Steak and fries.

He gave me Porterhouse, also known as New York Strip. This is a very nice cut of meat that comes from the back of the beef - usualy the middle of the loing. I received the meat frozen, and let it thaw gently in the refrigerator over a couple days. The steak looked good after thawing, no trace of freezer burn or damage to the meat due to ice crystals. There was no significant trace of blood in the pack either. The meat had obviously been properly frozen to begin with.

The steak had nice marbling - some traces of fat throughout the meat, but no tendons or grizzle. There was a nice layer of fat left on one side of the steak. It was a nice white colour - a light beige, no yellow tint at all. The marbling and fat serve to give both taste and texture here. It's good - not a "fatty" steak at all.

I let the meat come to room temperature, and patted it dry with a clean towel. I seasonned it with salt and fresh ground pepper. I heated up a thick bottomed frying pan and put a drop of vegetable oil in. I let the oil come nearly to smoking point, and put the steaks in. I let that cook for a couple minutes, then flipped the meat over. Again, let it cook a couple minutes, then turned the heat off.

I let the steak sit for a couple minutes to give it a chance to relax a bit. Imagine if you were thrown on a burning element, you'd tense up and get all tough! So resting away from the heat a couple minutes is a good idea.

I served this with homemade fries (I prefer golden potatoes for my fries).

The steak was very tasty, tender, and juicy. I definitely think the experiment of crossing Angus with Jersey cattle a success! Bring it on!