Porterhouse

[HairOfTheDog]

I only do salt and pepper, no olive oil. And let the steaks come to room temperature which helps them to cook more evenly. I don't time them, I check by pressing on them which I can feel a perfect medium rare. Then I finish with a pat of butter. This is my kitchen, do you think I'd fuck up a steak?

You have a really great kitchen Sal, and that looks effin' delicious.

I mostly eat leaner steak like NY strip, but my favorite is thick marbled rib-eye.

I'm pretty good at cooking NY strips and thinner cuts, but have a harder time with thicker cuts like ribeye.  I like steak done 'medium' and my mom and niece like steak 'medium well'.  So, I often have to microwave them for a minute after the fry/grill because when the outside is perfect, the inside is still too rare for us.