Porterhouse steaks.

[John Gryphon]

Picked up a full slab of porterhouse the other day. Kids and I BBQ-ed some over the weekend and I am gonna chomp into a couple tonight when I come back from the hunt. You have to have them thick imp.
My favourite is rump but the price was good for the slab.

 

[Andyquadra]

I was under the impression a porterhouse/T bone was the above, with the porterhouse having the thicker end of the fillet than the T bone?

 

[shakey jake]

looks like what we would call sirloin. butchery makes no sense, americans call rump sirloin. aus prob changes names as they see fit too

 

[Norfolk Horn]

looks like what we would call sirloin. butchery makes no sense, americans call rump sirloin. aus prob changes names as they see fit too

Remember it's upside-down in Australia so it can't be easy.

 

[John Gryphon]

Remember it's upside-down in Australia so it can't be easy.

yep we turn the frypan over and cook on the base upside down as well. AQ`S is a t bone.

copy ; It is a lean cut yet incredibly tender and juicy - often known as the steak lover's choice of meat. In Australia, porterhouse steak is often known as sirloin or elsewhere as a New York steak.

 

[Norfolk Horn]

yep we turn the frypan over and cook on the base upside down as well. AQ`S is a t bone.

copy ; It is a lean cut yet incredibly tender and juicy - often known as the steak lover's choice of meat. In Australia, porterhouse steak is often known as sirloin or elsewhere as a New York steak.

Don't bring the Americans into it standing sideways I'm having enough trouble trying to think about a steak upside down

 

[John Gryphon]

I'm having enough trouble trying to think about a steak upside down

dont you ever flip yours?

 

[Norfolk Horn]

dont you ever flip yours?

Well yes, but I'm still the right way up.

 

[John Gryphon]

Well yes, but I'm still the right way up.

You dont need to ask how we deal with our lady friends then.

 

[Norfolk Horn]

You dont need to ask how we deal with our lady friends then.

Stop it you will make me blush

 

[malmick]

Stop it you will make me blush

What? Surely not with a forum name such as yours?

BTW, keeping on topic my favourites are ribeye and rump

 

[Norfolk Horn]

What? Surely not with a forum name such as yours?

BTW, keeping on topic my favourites are ribeye and rump

I'm the same bit of fat for flavour.
Please check out my avatar you rude suggestive man.

 

[GrahamK998]

Nah, gotta be a tomahawk steak.

Would love to try a Wagyu one

 

[John Gryphon]

Nah, gotta be a tomahawk steak.

Would love to try a Wagyu one

Ate this tomahawk one kilo job with sriracha chilli sauce and black beans.

 

[shakey jake]

im planning tomahawks for xmas day! bbq for max flavour

 

[John Gryphon]

steak above was done on the fire

im planning tomahawks for xmas day! bbq for max flavour

 

[sh1kar]

I blame you for this John. Went to butchers this morning for a cote de boeuf. About 13/4 inches thick

 

[John Gryphon]

Went to butchers this morning

I would even eat the paper,mmmmmm.

 

[antsa]

I blame you for this John. Went to butchers this morning for a cote de boeuf. About 13/4 inches thick

View attachment 335022

Now we're getting there. Steak Rule No 1: A steak is not a steak if it weighs less than 400 grams.

Cheers

 

[John Gryphon]

A steak is not a steak if it weighs less than 400 grams.

Correct. Nothing worse than to have one cut like an effing boot tongue.