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Old 04-14-2008, 08:38 AM   #21
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Man, you really had us confused!

Nothing like a nice thick steak from the grill.
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Old 04-14-2008, 09:48 AM   #22
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Yeeee- UM!

Lee
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Old 04-14-2008, 09:54 AM   #23
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Oh darn you all.... now I want steak !!!!!
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Old 04-14-2008, 10:17 AM   #24
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I don't know how we all missed that red line the first time.....
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Old 04-14-2008, 10:52 AM   #25
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All I still see is a NY Strip, a nice one at that.


This is what I think of when I think Porterhouse



A ver defined strip, and filet.
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Old 04-14-2008, 11:29 AM   #26
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Quote:
Originally Posted by Jeekinz View Post
Next time I'll take a picture of the leftover bone for ya. Mmmmmkay? I never had a ribeye with a big bone shaped like a 'T' right smack in the middle of it.

I guess my question would be why wouldn't you cook it on the bone? Flavor's much better with the bone in, imho.
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Old 04-14-2008, 11:40 AM   #27
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I guess my question would be why wouldn't you cook it on the bone? Flavor's much better with the bone in, imho.

,,,and what did you do with the filet?
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Old 04-14-2008, 11:50 AM   #28
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I still love your steak Jee - but I want mine without that red line on it
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Old 04-14-2008, 11:51 AM   #29
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I'll get one a more 'photogenic' next time.

It was grilled bone-in, deboned, sliced and put back together. That is the typical way to serve that steak.
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Old 04-14-2008, 12:00 PM   #30
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I still love your steak Jee - but I want mine without that red line on it
That is how you know it is rare
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