A T-bone steak is a cut that includes New York strip steak on one side and tenderloin (filet mignon) on the other side. A porterhouse steak, however, is basically a T-bone with a larger portion of tenderloin. Both are impressive steaks for sharing. And both are excellent topped with a fresh herb sauce, like chimichurri.

Grilled T-Bone Steaks with Chimichurri Sauce

Mash the garlic in a mortar and pestle or food processor.

Add cilantro, parsley, thyme and oregano and continue to mashing until herbs are coarsely ground. Mash in red pepper flakes, then lemon zest and vinegar.

Slowly drizzle in oil while mixing. Season chimichurri sauce to taste with salt and pepper.

Prepare grill for medium-high heat. Sprinkle steaks with salt and pepper.

Set steaks, fat-side-down, on grill. Grill until the fat is rendered and golden brown, about 4 minutes.

Lay steaks, cut-side-down, on grill and cook to desired doneness, about 4 minutes per side for medium-rare doneness.

Transfer steaks to plates and rest for 4 minutes.

Spoon chimichurri sauce over and around steaks and serve.

*Test Kitchen note: The heat level of chiles and dried hot red pepper flakes can vary. Adjust the quantities of these ingredients to your taste.