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.
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.
Any suggestions anyone has to help me improve, I would appreciate.
Paul E. Smith