Paul and I were hanging out with the girls, and Plan A for take out fell through, so I suggested we run to the store and grab some steaks. A local chain had a sale on Porterhouses (around $8.75/lb), so I had the butcher cut a pair of 1½ pound steaks from a fresh primal, which would then be dusted with Kosher salt and ground pepper, grilled over fire and sliced up for the table: the tenderloins for the ladies, the New York strips for the guys. Worked out quite well, particularly when topped with a little soft Danish bleu cheese and caramelized onions.
The Porterhouse is one of my favorite cuts of beef, though I hate to see it sliced into thin, half pound steaks and stacked in the meat case. I really prefer to serve it like I listed above, because the thicker cut provides the most flavor and allows proper caramelization on the outside and lovely rare pink inside. And if you get one that's three or four inches thick, you can effectively cook it as a roast and carve off pieces for an entire table.
For the wine, I brought along the 2004 Pannotia Malbec, a $10 bargain from Argentina. Not the best Malbec I've ever had, but definitely workable. Blackberry and blueberry flavors dominated, with a whiff of leather on the nose. Medium tannins, easy drinking. Malbec is one of my favorite "pizza & burger" wines, though the right one can be the match for much more sophisticated fare.