Grill It Up by Steve Tillett

Author:Steve Tillett
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2018-03-21T04:00:00+00:00

Tempting T-Bone

Makes 2 to 4 servings

2 to 4 (1-inch-thick) T-bone steaks

1 to 2 tablespoons Steve’s Famous Dry Rub, or to taste

1 to 2 tablespoons garlic salt, or to taste

Smoker pouch

Evenly rub 1 side of each steak with the dry rub and the other side with garlic salt. Place steaks on a large plate and let sit at room temperature for 20–30 minutes before grilling, if possible.

Preheat grill to high.

Place the smoker pouch directly on the fire, under the grate, until smoke begins to rise from holes. Place steaks on grill grate directly over high heat for 30 seconds then turn and sear the other side for another 30 seconds, turning the heat down to medium halfway through searing the second side.

Move the steaks to the cooler side of the grill away from direct heat and cook to desired doneness, turning the steaks once about halfway through grilling. Remove from grill when the internal temperature on an instant-read thermometer reaches approximately 5 degrees lower than the desired finished temperature. Allow steaks to rest for about 5 minutes before serving.

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