More About Beef Porterhouse & T-Bone Steaks

Grilling

Beef Porterhouse/T-Bone Steaks (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), uncovered, over medium, ash-covered coals 10 to 12 minutes (steaks 1 inch thick, 14 to 16 minutes) for medium rare to medium doneness, turning occasionally.

Beef Porterhouse/T-Bone Steaks (1-1/2 inches thick)
Grill steaks, covered, over medium, ash-covered coals 20 to 24 minutes for medium rare to medium doneness, turning occasionally.

Broiling

Beef Porterhouse/T-Bone Steaks (3/4 inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.

Beef Porterhouse/T-Bone Steaks (1 to 1-1/2 inches thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steaks (1 inch thick) 15 to 20 minutes (steaks 1-1/2 inches thick, 27 to 32 minutes) for medium rare to medium doneness, turning once.

Skillet Cooking

Beef Porterhouse/T-Bone Steaks (3/4 to 1 inch thick)
Heat large, heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 11 to 13 minutes (steaks 1 inch thick, 14 to 17 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

To avoid flare-ups, trim steaks closely.

Leave only thin layer of fat to preserve juiciness.

Pat raw steaks dry with paper towels to promote browning.

To add flavor, season steaks with a rub just before cooking, or marinate briefly.

Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.

Turn with tongs or spatula; piercing causes loss of flavorful juices.