Smoked Triple Thick T-Bone Steaks Recipe
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.
Smoked Triple Thick T-Bone Steaks Recipe
PrintIngredients
Method
Photos
1
T-bone steak, 2” thick or more
salt and freshly ground black pepper to taste
Equipment
Napoleon wood chips, lightly soaked
Napoleon Stainless Steel Smoker Pipe
- 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.
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.
Use a wireless meat thermometer
Slowly cook until 130°F
Remove to a cutting board
Sear over high heat
Slice for serving
Look at that juicy meat
So much steak
Cooked to perfection, edge to edge
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Use a wireless meat thermometer
Slowly cook until 130°F
Remove to a cutting board
Sear over high heat
Slice for serving
Look at that juicy meat
So much steak
Cooked to perfection, edge to edge