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2. Grilled Porterhouse Steak with Summer Vegetables

   homepage.aol.com/food/recipes/grilled...

   1 tbsp chopped oregano; salt and freshly ground black pepper; 2 medium zucchini, sliced on the diagonal 1/3 inch thick; 1 red onion, sliced 1/3 inch thick; 1 red bell pepper, cored and quartered; 1 / 4 lb shiitake mushrooms, stemmed; 1 lb asparagus; 1 1 bunch scallions, roots trimmed and bottom 6 inch only; 2 1-inch thick porterhouse steaks, 1 ...

3. Grilled Porterhouse Steak with Summer Vegetables

   www.aol.com/food/recipes/grilled-porterhouse...

   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.

4. Grilled Porterhouse Steak with Summer Vegetables

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5. 16 Types of Steak All Home Cooks Should Know - AOL

   www.aol.com/lifestyle/16-types-steak-home-cooks...

   Also known as: porterhouse. Best for: grilling, pan-searing. How to cook it: Cook a T-bone like you would a porterhouse, over high, dry heat to a medium-rare doneness. To ensure the tenderloin and ...

6. Bobby Flay Just Shared a Comforting High-Protein Dinner That ...

   www.aol.com/bobby-flay-just-shared-comforting...

   Dylan Dreyer says it’s “amazing.” Flay: Theo Wargo/Getty Images. Recipe: Jen Causey. EatingWell design.

7. T-bone steak - Wikipedia

   en.wikipedia.org/wiki/T-bone_steak

   Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland ).

8. Strip steak - Wikipedia

   en.wikipedia.org/wiki/Strip_steak

   The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer. It consists of a muscle that does little work, the longissimus , making the meat particularly tender , [ 1 ] although not as tender as the nearby psoas major or tenderloin .

9. Meat on the bone - Wikipedia

   en.wikipedia.org/wiki/Meat_on_the_bone

   The principal effect of cooking meat on the bone is that it alters the flavour and texture. Albumen and collagen in the bones release gelatin when boiled which adds substance to stews, stocks, soups and sauces. [6] The bone also conducts heat within the meat so that it cooks more evenly and prevents meat from drying out and shrinking during ...