It’s time to go BIG on steak! We’re throwing massive porterhouse steaks on the grill, crisping up some golden potatoes, and adding a rich blue cheese topping to take the flavors to the next level. And ...

Big steak, big flavor! We’re cooking up a thick, juicy porterhouse steak and pairing it with the perfect side—savory, sautéed ...

grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss. 3. Season the steaks generously with salt and pepper.

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.

After a long and sometimes brutal winter, Minnesotans are clamoring to get their grill out and fired up this summer. And while most veteran grillers have their routine down pat, the greatest ...

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.

Some people swear by a porterhouse or a T-bone ... which results in ultimate flavor retention. Cooking a fatty steak on the grill can lead to major flare-ups, too, which will leave your super ...

Also known as Porterhouse, this pricey cut gets ... pricier steaks. As with most steaks, it’s best grilled, baked or cooked on the stovetop to a medium-rare with your choice of seasonings.

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 ...