Nothin wrong with a nice 2" T-Bone...just sayin
Absolutely nothing - I prefer the porterhouse as I love the larger filet side of the cut and adore the meat near the bone. That said, one local butcher occasionally has their version of the Cowboy steak that is awesome, when on sale. The cost is pretty expensive otherwise.
That said, I went to a local Mennonite butcher today. Picked up 2 3/4lb boneless ribeyes that looked great. Since I read about a trick using suet (basically the fat trimmings), I asked for about a pound (butcher was more than happy to give it away). Basically, the instructions with this trick is to melt the fat down and skim off the shreds of meat. Save the fat in a container until needed. When ready, melt a spoonful down and use it to baste the meat as you finish it. Similar to the trick with butter, but adds a nice beefy flavor.
Also decided to do homemade cornbread, roasted broccoli florets and sweet potatoes. Leaving it up to my wife on whether she wants lobster tail, shrimp or crab legs. Cost so far - $25, not including the seafood. No matter the choice, I will spend $20 on the seafood (lobster tails are on sale! $20 for 4!)
I will hopefully get some pictures of this as I am pulling out all the stops tomorrow and will post in a separate thread.
