T-bones

So this is my first time laying down something here, so I figured I start with something I'm very familiar with... Bar-b-que'd Beef :-)...
T bone steaks here in Sweden are quite rare, you may see them in the markets (salu hall) in the big city, or at a fancy restaurant, but it is most likely that you will not be able to find them at your local grocery store...if you do please let me know where that store is.
Anyway earlier this summer I managed to find a butcher who will cut the meat as I like, (Incidentally the meat is also grass fed and Krav marked) well that sounded exciting, so I had a bit of research to do so I could accurately describe what it is that I wanted, mainly because they didn't exactly know what a t bone steak was, and to be honest before all of my research, I just thought it was a big tastey steak, with a 'T' shaped bone in it... duh.. As it turns out a t bone steak is acutally 2 steaks in one, one side the larger is called the 'new york strip', or the strip loin, and the smaller piece comes from the tenderloin.
As you can see in the pic to the left there are clearly 2 pieces of meat separated but the t shaped bone. The only catch to me ordering this steak was that I had to buy that part of the cow, both the tenderloin and the strip loin, all cut up the pile of steaks weighed in at a hefty 8.5kg is quite possibly the single largest beef purchase I've made in my 36 times around the sun...
Now how to cook a tbone...
Cooking the t bone can be a bit tricky as it is actually 2 different cuts of meat which are of different densities, in other words one side cooks faster than the other. If you like a medium rare steak the smaller section will end up well done if your not careful.
I use a charcoal grill, I usuall set up for direct grilling but I'll set my pile of coals mostly to one side of the grill, this allows for a slighty cooler side. I place the steak over the coals trying to keep the smaller side over the cooler section of the grill. The steaks shown in the picture weigh in anywhere between 600 - 800g, which is a bit of a monster, they take about 10-12 minutes for a rare to medium rare steak. As far as seasoning or flavouring the steak I use black pepper and sea salt. This is a tastey steak, but I think my new favourite steak might be skirt steak, but more on that another day.....
thats all for now!