Perfect
The Gourmet Bon Vivant
Steaks on the grill are the ultimate treat. Smoky, savory, and perfectly cooked, these have little to dress them up, and are so easy! You can use any type of steak with this technique, not just T-bones.
Porterhouse Vs. T-bone Steaks These are essentially the same thing, but the filet mignon portion on a porterhouse will be bigger than it would be on a T-bone. Each cow will produce 6-7 T-bones, but only 2-3 porterhouses. They are bigger, and the are definitely more expensive, but they are also delicious. So if you're thinking fancy, gourmet meal, spring for the porterhouse.
Keeping it simple allows the flavor of the steak to really shine.
Season with salt and pepper, and allow the steak to come to room temp.
Get your grill super hot (over 600 F).
What to look for:
After two minutes, turn 90 degrees.
What to look for:
Flip steak, and again, don't touch it!
What to look for:
One last quarter turn, and let it finish cooking (130F for medium-rare).
What to look for:
For 7-8 minutes on a cooling rack.
What to look for:
It's a show-stopper.
Serve it with:
Serve it with:
With parmesan & thyme.
Serve it with:
With homemade dressing.
Serve it with:
With dipping sauces.