Yummy, yummy, yummy!! Sur.vi.val Spice™ in my tummy.

I dry rubbed both sides of these porterhouse steaks with Survival Spice™ and black pepper and sea salt.


I left them to sit while I bagged, in aluminum foil, sliced potatoes and onions (with a little bit of butter), and another packet of carrots with green onions (and a little bit of butter).


I love to do these steam packets on the barbecue. They carmelize the veg's beautifully. The potatoes go on about half an hour before the steaks on the upper rack in a closed 3/4 heat grill (about 40 minutes in all). The carrots about 10 minutes before.


Then I slap the steaks on for about 5 minutes per side, leaving the hood open. The timing, of course, depends on the thickness of the meat.

Forgive me ... I carved out the filet(fr.) for myself. Nice 'n spicy.


Thanks, Scott.