Reverse Searing A Huge T-Bone Steak

Reverse Searing A Huge T-Bone Steak

#t-bone #steak #grilling

Reverse Searing a T-Bone on the PK 360

I like steak PERIOD!! I am usually a Ribeye or Filet kinda person but this T-Bone definitely changed my mind!

***What You Need***
1 Huge T-Bone
Your Favorite Steak Seasoning
Salted Butter
A grill you can set up for Reverse Sear

We started out with a 4#, 3" Thick, Giant T-Bone. It did not need any trimming and was beautiful! I but a generous about our "Mississippi Grit" on all sides and let it sit out while firing the PK 360 up.

We filled a Chimney half way up with some Royal Oak All Natural Briquettes. We want a fairly small fire that way this T-Bone will cook nice and slow. Once the coals were ready we dumped them in our PK 360 on one side and set it up for 2 zone cooking. Placed the T-Bone on the Rack with my Thermoworks DOT Probe to monitor the temps. I did rotate the T-Bone half way through the cook so it would cook even.

Once the T-Bone reached 100 Degrees internal, I lit the second chimney full of Royal Oak Charcoal.

Once the T-Bone reached 120 Degrees internal, I removed it from the heat and allowed to rest for a few minutes. While resting, I patted all of the moisture off of the surface of the steak. Once dry, I coated the outside of the steak with melted, salted butter. The oil will help with the searing of the steak and add a great flavor.

I dumped the chimney of coals in the PK 360 and started searing the T-Bone. I did not close the lid and constantly flipped and moved the steak to get a good even sear. I seared to my desired color and crust and the allowed to rest.

The T-Bone had so much flavor and turned out great! Yall make sure to give it a try!

Видео Reverse Searing A Huge T-Bone Steak канала Swine Life BBQ