# Nothing eases dinner plan disappointment like Porterhouse. **URL:** \ **Category:** Cafe Society\ **Created:** [March 31, 2012, 9:25pm UTC](https://boards.straightdope.com/t/nothing-eases-dinner-plan-disappointment-like-porterhouse/617413 "2012-03-31T21:25:18Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [March 31, 2012, 9:25pm UTC](https://boards.straightdope.com/t/nothing-eases-dinner-plan-disappointment-like-porterhouse/617413/1 "2012-03-31T21:25:18Z")
I was looking forward to grilling up some burgers this weekend, in some nice spring sun. Unfortunately when I got up to go to the store It didn’t really feel like the sunny grilling day I had i mind. So I went inside, and checked the forecast, of course it was now 18 degrees colder than the forecast when I made the plan. So with a suitably disappointed attitude I continued on the way to the store. As I got to the meat section, I looked around and changed plans. If I have to cook inside, there is no reason to stick with the burgers plan. Why not look for a more pan-optimized hunk of beef. And there I found the Porterhouses, on special. High quality for a grocery, and with the horrible ground beef prices today, not nearly as much of a price difference as there would have been a couple years ago. It was a good call 🙂 ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [March 31, 2012, 9:51pm UTC](https://boards.straightdope.com/t/nothing-eases-dinner-plan-disappointment-like-porterhouse/617413/2 "2012-03-31T21:51:32Z")
Thanks for sharing, Mr. Swanson. ---
**Author:** ![LVBoPeep](https://avatars.discourse-cdn.com/v4/letter/l/858c86/32.png) [@LVBoPeep](https://boards.straightdope.com/u/LVBoPeep)\ **Post date:** [March 31, 2012, 10:01pm UTC](https://boards.straightdope.com/t/nothing-eases-dinner-plan-disappointment-like-porterhouse/617413/3 "2012-03-31T22:01:16Z")
How’d you cook it? Now I’m thinking about steak… ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [March 31, 2012, 10:19pm UTC](https://boards.straightdope.com/t/nothing-eases-dinner-plan-disappointment-like-porterhouse/617413/4 "2012-03-31T22:19:57Z")
My pan steak method is ever evolving and borrowing new things I read about, but this time I covered it with salt , thyme and rosemary and leave it uncovered in the fridge for 3 hours, then one hour outside. The I rinsed it all off, and dried it with a paper towel. Then smeared with sesame oil and ancho chili powder, and threw it into a really hot ass pan with peanut oil, and fliped it every 15 seconds or so until the sear was mahagony, about 3.5 minutes. Then after I take it out, I throw an ice cube of chicken stock, wine, balsamic vinegar, cider vinegar garlic and a pat of butter for a sauce. ---
**Author:** ![Ike\_Witt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ike_witt/32/283_2.png) [@Ike\_Witt](https://boards.straightdope.com/u/Ike_Witt)\ **Post date:** [March 31, 2012, 10:35pm UTC](https://boards.straightdope.com/t/nothing-eases-dinner-plan-disappointment-like-porterhouse/617413/5 "2012-03-31T22:35:44Z")
> [@wolfman](#): > > Then after I take it out, I throw an ice cube of chicken stock, wine, balsamic vinegar, cider vinegar garlic and a pat of butter for a sauce. Okay, that sounds really tasty. I assume it would work just as well with a rib-eye? ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [March 31, 2012, 10:57pm UTC](https://boards.straightdope.com/t/nothing-eases-dinner-plan-disappointment-like-porterhouse/617413/6 "2012-03-31T22:57:18Z")
I haven’t tried that exact recipe on a rib-eye, but I’m sure the basic method would work there as well. I’d probably cut the butter a bit, since ribeye has so much of it’s own yummy fat.