Name: Grilled Porterhouse or T-Bone Steak
Total time: PLACEHOLDER
Ingredients: 2 porterhouse steaks or T-bone steaks, each 1 1/2-inches thick (about 3 1/2 pounds total); Salt and ground black pepper

Why This Recipe Works

Since a porterhouse is so large, we had our butcher cut it thick (1 1/2 inches) so it could serve two people. In our grilled porterhouse steak recipe, we called for slicing, which made a more elegant meal. To add flavor to our porterhouse steak recipe, we sprinkled on one of our spice rubs to cover the steak, and gently patted it to adhere before grilling.

Before You Begin

Like many professional cooks, we prefer the robust taste and tooth of other steaks to filet mignon, cut from the tenderloin. On a porterhouse steak, however, the buttery, delicate tenderloin suddenly makes sense. How can you argue with a steak that gives you two different tastes and textures in one cut, plus the bone? Since a porterhouse is so large, it’s best to have the butcher cut it thick (one and one-half inches) and have it serve two people. Sliced, as in the recipe below, it makes a more elegant meal than a single strip steak, until four people start to fight over the two bones. For more flavor, sprinkle on enough of one of the the associated rubs to cover the steak, and gently pat it to adhere before grilling.

Instructions

Following illustrations 1 through 3, below, build a two-level fire. Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.

Meanwhile, sprinkle both sides of each steak with salt and pepper to taste.

Position steaks over higher-level (hotter) fire, with the tenderloin portion of the steaks positioned toward the cooler side of the grill . Grill, uncovered, until well browned on one side, 2 to 3 minutes. Turn each steak over with tongs; grill until well browned on second side, 2 to 3 minutes longer. (If steaks start to flame, pull them to lower, cooler, level or extinguish flames with a squirt bottle.)

Once steaks are well browned on both sides, slide each one to lower level; continue cooking to desired doneness, 5 to 6 more minutes for rare (120 degrees), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 more minutes for medium-rare on the medium side (130 degrees), or 8 to 9 more minutes for medium (135 to 140 degrees). Let steaks rest 5 minutes, then cut the strip and filet pieces off the bones and slice them each crosswise about 1/3 inch thick. Serve immediately.