Porterhouse > General Discussion

Posted: 1/3/2008 3:13:13 PM EDT

Is it the greatest cut of meat or what?

mmmm mmmm nothing says lovin like a Tbone and a fillet mignon all in one.

mmmmmmmmmmmmmmmmmmmmmmmm

Posted: 1/3/2008 3:13:58 PM EDT

[#1]

too well done...

Posted: 1/3/2008 3:16:34 PM EDT

[#2]

Quoted:
too well done...

Better?

Posted: 1/3/2008 3:18:33 PM EDT

[#3]

Quoted:

Quoted:
too well done...

i7.tinypic.com/82y5j0l.jpg
Better?

2 Minutes on high grill heat, each side. PERFECTO!

Posted: 1/3/2008 3:19:14 PM EDT

[#4]

FAIL.

Overcooked.

But yes, Porterhouse is the best of tender and taste wrapped into one.

Posted: 1/3/2008 3:20:26 PM EDT

[#5]

I take it you guys like your meat rare and bloody.

Posted: 1/3/2008 3:20:34 PM EDT

[#6]

Quoted:
too well done...

Thats medium. About as cooked as I would eat it but Medium isnt bad.

Posted: 1/3/2008 3:20:44 PM EDT

[#7]

Sorry to be technically proficient but it's a filet and a strip seperated by bone.
Chocked full of fully rare YUM!

The quickest way to screw up good beef or good saltwater fish is to cook it.

Good means high quality.

Posted: 1/3/2008 3:23:56 PM EDT

[#8]

Quoted:
Sorry to be technically proficient but it's a filet and a strip seperated by bone.
Chocked full of fully rare YUM!

I wasn't aware of that... I guess that period of vegetarianism I went through didn't help me learn anything about steaks.

Posted: 1/3/2008 3:34:05 PM EDT

[#9]

Quoted:
The quickest way to screw up good beef or good saltwater fish is to cook it.

I agree with you on the fish part... Not so sure about beef though. I like my beef medium. If I'm eating buffalo... That shits rare.

Posted: 1/3/2008 3:44:20 PM EDT

[#10]

Listen to the voice of reason

High heat, 2 minutes each side is perfect.

Posted: 1/3/2008 3:46:28 PM EDT

[#11]

Quoted:
Listen to the voice of reason

High heat, 2 minutes each side is perfect.

www.hardbeatstore.com/images/news/steak_rare.jpg

Dang man, a good vet could bring that back to life. I like mine more cooked than that.

Posted: 1/3/2008 3:48:47 PM EDT

[#12]

Slap the cow on it's ass and walk it through a warm kitchen.

I like it rare, as Spyda said 2 min per side HIGH heat max. Porterhouse is my favorite cut.

Posted: 1/3/2008 3:50:33 PM EDT

[#13]

Quoted:
Listen to the voice of reason

High heat, 2 minutes each side is perfect.

www.hardbeatstore.com/images/news/steak_rare.jpg

Perfect!

Posted: 1/3/2008 3:57:32 PM EDT

[#14]

I like mine medium or even medium-well, I don't like raw meat

Posted: 1/3/2008 3:57:38 PM EDT

[#15]

Quoted:
I take it you guys like your meat rare and bloody.

No, that is how they like their womens.

Posted: 1/3/2008 5:37:32 PM EDT

[#16]

I understand why people like rare meat... I just don't know how the hell you can chew and eat it. It's wayyyyyyyyy too mushy for me.

Posted: 1/3/2008 5:40:12 PM EDT

[#17]

Quoted:
Listen to the voice of reason

High heat, 2 minutes each side is perfect.

www.hardbeatstore.com/images/news/steak_rare.jpg

Perfectly cooked. IMO.

Posted: 1/3/2008 5:43:39 PM EDT

[#18]

Porterhouse is by far and away my favorite steak - it is in fact the only cut I buy.
Medium rare for me please!

Prime is the only other cut I eat...

Posted: 1/3/2008 5:43:48 PM EDT

[#19]

Quoted:
Listen to the voice of reason

High heat, 2 minutes each side is perfect.

www.hardbeatstore.com/images/news/steak_rare.jpg

I just threw up in my mouth a little cuz it's still mooing.

No less than Medium and no more than Medium.

Posted: 1/3/2008 5:45:11 PM EDT

[#20]

No medium-well option? Blasphemy!

Posted: 1/3/2008 5:45:31 PM EDT

[#21]

Did I ever show you guy's these? They were like 40-42oz each. Mexican swill is just for reference. There wasn't a rare plus option so i voted both rare and med-rare.

-JTP

Posted: 1/3/2008 5:46:36 PM EDT

[#22]

Quoted:
Listen to the voice of reason

High heat, 2 minutes each side is perfect.

www.hardbeatstore.com/images/news/steak_rare.jpg

Now that's a steak!

HH

Posted: 1/3/2008 5:47:08 PM EDT

[#23]

Quoted:
Did I ever show you guy's these? They were like 40-42oz each. Mexican swill is just for reference. There wasn't a rare plus option so i voted both rare and med-rare.

homepage.mac.com/jakethepimp/dinner/PICT0003.jpg

-JTP

woooooooooooow

Posted: 1/3/2008 5:47:34 PM EDT

[#24]

Quoted:
Listen to the voice of reason

High heat, 2 minutes each side is perfect.

I don't like my steak to moo. I like mine cooked, medium-medium well

The OP's steak looks perfect to me.

Posted: 1/3/2008 5:50:36 PM EDT

[#25]

Spyda wins!

Posted: 1/3/2008 5:52:14 PM EDT

[#26]

Awww, I thought this was gonna be a Caddyshack trivia thread!

Oh Porterhouse, look at the wax build up on those shoes. This is fine leather. I want that wax stripped off there, then I want them creamed and buffed with a fine chamois, and I want them now! Chop chop!

Link

Posted: 1/3/2008 5:53:23 PM EDT

[#27]

Quoted:
Listen to the voice of reason

High heat, 2 minutes each side is perfect.

www.hardbeatstore.com/images/news/steak_rare.jpg

Absolutely Gorgeous!!!
My mouth is watering - Porterhouse for me tomorrow!!!

Posted: 1/3/2008 5:57:26 PM EDT

[#28]

Quoted:
Sorry to be technically proficient but it's a filet and a strip seperated by bone.
Chocked full of fully rare YUM!

Yep, a t-bone and porterhouse are the same cut.....filet and strip, just the t-bone is taken from the smaller end of the loin and the PH is taken from the larger end.

Best cuts IMO.....best of both worlds

Posted: 1/3/2008 5:58:50 PM EDT

[#29]

Quoted:
Listen to the voice of reason

High heat, 2 minutes each side is perfect.

www.hardbeatstore.com/images/news/steak_rare.jpg

WIN!

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