Re:Strip loin

[Jim Butler]

I was in a local high end market yesterday, buying some steaks because mine are only 14 days along 🙁
While at Keen’s Steakhouse in Manhatten, my wife and I had Porterhouse for 2, which was about a 3″ thick porterhouse that had been carved, first taking the strip off and then the filet, and each was sliced into nice 1/2″ thick slices. So I’m ordering my 2 3″ thick porterhouses for dinner tonight (2 other couples coming), and I see they’re selling dry aged strips. $19.99/lb, aged 21 days.
Made my investment seem all that much better, and I haven’t even eaten a steak from it yet 😉

Jim