What do you like with your Porterhouse T-Bone.....

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[ARCHIVED THREAD] - What do you like with your Porterhouse T-Bone.....

Posted: 9/30/2001 2:52:54 PM EDT

Steak??? I'll take a baked potato with bacon, sour cream, chives and cheddar cheese.......a green salad with Blue Cheese dressing, bacon bits, croutons and fudge brownies for dessert.

K, what do you like on your steak? I love really hot cream style horseradish or A1 steak sauce and tabasco sauce like crazy!

Posted: 9/30/2001 2:57:15 PM EDT

[#1]

Steak, Lots of pepper and worshwhatever sauce.

Baked potato, no damn bacon bits. Grilled shrimp or a lobster tail. Frosty mug dark beer.

Sometimes a fatty when I hit the couch.

You asked...

Posted: 9/30/2001 3:03:38 PM EDT

[#2]

Salt & Pepper.

Posted: 9/30/2001 3:11:35 PM EDT

[#3]

Knife, fork and plate are welcome, too.

Posted: 9/30/2001 3:17:11 PM EDT

[#4]

Dude, with your post on porkrinds and now this, you're making me hungry.

I like a baked potato: butter, sour-cream, bacon bit and chives.
Steamed veggies.
For desert, apple pie ala mode.
I like a bit of the hot and spicy A1 on the steak.

Posted: 9/30/2001 3:32:59 PM EDT

[#5]

Steak: cooked bloody cold, wigglin' RARE. No sauce, salt and pepper as the cooking seasoning. Baked potato all the way. Steamed vegetables. Pumpkin pie and vanilla ice cream.

Posted: 9/30/2001 3:33:48 PM EDT

[#6]

I prefer big monster steak fries, with baby peas.
I also prefer my steaks naked. It is a sin to cover a good steak with sauce.
Boy, I am getting hungry right now too. I think I will broil up those Filets in the fridge tonight.

Posted: 9/30/2001 3:35:37 PM EDT

[#7]

I like my steak with Tabasco sauce.
Steak Fries.
Green Salad with Ranch Dressing.
Pint of Guinness to wash it down.

[heavy]

Posted: 9/30/2001 3:40:09 PM EDT

[#8]

Quoted: Steak??? I'll take a baked potato with bacon, sour cream, chives and cheddar cheese.......a green salad with Blue Cheese dressing, bacon bits, croutons and fudge brownies for dessert.

K, what do you like on your steak? I love really hot cream style horseradish or A1 steak sauce and tabasco sauce like crazy!

View Quote

Let's go to his house for dinner.

Posted: 9/30/2001 3:40:58 PM EDT

[#9]

Steak cooked just till it quits mooing, marinated with Lea & Perrins Worcestershire sause, lightly seasoned with McCormick's Montreal Steak seasoning; baked potato with butter, sour cream, a little shredded cheddar cheese, bacon bits, and chives; apple sauuce.

Milk or Coke to drink.

What did I have tonight? Stouffer's frozen lasagna and macaroni & cheese.

Posted: 9/30/2001 3:48:08 PM EDT

[#10]

Portabella (spell?) mushrooms. Just returned from Outback. Love those Jack Daniels steaks at TGI Fridays, too.

Eddie

Posted: 9/30/2001 4:00:37 PM EDT

[#11]

Knock the horns off, wipe it's butt, and show it a match. Loaded baked potato and maybe some cottage cheese on the side. If it has good flavor no sauce of any kind but if it needs some a little A1 or Heinz 57. A light scotch and water for desert please.

Posted: 9/30/2001 4:07:50 PM EDT

[#12]

Quoted:
Knock the horns off, wipe it's butt, and show it a match.

View Quote

LMAO!!! Spoken like a true Texan! My other favorite state.

Posted: 9/30/2001 4:15:47 PM EDT

[#13]

Seasoned with salt and LOTS pepper, cooked just to give it a nice color, hopefully blood rare inside, side of either baked potato all the way, or garlic mashed potatoes. An ice cold Shiner Bock straight from the bottle (we don't need no steenking glasses!) and peach cobbler a la mode for dessert.

Dammit, now I'm hungry.

-Gloftoe

Posted: 9/30/2001 4:23:07 PM EDT

[#14]

Salt, pepper, and COVERED in A1 Sauce!!! Mmmmmmm......steak...!

Posted: 9/30/2001 4:28:39 PM EDT

[#15]

mmmmm a nice big thick and juicy porterhouse med. rare cooked on charcoal. salad with sharp cheddar cheese, cauliflower, broccli, sunflower seeds, carrot shavings with 7 seas dressing. a big bowl of boiled spinach saturated in vineagar, twice baked potato's with bacon and garlic on them.

