But still a fine looking Porterhouse.
I agree, but...looks like a T-bone to me... There's just not enough tenderloin on there to call it a porterhouse.
But, I could be wrong.
You could be correct. It could be a top shelf T-bone and they didn't bother with the filet, which in my taste is much finer than the NY steak cut.
Made me go out and get about a 3" thick Ribeye with a baked potato!
The Ribeye is hard to beat...med rare..choice, better prime.
Yaknow what the silly part is? They are advertising charcoal and not steak.....freebie for the cattlemen ! Makes me wanna do a NY peppercorn and lobster anyhow.. Chow :)
GolfDum: Made me go out and get about a 3" thick Ribeye with a baked potato!
mmmmmmmmmmmmmmmmm.
SweetiePie: The Ribeye is hard to beat...med rare..choice, better prime.
Agreed.....Ribeye is my favorite steak, the fat in it just tastes so darn good. Try to get a bite of the fat and steak with each bite while being med rare is better than______.
Would be my choice for a last supper request on death row lmao.
hpurey: GolfDum: Made me go out and get about a 3" thick Ribeye with a baked potato! mmmmmmmmmmmmmmmmm. SweetiePie: The Ribeye is hard to beat...med rare..choice, better prime. Agreed.....Ribeye is my favorite steak, the fat in it just tastes so darn good. Try to get a bite of the fat and steak with each bite while being med rare is better than______. Would be my choice for a last supper request on death row lmao.
Cut this from a whole primal, the ribs got que'd, got a 6lb prime roast, and several beautiful steaks. you can't tell from this pic cause there is no depth but those are about 1 1/2 inch thick
hpurey:Ribeye is my favorite steak, the fat in it just tastes so darn good.
Oh man, 10 minutes on 1 side, 5 on the other, out of the way please. Don't play with it or you'll mess up the straight grill lines. LOL
Hey Danny, what is the sauce just left of your photo? Your recipe? The color of it looks like a marvel.
hpurey: