I am curious about what other people's thoughts and experiences are. I purchased some great porterhouse steaks yesterday at Costco ($8.00 a pound) - they have very well defined filet portions on them. There have been times when I believe...
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I tend to buy thick Porterhouse steaks (1.5 pounds). Inevitably when I cook these steaks, the filet gets more done than the strip part. How do I fix this? Do I cut the filet off when it reaches medium rare...
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