Last night I had the best steak I've ever had. I've now switched from ribeye to porterhouse forever. I'll never go back.

A couple of friends and I decided to grill steaks. We all picked up our own steaks. One of them, a longtime local greek friend whose clan has always been in the local restaurant business suggested it to me. Said go to Winn Dixie and get a porterhouse that's on sale right now.
All we did before grilling them was salt and pepper them, nothing else. No tenderizer no nothing.
I cannot remember ever having a steak with a better flavor to it.
No more ribeyes for me.

Yeah, right.

Bob, you're so full of it.

You're too cheap to buy regular-priced porterhouses or rib-eyes. You'll go back to your chuck-eyes.

I'm slowly learning the error of some of my cheapskate ways, Eric. At least when it comes to buying quality. But even though I've now switched to quality, I still only want quality when it's on sale. lol

But no more chuck eyes for me. I'm headed to Winn Dixie right now to get some more of those porterhouses to put in the freezer while they're on sale.

BobW wrote:

I'm slowly learning the error of some of my cheapskate ways, Eric. At least when it comes to buying quality. But even though I've now switched to quality, I still only want quality when it's on sale. lol

But no more chuck eyes for me. I'm headed to Winn Dixie right now to get some more of those porterhouses to put in the freezer while they're on sale.

Bring some over this weekend and we'll split the cost with you. It ought to be a good night to sit out by the chimnea and listen to music.

Eric wrote:

Bring some over this weekend and we'll split the cost with you. It ought to be a good night to sit out by the chimnea and listen to music.

Sounds like a plan to me. On sale at a pretty good discount. PLUS they gave me another $5 off $55 with the coupon.
And at that price they taste even better.

Bob, if you like it go for it. My personal experience with steak though is that you pay for what you get. Like a Cadillac compared to a Ford. Hell, ol' Eric could probably grill up a damn good tasting combat boot. lol

Well, Bob, it's been 32 years since I had a steak and I'm never going back either .

One of these steaks is an 18 oz T-Bone and the other is a 24 oz Porterhouse. Hard to tell the difference and in my opinion the only difference is the price. For taste, if marinated and cooked properly I cannot tell the difference in taste.

There really isn't any difference, except the filet is larger on the Porterhouse.

The best steak I ever tasted was at the Cracker Barrel on I-10 and Pine Forest Rd. It was that 1 in a million pieces of steak that I'll never find again. It was just a sirloin, but it was perfect..

yelladawg wrote:

Bob, if you like it go for it. My personal experience with steak though is that you pay for what you get. Like a Cadillac compared to a Ford. Hell, ol' Eric could probably grill up a damn good tasting combat boot. lol

Agreed, yellerfeller. I have been known to be pretty damn chintzy, but food is something that I do not cut corners on, particularly not produce, meat or dairy... EVER.

I've always been a big fan of a rib eye... great cut, usually awesome marbling, etc., etc., but they're generally too big for me to eat in one or even two sittings, but all the better for leftovers! I'll have to try a Porterhouse... I cannot recall having ever tried one.

My favorite cut is a Filet Mignon, thick cut, cooked "black and blue" style, which means to set the steak on an EXTREMELY HOT grill (over 500-deg... I go w/600+) and sear it quickly, flip it over and do the same, resulting in a steak that is not burnt/charred, but SEARED perfectly and extremely rare in the middle... cold, actually (around 70-deg F). But I would hand-pick these steaks from our best local butcher, or better yet get a couple from one of my local rancher friends.

riceme wrote:

yelladawg wrote:

Bob, if you like it go for it. My personal experience with steak though is that you pay for what you get. Like a Cadillac compared to a Ford. Hell, ol' Eric could probably grill up a damn good tasting combat boot. lol

Agreed, yellerfeller. I have been known to be pretty damn chintzy, but food is something that I do not cut corners on, particularly not produce, meat or dairy... EVER.

I've always been a big fan of a rib eye... great cut, usually awesome marbling, etc., etc., but they're generally too big for me to eat in one or even two sittings, but all the better for leftovers! I'll have to try a Porterhouse... I cannot recall having ever tried one.

My favorite cut is a Filet Mignon, thick cut, cooked "black and blue" style, which means to set the steak on an EXTREMELY HOT grill (over 500-deg... I go w/600+) and sear it quickly, flip it over and do the same, resulting in a steak that is not burnt/charred, but SEARED perfectly and extremely rare in the middle... cold, actually (around 70-deg F). But I would hand-pick these steaks from our best local butcher, or better yet get a couple from one of my local rancher friends.

The porterhouse is located closer to the head of the beef and usually has a bigger loin as Eric just said. Lord. I'm really hungry for steak.
The City Grocery in East Hill has the best steaks in this town. Tell Michael what you want and he will cut for you.

I'm kinda partial to a rib-eye with a large Deckle. IMHO, there is no better tasting piece of meat than a Deckle.

Wouldn't you just know it. We get all excited about eating steaks and tonight on the damn evening news they tell us about even more cooties in them ruining our health.

http://www.nbcnews.com/video/nightly-news/51472670/#51472670

Gotta die of something, Bob.

BobW wrote:

Wouldn't you just know it. We get all excited about eating steaks and tonight on the damn evening news they tell us about even more cooties in them ruining our health.

http://www.nbcnews.com/video/nightly-news/51472670/#51472670

Dem cooties dey be all cooked so you jus by God eat 'em up, Bob, and don'r be frettin' yo ass off about 'em neither.

yelladawg wrote:

Dem cooties dey be all cooked so you jus by God eat 'em up, Bob, and don'r be frettin' yo ass off about 'em neither.

I 'm inclined to take that advice, yella. I've been eating steaks for 55 years. And before that, when the grownups ate steaks they fed me Castleberry's canned pork bbq sandwiches which likely had even more cooties in it than the steaks.
And I'm still here to tell about it.

Back in the day, my Dad and my uncle bought big ole tender filet mignons from Big Lee's butcher shop in East Pensacola Heights. Man was that good eatin.

I have a hankering to cook up Beef Wellington. I only had it once and it was at a fancy banquet cooked for a lot of people. It was good, but I bet I could do better.

This recipe has over 200 reviews and it is still 5 stars. It has got to be good.

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2/index.html