Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Cooking goal
- 总时间
- 14 min
- Cook at
- 130°F
- Internal temp
- 130°F
- Pull at
- 125°F
- 烹饪
- 8–14 min
Expect ~5°F rise while resting
Cooking goal
- 总时间
- 14 min
- Cook at
- 130°F
- Internal temp
- 130°F
- Pull at
- 125°F
- 烹饪
- 8–14 min
Expect ~5°F rise while resting
Servings
4
Servings
4
8 lb T-Bone Steak
Salt
Olive Oil
- 8 lb T-Bone Steak
- Salt
- Olive Oil
Gas Grill
Required for this method
Gas Grill
Required for this method
Instructions
- 1
Prep Your Steak for the Grill
Pull steak from the fridge 30 min–1 hour before grilling and let it rest at room temperature. Above 90°F outside, keep resting time to 1 hour max. Pat the surface completely dry with paper towels, then season generously with salt and pepper. Flank or skirt steak benefits from a marinade — marinate at least 30 minutes. Have a digital instant-read thermometer ready for accurate doneness.
- 2
如何烧烤牛排
将烒架预热到450-500°F。将牛排放在直接热量上。
1英寸牛排（翻转一次）：
- 半生不熟（130-135°F）：~4-5分钟每边
- 中等（135-145°F）：~6-7分钟每边
- 中等（145-155°F）：~7-8分钟每边 总体：大约8-10分钟。
**1.5英寸牛排——反向烧烤：**在间接侧首先烹饪，当~10°F低于目标温度时移动到直接热，每边简要烧烤。
**3的规则（1英寸）：**3分钟直接+ 3分钟间接每边。 **4-3规则（1.5英寸）：**4分钟直接+ 3分钟间接每边。
翻转一次。不要按下。观察轰鸣——准备好喷水瓶。使用肉温度计以获得最佳结果。
- 3
Rest, Slice & Serve
Pull the steak at 5°F below target — for medium-rare, remove at 125–128°F and rest until it reaches 130–135°F. Rest on a cutting board for a few minutes before slicing so juices redistribute. Cut against the grain for maximum tenderness. Serve immediately. USDA minimum for beef: 145°F.
Event planning
Hosting a dinner? Coordinate who brings what
Create a shareable signup page for potlucks and group meals — guests RSVP, claim dishes, and see open slots.
- One shareable link — no more spreadsheet chaos
- Guests RSVP, add headcount, and claim exactly what they bring
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