I’m a carnivore, through and through. My food of choice is steak and this last weekend I had a cut of steak that was so delicious I just have to share. I’m not kidding, buy and cook this steak, you will not regret it. But don’t you dare over season or over cook. To mess up this cut is a sin.

Porterhouse steaks, cut from the rear end of the short loin, give you 2-in-1 steaks that are great for grilling: it features a well-marbled strip on one side and a lean and tender filet on the other divided by a small T-shaped bone (farther up the short loin is the T-bone steak). Feel free to swap Porterhouse with T-bone, but if you like more of the tender filet choose the Porterhouse. All you need to do is a quick seasoning of salt and pepper before grilling, but you can do a quick marinade if you like. Make sure to grill it to between medium-rare and medium.