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 ...

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.

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.

Add one 2 lb. porterhouse steak (about 2" thick) and turn to coat in marinade. Cover (or seal) and refrigerate, turning occasionally, at least 2 hours and up to overnight. Step 2.