On Fri, 30 Apr 2010 18:21:31 -0400, Dave Smith wrote:

> 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.

maybe i'm not getting something here, but couldn't you leave the bone on
your portion?

your pal,
blake