T-Bone Steak in a Spicy Bourbon-Garlic Marinade

Ingredients (2 servings): 1 T-Bone Steak (1.5–1.7 lbs, 1.5–2 inches thick), 2 tbsp Bourbon, 2 tbsp Extra Virgin Olive Oil, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 cloves of garlic, 2 sprigs of fresh thyme (or rosemary), 1/2 tsp ground black pepper, 1 tsp coarse sea salt.

Pull your steak out of the fridge 1.5 hours before cooking—it needs to reach room temperature to cook evenly. Pat it dry with paper towels like your life depends on it; moisture is the enemy of a good sear.

For the marinade, whisk together the bourbon, olive oil, mustard, Worcestershire sauce, pepper, and crushed garlic. Coat the steak, add the thyme, cover, and let it vibe for 40–60 minutes.

Heat a Lodge Cast Iron Skillet or a grill pan until it’s smoking. Sear the steak for 2–3 minutes per side on high heat to lock in that legendary crust. Then, lower the heat, add a knob of butter, and baste until you hit your target temperature (Medium Rare is 125–130°F at the center).

Remove from heat and let it "rest" for 5–7 minutes under foil. This allows the juices to redistribute so your steak stays juicy, not dry. Pro-tip: cutting into it too early is a major rookie mistake.

Slice along the bone, sprinkle with coarse sea salt and fresh pepper. Add a drop of balsamic glaze if you’re feeling extra.

Serve with: Grilled fingerling potatoes seasoned with smoked paprika, thyme, and shallots. It’s basically Yellowstone aesthetic on a plate.

Porterhouse Steak in a Wine-Garlic Marinade

Ingredients (2 servings): 1 Porterhouse Steak (1.5–1.7 lbs, 1.5–2 inches thick), 1 tbsp wine vinegar (or dry red wine), 2 tbsp olive oil, 1 tsp coarse sea salt, 1/2 tsp freshly ground black pepper, 2 cloves of garlic, 1 tsp fresh rosemary or thyme.

Take the steak out 1.5 hours early to temper. Pat it dry. Pro-tip: Score the fat cap slightly so the meat doesn't curl up when it hits the heat.

In a deep bowl, mix the vinegar, oil, garlic, salt, pepper, and herbs. Rub the marinade all over the steak and let it sit for 40–60 minutes at room temperature.

Fire up your Traeger Grill or stovetop to max temp. The surface must be scorching to instantly seal the meat.

Sear for 2–3 minutes per side until you achieve that golden-brown crust.

Lower the heat, close the lid (or move to a 325°F oven) and cook to your preferred doneness: Rare (120°F), Medium Rare (130°F), or Medium (140–145°F).

"The Porterhouse is the king of steaks because you get the best of both worlds—the tenderloin and the strip. Treat it with respect, and it will be the centerpiece of any high-stakes dinner," notes a lifestyle contributor for Forbes.

Transfer to a board, tent with foil, and let it rest for 5–7 minutes. Slice the meat away from the bone into thick, uniform strips—crunchy on the outside, perfectly pink on the inside.

Serve with: Chanterelle mushrooms sautéed in a mix of butter and olive oil with shallots and a splash of white wine. Chef's kiss.

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