The T-bone has two sections separated by the bone – the smaller piece of meat comes from the tenderloin and the larger piece of meat comes from the sirloin. The loin is more tender, but the sirloin has more marbling which contributes to a rich beefy flavor.
There’s something sexy about a T-bone steak. There’s great flavor from the bone for one thing, and who doesn’t enjoy gnawing that list bit of deliciously grilled beef off the bone? Okay, maybe you don’t, but don’t judge me. I love it.
I found some Angus T-bones on sale (another advantage of the T-bone is they are more often on sale, it seems). I put them in a zip-lock bag with about half a cup of balsamic vinegar, another half cup of olive oil and about two sprigs of rosemary from my herb garden, chopped up and sprinkled over the steaks. The steaks went into the fridge for a couple hours and I turned them about every half hour to make sure the marinade soaked into every part of the steak.
One word of caution: The bones can be a bit sharp so be careful with this. I put the steaks in a shallow pan in the fridge to make sure a leak in the bag wouldn’t equal a mess in the fridge.
About 20-30 minutes before grilling, take the steaks out of the zip-top bag and dab them dry with a paper towel. Then season them with salt and pepper. Prepare a fire with three zones so that the steaks can cook over the lower heat area (not the cold side), then sear over the hot area.
The steaks went on the Char-Broil® Kettleman™ that was at about 450 degrees. The coals were to one side and the steaks went on the grate on the other side of the grill to cook indirectly. I like my steaks thick. These were over an inch thick so they were on about 10 minutes per side until they reached an internal temperature of about 125 degrees.
Once the steaks hit 125, I put them directly over the hot part of the fire and let them sit without being touched for about 45 seconds. I typically do this at 45 degrees off the angle of the grates to let the sear marks go diagonally. This is just for looks as the searing will work regardless of direction. After 45 seconds, the steaks get a 90-degree turn so grate marks form a diamond pattern. After another 45 seconds, the steaks get flipped and the process is repeated (45 seconds, turn 90 degrees for 45 more seconds). Then the steaks come off the grill. They go inside and get covered with foil for five minutes before serving.