Man, Meat, and Fire.... some assembly requirred.

Porterhouse steaks, seasoned with ground pepper and Kosher salt, set to rest an hour.

Herself's boy child is learning the manly Voodoo of The Grill. Naturally I support this right of passage 100%. His Strip Steaks last week were perfection.

To note that support, I am supplying Boy with these here Porterhouse steaks this afternoon, which I have just seasoned and left to warm on the counter.  Fresh ground black pepper, Kosher salt, and a little wave of love.

I've also put together a compound butter with roast garlic, lots of black pepper, olive oil, and parsley. A smidge of Montreal steak seasoning rounded it out.   It was placed back in the fridge to marry.

It's maybe 2/3 good butter and 1/3 virgin olive oil, along with everything else. All warmed to about 200 degrees, and blended with a fork.  The olive oil adds flavor, and keeps it soft and melty for topping the steaks.

As expected, the boy grilled these steaks like a master in the making.  Medium rare across the board, with just a few sections near the bone slipping into rare territory. 

Boy-child is finding the grill to his liking, knocking down burgers and various steaks so far.  Chicken is to come, as well as veggies and corn-on-the-cob.

Give 'Em Hell Boy!