I found a nice little pair of porterhouse steaks for Sunday dinner, and decided to try out my new Jacaard on the strip side of each of them.
Wow. It made the strip side of these steaks as tender as tenderloin. Only "problem" was, I'd read in the instructions that it would reduce cooking time, but that slipped my mind while grilling them...and I kind of babied the tenderloin sides, keeping them to the outside edge of the grill. By the time the strip sides were as done as I wanted, the tenderloin sides were still very rare...but hey, I like very rare steak...so it wasn't really a problem. These were 2.3lbs together...I finished mine. My wife only ate half of hers for dinner.