The five premium cuts for grilling: ribeye, New York strip, filet mignon, T-bone, and porterhouse. When selecting steaks, look for bright red meat with good marbling, choose 1-1.5 inch thickness for ...

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: ...