Porterhouse Perfection

C

Cajunator

Guest
These are 21 day dry aged Porterhouse steaks, they are 28 oz. each that I cooked this past Sunday evening.
PorterhouseSteak015.jpg

Served with grill baked potatoes and fresh chived sour cream, creamed spinach, and Crabmeat Maison made with Louisiana jumbo lump crabmeat over avocado slices. Actually except for the Crabmeat Maison, everything was cooked out on the grill.
PorterhouseSteak024.jpg

Made for an excellent meal!
 
How dare you, you can't post something like that while I'm at work and expect me to make it through the rest of the day!!! That's it I'm going home!

Looks fantastic :)
 
The steak looks good, but there are some weeds on top of it.

:p :becky:
 
Porter Houses, hot flames, and a cold beer in hand... It's a match made in Heaven! I love to put a little seasoning on them first and baste 'em with butter. They get a delicious crust on 'em. Your sides look awesome too.
 
I'll say they look great! Anything specioal about your dry aging setup? I'm about to get going with my dry aging rig

LOVE the sides also
 
... okay. Dont give this guy spinach...:rolleyes::rolleyes: I now see why they call you shooter
 
That looks VERY good! Please share your recipe for the Crab Maison. :hungry:
 
Yes. And the Spinach also... Shooter was asking about it
 
OUTSTANDING!!!!! that is one beeaaautttiifull hunk of meat!!!!:thumb:
 
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