T-bone perfection from some nebraskan beef.
grill is building up temperature. the wood is from the maple trees in the back.
|grill getting ready for t-bones|
once thawed, i lightly basted on some tamari and rubbed in some bosari seasoning salts.
(just enough to enhance the flavor)
next, i stacked the steaks on an uncovered plate for a few hours.
this provided some conditioning before cooking.
a quick heat on both sides, then one last flip to make sure the flame touches the meat.
no additional seasoning is necessary,
what little i put on is near criminal.