http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 I have a soft spot for a really good Heans London broil made on the grill. http://www.roadfood.com/Forums/fb.ashx?m=18717Mon, 27 Oct 2003 01:52:53 GMT You guys might be interested to a wine and steak tasting dinner I went to in NYC last week: <br> <br> WARNING: Lots of big pictures. Major Food Porn. <br> <br> <a href="http://forums.egullet.com/index.php?act=ST&f=4&t=24824&hl=wagyu&s=" target="_blank" rel="nofollow">http://forums.egullet.com/index.php?act=ST&f=4&t=24824&hl=wagyu&s=</a> http://www.roadfood.com/Forums/fb.ashx?m=18716Wed, 06 Aug 2003 01:47:42 GMT I love a porterhouse also. Yes, the concept of getting two steaks for the price of one is great. <br> I must admit though, it's a tie with Rib Eye (or Delmonico) steak. Ahhhh, the marbling on a rib eye. <br> Wow, she just loves the grill, and boy oh boy the flavor !!! <br> <br> My question is: Which brand of Ice Cold Beer do you recommend with your porterhouse or other grilled steak? http://www.roadfood.com/Forums/fb.ashx?m=18715Fri, 13 Jun 2003 06:40:27 GMT Went to the local super looking for something to grill and came home with a sale item - aberdeen angus &quot;top sirloin&quot; 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... http://www.roadfood.com/Forums/fb.ashx?m=18714Thu, 12 Jun 2003 21:35:53 GMT Sundancer, if there's none left, then you're doing perfect. What seasonings do you use on it? http://www.roadfood.com/Forums/fb.ashx?m=18713Thu, 12 Jun 2003 20:08:51 GMT A steak on the grill is one of my favorite foods. There are many favorites by many different people and it all is a matter of taste. That is why there is chocolate and vanilla. You cannot get it all in a single steak and that is one of the reasons I prefer a porterhouse steak. You get two different cuts in one and with the Porterhouse, you get a larger cut of filet and the marbled part of the sirloin. <br> <br> I usually season both cuts the same, but recently I have tried seasoning each part differently. I prefer the grill as it leaves the taste that most of my guest seems to prefer the most. <br> <br> Any suggestions anyone has to help me improve, I would appreciate. <br> <br> Thanks <br> Paul E. Smith <br> Knoxville, TN http://www.roadfood.com/Forums/fb.ashx?m=18712Thu, 12 Jun 2003 19:59:04 GMT