Ingredients

Boneless? Or bone-in?
Bone-in steaks have a rich, robust flavor. Boneless steaks are easier to cut, carve and share.
For best results: Prep at room temp for 20 – 30 minutes

Bone-in porterhouse? Or T-bone? The difference is the size of the tenderloin muscle.

Porterhouse boneless cuts: Tenderloin (A.K.A ‘Filet” or “Fillet”), Boneless Strip (A.K.A ‘Kansas City Strip’ or ‘Top Loin’)

Alternative Cut: Cowboy rib steak
Cowboy steak boneless cuts: Ribeye steak

Budget friendly options:
Boneless flat iron steak
Boneless sirloin steak

Whatever the cut, the thicker the better! 1 to 1.5 inches is ideal.

Cooking options:
Grill with gas or charcoal over medium heat
… or sear in a cast iron skillet for 2 minutes on each side and finish in oven for 8-10 minutes.

However you cook it, let it sit for 5 minutes, then enjoy!