RE: Porterhouse Steak
Went to the local super looking for something to grill and came home with a sale item - aberdeen angus "top sirloin" that looked grillable except that it was cut pretty thin and had no marbles at all. Slathered it with salt, pepper, and olive oil, grilled it for eight minutes on a very hot gas grill, rested it, sliced it very thin, piled it on bruchetta and had a delicious feast! So what's best? Never can tell...