Shootin' Buddy's brother recently dragged Old Bossy behind the woodshed and, thanks to my connections, I wound up with a bunch of ground beef destined to wind up in chili or a meatloaf and a big ol' porterhouse destined to wind up in my tummy.
I cooked it up yesterday using my newfound mad, 1337 stovetop steak skills that have been honed on bison fillets (and the tactics that make for a tender bison fillet will make for a fall-apart-under-the-fork cow porterhouse.)
As an aside. Fresh Market sells bitty little bottles of various mediocre wines near the checkout counter. This is handy: A splash of merlot in with the steak and the rest in a glass, et voila! She is lunch!