Grill Master Lesson: Bone-in Rib steak

You Asked:

Are steaks better on the bone?

We investigated this question with the help of the meat scientists at the Lacombe Research and Development Centre in Alberta. Our findings: No detectable difference strong enough to support the statement that meat on the bone is more flavourful. Our study included sensory panel analysis, but not large enough sample to say the results were significant, but they were certainly more than just personal opinion.

Grill Master Lesson on Bone-in Rib Steak:

Cut from the Prime Rib at 1-, 2- or 3-bone thickness, also sometimes known as a Tomahawk, is a trophy steak! Follow along to experience all the grill-drama.

Get ready

• Pat steak dry to maximize the browning – a wet steak will steam not brown.

• It’s a sin to cook a naked steak. Season simply all over with coarse salt and a bit of ground pepper. No gooey sauces please!

• For a pristine look to the bone, wrap it in foil before cooking.

 

Use this Grill-Roast Technique, cooking by indirect heat:

• Preheat the barbecue to 200°C (400°F) and sear the steak for 2 to 3 minutes per side until nicely browned.

• For a two-burner grill, turn off one burner; for a three-to-four burner grill, turn off the centre burner; place the steak over the unlit section of the grill, right on the grill or in a roasting or cast-iron pan.

• Reduce heat to get a constant 160°C to 180°C (325°F to 350°F) and cook with the lid closed for about 30 minutes, until meat reaches an internal temperature of 57°C to 60°C (135°F to 140°F) for medium-rare, testing doneness with a digital instant-read thermometer. ALTERNATIVE: After searing, insert the probe of a cabled programmable thermometer sideways into the centre of the steak to monitor cooking progress without opening the lid.

The finish

• Place steak on a carving board that is sitting in a rimmed baking sheet to catch the juices. Let rest for 10 to 15 minutes, loosely covered with foil to let juices settle – don’t wrap tightly or you will steam the steak.

• Carve meat from the bone and slice into 1 cm (1/2-in) thick slices. Sprinkle with sea salt flakes and freshly ground pepper to finish.

• Serve from the board or transfer to a platter to pass.

• Raffle the bone off to serious carnivores (or keep for yourself).