Big thanks to Kamado Joe for sponsoring this episode. And today, we’re going to cook a pork t-bone steak that’s tender and juicy like only the best steaks can be!
Chef Eric is here with me and we’re in the studio. I have a locker full of beautiful pork meat that’s locally grown by two different farmers – one who raises it right nearby, as well! And since all this cut was pre-ground for us to use today anyway (it tastes better if you grind your own), let’s get cookin’.
This cut of meat is perfect for any cook. I was thinking that I could get really creative with my dish and make it something you’ll never forget.
The loin section is a delicacy. It’s the most tender and fatty part of pork, where it gets crispier as you eat down your plate! You can find this cut near either side (or back) of an animal; if there are two sets then choose whichever feels better for you – but be sure not to miss out on all that good fat because believe me: cracklings make everything better 😉
We’ve got a lot of options, but I like the porterhouse. If you’re looking to get your meat-eating experience started off right with some great cuts then go ahead and choose between our pork options.
Here we go. So what you’ve got here is a beautiful, dry-aged pork loin! This cut comes from the top center section and has both an excellent tenderloin as well as some chime bones in it for good measure too – not just one or neither but both can be found throughout this piece making every bite something special depending on how they are seasoned preferences wise with salt & pepper.
When you’re butchering, it is important to cut as much of the meat off and try not to let your saw go through. So for this technique, we’ll use our knives traced around how thick a slice or chop will be before cutting; then simply follow those lines with a knife until they meet up at their desired thicknesses. We’ll cut through the chime bone of our pork T-bone, which will make for a more tender and juicy dinner. To do this simply once we’re done cutting with a knife as much as possible; if using a saw just follow along oxidizing meat but it spoils quicker, so be careful!
With just a little pop of the saw, we’ve got ourselves two gorgeous pork T-bones. These babies are stunning.
You can see that there is a natural line here between the first fat cap layer in the second. I wouldn’t trim this one off and use it later on as Chicharones because then you’ll just have more than one type of cone instead of your desired result. The butchery of meats with your hands is something that you can almost do, if strong enough. This seam-style slaughterer really caught my eye because it’s so cool. We don’t want to damage the meat though; be careful where and how much pressure goes onto these things. I’ll put a little bit of knife edge on that and notice how it just slides right in.
This is gonna be awesome and reserved for later use. We’re going to keep all that gorgeous fat content on here, so you can render it through the cook and get an even more perfect result! Plus we are going down below where there’s some really tasty pork skin waiting for us as well- let’s take advantage of those flavors now by giving this side dish some love too with our scoring. We’ll score off both sides before placing over heat.
Now it’s time to cut into our gorgeous T-bones. We’ll do the same thing for this beautiful pork loin, just ride that knife through smoothly and you will have a perfect edge in no time.
The pork T-bone is a delicacy
The fat on this cut of meat provides an interesting texture and flavor that makes it one to savor every time!
What’s not to love? Tenderloin, beautiful loins, and chime bone are just a few of the scrumptious flavors you’ll get when cooking with this cut. The more moisture in your pork butt will give way to an incredible burst of taste that cannot be matched by any other meat!
The best way to make sure your pork T-bone is tender and full of flavor? Add some garlic! Let’s build a quick marinade that’ll accentuate this cutlet perfectly.
In the spirit of autumn, I’ll be crushing some garlic to give my meat a bolder flavor. For this recipe’s marinade, I am going all out with hand-smashing; it’ll still get that great garlic aroma but not worry about burning anything. The aroma of garlic is often overpowering, but when you smash it with your hand instead of chopping up small pieces the flavor profile comes through beautifully. Next, I’m going to use apple Stroop and molasses since I was in The Netherlands and they have some great caramel flavors here. I just wanted to mix up the flavors a little bit and also add some extra oil. It’s so good next door with pork, you’ll love it.
Know your ingredients. When cooking with high-quality pork, don’t add too many things that might distract from the meat’s flavor or change its texture – simple is always best for this type of dish! A little bit of fresh cracked pepper will bring out all those flavors while still providing some spice; flaky sea salt goes great on top at just enoughness to coat every bite without overwhelming your mouth feeling hot/cold sensations. Now that we’ve got a nice little coating for our pork, let’s add some herbs. The garlic is going to bring out the flavor in there and give it just enough kick without being overwhelming- perfect! Now if you have stems or leaves from whatever plant you using make sure not to worry about them because they can really help odd up this dish when mixed into the coating before cooking.
