porterhouse

We were on vacation / staycation this last week so I didn’t really have a lot of time to properly document my different cooks do to having company. I did get a few pics / money shots. Before our company arrived, I started out making the Wahoo fish tacos in this cook...

Birthday celebration last night. Went down to the butcher and got these hand cut beauties. Biggest filet I've ever seen on a Porterhouse. The thing almost looked perfectly proportionate. And thick too! 1.8 lbs. in total. Couldn't resist throwing a great looking ribeye into the order as well :)...

My butcher at Safeway is turning out to be a real asset. I've asked him for some really off the wall stuff, like cutting Lloyd's fully cooked and ready to eat SLC spareribs into thirds lengthwise, and he never bats an eye. This time, I told him that I wanted some nice thick cuts of meat with...

We were busy all weekend but I had looked on Saturday to see what we had in the freezer to use up for this start of Summer cook. Well I found a lovely 1.8 lb. Porterhouse and 1.6 lb. T-bone. (:becky:) Here’s the Porterhouse. Oh yeah! I rubbed it (and the T-bone) with some Primo Chicago...

This is my reverse seared, beef-love basted porterhouse. Meathead has a friend that coined the 'beef love' name. I took the scraps of fat I cut off (I'm reverse searing so I don't need as much to start) and slowly melted it in a skillet, gradually reducing the flame as the pieces gave up as...

We wanted to finish off the Holiday weekend with a bang so I had thawed out a Double R Ranch Porterhouse that I had in the freezer. I seasoned it with garlic sea salt, fresh ground black pepper and some steak seasoning and wrapped it up to rest a few hours. While it was...

So, my wife went to visit her mother for couple days. Seemed like a great time to cook a man meal. Found a 1.4lb Porterhouse (King of the steaks) and thought I would let my new little WGA get his feet wet. If you saw my post last week, I only gave him a Coors light because he was a Noob...

These are 21 day dry aged Porterhouse steaks, they are 28 oz. each that I cooked this past Sunday evening. Served with grill baked potatoes and fresh chived sour cream, creamed spinach, and Crabmeat Maison made with Louisiana jumbo lump crabmeat over avocado slices. Actually except for the...