How to Grill Veal T Bone Steak by Schueys BBQ

veal t-bone steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is lower in calories and cost-effective compared to veal.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often less expensive.

Score the fat cap around the outer edges of the veal t-bone steaks with a sharp knife.

Lightly oil both sides of the steaks and coat the edges as well.

Mix one tablespoon each of Carolina smoked beef rub and everything all-purpose rub in a bowl.

Fire up the barbecue using a 57 cm Weber kettle with charcoal baskets, setting it up for high direct heat and low indirect heat.

Let the grill warm up for 10 minutes with all vents wide open.

Spray the grill grate with oil to prevent sticking before placing the steaks on it.

Lay the steaks over the lump charcoal on the grill.

After 90 seconds, turn the steaks 45° to create grill marks.

At the 3-minute mark, flip the steaks and repeat the process.

Once the outside is beautifully charred, slide the steaks to the cooler side of the grill for indirect heat.

Insert an internal temperature probe into the steak and monitor until it reaches 54° C.

Once the steaks are done, wrap them in two layers of flexible metal and let them rest for 5 minutes.

After resting, unwrap the steaks and slice into one to check for doneness.

Cooking Techniques

Equipment Needed

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Dietary

Allergens