Re: Sunday Supper

On Mon, 28 Oct 2024, dsi1 wrote:

On Mon, 28 Oct 2024 13:23:09 +0000, Dave Smith wrote:
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On 2024-10-28 1:06 a.m., dsi1 wrote:

On Sun, 27 Oct 2024 22:17:45 +0000, Dave Smith wrote:
 

The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini
roll.

 I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

  They work well for us because we can usually split one. My wife eats
more meat than I do and she is happy to have the strip side and leave
the tenderloin for me. The only snag is that she likes hers cooked more
than I do and the tenderloin cooks faster.  We have to cut my tenderloin
off while hers is still cooking.

>
Sometimes I'll cook a steak tepanyaki style. The steak is fried at high
heat until it's brown on both sides. Then it's cut up into cubes and
fried again at high heat stirring constantly. If you want it medium
rare, fry it for a few seconds. If you want it cooked more, just fry it
for a little more time. If you want it glazed, splash on some teriyaki
sauce and give it a few seconds to reduce. I love steak prepared this
way. It's a very fast way to cook a tender piece of meat.
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https://photos.app.goo.gl/hCVRWcYsBFVMhtak7
>

Can you throw the pieces into your chefs hat? I once when to a teppanyaki place and the chef juggled with all the food!