AAA Short Loin (T-Bone Steak)

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one steak — the bone in the middle separates the two muscles. Ours are cut thick, 1.5 inches, from AAA Canadian beef. Hot grill or smoking-hot cast iron. Sear hard for 4 minutes a side, rotate 90 degrees halfway through if you want grill marks, rest 5 minutes before cutting. Cut the meat off the bone, then slice across the grain. Salt heavily. Don't overthink it.