These are some big'ol steaks and I'm going to show you how to cook these bad boys to perfection!

Good weather warrants grilling. And good steak warrants a grill. Take control of the tongs with these tips from butcher Jason Wachtelhausen of Harlem Shambles. Produced by Justin Gmoser.

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

People often confuse T-bone and porterhouse steaks—and even experts disagree on how to distinguish the two. Both have prominent T-shaped bones and are cut from the short loin. And both actually ...