Kitty said: Yes.how do you make a great t-bone on the grille (charcoal)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make a great t-bone on the grille (charcoal)?),it will help you,my kids.
Answers:
Ahh.. the sea salt right before slapping the meat on the grill ... yum! Fresh ground pepper or maybe a dry rub lightly massaged in too? Charcoal gives meat the BEST flavor. A GREAT steak is cooked no longer than to make it medium rare. Anyone who asks for you to cook it well done should be eating shoe leather for dinner. Get a bag of HARDWOOD LUMP charcoal for the greatest flavor. If you aren't sure about the doneness of the steak use an inexpensive digital meat thermometer and keep in mind the meat will continue to cook once you remove it from the fire at about 10 degrees more. Look up the steak cooking chart at lobels.com or the beef council for more on that. Also, a GREAT steak will be CHOICE or PRIME grade. NOT SELECT GRADE. GOOD LUCK!
Cooking a steak for a flavorful bite from the charcoal grill will not mean FAST as you can cooking. The thicker the steah you can afford to leave on the smokey grill the better.
http://lobels.com/store/main/gguide_orderform.asp this link to a great PDF free grilling guide!
Other Answers:
Garlic salt and pepper. Fire it up on one side, flip it, fire it up on the other, eat it while it's still runnin' red and mooin'. YUM. Melt some real butter on it, too. MMMMmmmmm
slow the heat down, put the lid on and let the smoke do the work! Put a dry rub of fresh garlic, sweet basil and some sea salt on each side then grill it to your liking. Good luck! I'm having filets tonight! mmmmmmmmmm Love 'em both!
There are a couple of secrets to any great steak, but many ways to achieve them.
Secret #1, cook it as fast as you can without burning it.
This helps keep it tender and moist.
Secret #2, Cook completely on one side, flip once, and finish cooking. Don't keep flipping over and over.
To achive both on a grill, use a charcoal grill and get the fire hot hot hot.
Set it so the hot coals are about 6 inches below the steaks. The rest is up to your taste.
What I like to do befor cooking is soak the meat over night in the refridgerator in either a barbcue sause, or something else. One of my favorites is a mixture of soy sauce, butter, and a little vinigar. You can use whatever you like.
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