Dry-Aged T-Bone with Umami Butter

How to make a reverse seared Dry-Aged T-Bone with Umami Butter

Chef Tom fires up the Kamado Joe Kettle Joe for a reverse seared Dry-Aged T-Bone with Umami Butter. These Creekstone Farms prime grade T-bone steaks were dry-aged for 110 days, and pack some incredible flavor!


  • Creekstone Farms Dry-Aged Prime T-bone steak
  • Worcestershire sauce
  • Cattleman’s Grill Lone Star Brisket Rub


Umami Butter:

  • 1/2 cup unsalted butter, softened at room temperature
  • 2 tbsp Parmigiano Reggiano
  • 1 tbsp Worcestershire sauce
  • 1 tbsp red miso paste
  • 1 tbsp Cattleman’s Grill Lone Star Brisket Rub
  • 1 tbsp shiitake mushroom powder


Build a small hot bed of coals in the firebox of the Kamado Joe Kettle Joe, using Kamado Joe Big Block Charcoal and Fire Starters. Install the SloRoller attachment for smoking. Stabilize the temperature at 225ºF-250ºF. Add a chunk of Cattleman’s Grill Pecan Smoking Wood to the charcoal.


Spread a thin layer of Worcestershire sauce across the steak. Season with Cattleman’s Grill Lone Star Brisket Rub.


Place the steak on the grill. Smoked until the internal temperature reaches 100ºF, about 40 minutes. Remove from the grill and cover with foil.


While the steak is smoking, make the Umami Butter. Combine all ingredients and mix well. Set aside at room temperature until the steak is ready to eat.

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Remove the SloRoller. Lower the cooking grates to their lowest setting. Lower the lid, as well. Set the airflow wide open at the top and bottom vents. Add more charcoal, if necessary. Add another chunk of pecan wood.


Return the steak to the grill to sear over direct heat/flame, turning to sear evenly. Cook until it reaches 125ºF internal temperature.

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Place about one tablespoon of the Umami Butter on a plate. Place the steak on top of the butter. Spread another tablespoon Umami Butter on top of the steak and rest five minutes before slicing.

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