Smoked extra thick T-bone steaks
BY: ANDREA ALDEN
After a photoshoot was canceled, I now had these delicious, HUGE T-bone steaks that had to be eaten. Due to the thickness and volume, I knew that one of these steaks (which serves 2-4 people) would need more than just a little smoke. I prepared these smoked extra-thick T-bone steaks by seasoning them with salt and pepper and then slowly frying them with the Napoleon smoking pipe while adding oak smoking chips, which gave them a smoky flavor. The steaks had a meaty, sophisticated and pleasant smoky taste. This steak didn't taste like tough ribs. Quite the opposite. It was tender and juicy, just a royal treat.
INGREDIENTS
- 1 - 2 T-bone steaks - depending on size, 5 cm thick or thicker
- Salt and freshly ground black pepper to taste
Recommended accessories
- Napoleon wood smoking chips, briefly soaked
- Napoleon smoking pipe made of stainless steel
PREPARATION
- Fill the Napoleon stainless steel smoking pipe with the slightly soaked smoking chips. Remove a grill rack and place the smoking pipe on the flame guard over the burner you want to light.
- Preheat grill, between 150°C and 160°C, and prepare for the indirect grill method. Make sure the smoking pipe is placed over a burner.
- Season the steak generously with salt and freshly ground pepper. Press the spices into the meat.
- Place a digital radio thermometer, such as the Napoleon radio grill thermometer, from the side into the center of the meat, making sure not to touch the bone. Place the T-bone steak on the unlit racks and cook over indirect heat until the thermometer reads 55°C. Remove the steaks from the grill and place them on a cutting board.
- Preheat the grill or infrared side burner to the highest setting, the main burners to around 260 °C. Sear the steak on both sides for 1 to 2 minutes or until delicious grill marks have formed. Serve immediately.
The incredible size of these smoked extra-thick T-bone steaks is breathtaking. The taste also exceeds all expectations. The rustic and strong taste of Napoleon's Whiskey Oak smoking chips combines excellently with the deep and earthy taste of the simply seasoned beef. You can serve the steak with a good and deep dark red wine and an onion flower, although this dish speaks for itself and is already first class. WOW effect guaranteed.
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