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Tuesday, August 24, 2010

Butter-Basted T-Bone Steak

Some foods lie right on the fine line between "grilling" and "barbecuing."  If something is cooked over coals and wood until tender, but happened to be at a higher heat, what would you call it?  We at Sizzle Grove, quite frankly, don't care so much.  It's all about results.

One of our favorite foods that's more on the grilled side of the spectrum is butter-basted T-bone steak, as created by Sizzle Grove correspondent Rob.  The flavor is tremendously rich, the beef is tender, and smoke flavor is abundant. It may be quick to cook, but it practically melts like... well, like butter.

4 T-bone steaks
Black pepper
1/2 tsp rosemary, chopped up
Olive oil
1/2 stick (or equivalent) melted butter

1. Start a chimneyful of coals, and set coal pan higher in your smoker.  If you're working with a non-upright smoker, aim for about 400 degrees.
2. Drizzle steaks very lightly with olive oil and rub on both sides.  Sprinkle each side with rosemary, plus salt and black pepper to taste.
3. Put soaked hickory chips into your smoker, cover with the grill grate, and get the steaks on.
4. Cook 10 minutes or so, or until the steaks juices begin to pool up at the top of each steak.  When ready, flip each steak over, and baste heartily with melted butter.
5. Cook for another 8 minutes, or until steak feels springy, but slightly soft to the touch.  This corresponds with a medium-cooked steak, which should be about 140 degrees Fahrenheit.
6. As always, let the meat rest a few minutes, then enjoy!

Check this video on for a demonstration on checking for steak doneness.

(Photo licensed by Creative Commons)

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