
Subscribe to Serious Eats!
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Follow Us Elsewhere:
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Welcome to Grilling Fridays! All summer long, we'll be popping into your sub box on Friday afternoons with our top quick tips and tricks to becoming the ultimate grill master.
The challenge with a T-bone steak is that it has two distinct pieces of meat on it, which cook at different rates: the leaner tenderloin and the fattier strip. The key to perfectly grilling a T-bone is to start cooking it with lower heat until it's nearly at the desired final temperature, making sure to position the tenderloin farthest from the heat source, then finish it over high heat for a delicious seared crust. Here's how.
FULL STORY: seriouseats.com/2014/05/how-to-grill-t-bone-steak.html
Our guide to charcoal grills: seriouseats.com/2015/06/best-charcoal-grills-inexpensive-equipment-amazing-ribs-review.html
Our Favorite Inexpensive Charcoal Grill: amzn.to/2MorZLa
See More Like This!
5 Steps to the Best Grilled Shrimp: youtu.be/uQYodZLOZTw
Three Ways to Grill Corn: youtu.be/U9xkxMWreT0
The Serious Eats Guide to Charcoal Grilling: youtu.be/flUm_-Euy84
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
