It’s time to bring out the big guns -- or in this case, the big steaks. T-bone and porterhouse steaks make for a dramatic presentation and are a great way to feed a group of hungry meat-lovers. Both steaks are cut from the short loin of cattle and have a T-shaped bone. Two cuts of meat flank the bone: a strip steak cut and a tenderloin filet.

Porterhouse steaks have larger filet sections than T-bone steaks and are therefore pricier. Porterhouse steaks are also cut thicker, at least 1 1/4 inches or more. T-bones are slightly less expensive and usually top out at 1 inch thick, but they are no less indulgent. Whichever steak you choose, you are guaranteed a meaty feast, and there’s no better way to cook them than on a hot grill.

In this recipe, a simple balsamic and red wine reduction creates a light sauce. It’s puckery and winey, braced by the kick of balsamic vinegar and perfumed with woodsy rosemary. Add merely 1 tablespoon of butter to give it a little body; for a richer sauce, add 2 tablespoons. With that said, the sauce is an embellishment and is entirely optional, since a good piece of meat is stand-alone delicious.

What is not optional, however, is the salt. Yep, salt is the key to enhancing the flavor of the meat, so be generous with the seasoning, and serve additional salt on the side.

Grilled T-Bone Steaks With Balsamic Sauce

Prep time: 30 minutes

Total time: 30 minutes

Yield: Serves 4 to 6

Sauce:

2/3 cup full-bodied red wine

1/3 cup balsamic vinegar

1 large garlic clove, peeled, smashed

1 (2-inch) sprig fresh rosemary

1 to 2 tablespoons cold unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Steaks:

2 T-bone steaks, each 1 inch thick

Olive oil

Kosher salt

Freshly ground black pepper

Sea salt flakes for serving

Make the sauce: Combine the wine, vinegar, garlic and rosemary in a small saucepan. Bring to a boil over medium heat, then continue to boil until reduced by about half, 12 to 14 minutes. Remove the pan from the heat and discard the garlic and rosemary sprig. Whisk in the butter 1 tablespoon at a time until smooth. Season with the salt and black pepper.

While you make the sauce, let the steaks stand at room temperature. Prepare the grill for direct cooking over high heat.

Lightly brush the steaks on both sides with oil and generously season with salt and black pepper.

Grill the steaks over direct heat, with the grill lid closed, 6 to 8 minutes for medium-rare (or to your desired doneness), turning once or twice. (An instant-read thermometer inserted into the center of the steak, without touching the bone, will register 125 degrees for medium-rare.)

Remove the steaks from the grill and let rest for about 5 minutes. Cut the meat away from the bone, then cut the meat across the grain into thick slices. Serve the steaks with the balsamic sauce for drizzling and salt flakes for sprinkling.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Take advantage of the season’s last cherry tomatoes on the vine with this easy one-skillet stovetop dinner. Begin by roasting the tomatoes until they begin to break down and release their juices. Once this happens, stir in fresh garlic, briny capers and herb sprigs to round out the flavors and mingle with the juices, creating a light and luscious sauce. Then add whitefish fillets to the pan sauce, transfer to the oven, and let them roast in the pan juices.

Make this recipe with any thick whitefish, such as sea bass, halibut or swordfish. Choose fillets that are center-cut and about 3/4 inch thick. The fish will roast quickly; cooking time may vary depending on the thickness of the fish. It's cooked when it’s opaque though the center and easily flakes.

Dinner couldn’t be any simpler -- or more delicious.

Roasted Sea Bass With Blistered Tomato and Caper Sauce

Active time: 30 to 35 minutes

Total time: 30 to 35 minutes

Yield: Serves 4

1 1/2 pounds cherry tomatoes (left on the vine, optional)

2 tablespoons extra virgin olive oil, plus more for brushing on the fish

Kosher salt

Freshly ground black pepper

3 to 4 sprigs fresh thyme, oregano or marjoram

2 garlic cloves, minced

2 heaping tablespoons drained capers

1 tablespoon balsamic vinegar

4 center-cut whitefish fillets, such as sea bass or halibut, each about 6 ounces

Finely grated lemon zest

With a paring knife, make a small incision in the tomatoes. (This step will hasten their cooking process.)

Heat the oven to 375 degrees.

If using the stovetop, heat the oil in a large ovenproof skillet over medium heat. Add the tomatoes and cook until they begin to break down and release their juices, 8 to 10 minutes, stirring occasionally.

Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, herb sprigs, garlic, capers and vinegar. Cook for 1 to 2 minutes to meld the flavors, stirring frequently.

Brush the fish with the oil and season with salt and black pepper. Nestle the fish in the pan between the tomatoes. Transfer the pan to the oven. Roast until the fish is just cooked through, 10 to 12 minutes, depending on the thickness of the fish.

Garnish with lemon zest and fresh herbs. Serve immediately.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

If you have the luxury -- I mean, the problem -- of too many end-of-season tomatoes, then this confit is for you. Confit is an ancient form of preservation in which perishable food is slowly cooked at a low temperature in fat and then stored in fat. It was (and is) an efficient and safe method to cook and store meat and fish that would otherwise perish. The term "confit" also applies to preserving fruits and vegetables, which may be slowly cooked in oil or a sugar syrup -- a method that yields jams, chutneys and candied fruit.

This end-of-summer confit is a rich, bright and buttery blend of tomatoes and garlic. The key to the recipe is its simplicity of ingredients and the slow cooking time, which allows the tomatoes to reduce to a juicy sludge and a whole head of garlic to collapse and melt into a buttery paste. Your reward is a savory jam with myriad uses. Smear the confit on crostini, spoon a dollop into a bowl of pasta, use as a pizza sauce, or dilute it with cream for a silky, rich soup. No matter the use, it will be a warm and sunny memory of summer’s tomato bounty.

Tomato and Garlic Confit

Active time: 10 minutes

Total time: 1 hour

Yield: Makes about 2 cups

1 large garlic head

Extra-virgin olive oil

2 pounds cherry or heirloom tomatoes

2 sprigs fresh thyme or marjoram

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

Heat the oven to 400 degrees.

To roast the garlic, slice off the top of the head, about 1/4 inch. Place on a piece of foil, cut side up, and drizzle with about 1 tablespoon olive oil. Wrap the foil up over the garlic and crimp to seal. Place in a small baking pan or on a baking sheet. Roast in the oven until the cloves are very soft, 45 minutes to 1 hour, depending on the size of the bulb. Remove the garlic and cool to the touch. Squeeze out the garlic cloves onto a work surface and mash to form a paste.

While the garlic roasts, cook the tomatoes: Combine the tomatoes and 1/3 cup oil in a large saucepan. Cook over medium heat until the tomatoes begin to break down, 8 to 10 minutes, stirring occasionally with a wooden spoon.

Add the herb sprigs and continue to cook over medium-low heat until all the tomatoes have broken down and the sauce thickens, 30 to 40 minutes more, stirring occasionally while breaking up the tomatoes with the wooden spoon.

Stir in the garlic, salt and pepper and simmer for 2 to 3 minutes to meld the flavors. Taste for seasoning.

Remove from the heat and cool to room temperature. The confit may be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood