BBQ T-bone steak

The cook, step by step.

1. 1

   Step 1

   Done

   At the moment we want to prepare the t bone we first take it out of the freezer a day in advance and thaw it into the refrigerator. We put this in the fridge because it's just more hygienic than on the sink. And because it's simply better for your meat. Once the bone steak has reached the temperature of the refrigerator the next day it is time to remove it from the vacuum packaging. You then dip it nicely dry on both sides and then it is time to apply the rub or the pepper and salt. Both of these can be quite heavy because the t-bone is a pretty piece of meat and you also want to get the taste inside the meat. You do these herbs an hour before you put the t bone on the BBQ so that the flavors still have some time to pull into the meat.

2. 2

   Step 2

   Done

   Then you will prepare the BBQ for indirect heat and go for a dome temperature of 120 degrees. After this we add the core thermometer to the meat and set it to 47 degrees. This is still quite on the pink side but that is also the intention as we are going to grill it at a later stage. At 47 degrees internal temperature we get the t bone from the BBQ and let it rest on the cutting board. We then convert the BBQ for direct heat and raise it to a minimum of 250 degrees.

   Internal temperature: 47°C
3. 3

   Step 3

   Done

   After you have converted the BBQ and heated up to 250 degrees Celsius, it is time to grill both sides for a nice grill window. You don't do this for more than a few minutes on both sides. At this stage, make sure to put away the beef fillet (the smaller part of the steak) of the fire. This part of the t bone is a lot less fat than the entrecote and is therefore more sensitive to cook too far and become tough.

   BBQ temperature: 250°C
4. 4

   Step 4

   Done

   Once you have reached the desired grill pane or colour, it is time to remove the t-bone from the BBQ and let it rest under aluminium foil for a 10 minutes. In this way, you ensure that the meat cooks evenly and that the moisture extracted from the meat can nicely withdraw into the meat. After the 10 minutes of rest you cut the t bone steak like below and it's time to enjoy!