“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
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
- Set grill to “conflagration”.
- Rub steaks with garlic and pepper.
- 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.
- Salt heavily. Top with large pats of butter, garnish with garlic, and serve.