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Split Steak

Since the kids moved out we have taken to splitting steaks.  When we feel like a porterhouse, or see a good sale, we buy one big one instead of two smaller ones.  We usually still have enough left over for one of us to have lunch.

Done direct, raised grid, at 400 until the internal was 130.  Used Montreal rub.

Very, very tender.  Had a homemade Romaine salad on the side.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • Richard FlRichard Fl Posts: 8,210
    Looks great.  Lambchop gets the filet and bone and I get the rest.  Still some left over for steak and eggs in the AM.
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