Grilling T bones?

Thick or thin? I like them extra thick. 4.25 lbs

Thick but not that thick lol that’s a dadgum roast lol

oh my. oh hope you got some nice wood to cook that on

That thick and I like popping them into a 500 degree oven five minutes per pound then kill the heat and let it sit for two hours undisturbed in the oven.

1 1/2" thick 2-3 minutes per side on the grill. Time to eat.

I bought the entire side cut that thick to try out. It was about 20 lbs. I will throw one on the pellet grill and cook it like a brisket. I may try one in the dutch oven, just not the same day. warrior that sounds good too. I may try that with one, if it stays cool. The high was 57 today, so we could run the oven yet. I cook outside mostly, other than frying fish. I do roasts on the grill all the time.

Thin, well done, and crispy!

And with ketchup.

Yep!
Mark is gonna wash that down with some of his Homebrew beer.
That'll make a roadkilled skunk palatable.

Disgusting! Might as well be a tofu eating vegetarian.

Had the worst steak of my life tonight; tough and tasted lousy. Looked on the package and it said it was a product of Mexico.

Looks good. Did you cook it black and blue?
Typically mine are cut at 1.25"

Heavy salt and pepper...then into a 250 degree oven...until internal temp is 127.... let rest for 15 minutes....then heat up the oven to 500 and return meat for a 5-6 minute browning.....then serve

Thick....medium rare on the grill . Good steak doesn’t need anything,but eating..lol

Why bother with the grill?

I'd brown it first in a skillet, but this would work.

Funny thread.

Is this a real question?

I suppose it is, apparently people cook their “steak” in the oven too. At that point its a roast, not a steak. Sounds about as good as well done. Slathered in A1.

Med. Well for me...

^ that's how I like mine also.

This is how I like T-bones Mom usedta cooked them in a cast iron pan, I like to chew on the bones for that caramelized flavor. All other cuts I eat Rare.

Thick, but cooked in a smoking hot cast iron pan in the oven under the broiler.

Med. rare bout 1-1/4" thick on a charcoal grill. I add just a little shagbark hickory bark in the grill to add a little more smokey flavor. I also wrap up some asparagus bundles in bacon, coat them with a little olive oil and put them in the grill at the same time.

I was going to ask....what's a favorite wood to cook meat over an open fire? Years ago I skewered some bison steak on a metal hotdog stick and seared over an open fire that must've been pine cause it was in Wyoming north of Pinedale on the Green River. It was real good.

I like to salt and pepper a steak, poke it full of holes with a fork, then spill on a little soy sauce lite and a drop of liquid smoke, then sear both sides on a very hot grill. I don't mind a little pink if it's hot in the middle. Cooking a steak well done ruins it.

I burn black locust in the stove, but the smoke stinks and I don't think I'd cook with it.

Hank Hill says it best

love it

It’s called the Reverse Sear....google it...it’s how I do all my roasts and thick cowboy steaks

That's tater chips,,,NOT steaks.

I like them rare , and 1 1/4 to 1 1/2 inches thick that way as soon as the outer 1/4 inch is cooked the inside is about 120 degrees and it is time to come off the grill about 7 minutes a side and done.

no point to buying a good steak then ruining it by overcooking it.

I like a big slab sirloin,about an inch thick cooked medium rare on the BBQ.
Then sprinkle with some montreal steak spice,and a side of fried mushrooms.

for something that thick - I'd smoke it at 200 to rare - then finish off over direct flame sear