This is a very yummy recipe I got from Cook's Illustrated. T-Bone and porterhouse steaks are large enough to serve two. We prefer to season the steaks with kosher salt because its coarse grains are easier to sprinkle evenly onto the meat than fine table salt. If you use charcoal briquettes instead of hardwood charcoal, one chimney-full will weigh close to 6 pounds. Also, you may have to increase the searing time by about 30 seconds on each side. There is no need to build a two-level fire if you can adjust the level of the charcoal rack on your grill; crank the rack up high to sear the steaks, then drop it down a couple of levels for less intense heat to finish cooking them.