A T-bone, meanwhile, explains Michael Vignola, has no size requirements. This more imposing size means that porterhouses regularly weigh upwards of 2 pounds, making them many chefs' go-tos.

A good T-bone steak doesn’t need much, but to give it a little boost, Justin Chapple rubs it with a mixture of brown sugar, coriander, cumin, paprika and salt for even more delicious flavor. By.