Originally Posted by Ron_L
I was wondering about this one, too. I thought that a Porterhouse had filet on one side and strip on the other.
Yes, and it is not a rib at this point, but vertebrae. Like I said, I enjoyed the pictures, but I'm not going to take the cooking advice of someone who likes his ribs medium rare.
I will listen to what you have to say about that, however.
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