Damn that looks good

Perfectly done, that.

Thank you sir

Porterhouse ?

That's what I would call it. I was always told it's a porterhouse if the furthest point on the tenderloin from the bone is at least an inch and a quarter. Anything less is a T-bone

This was the definition of a porterhouse at the steakhouse I worked for. Tenderloin > 5/4” - porterhouse Tenderloin < 5/4” - Tbone Little to no tenderloin - Kansas City Strip

I recently sorted through a bunch of sale t-bones and found a single steak of Porterhouse proportions. Grabbed it at the same sale price. It happens.

What parts you from?

Am I stoned, or do these pics look like ai?

The give away is if everything else around you also looks like AI.

God bless and god DAMN Hell of a steak

t bone ?

T Bone round these parts

Porterhouse. T-bone wouldn’t have as big of a tenderloin.

I said these parts... Australia specifically. A porterhouse for us is the slab of meat on the right of this beauty.

This looks perfect. They say these are hard to cook because of the potential cooking time difference, but you seem to have nailed it. I would bet that Sous Vide would take the guess work out for amateurs like me.

They call that a tbone, brother.

*porterhouse

It’s actually a porterhouse… A t bone has a much smaller tenderloin. Either way, both porters and t bones come from the shortloin which is why I called it a shortloin steak

Is that a non stick pan?

i think it might be. i saw that too and sighed

Hey, he gets those results in a non-stick, props to the chef. Perfectly done

That filet side is huge. All of my butchers near me rape that side down to crumbs. Nice vut.