Porterhouse!

[Darryl - swazies]

Tomorrow’s dinner……a couple of pics…..pretty proud of this one…..will be sure to post follow up pics…looking for rare with as close to Chicago as I can get…..the MRS does not like a Chicago rare steak, but some char is fine.
Pulling temp is guestimated to be around 120 to 122….with a nice 5 to 8 minute rest.
I don’t have a scale that can weigh it….my kitchen scale blanks out at about 24 ounces and my “person” scale doesn’t register under 50 pounds,
It’s a big one and going to be shared between the two of us.
Thinking about doing a pic dump of the last few months of cooks as I haven’t really posted single threads in a while.
There is no weight on the packaging because this cow is home grown…..this cow tastes better than most other cow I get to eat.
Said porterhouse…….
Maybe a pic dump with tomorrows pics.

 

[timothy]

Thinking about doing a pic dump of the last few months of cooks as I haven’t really posted single threads in a while.

Looking forward to that as I always enjoy your cooks.

 

[Brett-EDH]

Weigh yourself and then weigh yourself holding the steak. The difference is the steak weight.

 

[Darryl - swazies]

Sounds reasonable…..hahahaha…my “digital” cheapskate scale might not even produce results but I will go n try now.

 

[Darryl - swazies]

Alright….took many attempts to get constant results……
Without being very accurate, this steak is apparently 2.8 pounds……
Sounds made up a bit….40+ ounces……maybe…..it’s the size of a regular tomahawk so maybe.

 

[Brad Olson]

Weigh yourself and then weigh yourself holding the steak. The difference is the steak weight.

It's always fun until a math nerd shows up.

That's a good-looking steak, Darryl. It's pretty thick and you want a rare end result, so are you going to go direct from start to finish or start off indirect?

But more important...that steak doesn't deserve the indignity of a probe. Trust the poke!

 

[Darryl - swazies]

I have never probed a steak before….going to start it off indirect a get it up to 90 or so then kill it with fire…..
Got a couple flat iron steaks and a breast on the go now for midweek proteins, steak goes on soon.
I always over cook by about 5 degrees…resting I guess..it’s tricky to cook it enough for her and as little as I can for myself.
Lovely weather…this weird white stuff is falling from the sky.

 

[Darryl - swazies]

Steak was great….cooked more towards the MRS specs…mor3 medium than rare but it was delicious.
Steak, squash and avocado.

 

[Darryl - swazies]

Made some nice sized beef ribs last weekend….they were juicy like when you press down on a brisket.
Also had squash and avocado with those as well.

 

[Darryl - swazies]

Made some tasty steak tacos with a fire roasted verde a bit ago…..also made some okay lobster rolls…
Just a few shots…

 

[Tim Campbell]

This is all awesome, Darryl.

 

[Darryl - swazies]

This is all awesome, Darryl.

Thanks!
I don’t have a ton of great things to post these days, my newer eating habits have a lot of my plates looking very similar.

 

[Chris in Louisiana]

All of that looks great!

We always split a ribeye these days. It's plenty even with a normal size steak if you throw in some salad/sides.

I enjoyed my first lobster roll in a long time when in Boston last year, and it was $$$. When we boil shrimp, we give the leftovers the same treatment, and it makes a decent enough version for way less $.

I like the looks of that grilled butternut (?) squash. Will give that a try.

 

[Timothy F. Lewis]

Given my doctors (firmly suggested!) diet demands, my plates are getting too similar too! Wife and I also split larger steaks. The last one was a lovely Delmonico there is a serious learning curve of cooking one steak, for two different finished “desired doneness”. The last one I managed to hit dead on the button!
All those cooks look like I should have been there to help make sure they were fully enjoyed and clean up!

 

[Darryl - swazies]

All of that looks great!

We always split a ribeye these days. It's plenty even with a normal size steak if you throw in some salad/sides.

I enjoyed my first lobster roll in a long time when in Boston last year, and it was $$$. When we boil shrimp, we give the leftovers the same treatment, and it makes a decent enough version for way less $.

I like the looks of that grilled butternut (?) squash. Will give that a try.

The squash is a delicata......
We find them to be sweet enough and you can eat the skin on them too.......we find the smaller ones to be a tad sweeter....the pic above shows them mildly overcooked....That large steak took a bit longer than I wanted it to and I had to rest it a bit.
We just clean it out like any other squash...chop the ends off and slice it lengthwise.......then cut across and it creates what appears to mimic a french fry shape. Coated in a healthy oil and spiced with garlic, salt and pepper mostly.
We eat it with melted butter....the MRS pours a bit on hers....I am much more in love with butter and I dip my squash in like its lobster in clarified butter. The season is rapidly ending but in this season we eat squash easily 3 times per week....

 

[Richard S]

Everything looks great Darryl! I like that combo of the squash and avocado!