Steak splurge

[james milstead]

Porterhouse steak. Lightly coated with kosher salt and pepper.
Set up the kettle with coals only on one side. Sear the meat for 2 or 3 mins each side, or until salt forms a glaze, then move over the the side with no coals underneath and cook until done to your liking. I like to combine a small chunck of apple with a small chunck of mesquite wood. Serve with baked potatoe and the green veg of you choice.

 

[Jon Des.]

I can't believe nobody mentioned veal chops, but that's our splurge.

 

[Thom E]

Dry aged Ribeye -just salt and pepper, then while it's resting a pat of butter (w/thyme)

With a nice lobster tail

Nothing like a little Surf and turf

 

[Matt Sanders]

The two or three best steaks I've ever grilled have been New York strips. For some reason, they just seem to work better for me than the Ribeye.