Charcoal-Grilled Porterhouse or T-Bone Steaks

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Appears in Cook's Illustrated May/June 2008

For grilled steak perfection, we look to a Florentine prototype.

SERVES4 to 6

TIME1¼ hours, plus 1 hour salting

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WHY THIS RECIPE WORKS

For a grilled steak recipe that would produce meat with a dark (but not blackened) crust, smoky aroma, and deep grilled flavor, we first seared the meat directly over the hot fire, then gently finished cooking it over indirect heat. Positio...

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