	Basics Refrigerator Storage (35°F to 40°F) 3 to 4 days Freezer Storage (0°F or colder) 6 to 12 months How Much? 1 pound yield 2-1/2 to 3 (3-ounce) cooked, trimmed servings

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Beef Porterhouse & T-Bone Steaks

Porterhouse and T-Bone steaks consist of both top loin (strip) and tenderloin steaks connected by a telltale T-shaped bone. The tenderloin in a Porterhouse is no less than 1-1/4 inches in diameter. In a T-Bone it’s no less than 1/2 inch. If the diameter of the tenderloin is larger than a golf ball, it’s a Porterhouse; smaller than a golf ball, it’s a T-Bone. Porterhouse steaks are cut from the sirloin end of the short loin and T-Bone steaks from the rib end. These steaks are best suited for grilling and broiling.

Grilling

Beef Porterhouse/T-Bone Steaks (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), uncovered, over medium, ash-covered coals 10 to 12 minutes (steaks 1 inch thick, 14 to 16 minutes) for medium rare to medium doneness, turning occasionally.

Beef Porterhouse/T-Bone Steaks (1-1/2 inches thick)
Grill steaks, covered, over medium, ash-covered coals 20 to 24 minutes for medium rare to medium doneness, turning occasionally.

Broiling

Beef Porterhouse/T-Bone Steaks (3/4 inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.

Beef Porterhouse/T-Bone Steaks (1 to 1-1/2 inches thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steaks (1 inch thick) 15 to 20 minutes (steaks 1-1/2 inches thick, 27 to 32 minutes) for medium rare to medium doneness, turning once.

Skillet Cooking

Beef Porterhouse/T-Bone Steaks (3/4 to 1 inch thick)
Heat large, heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 11 to 13 minutes (steaks 1 inch thick, 14 to 17 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

To avoid flare-ups, trim steaks closely.
Leave only thin layer of fat to preserve juiciness.
Pat raw steaks dry with paper towels to promote browning.
To add flavor, season steaks with a rub just before cooking, or marinate briefly.
Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.
Turn with tongs or spatula; piercing causes loss of flavorful juices.

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Determining Doneness

For best results, cook steaks to medium rare (145°F) or medium (160°F) doneness. Do not overcook.

Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center, not touching bone.
To judge doneness visually, make a small slit near bone and check color.

Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior

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