Tonight’s new installment has the contestants striving to serve up the perfect T-bone steak. I’ll be watching intently, because I think I have the perfect recipe already, adapted half from an old cookbook of county fair-winning recipes, and half from my Fresh Air interview with New York Times cooking columnist Mark Bittman. Among the secrets: “age” the steak uncovered in the refrigerator for a day or two, and use a dry rub that includes, among its other ingredients, ground coffee.