Basque-Style Ember-Grilled T-Bone Steak with Alioli

1. Start the Fire

Start the fire with wood on your grill and let it burn down until it’s reduced to glowing coals. This ensures you have the perfect heat for cooking.

2. Prepare the Steaks

While the fire is working its magic, bring your steaks to room temperature by letting them sit out for about 30 minutes. Trim any excess fat and sinew from the steaks, then brush them generously with olive oil.

3. Oil the Grill

Once your coals are ready and the grill is hot, oil the grill grates to prevent sticking.

4. Grill the Steaks

Place the steaks on the grill and sear them for 1 to 2 minutes on each side to form a crust. Move the steaks to a cooler part of the fire or raise the grill rack and cook for about 10 to 15 minutes for rare, or longer if you prefer them more done.

5. Check for Doneness

To check for doneness, press the meat with your finger. Soft means rare, springy indicates medium, and firm suggests it’s overdone. Once cooked to your liking, transfer the steaks to a carving board.

6. Season and Rest

Season the steaks with salt and pepper, cover loosely with foil, and let them rest for about 10 minutes.

7. Slice and Serve

Slice the meat across the grain and give it another light seasoning of salt. Enjoy your Basque-style ember-grilled T-bone steak with a side of alioli.