My preference is for a strip, cut two-inches thick. I marinate them in garlic, black pepper, olive oil and white wine.
I also enjoy flank steak, about half an inch thick. I marinate these in garlic, black pepper, cumin, ancho chili powder, olive oil and white wine.
My grandson's preference is for a 2 1/2-inch thick porterhouse, marinated or not -- just serve it, please.
He'll be 15 next week. He's a 6'1", 180 pound, rapidly-growing football player. Just last week he ate his porterhouse and a strip, along with roasted potatoes and spinach sauteed with garlic and olive oil.
With all three cuts I grill them barely past blue.