Posted: 9/30/2001 4:53:19 PM EDT

[#16]

A blond!

What gets me are people that cover up the great taste of a T-Bone with sauces that taste like crap.
A1, McCormick's Montreal Steak seasoning, and Worcestershire sauses are for CRAP MEAT or steaks. T-Bones or finely cooked Black Angus steaks are fine just the way they are, why completely cover up the flavor with an overwelming sauce so that the fine piece of meat you are eating could be road kill for all you know (which by the way is what these sauces are for)

I sometimes wonder if any of you guys know what good food is. Do you guys have to put a suace on everything?

BISHOP

Posted: 9/30/2001 5:47:58 PM EDT

[#17]

I like my steak with a coating of carmelized sugar.

Posted: 9/30/2001 7:44:49 PM EDT

[#18]

Mushrooms and onions, that's it!

Posted: 9/30/2001 9:04:57 PM EDT

[#19]

A lot of space to eat it, then a Cohiba.

Posted: 9/30/2001 9:33:16 PM EDT

[#20]

Squeeze of lemon juice, and some fresh cracked pepper.

Posted: 9/30/2001 9:35:25 PM EDT

[#21]

DAMN! Nothing like sleeping off the effects of a 8 oz. porterhouse Tbone! YO! WHERE'S THAT FATTY!

Posted: 9/30/2001 9:36:48 PM EDT

[#22]

Mad Cow Disease, moo, moo, moo. [whacko]

No Slack!

Posted: 9/30/2001 10:03:08 PM EDT

[#23]

Every month or two, a group of friends and I gather at MadMatt Manor, or one of their houses, for an SWWC (steak, wine, whiskey, and cigar) evening.

The menu usually is:
Salad (from a bag)
Garlic Bread (from the freezer)
Steaks (16oz porterhouse/New York/ribeye or whatever, BBQed to perfection)
Baked potatoes (with sour cream and butter)
Peas (or some other vegatable)

All the guests throw in $10 to the host for the food, and bring assorted wines, scotches, bourbons, and cigars for all to share.

A great dinner with good friends, food, booze, cigars, and minimum hassle.

Posted: 10/1/2001 4:46:48 AM EDT

[#24]

Soy sauce on the steak cooked Pittsburgh (black & blue); baked potato (butter only); Portobello mushrooms and fresh spinach sauteed in garlic oil; sourdough bread on the side; a magnum of 1974 Simi Cabernet Reserve (kiss French, drink Californian). Hmmmm . . . that sounds about right.

F.
8-)

Posted: 10/1/2001 4:50:41 AM EDT

[#25]

Czech Pilsner, Cabernet or Zinfandel.
Creamed spinach and German homefries.
Single malt and a Cuban cigar to top it off.

Posted: 10/1/2001 5:13:36 AM EDT

[#26]

Hehe.. 'and a cuban cigar.' Reminds me of Dennis Leary's "I'm an asshole" song.

I like padrons and cohibas personally.

Posted: 10/1/2001 5:18:10 AM EDT

[#27]

Oh yeah?
Bolivars, Montecristos, or whatever's offered.
[:)]

Posted: 10/1/2001 5:30:09 AM EDT

[#28]

A waitress with nothing on it??

Posted: 10/1/2001 10:26:17 AM EDT

[#29]

"What do you like with your Porterhouse T-Bone..... "

Sela Ward. But I don't get her or the steak. I get broiled, skinless chicken and an 80 mg Lescol.

Posted: 10/1/2001 10:33:16 AM EDT

[#30]

I like to say {preferably in front of my brother and his left-wing vegetarian family}, "Isn't it great being at the top of the food chain?".

Posted: 10/1/2001 10:34:22 AM EDT

[#31]

I prefer an thick Angus strip steak served by a healthy topless waitress. [BD]

Oh, I forgot, the real Cuban Partagas. ( I keep them in the gun safe)

Posted: 10/1/2001 11:00:53 AM EDT

[#32]

"If the chef feels that he has to cook it or cover it in steak sauce, then I'm gonna send it back." - FatMan, on more than one ocassion.

I do, however, enjoy a side of long grain rice, maybe some sauteed mushroom and onions, green beans. Freezin' cold beer, a Hoyo de Monterrey Excalibur #1 maduro, and the time to enjoy them. Ahhh....

edited fer spellin'

[ARCHIVED THREAD] - What do you like with your Porterhouse T-Bone.....

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