T-Bone Steak

🥘 Ingredients

• porterhouse steaks or T-bone steaks 2
• kosher salt 4 teaspoons
• table salt 2 teaspoons
• ground black pepper 2 teaspoons
• charcoal 4 ½ quarts

1. 1

   > See note about steak selection.
2. 2

   Sprinkle entire surface of each porterhouse steaks or T-bone steaks with 2 teaspoons kosher salt (or 1 teaspoon table salt ); let sit at room temperature 1 hour .
3. 3

   Pat steaks dry with paper towels ; sprinkle each with 1 teaspoon ground black pepper .
4. 4

   About 20 minutes before grilling, light large chimney starter filled three-quarters with charcoal and allow to burn until coals are fully ignited and partially covered with thin layer of ash.
5. 5

   Build modified two-level fire by arranging coals over half of grill , leaving other half empty and making sure coals are in even layer.
6. 6

   Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes ; scrape grate clean with grill brush .
7. 7

   Grill is ready when coals are medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
8. 8

   Position steaks directly over coals with tenderloin sides (smaller side of T-bone) facing cooler side of grill. Grill without moving until dark brown crust forms, about 6 minutes . (Small flare-ups will occur; if flames become constant, slide steaks to cooler side of grill and mist fire with water from spray bottle .)
9. 9

   Flip steaks and turn so that tenderloin sides are once again facing cooler side of grill. Continue to grill until dark brown crust forms on second side, about 6 minutes .
10. 10

    Transfer steaks to cooler side of grill with bone side facing fire. Cover grill and continue cooking until instant-read thermometer inserted into center of steak registers 120 degrees for rare (about 2 minutes ), 125 degrees for medium-rare (about 4 minutes ), or 130 degrees for medium (about 6 minutes ), flipping steaks halfway through cooking time.
11. 11

    Transfer steaks to cutting board . Let rest 10 minutes .
12. 12

    Cut strip and tenderloin pieces off bones; cut each crosswise into 1/4-inch slices. Serve immediately.