Turf and Turf

“I call this turf ‘n’ turf. It’s a 16-ounce T-bone and a 24-ounce porterhouse. Also, whisky and a cigar. I am going to consume all of this at once because I am a free American.”

-Ron Swanson, Sweetums, Season 3, Episode 15

Ron Swanson's 5 Favorite Foods - Turf & Turf

A T-bone steak and a Porterhouse steak are the same cuts of beef, from slightly different parts of the loin area of a cow.

Serves: Ron Swanson or an entire Little League team

Prep time: 30 minutes


  • 1 16-ounce T-bone steak, 1 ½ inches thick
  • 1 24-ounce Porterhouse steak, 1 ½ inches thick
  • Salt and pepper to taste
  • 4 cloves garlic for roasting
  • 2 tablespoons butter
  • Whiskey and cigar optional


  1. Set grill to “conflagration”.
  2. Rub steaks with garlic and pepper.
  3. When grill is hot, cook steaks, searing the outsides until they are black. Cook 7 minutes on each side; exteriors will be brown, but animal will have stopped mooing.
  4. Salt heavily. Top with large pats of butter, garnish with garlic, and serve.
    Ron Swanson's 5 Favorite Foods - Turf & Turf

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