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  2. Grilled Porterhouse Steak with Summer Vegetables

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

    3. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.

  3. Grilled Porterhouse Steak with Summer Vegetables - AOL

    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. The Secret Ingredient for the Best Steak of Your Life - AOL

    www.aol.com/secret-ingredient-best-steak-life...

    When paired with the usual suspects of steak seasoning (salt, pepper, garlic powder, brown sugar, onion powder, chili powder and smoked paprika) cocoa powder adds a deep, rich flavor and a little ...

  5. Grilled Porterhouse Steak with Summer Vegetables

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  6. Balsamic and Rosemary-Marinated Florentine Steak - AOL

    www.aol.com/food/recipes/balsamic-and-rosemary...

    3 lb porterhouse steak, about 4 inches thick; 2 tsp kosher salt; 2 tsp coarsely ground pepper; Directions. 1. In a sturdy re-sealable plastic bag, combine the vinegar with 1/2 cup of the olive oil ...

  7. T-bone steak - Wikipedia

    en.wikipedia.org/wiki/T-bone_steak

    The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak ...

  8. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks. The round contains lean, moderately tough, lower fat (less marbling ) cuts, which require moist or rare cooking. Some representative cuts are round steak , eye of round, top round, and bottom round steaks and roasts.

  9. Short loin - Wikipedia

    en.wikipedia.org/wiki/Short_loin

    Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).

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