Craving that charred, smoky flavor only achieved from grilling a beautiful cut of steak? Navigate the butcher's counter with this guide to the top 5 steaks perfect for grilling. Whether you're an ...

T-bone and porterhouse steaks contain portions of the delicate, buttery tenderloin as well as some of the chewier, more flavorful strip. With the two cuts of meat, these steaks are especially ...

People often confuse T-bone and porterhouse steaks—and even experts disagree on how to distinguish the two. Both have prominent T-shaped bones and are cut from the short loin.

For the T-Bone Steaks: 2 T-bone steaks, approximately 1.25 to 1.5 pounds each, room temperature 2 tablespoons olive oil 1 tablespoon kosher salt ½ teaspoon black pepper. Directions: ...

Grill the steaks over moderately high heat, turning once, until lightly charred, about 4 minutes per side for medium-rare. Let rest on a carving board for 5 minutes. Sprinkle with salt and pepper ...

Porterhouse steaks have larger filet sections than T-bone steaks and are therefore pricier. Porterhouse steaks are also cut thicker, at least 1 1/4 inches or more.

2 T-bone steaks, each 1-inch thick. Olive oil. Kosher salt. Freshly ground black pepper. Sea salt flakes for serving. DIRECTIONS.