Smoked Triple Thick T-Bone Steaks
Hunks of heavenly beef
by Andrea Alden
Use a wireless meat thermometer
1 T-bone steak,
2” thick or more
- salt and freshly
ground black pepper to taste
- 1 bag Napoleon
Whisky Oak Barrel Chips, lightly soaked
- 1 Napoleon
Stainless Steel Smoker Tube
- Baked potatoes
Fill the Napoleon Stainless Steel Smoker Tube with the lightly soaked wood chips. Remove one set of cooking grids and place the Smoker Tube on the sear plates over the burner that you will be turning on.
Preheat the grill to between 300°F and 325°F, preparing to use the indirect grilling technique, ensuring that at least one burner lit has the Smoker Tube above it.
Season your steak generously with salt and freshly ground black pepper, pressing the mixture into the flesh.
Insert a wireless digital thermometer, like Napoleon’s Wireless BBQ Thermometer, into the center of the Strip side of the meat, making sure not to touch bone. Place the T-Bone over the grids that aren’t lit, and cook using indirect heat, until the thermometer reads 130°F. Remove the steak to a cutting board.
Preheat your grill or Infrared Side Burner to high, around 500°F for the main burners. Sear the steak on both sides for 1 to 2 minutes, or until delicious sear marks form. Serve immediately.
Sear over high heat
Slice for serving
Look at that juicy meat
Cooked to perfection
So much steak
Perfectly cooked edge to edge
The sheer magnitude of these Smoked Triple Thick T-Bone Steaks is stunning to see. The flavor once you finally stop staring is just as striking. The rustic and bold flavor of the Napoleon Whisky Oak Wood Chips pairs perfectly with the deep and earthy flavor of the simply seasoned beef. Don’t forget to add a nice and deep red wine and perhaps a BBQ Bloomin’ Onion, even though it’s doubtful this meal needs any more WOW.
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