  The rib eye was originally known as a Delmonico steak, as legend has it that the cut was made famous in the 19th century by Delmonico's Restaurant in New York City.
 The T-bone is actually two steaks in one, a strip steak on one side of the bone and a smaller tenderloin on the other.
 What a happy grill! Clockwise from top left are rib eye, tenderloin, strip and T-bone steaks.
 Nice, fat grill marks are the mark of a perfectly cooked steak.
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Ingredients:
1 medium T-bone steak
1 medium New York strip steak
1 medium rib eye steak
2 medium beef tenderloin steaks
2 slices bacon
Preparation:
Begin by preparing bacon to wrap around the tenderloins. Line up bacon slices on a cookie sheet and bake in a 375-degree oven for about eight minutes. Remove from oven and allow to cool.
Wrap a bacon slice around each tenderloin and secure with a toothpick (see photo at right).
Sprinkle tenderloins and other steaks with chef Michael Fusco's TriMix seasoning (see recipe below). Place all steaks on a hot grill--about 400 degrees.
Cooking time will vary depending on the thickness of steaks and how done you would like the meat. For medium-rare, cook T-bone for about two minutes per side, strip steak for about five minutes per side, rib eye for about three to four minutes per side and tenderloin for about four minutes per side. Remove from grill and serve.
Yield: 5 servings
Michael Fusco's TriMix Seasoning
Ingredients:
1/4 cup salt
1/4 cup white pepper
1/4 cup garlic powder
Preparation:
Mix together all ingredients in a bowl and place in a large salt shaker.
