I like to grill large steaks, then serve them sliced. The presentation is dramatic, and it’s fun for everyone to feed from the same communal platter. If your idea of the perfect steak is a juicy slab all to yourself, no problem; just cut the steaks into portions before grilling.
The Perfect Porterhouse or T-bone steak
These are best cut 1-1/2 inches thick and weighing about 2 pounds. For medium-rare, cook for 4 to 5 minutes per side, taking care not to burn the outside; the leaner tenderloin (the smaller of the two pieces on either side of the bone) is best rare, so position it at the outer edge of the fire. After 5 minutes per side, if it is not done and is developing too much char, move the steak to a cooler part of the grill and cook for another 2 to 3 minutes before checking again.
The Perfect Bone-In Rib-Eye
This treat has become one of my favorite cuts to grill: Look for 1 or 2 big steaks, 2 to 3 inches thick, which will clock in at 2-1/2 or more pounds each. Heat the grill for hot indirect cooking. Start the steak directly over the fire, with the bone positioned over the hottest point. Close the lid and cook, turning once, for 5 minutes per side. Move to the indirect side, with the bone positioned closest to the fire, and check the internal temperature. Close the lid and cook until 5° to 10°F shy of the desired doneness, 20 to 40 minutes, checking every 10 minutes or so initially, then more frequently as you get closer to your target temperature; reposition the steak as needed for even cooking. Transfer to a cutting board, let rest, cut away the bone, slice across the eye, and serve with the accumulated juices.
The Perfect Steak with Black-and-Blue Butter
A spin on the steakhouse favorite that works for any of the recipes here: Earlier in the day, cream together 6 tablespoons softened butter, 4 ounces blue cheese, and 1 tablespoon cracked black peppercorns in a small bowl. Roll into a log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour. Cut into 1-inch slices and leave them at room temperature while you heat the grill. Immediately after slicing and plating the steak, scatter the pats on top to melt.
• ON-DEMAND: Listen to Faith talk to Mark about this recipe, as well as others from Mark’s cookbook, How to Grill Everything. •
Excerpted from HOW TO GRILL EVERYTHING © 2018 by Mark Bittman. Photography © 2018 by Christina Holmes. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.