While it's the priciest steak, this hefty cut won't actually set you back too much if you're hungry at LongHorn Steakhouse.

How to prepare a 90-day dry-aged T-bone steak using the Weber SmokeFire and Genesis II grills. He guides viewers through the ...

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.

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 ...

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.

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: ...

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