Spice-Rubbed T-Bone 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!

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.