I'm STILL a self confessing, self professing know-it-all, or so I think!

80oz. to freedom

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… five pounds (mad love Sublime btw) worth of prime-time porterhouse … check out the fat tenderloin portion …  porterhouse baby … ain’t talkin’ T-bone here folks!! Finding this cut at your local meat market can be challenging (typically want that filet to be sold separately at a much higher price), luckily not only was I able to … but the butcher gladly band sawed two 2 inch thick cuts as requested. AND, I scored a steal-of-a deal on price per pound too … sweet!!

Sea salt, cracked black pepper … then sizzlin’ kissin’ my Weber grate …

LOVE the flip (who doesn’t, lol?) …

FIRE … lol …

Almost done – happy happy (thanks Emeril, lol) …

Cut from the bone and sliced …

Sorry, that pic ain’t exactly the best showcasing the beauty of the dish – in my haste to sit and eat, got lazy with the camera, so it’s all I got y’all, lol. I let it rest a good ten minutes prior to carving … was a beautiful rare, medium-rare … splashed with steak au jus over top after plating, served it with my grilled mushroom, onion, garlic medley … my secret special blue cheese sauce, and for a change … potato scallion bread … and washed down with my fave Creemore … errr, that’s not for a change, lol!! 😉

Author: danistrulytheman

I'm still a self confessing, self professing know-it-all, or so I think!

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