My plan was to take the Adam Perry Lang “butter-bombed” recipe that I had previously tried on a sirloin and apply it to the last pack of t-bones that we had in the freezer. But they were such a lovely pair of steaks, that I decided to do minimal pre-seasoning on them and just hit them with a bit of butter baste at the end.
I fired up the Big Green Egg and set it up for a hot (600°F+) direct cook.
I combined the following in my favorite little cast iron melting pot and warmed it just long enough on the grate to melt the butter:
2 tablespoons butter
1 tablespoon olive oil
2 gloves garlic, crushed
1 tablespoon Worcestershire sauce
1 teaspoon ground sea salt
1 teaspoon dried thyme
The t-bones got coated with a little olive oil, a light coat of Dizzy Pig’s Raising the Steaks, and a couple of grinds of sea salt before I tossed them on the grill.
I grilled them for 90 seconds, rotated them 90 degrees and gave them another 30 seconds. Then I flipped them, basted them with the butter sauce, and grilled them for another 90 seconds. I flipped them back over, basted, and let them cook until the thickest steak hit a medium-rare 125°F internal (after 30 seconds on the grill).
I quickly basted both sides again, pulled them off the grill and onto a warm plate. I covered them with another plate and let them rest 10 minutes before serving.
Wow, these were good! Nice char on the outside and medium-rare on the inside. I like the contrast on a t-bone between the beefy loin side and the buttery soft tenderloin side. As for seasoning, I think this was a great compromise. The full-on marinating and bombing from Adam Perry Lang’s BBQ 25 can be more than the steak really needs, but just hitting it with the baste at the end really bumps up the flavor.