Free Deliciousness!!

While growing up, like most other people, my food preferences have changed. I used to drink coffee with cream and sugar, now it has to be black. I used to eat prefabricated chicken nuggets, now its while cooked chicken breast. I used to use A-1 on my steaks, now it salt, pepper, and flame kissed. However, sometimes its fun to not be a purest about everything.

Recently I received some food from work at no cost. At first this does not sound weird because almost every week I am coming home with some type of food that i have gotten from work. However, this day my free item were two PORTERHOUSE STEAKS!! I was in heaven, and I was prepared to eat like a king as if I was sitting at the big banquet table in the sky! Well I will stop blabbing and get to the food since that is why yall are here.

The Main Dish: Porterhouse Steaks
The Side Dish: Grilled Squash and Zucchini
Additional Dish: Fire Sauteed Onions



Okay this is what we started with.

Quick lesson on steaks! A Porterhouse and T-Bone are practically the same steak. The difference between the two is the smaller portion of meat on the steak. Look at the steak on the right, the large portion of meat on the left of the bone is the strip or New York Strip, the smaller portion on the right of the bone is the tenderloin or Filet. On a T-bone there is very little to no tenderloin and on the Porterhouse there is a much larger portion of the tenderloin. Now to cooking!

I went ahead and cut both sections of meat off the bone for easier grilling. I smothered butter all over the steaks, this not only helps seal in flavor, but also gives it a nice buttery flavor and who doesn't love butter! I have also seasoned them with Montreal Steak Seasoning and Garlic and Herb Seasoning, both of which can be found at any grocery store.

As a side I cut up some Yellow Squash and Zucchini length wise then coated them with olive oil and Garlic and Herb seasoning.


Everything gets thrown on the grill and cooked to your preference.

I also put some onion ring slices into a foil pouch with a little olive oil, salt, and pepper. I simply placed my pouch on the edge of the coals and turned maybe once or twice the whole time i was cooking. You basically want them to cook in there own juices and caramelize.

This is what your finished product should look like.

Another get reason to cut the meat off the bone before grilling is portion control. Lets face it, a porterhouse is more of a meal for TWO rather then a meal for one. So Michelle and I decided to eat our respected strips and save the filet's for supper the next night and boy were those some good leftovers, but that is for the next blog!