Porterhouse Redux

Groundfish

OK, i was a bit harsh calling yesterday's steak a failure, i was just expecting the best porterhouse ever. today i did another, seared at 700 for 1 minute each side, removed from egg, then cooked 2 minutes each side after getting egg down at about 370 after about 20 minutes. i think these steaks are on sale at 4.88 a lb cuz they came from cows that died of old age. this one was medium/rare and the tenderloin side needed chewing. i think the last 3 steaks will make porterhouse chili -- any recipes? thanks to all for the previous input!

Unknown

[img]http://www.bamaque.com/images/Steaks/ph52 5.jpg[/img]

<p />groundfish,[p]Prime is the ways to go.