Welcome to Grilling Fridays! All summer long, we'll be popping into your sub box on Friday afternoons with our top quick tips and tricks to becoming the ultimate grill master.

The challenge with a T-bone steak is that it has two distinct pieces of meat on it, which cook at different rates: the leaner tenderloin and the fattier strip. The key to perfectly grilling a T-bone is to start cooking it with lower heat until it's nearly at the desired final temperature, making sure to position the tenderloin farthest from the heat source, then finish it over high heat for a delicious seared crust. Here's how.

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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

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