T-Bone & Porterhouse Steak

Lightly coat both sides of each steak with olive oil; I do this on a rimmed cookie sheet. Coat both sides of steak with Smokin’ Willie’s Spice Rub; my family likes a lot of rub on their steaks as it makes for an amazing crust and seals in the juices. Grill directly over a high-to-medium-high heat for 7 to 10 minutes and then flip, trying not to knock off too much of the spice rub. Do not press down on the meat while on the grill or use a fork and pierce the meat; you will lose precious juices. Instead use tongs or a spatula. Grill the other side for 5 to 7 minutes or more depending on the heat of the BBQ and how well done you desire your steak. Let the meat rest for 5 to 7 minutes under a foil tent before serving.

It seems like tradition that we serve baked potatoes, Smokin’ Grilled Bread, and a fresh green salad when we grill steaks. I like to grill asparagus or corn on the cob as the vegetable for the meal, but you can use whatever is in season. My sons use Smokin’ Willie’s Classic BBQ Sauce as a dipping sauce for their steak. I heat the sauce in a ramekin or small bowl in the microwave covered with a paper towel for 25 to 35 seconds, remove, and stir with a spoon. You can heat more if necessary.

• 5 minutes preparation time
• 15 to 25 minutes cook time
• Makes

About T-Bone & Porterhouse Steak

Here is where I would celebrate on payday or on a special occasion—by grilling porterhouse steaks from Luchesse’s Italian market in the late 1970s. I like the porterhouse steak the best because it is the “King of steaks” and I like to grill meat that has the bone in. You get the filet meat in this cut that you do not get it with the T-Bone steak. 1½ to 2 inches thick, grilled medium rare with a baked potato, salad, and garlic bread—this is a man’s meal. This is also about the time I started developing the Smokin’ Willie’s award winning Spice Rub, grilling steaks, and Tri-Tips. A co-worker at Warner Bros. Records, Vince DiPierro, suggested that I lightly rub olive oil on the meat before seasoning it, and I have ever since. If someone that you are cooking for likes their meat well done, get them thinner steaks or ones that do not have the bone in them so that they will cook faster. Women can grill this for their men on Father’s Day with ease. More women are grilling nowadays, which is why I recommend this recipe for a Father’s Day menu that will impress any dad.

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