THICK & JUCIE STEAKS

[sportfishingusa]

i always get my stuff from shop rite by me and i have them cut it to my liking.. i like the porterhouse because it has so many cuts in it.. you get the filet, the eye, and the bone or whatever they are. lol

but i go to the butcher directly and say i want a porthouse and i want it 2" thick and i want it now. .lol

they normally jump in headfirst and help meout..

[nautiduck]

If you want good meat prices talk to the grocery store butcher and find out when they mark down the day befores meat. My local store marks it down twice a day. 30% early in the day and then an additional 40% around dinner. I usually get beef for half price. Its been in the case for one maybe two days since its been cut. I take it home vacuum bag it and freeze it. Ive always left beef sitting in the fridge for a couple days after thawing to age a little anyways it seems to tenderize the meat a little, this way its already sat a day or two and I thaw and throw it right on the grill.

[Fish Biz]

A cowboy ribeye is what I salivate for, its a huge piece of meat double cut with the bone on. Dry rubbed cooked rare to med rare please. Tim