- Make marinade by combining first 8 ingredients in a bowl. Place the steaks in a single layer in a shallow dish. Pour marinade over the steaks and turn to coat. Cover, refrigerate and marinate steaks 8 hours, turning occasionally.
- Remove steaks from marinade and pat dry with paper towel. Discard marinade.
- Preheat barbecue to medium-high. Lightly oil the grill. Season steaks with salt and pepper and grill to the desired doneness, allowing approximately 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare.
- Set steaks on a cutting board and rest a few minutes. Now use a sharp knife to carefully cut the meat off the bone. Slice the meat and arrange it and the bones on a platter or board and serve.
Recipe Options: Instead of marinating two T-bone or porterhouse steaks for this recipe, try marinating four smaller steaks, such as strip loin and rib eye. If you do that, rather than slicing the meat after cooking and serving it from a platter or board, simply plate and serve one steak per person.