[MacGregor]

so, i bought a full side of cow, 337 pounds, and had it butchered up, almost filled a 20cf freezer.

they labelled these "t-bones"

i've seen smaller porterhouses...

 

[marlinluvr]

Thems looks like some purty nice T-Bones you got there!

 

[MOUNTAIN WILLIAM]

so, i bought a full side of cow, 337 pounds, and had it butchered up, almost filled a 20cf freezer.

they labelled these "T Rex-bones"

i've seen smaller porterhouses...

fixed it fer ya....

 

[Mr Fixit]

That takes care of the mid day snack, ;D What's for supper? Oh ...........them look like about a 3 pack of beer before they get to the table, How else you going to time the cooking? ;D ;D Mr fixit

 

[MacGregor]

might as well follow up

and i didn't burn 'em.

 

[Mr Fixit]

We most definitely need a drooling smiley face! ;D ;D Mr fixit

 

[drjjpdc]

MacGregor,
There oughta be a law against pictures like those. Especially the cooked ones. I didn't mind the raw ones, but those cooked pix had me packing my knife and fork and trying to find out where you lived!
John

 

[Oz]

Thay'd be Texas T bones, right?

Mark.

 

[elkhunter76]

We most definitely need a drooling smiley face! ;D ;D Mr fixit

 

[Justwanttoshoot]

Thats what I call dinner. 8)

 

[kerr]

Lordy ! Looks like some of them steaks ol Fred Flintstone liked to grill up! ;D

I need a sammich............................

 

[micky_blue]

If you don't know...

What makes a Porterhouse is not the size of the entire steak. It is the size of the tenderloin that qualifies the steak as a Porterhouse. The standard is something like 2 1/4" or bigger is a Porterhouse, anything smaller is a Tbone.

Silly little fun fact.
micky

edit - I would have chosen a different word than "obnoxiously"; ex. "delightfully" "wonderfully" "excitingly"

 

[T-Bone]

Hey, I thought he was talking about ME! ;D ;D

 

[Marlin .45 carbine]

man oh man I love a t-bone or (better) porterhouse dearly.

 

[Catherine]

Yummy!

I love good beef!

Catherine

 

[48vintage]

 

[spamtown336]

When in Italy last month, Florence specifically, they served a dish called Bistek ala Florintine. It was a massive T-Bone (alledgely from an Ox) simply seasoned with olive oil, salt and pepper. They then cook it in a hot cast iron skillet to Rare/medium rare (don't ask them to cook it more...they wont). Those steaks of yours are of similar size to the ones I saw across the pond. BTW they were fabulous!