This recipe is perfect for larger steaks, so feel free to use it for T-bone, porterhouse & co.
Take the steak out of the fridge, unwrap it, and pat it dry with paper towels. Trim off any excess fat, sinew, or gristle, then let it rest loosely covered at room temperature. Season to taste with “The Winner Steaks it All” seasoning and rub it in gently. Let the steak sit for about 10 minutes.
Set up your grill for both direct and indirect heat. Sear the steak over direct heat until you get the desired char and grill marks. Then move it to indirect heat and continue cooking until the internal temperature reaches about 54°C (129°F) for medium doneness. Let the steak rest before slicing, then sprinkle a little more “The Winner Steaks it All” on top if you like.
For especially thick steaks, you can use the “reverse sear” method: first cook the steak over indirect heat until the core temperature reaches about 48°C (118°F), then finish it over direct heat to develop that perfect crust and flavor.
Important: If you’re using a Beefer, Sizzle Zone, or any other extremely high-heat grill, only season the steak AFTER cooking. Otherwise, spices like pepper can burn and turn bitter during the intense searing process.
