leitesculinaria.com
you can't really make a FOUR-INCH porterhouse any better... unless you thyme smoke it. {recipe}
billbrady.wordpress.com
Perfect Rib Roast, Succulent and Savory This is my favorite cut of beef–rich, luscious and comforting, and so simple to make. Let the flavor of the meat reign supreme by adding only salt and pepper as seasonings.
ulteriorepicure.com
11-month dry-aged Porterhouse. Carnevino, Las Vegas.
