Welcome to Grilling Fridays! All summer long, we’ll be popping into your sub box on Friday afternoons with our top quick tips and tricks to becoming the ultimate grill master.
The challenge with a T-bone steak is that it has two distinct pieces of meat on it, which cook at different rates: the leaner tenderloin and the fattier strip. The key to perfectly grilling a T-bone is to start cooking it with lower heat until it’s nearly at the desired final temperature, making sure to position the tenderloin farthest from the heat source, then finish it over high heat for a delicious seared crust. Here’s how.
FULL STORY: https://www.seriouseats.com/2014/05/how-to-grill-t-bone-steak.html
Our guide to charcoal grills: https://www.seriouseats.com/2015/06/best-charcoal-grills-inexpensive-equipment-amazing-ribs-review.html
Our Favorite Inexpensive Charcoal Grill: https://amzn.to/2MorZLa
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The Serious Eats Guide to Charcoal Grilling: https://youtu.be/flUm_-Euy84
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