Porterhouse Perfection

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cookking

Sous Chef
Joined
Nov 28, 2003
Messages
683
These are 21 day dry aged Porterhouse steaks, they are 28 oz. each that I cooked this past Sunday evening.
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Served with grill baked potatoes and fresh chived sour cream, creamed spinach, and Crabmeat Maison made with Louisiana jumbo lump crabmeat over avacado slices. Actually except for the Crabmeat Maison, everything was cooked out on the grill.
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Made for an excellent meal!
 
Thanks Hubba! I appreciate all of your comments but, I only got 3 out of fiftysomething votes in a steak throwdown. Oh well, at least I know I ate a winning steak.
 

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