Mastering Bone-In Steak: Bbq Techniques For Perfection

Bone-in steak is a popular choice for grilling because it's prized for its tenderness and flavour. The bone helps distribute heat gradually, making it easier to avoid overcooking the meat. The best way to cook a bone-in steak is on the grill, but you can also pan-sear or broil it in the oven.

Before grilling, make sure the steak is at room temperature. This means taking it out of the fridge about 30 minutes before you're ready to cook. Brush the grill with oil to prevent sticking and preheat it to a high heat. Place the steak over the hottest part of the grill and sear both sides for 1-2 minutes. Move to medium heat and continue grilling for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1.5-inch steak, turning about a minute before the halfway point.

Let the steak rest for 5 minutes before serving. This is an important step because it allows the juices to redistribute, keeping the steak moist and flavourful.

How to cook a bone-in steak on a charcoal grill

Preparation

Before you start cooking, there are a few steps you should take to prepare your grill and steak. Firstly, make sure your grill grates are completely clean. You can also brush a small amount of olive oil on them to prevent sticking. If you're using a charcoal grill, set aside about 30 minutes to prep the grill. Use a chimney starter or add lighter fluid to the bricks to help them light. Once they turn white, you can distribute them evenly on the bottom of the grill.

Take your steak out of the fridge 30-40 minutes before cooking and let it rest on a plate. Pat away any moisture with a paper towel and season with salt and pepper or your chosen seasoning. Allow the steak to come to room temperature.

Cooking your steak

When it comes to cooking your steak, there are a few methods you can use. One popular method is the "sear and roast" method, where you start by searing the steak over high, direct heat, and then move it to indirect heat to finish cooking. For charcoal grills, this means searing the steak over the hottest part of the grill for 1-2 minutes on each side, and then moving it to medium, ash-covered coals to continue grilling. Another method is the "reverse sear", where you first cook the steak over indirect heat and then finish it off with a sear over direct heat.

For a 1-inch steak, grill for 10-13 minutes for medium-rare and 14-17 minutes for medium. For a 1.5-inch steak, grill for 14-17 minutes for medium-rare and 20-25 minutes for medium. If you're using the reverse sear method, cook until the steak reaches a temperature about 5°F below your desired final temperature, and then sear.

To get those perfect diamond grill marks, wait until your grill is hot before placing your steak on it. Don't move the steak until you're ready to rotate or flip it. Rotate the steak 90 degrees every 2-3 minutes until you've seared all sides.

Resting your steak

Once your steak is cooked to your desired level of doneness, transfer it to a clean plate or cutting board and let it rest for 5-10 minutes. Resting the steak allows the juices to settle into the middle, making the steak more tender and juicy. The temperature of the meat will continue to rise during this time, so take it off the grill a few degrees before it reaches your desired final temperature.

How to cook a bone-in steak on a gas grill

Preparation

Before grilling your bone-in steak, ensure your grill grates are clean. Brush a small amount of olive oil on them to prevent the steak from sticking. If your gas grill has two heating zones, preheat one to 450–500°F and the other to 250–275°F. Keep the lid covered while preheating to heat it up faster. Give your grill about 15 minutes to fully preheat before grilling.

Seasoning

Take your steaks out of the fridge 30 minutes before grilling and place them on a plate. Pat away any moisture with a paper towel and season generously with salt on both sides. Tent the plate with foil and leave the steaks at room temperature for 45 minutes. This process lets the steak brine for a better sear on the grill.

About 15 minutes before you’re ready to cook, brush oil on the grill grates. Then, preheat the grill to high heat (450–500°F) and make another side of the grill low-heat (250–275°F).

Just before grilling, season both sides of the steak with ground black pepper and garlic powder.

Grilling

Transfer the steaks to the high-heat area of the grill and cook for 3–4 minutes. Flip with a pair of tongs and cook for another 3–4 minutes on the other side.

Check the temperature of the meat with a digital thermometer. For a medium-rare steak, the thermometer should read 125–130°F. If the steak isn't done, move it to the low-heat side of the grill and cover. Depending on how much longer it needs to cook, this could take another 2–10 minutes. Check the temperature again before removing the steak from the grill.

Resting

Transfer the steak to a clean plate and tent with foil. Let the steak rest for 5–10 minutes before serving.

How to cook a bone-in steak in the oven

Bone-in steaks are prized for their tenderness and flavour. While the best way to cook them is on a grill, you can also cook them in the oven. Here's how to do it.

