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Non-Cattle Specific Topics
Recipes & Cooking
Twice Fried Porterhouse Steak
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<blockquote data-quote="ga.prime" data-source="post: 1239936" data-attributes="member: 14046"><p>I agree, somebody else can cook it and I'll eat it. You can fix Peking Duck faster than that. I sure won't be cooking with that method. That's a three pound steak. Holy cow. I like steaks to be ribeyes 3/4 inches thick.</p></blockquote><p></p>
[QUOTE="ga.prime, post: 1239936, member: 14046"] I agree, somebody else can cook it and I'll eat it. You can fix Peking Duck faster than that. I sure won't be cooking with that method. That's a three pound steak. Holy cow. I like steaks to be ribeyes 3/4 inches thick. [/QUOTE]
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Twice Fried Porterhouse Steak
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