Snow Day Steaks

DMW

I was planning to take the boys to a monster truck show in NJ today, but based on the forecast, I kind of figured that wasn't going to happen. Asked SWMBO what she wanted me to make if we didn't go and she says beef, but not that rotten stuff I have in the freezer, the kids aren't fans...

Work was crazy yesterday so I ended up picking over the steaks at Walmart and found these choice T-bones.


Cleared the front porch this morning and had the KJ Jr. humming along almost all day keeping the snow off.


Opened the vents to get it hot and seasoned the steaks


Raised direct


Flipped and turned until done


Cross section of one of the filets


I could have done better on the crust, but next time.

Oh, and I apologize to my eggs, they are buried


Tomorrow will be a cleanup day, brisket chili from freezer to crock-pot.

theyolksonyou

I love a good t bone. Oddly, hard to find a good one round here. 

jabam

Those look mighty fine! Nothing better than a good steak!

GregW

Looks great.
I think around my area the steaks you have would be called Porterhouse due to the large filet side.
Has anyone else ever heard this?

DMW

GregW said:

Looks great.
I think around my area the steaks you have would be called Porterhouse due to the large filet side.
Has anyone else ever heard this?

They had porterhouse for $2/lb more, so I picked through the T-bones to find these. These also had nicer marbling that the rest of the choice. Some of the T-bones hardly had any filet at all. It pays to be an informed consumer.

YukonRon

Great cook!

GregW

DMW said:

GregW said:

Looks great.
I think around my area the steaks you have would be called Porterhouse due to the large filet side.
Has anyone else ever heard this?

They had porterhouse for $2/lb more, so I picked through the T-bones to find these. These also had nicer marbling that the rest of the choice. Some of the T-bones hardly had any filet at all. It pays to be an informed consumer.

For sure.....you definitely made a good selection.

JohnnyTarheel

Great cook!

johnmitchell

Inspired..... Just took 2 strips out for dinner..Your T's look great.. Have a great clean up day.

bgebrent

That looks great!  Is that Grunt Rub a go to for you on steaks?  I've not seen it before.

northGAcock

For someone who does not live in snow land, it amazes me with both the beauty and inconveience. Those steaks look great......well worth the effort to find joy! Stay warm.

Foghorn

Now I'm going to have to cook some T-bones in the next week or two.  Great cook. 

jarc

Steaks look great, nice job.

DMW

bgebrent said:

That looks great!  Is that Grunt Rub a go to for you on steaks?  I've not seen it before.

I got it from @stlcharcoal during the rub exchange. I really like it, goes great on steaks. I also seasoned my green beans with it last night and liked the result.

SGH

GregW said:

I think around my area the steaks you have would be called Porterhouse due to the large filet side.
Has anyone else ever heard this?

The difference in a T-Bone and a Porterhouse is simply thickness. Both are cut from the short loin and taste identical. To qualify as a Porterhouse, the fillet side must measure a minimum of 1.25 at its widest area or head. Any thing thinner all the way down to 1/4 inch is considered a T-Bone. Less than a 1/4 is a "club" steak or whatever other name they decide to hang on it. It's all still meat from the short loin. 

@DMW
Looks awesome as always brother D.

Cookbook_Chip

Those are perfect!  Who needs boil in the bag sous vide?

Sea2Ski

Those look delicious!!!   Well done!