Directions

Steak Preparation

1. Remove the steak from the refrigerator 1 hour before you plan to cook it to bring it close to room temperature.
2. Pat the surface of the meat completely dry with paper towels.
3. Season generously with kosher salt on all sides.
4. Add the freshly cracked black pepper to all sides just before the steak goes onto the heat.

The Slow Cook Phase

1. Set your grill or oven to 250°F (120°C). If using a grill, set it up for a two-zone cooking method with an indirect heat zone.

2. Place the steak on the indirect heat side or on an oven rack. Position the smaller tenderloin side farther away from the hottest area of your heat source to protect it from cooking too quickly.

3. Tip: Since your T-bone is a hefty 2 inches (5 cm) thick, try balancing it completely upright on its flat bone base during the slow cook phase.

4. Cook until the internal temperature reaches your target lower threshold. For a 2-inch (5 cm) thick T-bone, expect this slow cook phase to take approximately 35 to 50 minutes. Use a reliable digital meat thermometer to track the temperature:

5. Target 110°F (43°C) for a final rare doneness.

6. Target 115°F (46°C) for a final medium-rare doneness.

7. Target 120°F (49°C) for a final medium doneness.

A Brief Rest

1. Remove the steak from the heat source and let it rest on a cutting board for 10 minutes.
2. While the steak rests, fire up your grill on high heat.

The High-Heat Sear

1. Place the steak onto the searing surface over the high heat.

2. Position the steak so the larger strip loin side sits directly over the hottest part of the fire, keeping the tenderloin side slightly cooler.

3. Sear for approximately 60 to 90 seconds per side to build a beautiful crust.

4. Stand the steak up on its edge using tongs to sear the fat cap for 30 to 45 seconds, then briefly sear the remaining edges.

5. Remove the steak from the heat when the internal temperature hits your final target:

6. 125°F to 130°F (52°C to 54°C) for medium-rare.

7. 135°F (57°C) for medium.

Finishing and Serving

1. Option #1 Finishing Method: Compound butter
2. Mix the softened butter, minced garlic, thyme and rosemary together in a small bowl.
3. Place the compound butter directly on top of the hot steak immediately after removing it from the sear.
4. Allow the steak to rest for an additional 5 to 10 minutes, letting the butter melt over the meat before carving and serving.
5. Option #2 Finishing Method: Grill Sear with Skillet Butter Basting
6. While the steak is finishing its high-heat sear on the grill, preheat a 12.5-inch NanoBond skillet on your grill's side burner or a nearby stovetop over medium-high heat.
7. Transfer the steak directly from the grill grates into the hot skillet.
8. Immediately toss the butter, crushed garlic cloves, rosemary, and thyme sprigs into the pan right next to the steak.
9. Tilt the skillet slightly so the melting butter pools at the bottom of the pan.
10. Use a large spoon to continuously scoop the hot, foaming, herb-infused butter over the top of the steak.
11. Spoon the butter over both sides of the meat for about 30 to 45 seconds, letting it run down the sides to deeply flavour the crust.
12. Remove the steak from the skillet immediately so the butter and garlic do not burn, then let it rest for 5 to 10 minutes before carving.