I love a good T-Bone steak. A way to a mans heart is through his stomach they say. The thicker the better I think. I start with a one inch steak. Rub it sown with olive oil and sprinkle a good coat of sea salt, black pepper, and garlic powder. Then let it rest about an hour to bring it down to room temperature and let the salt pull out some of the moisture.

I use a good hickory lump charcoal and get the grill grates hot. I fry up some butter, onions, and mushrooms in a large skillet. And then add a con of Campbell’s french onion soup as a gravy. Throw in a couple sprigs of thyme and simmer.

Then when the grate is good and hot I start to sear the steak about 2 minutes per side. I usually time it by the grill marks on the steak.

Once I have a good sear on both sides, I move it over indirect heat and cook covered for about 5 minutes.

I pull it off and let sit and rest for 10 minutes to let all that good juice work its way back into and around the steak. Then I cut it across the grains in the meat and plate. Adding the awesome gravy we just made.

Try it out and let me know what you think.

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