Dimitri wrote:
> I was at my local Ralphs (Kroger) this morning & they were having a
> T-bone sale about $4.00/pound. There was a little marbling (USDA Select
> I presume) for a 10% up charge $4.40/per pound they had some very nice
> porterhouse steaks. Great Big fillet on the short side.
>
> IMHO the 10% up charge is well worth the difference in price.

It sounds like a good deal to me.


> Usually, they are deboned so each steak yields a fillet for the boss & a
> nice NY for moi and a bone for Muggle the dog.


We do it the other way around. My wife eats more meat than I do, so she
gets the strip and I get the fillet. The only problem is that the filet
cooks faster and I like my steaks rare while she prefers hers closer to
medium. In order to gets hers medium the filet gets over cooked. I
would prefer to leave it on the bone, bit figure it is better all round
to cut it out and do it separately.

> Oh yes and a bit of the Irish whiskey to start the evening.

Try mixing some of that Irish with Dijon mustard and marinating steaks
in it.