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Posted in: Beef
Prep Time:
10 Minutes
Serves:
2 to 4
Grill time:
1 Hour 50 Minutes

Smoked Triple Thick T-Bone Steaks

Hunks of heavenly beef

Posted on by Andrea Alden
Smoked Triple Thick T-Bone Steaks
Serves 2 to 4
Prep Time:
Grill time: 1 Hour 50 Minutes

After a photoshoot was rained out, I had these delicious, GIGANTANORMOUS T-Bone steaks that needed to be eaten. Inspired by their sheer density I decided that there was nothing one of these steaks (which will feed 2 to 4 people) need more than some smoke. I made some Smoked Triple Thick T-Bone Steaks by seasoning them fairly simply with salt and pepper, then slowly reverse seared using the Napoleon Smoker Tube to add a wreath of smoke from oak wood chips. The flavor was meaty, and subtle with a smoky finish that satisfied. This steak didn’t come off tasting like any old rack of ribs, but a tender, juicy feast fit for a king, or queen.

Use a wireless meat thermometer
Use a wireless meat thermometer
Slowly cook until 130°F
Slowly cook until 130°F
Remove to a cutting board
Remove to a cutting board

Smoked Triple Thick T-Bone Steaks

Serves: 2 to 4       Total Time: 2 Hours

Ingredients

  • 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 to serve

Directions

Step 1
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.
Step 2
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.
Step 3
Season your steak generously with salt and freshly ground black pepper, pressing the mixture into the flesh.
Step 4
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.
Step 5
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
Sear over high heat
Slice for serving
Slice for serving
Look at that juicy meat
Look at that juicy meat
Cooked to perfection
Cooked to perfection
So much steak
So much steak
Perfectly cooked edge to edge
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.

Happy Grilling!


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