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Petite Porterhouse

seijoed

Porterhouse, 54C.
Chilled and rested, smoked salt rub.

Seared, torched, basted.

Knorr Bearnaise, fondant tateurs and some Shrooooms.

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Comments

seijoed

Slightly largish cut

Robert_Conn_II_123023

I could eat that every day. Great job!

Jack_Mayer_85396

OMG, that looks great Johan!

seijoed

Simmered in fat and demi, then slowly crisped, finally seasoned with herbes de provence.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

those 'taters look great!

fisher23

Looks awsome!

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