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originally posted by: ChefSlug
How would you do it? Switch the porterhouse for a bottom round filet? Serve it with tater tots and corn on the cob?
originally posted by: KnightLight
a reply to: ChefSlug
Porterhouse or just a Ribeye.
Marinated in worcestershire sauce, Italian dressing, garlic.
Salt and pepper , and then grill over charcoal. Cook about medium..
Baked potato and Salad.
Don't forget the beer, before, during, and after grilling.. Or maybe a red wine?? Hmm..
originally posted by: OtherSideOfTheCoin
Sirloin cut, 8oz must come from the local butcherer.
Take it out of the fridge 30 mins before cooking.
a little salt and pepper and then into a very hot pan.
3 mins each side, seer the fat.
leave to stand for 3-5 mins.
eat with a Whisky and oatmeal sauce, served with Mushrooms and onions.
mmmmmm dead cow....