Grilled Giant T-Bone Steaks
The sauce's combination of heat, acidity, and herbaceousness sets up the meat perfectly without overwhelming it.
Serves: Serves 4
- 2 large (at least 24oz/700g) T-bone steaks, each 11/2 in (3-4cm) thick
- 2 tablespoons olive oil
- 1/3 cup freshly cracked black pepper
- 1/4 cup kosher salt
For the sauce:
- 1/3 cup roughly chopped fresh parsley leaves
- 1/2 small red onion, peeled and finely chopped (about 1/4 cup)
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon (about 1/4 cup)
- 1/4 cup balsamic vinegar
- 2 teaspoons red pepper flakes (optional)
- Kosher salt and freshly cracked black pepper to taste
- Build a multilevel fire (see Multilevel charcoal fire) in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
- Rub the steaks all over with oil and coat them generously with pepper and salt, pressing gently to be sure it adheres.
- Put the steaks on the grill over the hottest part of the fire and cook, turning once, until well seared (6-8 minutes per side). Move the steaks to the cooler side of the grill, cover them with a metal pie pan or disposable foil pan, and let them cook slowly until they are done to your liking (8-10 minutes more per side for rare). To check for doneness, poke the steaks with your finger to test their firmness (see The "hand method"); if you're unsure, make a small cut in the thickest part of one steak to be sure it is just slightly less done inside than you like it.
- While the steaks are cooking, combine the sauce ingredients in a bowl and whisk until well blended.
- When the steaks are ready, carve them into thick strips, arrange them on a serving platter, drizzle generously with the sauce, and pass the remaining sauce on the side.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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