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.
Buon appetito to all the BGE family
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