T-BONE & PORTERHOUSE
Where it is: The front end of the short loin, also known as the delicious part.
What it is: Two of the most prized cuts on the cow, they're being lumped together here because people usually have a tough time telling them apart. Simply put, porterhouse steaks contain a larger portion of tenderloin. T-bones have more strip steak, plus clout among 1950s gangs. Both are delicious.
What to look for: Make sure the meat's bright red, the cut is thick, and there's a perimeter of fat that makes it look like a meaty Africa surrounded by an ocean of gristle.
How to cook it: Give it a dry rub, then fire-grill that bad boy. You don't need to go nuts on the seasonings… the meat speaks for itself.
Sauce pairing: Pretty much anything works here, from a whiskey/mushroom to honey/balsamic/whatever to good old A1.
Wine/beer pairing: Any red wine should do you fine, but many folks maintain that a strong steak deserves a strong, dark beer -- just for consistency, hit up a porter. Or a stout, if you don't want to match.