The purist’s grilled T-bone steak
Ingredients for 2 persons
The T-bone steak is a real classic. Known by its characteristic T-shaped bone, it is one of the most popular steak cuts. The T-bone steak is cut from the rear part of the back (short loin). The cut consists of two different muscle strands, which are separated by the bone: on the one side is the filet, which is quite small in the T-Bone, and on the other side, the New York strip. For us, the taste of the T-Bone is so good it doesn't need much. We're purists and prefer to eat it with just a little salt and pepper.
Take the T-bone steaks out of the refrigerator approximately one hour before grilling and salt generously. This allows the salt to soak into the meat, making it even more aromatic.
Now preheat the Otto Grill to full temperature for a few minutes. Meanwhile dab the T-bone slightly so that the remaining moisture disappears from the surface.
Place the T-bone steak on the grill rack and use the lever to insert it into the grill. Adjust the temperature to the highest level (large flame symbol) and give the steak a nice crust by setting the Meat-O-Meter Level to the highest level. Grill the steak for about 45-60 seconds from each side. Then lower the height of the grill grate and let the steak rest at lowest temperature until it has reached your desired cooking level. It’s best to use a meat thermometer, so you can keep an eye on the desired core temperature.
Then remove the steak from the grill and let rest for 5-10 minutes. Next, loosen the meat from the bones, cut into strips and serve. Our spicy grilled sweet potatoes make an excellent side dish.