Steak at Home

I typically cut the bone off for one of two reasons:

1. That particular steak was a monster Porter House. My wife gets the filet side and I typically take the strip side. We like our steaks cooked way different. Her steak = scorched earth / Mine = Moo'n

2. I feel that the bone doesn't add too much flavor to the end product and I feel that without the bone the steak is able to sit flat on the grill grates thus better grill marks. Sometimes when cooking the steak draws up and if the bone is attached to the bone it just doesn't look great... Eat with your eyes first!

 

Man! It makes me cringe to think about scorching a filet. Might as well eat a chuck steak if you're gonna burn it.

 

I cook my sh¡t in a frying pan until medium rare then 3 minutes in the microwave comes out well done but juicy

 

This... with a short soak in some Busch Lt afterwards to cool it down after the microwave.

 

I use some knickerbocker I have left over from the 80's

 

I want one of these... 32 oz tomahawk steak!!!

 

You could beat me in the head with that and I'd die happy.

 

Just officially lost my $hit...

 

I'm gonna have to give th reverse sear a try.

 

You will not be disappointed!