The America’s Test Kitchen Cooking School Cookbook
Buy our winning grill tongs:
Here’s a better way to get a thick, dark crust on a T-Bone steak on a gas grill without charring it.
Charcoal-Grilled Porterhouse or T-Bone Steaks recipe:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Where to find our recipes:
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
35 Comments
Leave a Reply
You must be logged in to post a comment.
Thanks for the information! Really appreciate it.
This is very simple and gives you great advice that you can apply to cooking many meats. The information still holds up but I love how your production value has it skyrocketed. This video might be worth revisiting. I'd like to see Dan's take on this one
Any plans to test Grill Grates?
Why would I cut em I'm not serving t bone to some dandy that can't cut there own
Why not remove the bone first? The two sides cook differently why not separate them.
Nice vid with nice steaks… unfortunately bad advice… get to know your grill (BBQ) and adjust accordingly… (btw those were porterhouse steaks)…
I almost took a bite out of my lap top!
If this was a T-Bone then a porterhouse must be HUGE
the pepper burns and turns bitter i pepper after i flip it..
Only one looking for the mic? XD
why does the t bone steak have a t on it?
Since when is 125 medium rare?
That looked so good
those are porterhouses
If I left a steak 10 mins it would be cold!
Thanks man, my huge tbones were perfect!
Now this guy knows how to cook a tbone!
wow
Heat source is secondary, grill temperature is the important thing. Gas works fine.
lekker,,,,,
Is the beef tender or chewy? Don't you need to boil the meat first?
Lakeland Core III
First Clue:
This city’s treat may be Rice-A-Roni, but learn about a food-named neighborhood in this travel guide video.
Second Clue:
This journalistic organization may not have lived up to its name after losing an inch off a 2×4.
Mmmmmmmmmmm! It looks so delicious.
I have close to 500 gram T-bones waiting for this weekend Australia Day BBQ.
Steak is life 🙂
Or you could pick that bitch up and eat it like a man.
Why not grind up the steak while you're at it and make into baby food? Real men slaughter their own cow, grill their own steak and cut it up themselves.
Real men.
Great video, thanks! Thorough, and to the point
Now i know how to grill me some steak for dinner Mmmmm!
😋 yummy.
But after sitting for 10 minutes, arent they almost stone cold by then?
This is the part of cooking i can't understand how people keep meat hot without resting on a warm plate and covering with foil; which works for me but i don't see it done in any cooking class videos.
It,s very good Like Weldon now i am hungry
why is it that people don't cook red meat well done?
lpd1122 lol i feel the same way
unless your grandma does it, then it's okay.