16.109 Porterhouse Steak

Cycle 16 – Item 109

Post 5,588

24 (Thu) April 2025

Porterhouse Steak

2.0

at Awesome

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

In late afternoon, SIS hosted the 2025 Spring Concert.

High School String Orchestra.
DJ is the first chair cellist.
Performing a duet of “Libertango” with violin – not just saying this as a proud father, but this was the most enjoyable string performance that I’ve experienced in my life.

Following his final high school varsity badminton match over the weekend (see generally 16.104 Jeyuk Bokkeum), this was DJ’s final high school orchestra recital.  And as he doesn’t intend to keep at it in college, it could be final performance of his life.

That’s (originally) my jacket.

Try Every Italianish Eatery in Wirye (TEIEW)

For dinner after the concert, DJ wanted steak and pasta.

As with every cut encountered at this place, the shape looks a bit off – too squarish – as if sourced from a different part of the cow.

Porterhouse is an American cut of steak.  Comprising part of the short loin, with tenderloin on one side of the bone and strip on the other.  Essentially the same thing as a t-bone steak, but with a larger portion of tenderloin.  One theory about the etymology of the name suggests that it derived from porterhouses, as mid-19th century taverns in America were sometimes called, where large t-bone steaks were often served along with porter beer.

Alas, the porterhouse at Awesome was minor hit and major miss.  The strip side was fine but the tenderloin side was unforgivably dry and tough – a common issue with t-bones, as both sides are cooked simultaneously, leaving the leaner tenderloin overcooked by the time the juicier strip is ready.

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