These BGE – Mesquite & Cow Lick T-Bone Steaks are fairly quick and easy to make. The key is getting a good 3/4-1″ thick steak and simply rotating and flipping every 1-2 minutes four times.
- Nice thick cut of T-Bone Steak (Preferred 3/4 – 1″ thick)
- Mesquite by McCormick
- Cow Lick by Dizzy Pig
- Extra Virgin Olive Oil
How to Season the BGE – Mesquite & Cow Lick T-Bone Steaks
Put a quarter size drop of extra virgin olive oil on the steaks and rub it in making a thin coat across the top of the steak.
Sprinkle a decent amount of Mesquite on the steaks and lightly press / rub it in.
Sprinkle a decent amount of Cow Lick from Dizzy Pig and rub it in. Flip the steaks and repeat on the other side.
How to Setup the BGE for the T-Bone Steaks
Fire the Big Green Egg up and let it roar with the vents fully open. These are best cooked around 600-650 degrees. Place the steaks on the grill and close the lid for 90 seconds.
Open the lid, rotate the steaks a quarter turn to get a nice diamond charbroil and close the lid for another 90 seconds.
Open the lid and flip the steaks, close the lid for another 90 seconds. Open the lid and rotate the steaks another quarter turn. This time, after closing the lid close both the bottom and the top vents to really get a good smoke going inside the egg.
Wait two minutes and check the internal temp with a thermal pen. Once the steaks hit 145 degrees proceed with pulling them right away.
The steaks will continue to cook on the plate. Let them rest for about 2 minutes in which you should have a perfectly cooked juicy steak with a medium “doneness.”
Optional Sauté Toppings
- 1/2 lb sliced mushrooms
- 1 medium onion (sliced)
- 2 Tablespoons – Butter
- 1 Tablespoon – Extra Virgin Olive Oil
- 1 Teaspoon – Worcestershire Sauce
- 2 Tablespoons – Favorite Red Wine
Combine all ingredients and simmer on high until done.
This BGE – T-Bone Steak is also awesome with this Baked Bean Recipe.