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Old 01-20-2009, 07:50 AM   #1
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Porterhouse Staek

Publix had Choice Porterhouse Steaks on sale, who am I to say no?



Coming up to room temperature rubbed with olive oil and seasonings.



Resting for a few minutes while I prepare a salad.



Time to eat.

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Old 01-20-2009, 09:41 AM   #2
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Looks great and an excellent price for that cut and grade.

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Old 01-20-2009, 09:45 AM   #3
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That looks too good JA
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Old 01-20-2009, 01:26 PM   #4
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That is one of my favorites cuts of meat. Looks good by the way.
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Old 01-20-2009, 01:47 PM   #5
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Did you know...there aint many good size Porterhouses which come off a typical carcass. I want to say 4 nice ones but if that aint right it aint far off depend on how thick you cut em I guess. At any rate half of them guaranteed to be tough on the side opposite the loin. I mean the half which would be Noo Yawk Strip or whutever course that tend to be way chewier than the loin anyway but...that Portion of the Porterhouse have a hidden blood vein which runs down the middle. Cant see it or know its there till you bite into it. Hit one like that in Prime Grade at one of the fanciest Steakhouses in the country of Purto Rikka. I just went ahead and ate it since the warden's boss man was paying for it. I did not want to appear ungrateful or quarrellsome etc. Anyway I come back and re-seached it. Thats why when you buying steaks on sale it always mo betta to reach for the T-bones. They dont suffer from the abovementioned ailment.

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Old 01-20-2009, 02:14 PM   #6
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Cooled to perfection John.
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Old 01-20-2009, 08:30 PM   #7
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Thats looks mighty tasty!!
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Old 01-20-2009, 09:30 PM   #8
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Quote:
Originally Posted by bigwheel
Did you know...there aint many good size Porterhouses which come off a typical carcass. I want to say 4 nice ones but if that aint right it aint far off depend on how thick you cut em I guess. At any rate half of them guaranteed to be tough on the side opposite the loin. I mean the half which would be Noo Yawk Strip or whutever course that tend to be way chewier than the loin anyway but...that Portion of the Porterhouse have a hidden blood vein which runs down the middle. Cant see it or know its there till you bite into it. Hit one like that in Prime Grade at one of the fanciest Steakhouses in the country of Purto Rikka. I just went ahead and ate it since the warden's boss man was paying for it. I did not want to appear ungrateful or quarrellsome etc. Anyway I come back and re-seached it. Thats why when you buying steaks on sale it always mo betta to reach for the T-bones. They dont suffer from the abovementioned ailment.

bigwheel
Your right bigwheel but when getting a true porterhouse you get the bad (strip part more grizzle ) w/ the good(bigger filet). I guess it equals out in the end

Mike
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Old 01-20-2009, 09:32 PM   #9
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Oh by the way John, nice job on that steak!!!!

Mike
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Old 01-20-2009, 09:50 PM   #10
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Porterhouse

When I read Bigwheel's comment, I thought he must have been at my house Saturday night! I had two big, pretty looking porterhouse - same deal $6.99/lb from Publix, Certified Angus Beef. I had the butcher cut them about 1.5", had about 1.5 - 2" on the filet side.

The "strip" side was OK, good flavor and all, but was tougher than it should have been. I thought maybe I had overcooked that side, but the color was right on. The filet sides were wonderful.

I read somewhere earlier in the week about a "vein steak" - a porterhouse with a hidden vein that wasn't visible until cut - and I noticed that in my steaks.

Now I know - but I do still love those big, oversized, extra-thick porterhouse steaks.

Beautiful looking cook.

Pat
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Old 01-21-2009, 07:50 AM   #11
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Quote:
Originally Posted by bigwheel
Did you know...there aint many good size Porterhouses which come off a typical carcass. I want to say 4 nice ones but if that aint right it aint far off depend on how thick you cut em I guess. At any rate half of them guaranteed to be tough on the side opposite the loin. I mean the half which would be Noo Yawk Strip or whutever course that tend to be way chewier than the loin anyway but...that Portion of the Porterhouse have a hidden blood vein which runs down the middle. Cant see it or know its there till you bite into it. Hit one like that in Prime Grade at one of the fanciest Steakhouses in the country of Purto Rikka. I just went ahead and ate it since the warden's boss man was paying for it. I did not want to appear ungrateful or quarrellsome etc. Anyway I come back and re-seached it. Thats why when you buying steaks on sale it always mo betta to reach for the T-bones. They dont suffer from the abovementioned ailment.

bigwheel
Good to know, thank you BW. I always thought they were the same and wondered why the two names. T-Bones were on sale as well.
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Old 01-21-2009, 09:03 AM   #12
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They are the same, the porterhouse steak is usually the first 2-4 cuts (depending on size of the loin) of a shortloin.

Mike
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Old 01-21-2009, 10:45 AM   #13
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That's a great looking meal. Cooked just right.
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Old 01-21-2009, 03:59 PM   #14
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First I heard of the loin being bigger on the tough strip sided models. Thanks.

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Old 01-21-2009, 06:24 PM   #15
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very nice!
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Old 01-21-2009, 09:44 PM   #16
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Great looking steak. Did you paint those grill marks on ?
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Old 01-22-2009, 07:42 AM   #17
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Originally Posted by altmizzle
Looks great!

What'd you season it with?
Kosher Salt, Garlic Salt, and Ground Black Pepper
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