Glad to hear your stuff turned out (even though you tried to ruin it
). I'll mark the recipe.
I talked the butcher into cutting some t-bones for me the other day, as the ones pre-cut in the case looked a bit thin to my liking. He cut these from a little further up, and I'll be damned if they aren't edging on Porterhouses, and at 1-1/4" thick, they should be quite yummy for Friday steak-night.
The marinade:
pound in some garlic powder, pepper, and meat tenderizer
pour on some Lea & Perrins
refrigerate at least over night, preferably two nights
pull out of fridge at least 1 hour prior to cooking
add 1T beerverege of your choice per steak