Day 3 of Dad Time

[TX1911]

The wife is firmly entrenched in busy season. Wednesday, Thursday and today, she's been working extremely late. Which means single dad time, which I love. Plus, she's not here, so I don't get grief for taking food pictures! Wednesday was pork chops, yesterday was chicken, tonight, beef!

I caught a heck of a deal at Randall's on my way home from the office today. Most of their beef was reduced. I got this choice "T-bone" for 4.99/lb. Seems more like a porterhouse to me!



Seasoned with some steak rub from Red Raider meats. I alternate between this and SPG. Felt like supporting my alma matter tonight.



Reverse seared on the Weber and rested



Plated it with a fresh romaine salad and baked red potatoes (btw, if you haven't tried them instead of russets, you're missing out!). Not the prettiest plate, but darn tasty!



Had two ramekins of creme brulee left, so we crusted one for when the wife gets home, and my daughter and I shared the last one. For some reason, the boy wanted a popsicle. Oh well!



Thanks (again) for looking!

[egghead]

Ohhhhh Yeeeeaaaah!

[OldUsedParts]

ya can't eat pretty and that is a nicely done steak - - - sure hope I don't dream about this all night long

[TX1911]

ya can't eat pretty and that is a nicely done steak - - - sure hope I don't dream about this all night long

And if you do, sale goes though the weekend! I'm sure there's a Randalls up your way.

[limey]

You Sir are living the good life! Great looking plate.

[Russ]

That steak in first pic has a very large fillet attached to the porterhouse. I love fillet steak. Looks perfectly cooked too. Do you make a sauce for the steak???

Russ

[TX1911]

That steak in first pic has a very large fillet attached to the porterhouse. I love fillet steak. Looks perfectly cooked too. Do you make a sauce for the steak???

Russ

It was a huge piece of tenderloin! Really good as well. To me, definitely a porterhouse. Not a t-bone.

I'm not one for sauce. I like some seasoning and to let the meat speak for itself.

[Russ]

That steak in first pic has a very large fillet attached to the porterhouse. I love fillet steak. Looks perfectly cooked too. Do you make a sauce for the steak???

Russ

It was a huge piece of tenderloin! Really good as well. To me, definitely a porterhouse. Not a t-bone.

I'm not one for sauce. I like some seasoning and to let the meat speak for itself.

We call a t bone here, that first pic you showed porterhouse on left and we call the bit on the right fillet.

Russ

[Sailor Kenshin]

T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. A Porterhouse is the "King of the T-Bones". Diagram Showing Beef Cuts Both are cut from the short loin area of the beef.
Difference Between A T-Bone and Porterhouse Steak - Best ...
http://www.primesteakhouses.com

Whatever you call it, I'll have a plate of that!

[TX1911]

Thanks y'all!

[bondobill]

"EXCELLENT" looking meal 1911

Bill

[Williep]

That is one fine and pretty looking meal right there.