{"id":34267,"date":"2024-06-26T12:57:19","date_gmt":"2024-06-26T00:57:19","guid":{"rendered":"https:\/\/flarefires.com\/?p=34267"},"modified":"2024-06-26T14:38:26","modified_gmt":"2024-06-26T02:38:26","slug":"texas-t-bone-cooked-3-ways-on-a-flare-outdoor-fireplace","status":"publish","type":"post","link":"https:\/\/flarefires.com\/en_us\/texas-t-bone-cooked-3-ways-on-a-flare-outdoor-fireplace\/","title":{"rendered":"Texas T-Bone cooked 3 ways on a Flare Outdoor Fireplace"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-video align_none ratio_16x9 has_iframe\"><div class=\"w-video-h\"><iframe title=\"Youtube video player\" src=\"\/\/www.youtube.com\/embed\/tx0857vtNZk?autoplay=0&controls=1&origin=https:\/\/flarefires.com\/en_us\/&loop=0&mute=0\" allowfullscreen=\"1\" loading=\"lazy\"><\/iframe><\/div><\/div><div class=\"ult-spacer spacer-69e0327f2c259\" data-id=\"69e0327f2c259\" data-height=\"20\" data-height-mobile=\"10\" data-height-tab=\"10\" data-height-tab-portrait=\"10\" data-height-mobile-landscape=\"10\" style=\"clear:both;display:block;\"><\/div><div class=\"ult-spacer spacer-69e0327f2c2aa\" data-id=\"69e0327f2c2aa\" data-height=\"20\" data-height-mobile=\"10\" data-height-tab=\"10\" data-height-tab-portrait=\"10\" data-height-mobile-landscape=\"10\" style=\"clear:both;display:block;\"><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>Mike cooked three thick Texas T-Bone steaks in three different ways and had the team at Flare Fires judge which method they preferred in a blind taste test.<\/p>\n<p>First, Mike reverse seared one steak in the Maretllo fire, letting it get a good smoke before searing it off. The second one went into the Premier fire, a solid masonry fire, and then he brought it down to sear. The third steak was seared in a pan with garlic and butter, then finished under the pizza hood to simulate an oven.<\/p>\n<p>Those steaks were huge and needed to warm up to room temperature before cooking. Cooking them straight out of the fridge would have taken longer and been inconsistent, so Mike let them sit out for a bit. He seasoned them generously with salt and pepper. While some might use special rubs, the reverse sear and wood smoke added all the flavor needed.<\/p>\n<p>Mike had his meter probes set up to monitor the internal temperature, aiming for 63\u00b0C for a medium finish. This kept everyone happy. It is best not to cook with pine wood but cook with dry hardwood like black WD and cherry for the best flavour.<\/p>\n<p>For the reverse sear, Mike let the steaks sit in the chimney, absorbing smoke, then seared them off at the end. The pan-seared steak got a good sear in garlic and butter, then is finished under the pizza hood.<\/p>\n<p>Managing the fire was key. Mike aimed for an ambient temperature around 63\u00b0C, adjusting the wood to maintain it. He flipped the steaks midway to ensure they smoked evenly. The pan-seared steak finished quicker than expected, so Mike pulled it early and rested it, adding a bit more salt for flavour. When both steaks in the chimneys reached the target temperature, he seared them quickly, just for colour and texture, not further cooking.<\/p>\n<p>After resting, the team tasted tested the T Bone Steaks. Results were very mixed and each steak came out to be someones favourite, so everyone was happy, which was what mattered.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Mike cooked three thick Texas T-Bone steaks in three different ways and had the team at Flare Fires judge which method they preferred in a blind taste test. First, Mike reverse seared one steak in the Maretllo fire, letting it get a good smoke before searing it off. The second one went into the Premier...","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"inline_featured_image":false,"footnotes":""},"categories":[169,172,64,187,206,103,207,111,104,209],"tags":[],"class_list":["post-34267","post","type-post","status-publish","format-video","hentry","category-flare-fires-canada-en_au","category-flare-fires-new-australia-en_au","category-uncategorized-en_au","category-flare-fires-usa-en_au","category-grill","category-installation-advice","category-pizza-oven","category-popular-accessories","category-recipes","category-smoker","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Texas T-Bone cooked 3 ways on a Flare Outdoor Fireplace - Flare<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flarefires.com\/en_us\/texas-t-bone-cooked-3-ways-on-a-flare-outdoor-fireplace\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Texas T-Bone cooked 3 ways on a Flare Outdoor Fireplace - 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