1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a ...

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

Nothing beats a perfectly rare Porterhouse steak cooked in nature! With just fire, meat, and the great outdoors, we’re grilling this massive steak to rare perfection. Pure, primal, and delicious! 🥩🔥 ...

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.

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.

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 ...

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 ...