Prep Time: 5minutes minutes
Cook Time: 10minutes minutes
Total Time: 15minutes minutes
▢T-Bone or Porterhouse Steaks—choice or prime grade – about 1 inch thick
▢Salt and pepper to taste OR 7:2:2
Start with choice or prime T-bone or Porterhouse steaks about 1 inch thick. Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
Trim the beef of extra fat. Season an hour before grill or just before grilling. Use coarse salt and black pepper. I used my 7:2:2, which is kosher salt: pepper: garlic. But use the seasoning of your choice.
Preheat your grill to maximum. Clean and oil the grill grates.
Place the steaks over direct heat.
In five minutes, flip the meat. If you want crossed grill marks, you should have rotated the meat ninety degrees at about 2 ½ minutes. If you want rare steaks, decrease the cooking time on this first side to 3 minutes.
Grill for approximately three more minutes for rare, four more minutes for medium-rare, and 5 minutes for medium (150°). Your timing will vary a little, so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone.Remember the temperature will rise a few degrees after removing from the grill.
Rest before serving by lightly tenting with foil for 5 to 10 minutes.
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