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View Poll Results: Which steak do you prefer?????
2 x thick Fillet Steak about 3" thick 55 46.22%
100 day grain fed Porterhouse 64 53.78%
Voters: 119. You may not vote on this poll

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Old 6 October 2015, 07:58 AM   #31
nick c
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Angus steak for me
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Old 6 October 2015, 08:30 AM   #32
antbkny
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The grass fed filet
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Old 6 October 2015, 08:34 AM   #33
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Porter house all the way
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Old 6 October 2015, 08:47 AM   #34
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Porterhouse/strip for me please!
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Old 6 October 2015, 09:13 AM   #35
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Neither. Me I'm a hand cut venison steak guy.
As in I hand cut it myself.
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Old 6 October 2015, 09:18 AM   #36
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I'm sure by now, you eat it. I voted Porterhouse, hope it was delicious!
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Old 6 October 2015, 09:22 AM   #37
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Porterhouse - filet is dependent on what you cover it with for a sauce to have any real flavor.
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Old 6 October 2015, 09:46 AM   #38
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Porterhouse for me.
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Old 6 October 2015, 10:31 AM   #39
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That is not a porterhouse. Regardless marbling on the filet much better.
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Old 6 October 2015, 10:47 AM   #40
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Fillet for me please
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Old 6 October 2015, 11:32 AM   #41
Ed Rooney
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T-bone, rare.

I once had a filet that I would call black and blue, but that was just because Morton's messed it up at one of those lunch seminars.
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Old 6 October 2015, 11:36 AM   #42
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Thick Eye-fillet, medium-rare with a little salt, fresh cracked pepper, and pan juices.
Forget the sauces and bacon.
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Old 6 October 2015, 11:41 AM   #43
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I always go Filet
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Old 6 October 2015, 11:59 AM   #44
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I'll give the TRF answer...... GET BOTH!
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Old 6 October 2015, 01:04 PM   #45
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Honestly, neither of these 2 pieces are great. I'd go with chicken.
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Old 6 October 2015, 01:12 PM   #46
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Porterhouse!
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Old 6 October 2015, 01:26 PM   #47
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No wrong choice there, i ususlaly go for the fillet unless I'm in Lugers.
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Old 6 October 2015, 01:30 PM   #48
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Quote:
Originally Posted by Passionata View Post
Porterhouse this time
Me too!
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Old 6 October 2015, 02:12 PM   #49
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Quote:
Originally Posted by Rock View Post
Thick Eye-fillet, medium-rare with a little salt, fresh cracked pepper, and pan juices.
Forget the sauces and bacon.

Precisely!

Filet must be medium rare or its absolute crap. I can eat a medium ribeye because of all the fat but a filet has no tolerance for bad chefs lol

I do make bone in dry aged porterhouse a few times a year and it's also ridiculously good! But that particular cut doesn't look well marbled or like a porterhouse.
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Old 6 October 2015, 05:00 PM   #50
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Quote:
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Me too!

I was sure Bro ,we are Rad!:-)
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Old 6 October 2015, 07:13 PM   #51
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Any reports Steve ?, how were the steaks ? , my favourite is rib eye on the bone
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Old 6 October 2015, 08:42 PM   #52
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Thanks for all the comments guys

OK the results of the Fillet are in.................

1. The steak was with just salt & pepper a little bland without a drop of sauce. So I had myself a little dipping dish of Ponzo Sauce to give it a bit of zing, my other go to sauce is Tabasco Green.
Fillet1.jpg

2. This fillet was very tender and was surprisingly juicy.
Fillet2.jpg

3. Cooked a touch over medium rare.
Fillet3.jpg

4. I have to say the more I ate this fillet the better it tasted.
Fillet5.jpg

5. The steak was tender and had a strong beef flavour but unfortunately, it did not have the sweet taste that steak can acquire from ageing and some fat. The small amount of marbling did not have any appreciable sweetening of the flavour of this steak.
Fillet5+.jpg

Scores out of 10
Tenderness 8
Flavour (with sauce) 7
Texture 8

Total out of 30 = 23
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Old 7 October 2015, 12:33 AM   #53
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Cooked to perfection
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Old 7 October 2015, 12:35 AM   #54
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Steak looks great

Sharp blade on the cutting utensil. What kind of design is it?
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Old 7 October 2015, 12:59 AM   #55
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Cooked very well. Mmmm.
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Old 7 October 2015, 03:28 AM   #56
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Sure looks good Steve. Some harissa or fresh horseradish might make for a nice accompaniment.
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Old 7 October 2015, 11:07 AM   #57
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Fillet all the way!
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Old 7 October 2015, 01:36 PM   #58
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Pretty sure that "porterhouse" was not aged for 100 days after butchering, but finished on grain feed for 100 days before butchering.
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Old 7 October 2015, 01:50 PM   #59
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A fine piece of steak should not require any condiments.
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Old 7 October 2015, 03:07 PM   #60
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A review of the strip will occur in the next day or so.

Paulie the blades are made by a famous bladesmith in Japan called Takeshi Saji. The blades are hand made and some incorporate the 'damascas' blade which is made by repeated hammering, cutting and reheating the steel.
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