Grilled T-bone

The meat grilling is something that requires skill and experience, and honestly, we lack both. But a grilled porterhouse or t-bone is always a good idea for a meal and as you know, practice makes perfect!


a slice of porterhouse

salt and pepper

olive oil

veggies of your choice (zucchini, egg-plants, garlic, snap beans …)


As said, we won’t go into minute details of selecting a fine piece of meat with enough tenderloin to call it a porterhouse or not enough of tenderloin to call it a regular T-bone, but make sure that the piece of meat you are buying is nicely marbeled and about 5 cm / 2 inches thick.

First you want to make sure that the steak is dry by carefully patting it dry with a paper towel. Then season it with salt and pepper on both sides and let it sit for half an hour.

In the meantime, clean and slice the veggies. Add pepper and olive oil.

When the meat is ready your grill should be at its hottest. You should grill your meat over high and direct heat, flipping the steak about every 30 seconds and so. When the outside of the steak is seared to your liking, move it to indirect heat and cook for another 10 minutes. This will give you a nice medium-rare steak.

Veggies should also be grilled on high temperature instead of slow cooking. You want them to be crisp and fresh. Grilled veggies should be salted after the grilling and not before.

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