To Die For Porterhouse Steaks

“A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.”
Mark Twain

Not a meatless Monday here:

For some crazy reason I was thinking that it was going to be warm enough to grill a steak tonight, but alas just as I finished steam cleaning the indoor grill on the range, and not willing to mess it up, thunder, no rain, and darkness set in…too late to start El “Primo”, but wisely we held on to the “beast” gas Weber and so grilling was on once again.   Funny, we grilled by pool light…

It never ceases to amaze me how great a simple steak can be and if you happen to have Adam Perry Lang’s “butter bombed Porterhouse”  recipe and get the hang of his entire process for grilling, then you know what I am talking about, the man is a grilling genius that turned my husband into a grilling genius.

Both of us were amazed that the steak was perfect given the fact that it was on the thin side as far as steak cuts go, probably less than an inch and we intensely watched  those babies on the grill allowing for APL’s process, but in a shorter cooking time.   Again perfect including the brief sit your beef down in butter sauce and hit the grill again.

Best darn steak I’ve eaten, steakhouses east to west certainly can benefit greatly from APL”s grilling techniques.  Link to recipe above…

Baked sweet potato to share and the classic creamed spinach, fine dinner indeed!