Smoked T-Bone Steak
If your looking to for a delicous smoked t-bone steak reicpe your in the right place. My tried and tesred recipe ensures you get a juicy t bone with that delicious smoky flavor.
Equipment
- pellet grill
- Hardwood chips
- Mixing bowl
- Sharp knife
- Meat thermometer
- Tin foil
- Whisk
Ingredients
- 1 lb T-bone steaks
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Vegetable Oil
- 3 tbsp BBQ rub I used Post BBQ rub
- 1/3 cup Butter
Instructions
Step 1: Preparing the Steak and Pellet Grill
- Prep the T-bone by coating it liberally with coarse salt and let stand for an hour.
- Then coat with mad cow beef rub from Postal BBQ & let stand for 30 minutes to allow the rub to penetrate the steak.
- Load the pellets, prime, and set the smoker to 225°F with the super smoke setting on.
- Take the butter out of the fridge and let it melt in a bowl.
Step 2: How to Smoke The T-Bone Steak
- Take the room temperature T-bone steaks and shake off any excess salt.
- Put the steaks on indirect heat with the fattier New York strip side facing towards direct heat.
- Insert temperature probe, set it for 125°F for medium rare (see the table in the notes below for doneness temperatures, and monitor. If you don't plan on searing your steak let it cook until 130°F
- Base with a pat of butter every 30 mins and turn over the T-bone steaks after 1 hour to ensure even grill marks.
Step 3: How to Sear T-Bone Steaks
- Preheat the Blackstone griddle to high then sear the steak for 90 seconds per side. The steaks are also seared with the 2 ahi tuna steak.
Step 4: Rest and Serve The Steak
- Remove the steaks when the meat probe reads 130F, cover with foil, and rest for 20 minutes.
Notes
| Doneness Level | Internal Temperature (Fahrenheit) | Internal Temperature (Celsius) |
|---|---|---|
| Rare | 120-130 | 49-54 |
| Medium Rare | 130-135 | 54-57 |
| Medium | 135-145 | 57-63 |
| Medium Well | 145-155 | 63-68 |
| Well Done | 155+ | 68+ |