Grilled T-Bone Steaks

1. 1

   Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:

2. 2

   When you can hold your hand there for 1 to 2 seconds;

3. 3

   3 to 4 seconds;

4. 4

   5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

5. 5

   Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120u00b0F for rare, 9 to 11 minutes.

6. 6

   Transfer steaks to a cutting board and let stand, uncovered, 10 minutes before slicing. (Internal temperature will rise to 125-128u00b0F while steaks stand.)

* Per serving · 4 servings · Values may vary.

No additional tips available.