Easy Charcoal Grilled T-bone Steak Recipe

Ideally, Get a T-bone with a Large Loin

The bigger the loin the less of a chance to overcook it.

If your t-bone has a very small tenderloin (like below) – I wouldn’t even worry about it much and just focus on the strip side.

Here’s an example of a “small” loin:

Dry Brine ~2+ Hours in Advance

I used ~1.8 tsp of my Salt, Pepper, and Garlic rub (the 4:2:1 version) on both sides of the steak.

I then put it into my refrigerator on a wire rack for ~5 hours.

The amount of salt to use is based on my dry brine calculator – my steaks weighed 1.2 lbs and it told me to use ~1.8 tsp of Diamond crystal kosher salt (which my salt is based on).

I used the 4:2:1 version (more salt, less pepper):

• 1/2 cup Diamond Crystal Kosher Salt
• 1/4 Cup Granulated Garlic
• 2 tbsp 30 mesh black pepper

Get Your Grill to ~180-225F

This is around a handful (10 medium sized pieces) of lit lump charcoal.

Once lit, dump to one side to create a 2 zone fire.

Take your steak and put into the cool zone with the loin facing the fire.

I used my Slow N’ Sear with the water trough empty in order to create an air gap. If you don’t have this, use a small aluminum pan and add 1 cup of water.

Let the Steak Cook Until ~15-20F UNDER Your Target Temperature

My goal is ~130F or medium rare; So I let the steak cook until ~110F in the loin.

During this time when the steak is coming up in temperature you want to get a 1/2 chimney of charcoal lit for when you sear.

Once at temperature, take the steak off to rest to slow down the cooking process and then dump your new lit charcoal into the grill.

While the steak is resting for ~5 minutes, use a basting brush apply a neutral oil to both sides – I used EVOO; Even some melted unsalted butter works too.

This oil/fat helps with browning.

Sear the Steak Strategically

First, spin the grill grate to the cool side.

The grate has been sitting over the fire and is quite hot and our goal is to brown the steak, not burn it.

Then put the steak on so that the strip side is above the fire and the loin is above your air gap OR your water-filled aluminum pan.

Sear for ~20-30 seconds, then spin your grill grates.

Flip the steak to the other side of the strip.

Repeat 1 more time.

So ~40-60 seconds per side and spinning the grates with each flip.

Then sear the loin for ~20 seconds – spin the grates and flip.

Repeat 1 more time.

Then take the steak off to rest for ~5-7 minutes, slice, and enjoy!

Looks like a medium-rare strip and tenderloin to me.