Grilled Porterhouse Or T-Bone Steaks

Be sure to buy steaks that are at least 1 inch thick.

1. Season entire surface of each steak with 1 teaspoon salt and let sit at room temperature for 1 hour. Pat steaks dry with paper towels and season each with 1 teaspoon pepper.
   2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
2. Clean and oil cooking grate. Place steaks on hot side of grill with tenderloin sides (smaller side of T-bone) facing cool side of grill. Cook (covered if using gas) until dark crust forms, 6 to 8 minutes. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle.) Flip steaks and turn so that tenderloin sides are facing cool side of grill. Continue to cook (covered if using gas) until dark brown crust forms on second side, 6 to 8 minutes longer.
3. Brush with butter, if using, and transfer steaks to cool side of grill with bone side facing hot side of grill. Cover grill and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 2 to 4 minutes longer, flipping halfway through cooking.
4. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Cut strip and tenderloin pieces off bones, then cut each piece crosswise into 1⁄4-inch slices. Serve.

SLICING T-BONE AND PORTERHOUSE STEAKS
1. Cut along bone to remove large top loin, or strip, section.
2. Cut smaller tenderloin section off bone.
3. Cut each large piece crosswise into 1⁄4-inch-thick slices for serving.