We got a quarter of a cow from my brother-in-law recently, and there was a pack of t-bones in the bundle that looked so nice that they headed straight for the grill.
This was a straight-on, no-frills, hot-and-fast grilling. I set the Big Green Egg up for a roaring 700°+F cook. While the grill was heating up, I seasoned the steaks with just a little kosher salt and fresh-ground black pepper.
When the charcoal looked like a pool of lava, I tossed these bad boys on for 90 seconds of undisturbed searing. Then I flipped them and let them go another 90 seconds on other other side. I flipped them again and checked the internal temperature. I was looking for a nice medium-rare – 135°F with a hint of red and the center. It only took me another 30 seconds a side to get there.
I put the steaks on a warm plate and covered them gently with another one, and let them rest for about 10 minutes before serving.
Nice crispy char on the outside and tender medium-rare goodness on the inside. Perfect.