Preparation

Take your steaks out of the fridge 30-60 minutes before cooking and let them reach room temperature. Pat them dry with paper towels – a dry steak will give you a better sear. If you want to, you can salt your steaks at this stage. Leave them for 45 minutes, and the salt will create a brine, leading to a crispier steak.

Cooking

Preheat your oven to 350°F. Heat a cast-iron skillet on the stove on high heat. Add butter or oil, and sear the steaks for 30 seconds on each side. You should see a brownish crust form on the outside.

Place the steaks on a rimmed baking sheet and put them in the oven on the middle rack. For a 1-inch steak, cook for 10-13 minutes for medium-rare, and 14-17 minutes for a 1.5-inch steak. You can check the steak's temperature with a meat thermometer. For medium-rare, the thermometer should read 130-135°F.

Resting

Transfer the steaks to a clean plate and tent with foil. Leave them to rest for 5-10 minutes. The temperature will continue to rise by about 5°F during this time, which is called "carryover cooking".

How to cook a bone-in steak on the stove

Bone-in steak is a great choice for its tenderness and flavour. While grilling is the best way to cook bone-in steak, pan-searing on the stove is also a mouth-watering option. Here's how to cook a bone-in steak on the stove, with a detailed, step-by-step guide.

Preparation

Firstly, make sure your steak is completely thawed. For best results, it is recommended to thaw the steak in the refrigerator for at least 24 hours. Once thawed, take the steak out of the refrigerator 30 to 40 minutes before cooking to bring it to room temperature. This is an important step as it ensures even cooking.

Seasoning

Before cooking, season your steak as desired. You can use a generous serving of your favourite steak seasoning or simply sprinkle with salt and pepper. For a restaurant-worthy steak, season with flaky sea salt on both sides. Avoid using black pepper as it will burn in the pan; instead, add it after cooking if desired.

Cooking

Use a heavy non-stick or cast-iron skillet for cooking. Heat the skillet over medium heat until hot, which should take about 5 minutes. Make sure the skillet is very hot before adding the steak, as this will give the best sear.

Place the steak in the hot skillet, being careful not to overcrowd it. Do not add oil or water, and do not cover the skillet. For a 1-inch steak, sear for 13 to 15 minutes, and for a 1½ inch steak, sear for 16 to 18 minutes. Turn the steak about 1 minute before the halfway point.

For a medium-rare steak, cook until a meat thermometer inserted into the thickest part of the steak registers 130°F. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes before serving.

Tips

• It is important to let the steak rest after cooking, as this allows the juices to redistribute and keeps the steak moist and flavourful.
• To check the degree of doneness, use a meat thermometer to measure the internal temperature of the steak.
• For a good sear, ensure the steak is dry before placing it in the pan.
• Do not move the steak around in the pan until it is time to flip it over.
• Avoid pressing down on the steak with a spatula, as this will squeeze out the juices.
• When serving, consider adding a finishing butter or sauce to enhance the flavour.

Enjoy your delicious, juicy, and perfectly cooked bone-in steak!

How to check the degree of doneness

Checking the degree of doneness of your steak is crucial to ensure it is cooked to your desired level. Here are some methods to help you achieve the perfect bone-in steak:

Using a Meat Thermometer

The most accurate way to determine the doneness of your steak is by using a meat thermometer. This tool helps you monitor the internal temperature of the steak, ensuring it reaches the desired level of doneness. The ideal temperature for a medium-rare steak is 130°F, while for a medium-well steak, aim for 150°F. It is recommended to remove the steak from the grill when it is 5°F below your target temperature as the steak will continue to cook for a few minutes after being removed from the heat source.

The Finger Test

For those who prefer not to use a thermometer, the finger test offers a reasonable estimation of steak doneness. This method involves comparing the firmness of your steak to the feel of your hand between different fingers.

• For a rare steak, touch your thumb to your index finger, and the corresponding firmness on your hand should match that of a raw steak.
• For a medium-rare steak, touch your thumb to your middle finger. The steak should feel firm but gently yielding, similar to a Nerf football.
• A well-done steak will be hard yet springy, like a tennis ball, which you can mimic by touching your thumb to your pinky finger.

Visual Inspection

Another method to check steak doneness is through visual inspection. For a rare steak, the center will be bright red, while a medium-rare steak will have a very pink center with a slightly brown exterior. A medium steak will have a light pink center with a brown outer portion, and a medium-well steak will be slightly pink in the center with a brown exterior. Finally, a well-done steak will be uniformly brown throughout.

Remember to let your steak rest for a few minutes after cooking to allow the juices to redistribute and ensure a juicy and flavorful steak.

Frequently asked questions