Gorgeous sunny weather, a kicked-up appetite, and a desire to overcome some of the preceding week's road-warrior poor eating choices: these made a sale on porterhouse steaks seem like divine intervention. Simply prepped with olive oil, salt, and pepper, and tossed onto a sizzling hot grill, these rascals cooked up almost perfectly in short order and were ready to be served alongside roasted spiced potatoes. This is a lot of meat, and I would not be deterred; this also was the first time in over six years that I grilled porterhouse cuts, and the amazing meaty meal moment that Saturday night was exceptional and exceptionally overdue.
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