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.

Place the Angus T-bones 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, chopped up and sprinkled over the steaks. Place the steaks in the fridge for a couple hours and turned them every half hour to make sure the marinade soaks into every part of the steak.

One word of caution: The bones can be a bit sharp so be careful. Put the steaks in a shallow pan in the fridge to make sure a leak in the bag won't equal a mess in the fridge.

About 20 to 30 minutes before grilling, take the steaks out of the zip-top bag and dab them dry with a paper towel. 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 go on the Char-Broil® Kettleman™ at about 450°F. Set the coals to one side and place the steaks on the grate on the other side of the grill to cook indirectly. Thick steaks need about 10 minutes per side until they reached an internal temperature of about 125°F.

Once the steaks hit 125°F, put them directly over the hot part of the fire and let them sit without adjusting for 45 seconds. Place the steaks at 45 degrees off the angle of the grates for diagonal sear marks. Searing does work regardless of direction. After 45 seconds, turn the steaks 90-degrees so grate marks form a diamond pattern. After another 45 seconds, flip the steaks and repeat the searing process (45 seconds, turn 90 degrees for 45 more seconds). Take the steaks off the grill and cover with foil for 5 minutes before serving.