Tboned by tboner

Discussion in 'Beef' started by tntxajun, Aug 10, 2009.

  1. tntxajun

    tntxajun Smoke Blower

    A friend of mine called me back in Texas and asked my suggestions on a 2" Tbone steak that his processor made a mistake with. A long story short is
    he cannot return them and he has 10 of 'em.

    He is an avid smoker and competent griller but was at a lost on how to try and smoke and/or grill this monster. Please imagine a T bone cut as thick as a roast.

    My thought is to smoke it for about an hour and finish it on the grill. He thinks to grill it first and then smoke it. My thought is that it might lose to much of its juices that way.

    I originally told him to send them to me but he nixed that very quickly.

    Anyone want to chime in with thoughts or suggestions to the dilema please let me know.


  2. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    why not take em to em cute th local shop and have them cut thinner ? or bone them out and slice some nice striploin steaks and fillets at his desired thickness ? and grill to your hearts content [​IMG]
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Not sure how well this would work since the steaks are so thick but a great way to do smaller cuts (especially filets) is to cold smoke for an hour or so and then finish off on the grill or a cranked up smoker at 350.
  4. jimvans

    jimvans Fire Starter

    I would debone them, take the fillet side and wrap it in bacon and smoke it for about 1 and 1/2 hours then finish on a hot grill. The strip side I would marinate them then do a long smoke. They should come out tender and very tasty.
  5. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    I would smoke it first for sure. I think you're right,too many juices would be lost after the grilling process. If he would trim the meat off the bone, it would cook a little bit faster. But hopefully when he decides to try these steaks, he is not in a hurry!
  6. rivet

    rivet Master of the Pit OTBS Member

    Grill them as is till they're rare-medium and chow down!
  7. Oh yea! Did that with some bone-in rib steaks 2 1/2" thick and they were unreal...
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    In total agreement, he could also add some wood chips while grilling...
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Or you could slather them with liquid smoke and grill [​IMG]
  10. Sounds like a good candidate for the T-rex method. High temperature sear, followed by a rest, and then cooked to desired internal temperature.

    See http://www.nakedwhiz.com/trexsteak.htm
  11. tntxajun

    tntxajun Smoke Blower

    Thanks to all the grill pros,, I feel also that grilling with some chips would make a super good steak. I personally have never grilled one that thick but I would be inclined to to try that first.

    thanks again, your suggestions are greatly appreciated.

  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I did some 1.5 inch steaks sun. smoke first for 1 hr low heat then grill on high till med rare . i allways smoke b4 grilling as when you grill you seal the outer layer of the meat where it won't absorb the smoke as well. Just My opinion.
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

  14. bigsteve

    bigsteve Master of the Pit

    That's what I'd do. I'd build a HOT fire on about 1/3~1/2 of the grill, sear them hard, then move them over to the no coals area and put the lid on, finishing indirect. 2 inches (IMHO) is too thick to leave over the HOT coals for long.
  15. scottyaz

    scottyaz Fire Starter

    Unless he's having a "Man's night", I'd go with the option of talking to a local butcher and having them cut in two, then grill away.

    Good advise from the others though.

    One other option, kinda different, de-bone them, put in crockpot with cream of mushroom soup, diced veggeis and sliced potatoes. Cook all day till tender...
  16. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'd smoke 'em like I cook a prime rib:

    200-210° (not over boiling point, otherwise you boil the juices out of the cells) until the internal temp (probe horizontal in the center of the cut) reaches 120° - 125°.

    Pull and let rest until it goes up to 130° - 135° (depends on how pink you like your meat; either 120°/130° for med. rare or 125°/135° for medium).

    Sear on both sides on a grill or in a 550° oven 10 min. until browned; cut and serve, should be a nice pink medium rare to medium all the way through.
  17. I read an article in Men's Health magazine on grillin steaks that debunked the old theory of turning the steak only once. The recomendation was to cook the steak over very high heat and turn it every 15 seconds! They then admitted that most people would not flip that often but flip as often as possible. I tried it on my gas grill with an ifared searing burner and then moving to a regular burner on high to finish. The absolute best steak that I have ever cooked. I did put a bit of liquid smoke in the marinade. By the way, the steak was a goo 2 inches thick.


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