A massive porterhouse steak, perfectly seared on the Ninja Foodi Grill, came out juicy, tender, and packed with smoky flavor. You won’t believe how good this looks!

This article was originally on a blog post platform and may be missing photos, graphics or links. The Project: Rosemary-crusted porterhouse steaks with red wine sauce - Los Angeles Times ...

The menu at Sturbridge Porterhouse, which has recently undergone rightsizing, focuses on beef, suggesting options that range from an eight ounce Flank Steak ($20) to a hefty full-pound, dry aged ...

Preheat the oven to 400°F. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper.

Flap steak comes from the cow's bottom sirloin, and while it's not quite as flavorful as fine cuts, it's still worth cooking. Here's how to perfect it.

Easy eats live on Instagram for the whole family. Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less. Make chef Michael Vignola’s porterhouse steak ...

Porterhouse steaks are also cut thicker, at least 1 1/4 inches or more. T-bones are slightly less expensive and usually top out at 1 inch thick, but they are no less indulgent.