10-27-2014, 08:14 AM
My father was a professional chef, who owned and operated a successful restaurant in NYC the last 15 years of his working life. Vis a vis his favorite cut (Porterhouse) the rules were:
1. Ingratiate yourself with the best butcher you can find
2. Have him cut the thickest slab you can afford, from the best carcass he has in his shop on the day
3. Prepare and cook your meat as simply as possible, i.e....
 a. lightly season and bring to room temperature
 b. incinerate on both sides (he used to do this over a roaring fire in our living room, using a 360 degree grill he built in his work shop)
 c. once all sides were sufficiently blackened, remove the beef to a pan in a pre-heated low and very slow oven for 20-30 minutes(~130F) to let the juices flow
 d. Prepare and drink a large dry martini with the guests
 e. Remove the beef from the oven, slice and eat the meat, tenderloin or strip or both, as per your preference
It worked for him and it works for me.
PS--vegetables were allowed, but not encouraged and only as garnishes
1. Ingratiate yourself with the best butcher you can find
2. Have him cut the thickest slab you can afford, from the best carcass he has in his shop on the day
3. Prepare and cook your meat as simply as possible, i.e....
 a. lightly season and bring to room temperature
 b. incinerate on both sides (he used to do this over a roaring fire in our living room, using a 360 degree grill he built in his work shop)
 c. once all sides were sufficiently blackened, remove the beef to a pan in a pre-heated low and very slow oven for 20-30 minutes(~130F) to let the juices flow
 d. Prepare and drink a large dry martini with the guests
 e. Remove the beef from the oven, slice and eat the meat, tenderloin or strip or both, as per your preference
It worked for him and it works for me.
PS--vegetables were allowed, but not encouraged and only as garnishes
All models are wrong; some models are useful......
George Box