8 min a side on a 1” steak will make it very well done. 4 min per side on a hot grill, or hot skillet will render just a bit more than medium rare.
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!
Actually 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.
NY Strip + Filet Mignon = Porterhouse, not T-Bone.