I had a taste for a nice juicy steak, :banana_smiley: and since I had a few in the freezer I figured I would indulge myself and the family. Now first off there is a steak war going on in my establishment :lol:> Mrs BP who I love dearly loves the Ribeye and won't eat any other cut..:lol: Now myself, I enjoy a nice Porterhouse :drooling: and when I am feeling like a lesser cut I will except the Ribeye :lol:. Now of course their is the swing vote of Lil BP, well she ain't so little anymore, she is 15 and taking drivers ed (that's another story):focus: Anyhow she says she just wants a steak, so what I heard was Porterhouse :lol::lol::thumb:.

Anyhow here you go,

Porterhouse rubbed and ready to go on the grill.
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/2Rubbed_Porterhouse.jpg

And the Ribeye rubbed as well.
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/1Rubbed_RibEye.jpg

Both are on the grill, with some briqs and a little hickory.
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/3On_the_grill.jpg

While they are going I sautéed up some onions and peppers.
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/6Sauted_onions.jpg

And I fried up some southwestern taters.
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/8Shredded_potatoes.jpg

And I figured I'd get a little fancy so I mixed up a cream cheese pesto to put on top of my Porterhouse.. (I saw this on the Food channel :lol:)
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/7CreamCheese_pesto.jpg

Almost done..... :whistle:
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/4Almost_done.jpg

Done... :banana_smiley:
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/5Porterhouse_done.jpg

And here we are all plated and ready to eat... :thumb:
http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/9Plated1.jpg

http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/9Plated2.jpg

Thanks for lookin.... :thumb:

Looks great!

I am a filet mignon kind of steak eater if given the choice; but, then again, I have never been known to turn down any other cut of steak!

What kind of rub did you use on the steak?

My latest favorite is to marinate the steak in Dales seasoning in a zip lock bag (for no more than 5 min, otherwise it can get too salty) then dust it with homemade Montreal Steak seasoning, not that store bought stuff.


Montreal Seasoning

2 TBSP Paprika
2 TBSP Kosher Salt
2 TBSP Crushed Black Pepper
1 TBSP Granulated Garlic
1 TBSP Granulated Onion
1 TBSP Crushed Corriander
1 TBSP Dill Seed
1 TBSP Crushed Red Pepper Flakes

Man.... I would bang a plate of that in no time! :hail::thumb::thumb:

Man.... I would bang a plate of that in no time! :hail::thumb::thumb:

:thumb::thumb:.....Gonna try some steaks tonite if rain slows down...Hell...i like grilling in the rain....

Porters, ribeyes... hell... all good stuff there. Lookin' fantastic BP. Interesting topper...how'd ya like it?

Now that's some gooood eating right there! :thumb:

Porters, ribeyes... hell... all good stuff there. Lookin' fantastic BP. Interesting topper...how'd ya like it?

Believe it or not I loved it, I will definitely make the pesto again :thumb:. The Mrs is always busting my chops about how come I don't try some of the things she watches on the food channel :lol: Boy was she surprised with this one. :lol:

Man, what a beautiful plate!! You rocked that bovine, sir!! :thumb: :thumb:

Looks great!

What kind of rub did you use on the steak?

My latest favorite is to marinate the steak in Dales seasoning in a zip lock bag (for no more than 5 min, otherwise it can get too salty) then dust it with homemade Montreal Steak seasoning, not that store bought stuff.

I used a combo of Mrs. Dash Fiesta Lime Seasoning, Mrs. Dash® Lemon Pepper Seasoning , Hungarian Paprika, Crushed Red Pepper, Garlic Powder, Onion Powder and a little Kosher salt. :thumb:

Nice pictures you took, Those potatoes look really good to, do you have a recipe you would share to make those?

man...... I haven't made me a good steak in some time! Now I am going to have to put that on the to-do list!
I sometimes do mine with a quick grapefruit juice(fresh squeeze, pulp and all), soy sauce and micro grated ginger marinade. Fry up some mushrooms in butter & garlic. Once I start that I toss the steaks on the grill and throw the marinade in a skillet, add some brown sugar and reduce it down to a thin sauce. Then toss the shrooms in the reduction sauce for a minute or two while the steaks finish up. I like my meat bloody so this is a busy process for me. The buttery shrooms thicken the sauce up quite nice and just dump that on the seared ribeye and BAM! Fantastic steak! At least I think so anyways!:bounce:

Nice pictures you took, Those potatoes look really good to, do you have a recipe you would share to make those?

Nothing fancy, I took a bag of already shredded potatoes I got from the local store and cooked them up with some Mrs. Dash Southwest Chipotle Seasoning Blend, and a little Kosher salt. I prefer to use the Mrs Dash since it is salt free and I can ad the amount of salt I desire. :thumb:

http://i824.photobucket.com/albums/zz165/dwill0917/110310_Que/9Plated2.jpg

Hot damn ! Pretty plate poi-nts right there. And that's some great looking steak too :thumb:

Hot damn!! Raise the roof...hoot...hoot :thumb: :thumb: All I heard was Porterhouse too. Those are some fine looking suppers! I usually take my steak dry just rub and no sauce, but the pesto has surely got my attention!
Thanks for sharing

ps. what's the recipe for that pesto ?

I've got cream cheese and all the other usual pesto suspects. I could definitely do that this weekend - if I had the recipe :whistle:

ps. what's the recipe for that pesto ?

I've got cream cheese and all the other usual pesto suspects. I could definitely do that this weekend - if I had the recipe :whistle:

Here you go, I added some Agave nectar for sweetness. You can omit this or you can use honey or the sweetener of your choice. :thumb:


Ingredients:

1 (8 ounce) package cream cheese, softened
1tbls teaspoon onion powder
1/3cup parmesan cheese
1/2cup parsley
1tbls garlic powder
1tbls dried basil
1/2tsp dried marjoram
1/2cup Agave nectar or honey or sweetener of your choice.