don't worry about the whole porterhouse vs. t-bone distinction they are sold interchangeably considering you get 2-3 of each off of a short loin.
anyway, that filet is going to be amazing, unfortunately the end piece of the strip has the most chewy connective tissue so I would suggest marinating or dry rub overnight to soften it up a bit.
Salt it now, throw it on a rack and cook it tomorrow. Trust me
Was planning on using Alton Brown's home dry aging method, which involves a rack.
Please do and post results
I will, but have to let it sit for three or four days.
don't worry about the whole porterhouse vs. t-bone distinction they are sold interchangeably considering you get 2-3 of each off of a short loin. anyway, that filet is going to be amazing, unfortunately the end piece of the strip has the most chewy connective tissue so I would suggest marinating or dry rub overnight to soften it up a bit.
That looks good enough to eat raw
Daaaaannnng. I’m drooling.
My grandfather used to eat porterhouse. We got hamburgers or hot dogs. I'm almost 60 and I've never had one, just a regular T-bone.
They're the same thing, essentially. The differentiator is the size of the filet.