I've run the gamut quite a few times with the shortloin roasts that porterhouses and t-bones are cut from and have come to the conclusion that they just don't work for us. Not that there's anything wrong with the roasts or steaks, they are incredible. The issue is a quirk of mine: I hate cooking thin steaks. The girth of the roasts is such that to cut a steak the thickness I like to cook, they are just WAY too much for the two of us. To cut them at a weight that makes a nice dinner, they are too thin. You're about to see an example of that
The steak. A 1 1/4 pound porterhouse.
Rubbed with a little Worcestershire then a sprinkle of kosher salt, and a hefty dose of butcher's grind black pepper.
Decided to make an asparagus based salad. I cut the tips, into the steamer to blanch them just a little bit.
A couple minutes of steam and the asparagus is perfect. Slightly softened but still has some crunch to it.
The salad: asparagus, onions, celery, tomatoes, Italian blend seasoning, a dash of salt, and dressed with my homemade garlic infused EVOO and spicy pepper vinegar then some feta cheese crumbles.
Steak on the grill. Got the sear burner running wide open so we're right at 1100*
Done and into the house to get happy while I get the rest of the stuff ready.
Plated with a loaded baked potato and a bowl of the salad.
And of course the close up shot.
Although the steak was really good, here is why I don't like thin steaks. It is a tad over done in the center but barely brown on the outside. There wasn't enough cook time to get any color on the steak before it had to be pulled or it'd be torched. Oh well, live and learn I guess. I'll stick with rib eyes, NY strips, and sirloins,,,and of course the occasional filet mignon. I will say however that the salad was exceptional and of course there's no going wrong with a loaded tater. All in all a very nice farewell meal for a fantastic cut of meat.
Thanks for dropping in and we'll see everybody again soon. Did a really interesting fiery Asian pork dinner last night that was super good. Just need to get the pics off the phone and see if it's worthy.
Robert
The steak. A 1 1/4 pound porterhouse.
Rubbed with a little Worcestershire then a sprinkle of kosher salt, and a hefty dose of butcher's grind black pepper.
Decided to make an asparagus based salad. I cut the tips, into the steamer to blanch them just a little bit.
A couple minutes of steam and the asparagus is perfect. Slightly softened but still has some crunch to it.
The salad: asparagus, onions, celery, tomatoes, Italian blend seasoning, a dash of salt, and dressed with my homemade garlic infused EVOO and spicy pepper vinegar then some feta cheese crumbles.
Steak on the grill. Got the sear burner running wide open so we're right at 1100*
Done and into the house to get happy while I get the rest of the stuff ready.
Plated with a loaded baked potato and a bowl of the salad.
And of course the close up shot.
Although the steak was really good, here is why I don't like thin steaks. It is a tad over done in the center but barely brown on the outside. There wasn't enough cook time to get any color on the steak before it had to be pulled or it'd be torched. Oh well, live and learn I guess. I'll stick with rib eyes, NY strips, and sirloins,,,and of course the occasional filet mignon. I will say however that the salad was exceptional and of course there's no going wrong with a loaded tater. All in all a very nice farewell meal for a fantastic cut of meat.
Thanks for dropping in and we'll see everybody again soon. Did a really interesting fiery Asian pork dinner last night that was super good. Just need to get the pics off the phone and see if it's worthy.
Robert