Now I want to make some holes with that pork a little bit. So it’ll accept the marinade really fast and then we’re just going to use our beautiful T-bones for tonight’s dinner. The fat cap side is important too! I always use a fork for doing that. It works great and we’ll reserve it now so that when our food gets here, everything will be ready to go on time.
Having a fire-suited grill is one of my favorite things to do
I always make sure that there’s plenty going on when it comes down and around the time for cooking, but sometimes you just need something simple like lighting up your smoker or cooker so everything can begin. All right, so we want to make sure our draft door is open. Make absolutely certain that you have maximum airflow and then incorporate some new charcoal into the fire box with what’s left over from a previous cook notice-that’ll do wonders for enhancing flavor.
I have a lot of charcoal from our last cook. I’m just going to rake it around and get rid of all those small pieces through the holes here in the fire, so we can start this baby off with some good stuff. Now we have our fire cleaned up. Let’s go ahead and add an equal amount of charcoal, then bank it to one side so I can see those holes in the rate of spread for this kindling wood-burning stove or basket-style fires are when they’re most efficient at igniting both quickly but also allowing more oxygen flow which helps promote combustion too.
Now I’m going to put this at the bottom of our charcoal pile and start loosely stacking it around so that there’s plenty for flames.
With the fire blazing and my favorite grill setup, I’m loving this right now. You might have seen me use it in other videos that we’ve done before but to give you a quick refresher on what is possible when using all three grates at once – best of both worlds.
We’re going to put a grill grate at the lowest setting of our divide and conquer, then we will add an indirect deflector shield on top. Finally, once everything is set up properly; you can place this high-level cooking surface over your low heat source for perfectly cooked food. The cuisine at this jungle gym is as diverse and interesting meals. From the low-and-slow to a blistering fast menu with plenty of flavors.
The beautiful pork T-bones are ready for their next step in the cooking process
Let’s go ahead and transition these tasty steaks to indirect heat so they can be cooked perfectly with a little help from your oven’s thermostat. Now we’re going to let the steaks come slowly up to temperature. We don’t want that beautiful apple flavor in its final stages of caramelization, so 30 minutes at 350 degrees should do it! And then after another 30 more for going down. Then we’re going to blister sear the meat for that perfect fried exterior.
The fat on this steak is delicious, but I know it needs to be close enough so that you can cut through with your knife. I’m going to keep my count here and not go any further than necessary – just a touch!
Keep that control tower down. And we’ll whisper the rest of our way until ready to sear. Now we’re going to finish with a little more caramelization and put some salt on there just for the pork flavors. I’m gonna leave it lit up so that you can get an excellent sear of that last bit of caramelization.
Now I have the option to pump brakes if needed. In addition, once it’s cooked enough by moving back into indirect heat or finishing off with an open flame as planned over here-I can just take off without needing any more cooking time. I can tell that our meat needs five more minutes in the oven. Let’s shut off this dome, and we’ll target an internal temperature of 140 degrees Fahrenheit (or 60 Celsius). That feels like it could be perfect.
The steak is a work of art. It has the perfect amount of char, with just enough bark to make it exciting but not too much that you can’t cut into your delicious meal!
This is the most difficult part of all barbecues, letting it rest. You can see that there’s still some steam coming off and fat content just because we took it off doesn’t mean things have stopped cooking! The meat needs time to cool down before you cut it into any piece; otherwise, those juices will pour everywhere when I slice into my pork butt (love how they’re called “butts” nowadays). I can’t wait to taste this delicious meal. The pork is going to be perfect, I just know it!
I love a good barbecue, and I think my favorite time for it is when the season begins. One way to make sure you get some amazing results? Use honey as your sauce! It’s simple like that – just add some local ingredients to this combination.
We’re ready for this. The barbecue is finally done, and honey sauce too. The meat must be cut into perfect pieces. You know, it’s not easy to make a decision. But I think the big one is what you should start with. So, the best way I’ve found to slice these beauties is by releasing them from their bone. Ooh! Now that T-bone comes right about here and we’ll just carve out a bit of it look at this juicy goodness.
Well, that is one juicy-looking cut of pork. I’m going to leave it right there so you can’t miss out on this opportunity. And this honey sauce is a great addition to that pork.
That’s the part that makes it stand out from anything else? I absolutely love it. It is juicy, and there is so much flavor in this steak. This may be one of my new favorite foods to eat when we go on our adventures together.
Thanks for tuning in! We hope you enjoyed the show and make sure to follow us on Instagram. The t-bone steak with that honey sauce was great, wasn’t it?