Spice-Rubbed T-Bone Steaks
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.Plus: F&W's Grilling Guide More Amazing Steaks
June 2010
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.Plus: F&W's Grilling Guide More Amazing Steaks
If I want this to be cooked at medium well, instead of 8 minutes on each side, how much time should it be instead? Thank you in advance!
Read MoreActually Bob, the size of the meat muscle on the smaller size of the T-Bone determines when a T-Bone becomes a Porterhouse cut. If the smaller side of the T-Bone meat muscle is more than 1.25 inches x 1.25 inches, then it is a Porterhouse. I hear what you are saying about cuts of meat, but thought this explanation might be more clear to the layman grillers out there. I see these two cuts mislabeled all the time at the grocery store.
Read MoreNY Strip + Filet Mignon = Porterhouse, not T-Bone.
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