Two-zone heat protects the tenderloin: The T-bone has two muscles that cook differently. A hot zone for searing and a cooler zone for finishing keeps both sides perfect.
Dry brining builds flavor: Salt draws out moisture, dissolves, and pulls back in, seasoning the steak deeply and helping the crust brown.
Thick steaks stay juicy: Aim for 1.25–1.5-inch steaks. Thin steaks overcook before the crust forms.
Thermometer = control: You’ll never guess doneness. Pull at the right temp and rest briefly for a steakhouse result.
Finishing butter seals the deal: A quick baste with garlic-herb butter adds shine, richness, and aroma.
