T-bones.

Ever wonder why the T-bone was named the way it was?  Me too!  The possible rationalities behind the name could come from the T shape of the bones that separate the 2 distinct cuts of meat (The strip loin and the Tenderloin), and the halved spinal bone.  Or it could come from the bone which separates the 2 cuts which is called  the "Transverse process" (which connects perpendicularly with the "Spinous process: bone to create the T shape).

No matter how it got it's name it is an excellent steak for the grill!  I recommend seasoning it with salt, pepper, and some ground or granulated garlic on both sides, then grilling it to no more than Medium (a maximum internal temperature of 150°F). Trust me overcooking anything on the grill will make your product dry and tough, if you can get past the stigma of Rare of Medium, you WILL find the tenderness and juiciness as a reward for your adventurousness.  (I should also address the liquid that comes out of a steak cooked to medium;  Although the juice is tinged with red, it is NOT blood.  This is simple the retained water in the meat fibres mixed with a minuscule amount of residual hemoglobin.)

For your reference:

With whole cuts of meat it is the external temp, not the internal temp that must exceed 160 degrees Fahrenheit. Normal cooking methods - sautéing, grilling, roasting, braising, etc.-raise surface temperatures far above 160 degrees Fahrenheit. (To get a sense of this, consider that meat only begins to brown at 230 degrees Fahrenheit.) People very rarely get sick from rare or medium rare meat. Overwhelmingly, people get sick from the way meat is handled in the home: from cross-contamination, lack of cleanliness and holding meat at dangerous temps. Internal temperature should be the least of your worries.

Short Ribs

Last night I was asked a question about a recipe for Short Ribs on Facebook, so I thought I'd talk a little bit about them here.
 

Short ribs come from the Front Quarter of beef: They reside in below the "7 bone rib" on what is called the Plate.

This chart shows the typical Canadian cuts of beef you might find in your average super market, with a guide to tenderness which is based on muscle usage (more used = less tender or tough).  Although you also have to consider that these well used muscles have developed a much more concentrated beefy flavour, and although a nice tender steak is always appealing, properly preparing these tougher cuts can result in just as satisfying a meal!

As you note, short ribs falls under the "less tender" category, which means the method of preparation for this cut is limited to a moist method of cooking which include either braising or stewing.  The key to making these cuts tender lies in 3 thing: 1. Time, 2. Temperature and 3. Humidity.
1. Allow any braised or stewed item AMPLE time to cook, what this does is breaks down the connective tissues which hold the meat fibres together. 
2. Don't try to rush the process by using an aggressive temperature, keep your temperature at or below 300ºF.
3. Keep your meat covered until the very end, and make sure that the liquid level is maintained.

I know I didn't cover everything in this post, just the basics, so feel free to comment with questions and I can elaborate.
Bob