T-bones, Porterhouses, etcI keep a cast iron flat griddle on my weber. I get some hickory chunk fire going, put that griddle over the flame, put a little EVOO on the steak before or after seasoning, then plop the seasoned steak down - real hot.
this sears it mighty fine, no grill marks, but it keeps the flavor in. flip after a few, add a pat of salted butter on each steak and spatula that puppy and plate it. Some of the finer steak houses do the butter trick.
Now, we raise our own Grass-Fed Black Angus and dry age it at the German Butcher for 28 days - now you want a "steaky-steak", step right up ladies and gentlemen.
That dry-aged makes all the difference in the world, plus I am partial to Black Beef - can't beat Black Angus.
Plus we know what's in it - nuthin! If anyone is nearby - or wants to take a nice drive, we'll give you a small SMF discount on a half or whole Black Angus.