2 (1 1/2-inch-thick) T-bone steaks (3 pounds total), flaps cut off if
necessary, at room temperature 30 minutes
1 1/2 to 2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
an instant-read thermometer
Before cooking, prep the grill. Make it medium-hot for charcoal
and moderate heat if it ’ s with gas. (If a charcoal grill is used, be
sure to open the grill ’ s vents at the bottom before lighting
charcoal) About 15 minutes later when the charcoal has turned
greyish white, check the heat of the charcoal by holding your
hands 5-in. on top of the grill rack. If you can keep your hand
there for only 1 to 2 seconds, it is hot. If you can do so for 3 to 4
seconds, it is medium-hot and if you can do it for 5 to 6 seconds,
it is low. If gas grill is used, preheat the burners on high for 10
minutes with a cover on.
After that, lower the heat according to what ’ s stated in the recipe if needed.)
Pat the steaks until they ’ re dry then scatter pepper and sea salt
all over them. Grill the steaks without any cover on a lightly oiled
grill rack for 9 to 11 minutes. If it ’ s done on a gas grill, make
sure to cover the steaks up. During the process of grilling, flip it
over once. It is ready when a horizontally inserted thermometer
about 2 inches into the meat – without touching the bone –
registers at 120 ° F for rare doneness. Move the steaks on a
chopping board and leave it without any cover on for 10 minutes
before cutting it up into slices.
The internal temperature will rise to around 125 ° F to 128 ° F during this process.
Another alternative when you can ’ t grill outdoors is to cook the
steak in a lightly oiled, hot and well-seasoned big ridged grill pan
(2-burner). Set the heat to a moderate high and turn the meat over
once during the 12 to 14 minutes of cooking. Leave it to stand
without any cover for about 10 minutes before slicing.