600 grams of Tasmanian grass fed porterhouse with asparagus and Diane sauce. With a tasty French white burgundy. .
600 grams of Tasmanian grass fed porterhouse with asparagus and Diane sauce. With a tasty French white burgundy. .
by traindriverbob
18 Comments
Captain_LD
That sounds amazing 👏
m_adamec
Needs crust
Greedy-Natural9338
You know those are just boneless New York strips ye? The porterhouse steak has the fillet on it…
Strict-Psychology291
Perfect combo. That steak looks incredible! Enjoy every bite
Life_Employment4868
How is that steak going to stay fresh until March?
Low-Eye-6224
Im surprised at there actually being some marbling to these steaks. Grass fed beef in the states, at least at my local places always have almost 0 marbling. Never have been a fan of grass fed beef but would actually give these steaks a shot
mikeysgotrabies
I didn’t realize this would turn into such a fight. I’m deleting my comments. I apologize.
Mr-Pickles-123
That looks awesome. White wine with steak is such an underrated combo.
Reasonable-Parsley36
Not a porterhouse.
KazooMark
We call that a NY Strip or Sirloin Strip steak here. Looks good, cheers Mate!
According_Barber_515
How much is that in freedom units
Baccaratsin
Gotta sear the fat cap
chetcherry
Cape Grim is such an awesome name for a place.
I’m not a Porterhouse guy, but these look really good. Might suss out where I can buy them in Victoria.
aFAKElawyer-
Slices too thick and not against the grain
Tmanistan
I’ve never seen a white burgundy (or any whites, really) paired with steak before. Don’t get me wrong, drinking what you like should be first priority, but I wager you could easily find a delightfully-grippy, full-bodied Shiraz to accompany this ::checks notes:: Porterhouse.
doubleinkedgeorge
If that’s porterhouse, where’s the bone… or the filet side? That’s just a New York strip
billydthekid
Looks perfectly cooked to me.
MarsalaSauceyLad
All those fantastic ingredients just covered in gravy.
18 Comments
That sounds amazing 👏
Needs crust
You know those are just boneless New York strips ye? The porterhouse steak has the fillet on it…
Perfect combo. That steak looks incredible! Enjoy every bite
How is that steak going to stay fresh until March?
Im surprised at there actually being some marbling to these steaks. Grass fed beef in the states, at least at my local places always have almost 0 marbling. Never have been a fan of grass fed beef but would actually give these steaks a shot
I didn’t realize this would turn into such a fight. I’m deleting my comments. I apologize.
That looks awesome. White wine with steak is such an underrated combo.
Not a porterhouse.
We call that a NY Strip or Sirloin Strip steak here. Looks good, cheers Mate!
How much is that in freedom units
Gotta sear the fat cap
Cape Grim is such an awesome name for a place.
I’m not a Porterhouse guy, but these look really good. Might suss out where I can buy them in Victoria.
Slices too thick and not against the grain
I’ve never seen a white burgundy (or any whites, really) paired with steak before. Don’t get me wrong, drinking what you like should be first priority, but I wager you could easily find a delightfully-grippy, full-bodied Shiraz to accompany this ::checks notes:: Porterhouse.
If that’s porterhouse, where’s the bone… or the filet side?
That’s just a New York strip
Looks perfectly cooked to me.
All those fantastic ingredients just covered in gravy.