These steaks are so large it's best to
have the butcher cut them.
Grilled Porterhouse or T-Bone
Steak
2 porterhouse or T-bone steaks, each 1
1/2-inches thick (about 3 1/2 pounds total)
Kosher salt and freshly ground black pepper
Build a high-heat fire. Set grill rack
in place, cover grill with lid and let rack heat up, about 5
minutes.
Meanwhile, sprinkle both sides of each
steak with salt and pepper to taste. Position steaks so that
strip pieces are over hottest part of the fire and tenderloin
pieces are over cooler part of fire. Grill uncovered, until well
browned on one side, 2 to 3 minutes. If steaks start to flame,
pull them to cooler part of grill or extinguish flames.
Once steaks are well browned on both sides,
slide each one to cooler part of grill. Continue grilling over
medium fire to desired doneness, 5 to 6 minutes more for rare
(120*F / 50*C), 6 to 7 minutes for medium rare (125*F / 50*C),
7 to 8 minutes for medium rare (130*F / 55*C) or 8 to 9 minutes
for medium (135*-140*F / 55*-60*C). Let steaks rest 5 minutes,
cut off strip and tenderloin pieces and slice them each crosswise
about 1/3-inch thick. Serve immediately as is or top with a dollop
of compound butter as soon as the steaks come off the grill.
Each steak will serve 2 persons.
