Porterhouse by Laris – A Cut About The Rest

Coming back again to Porterhouse by David Laris to learn about different cut of beefs, the four high end steaks.

The ribeye, a beauty steak cut from the front end, highly marbled with fat and distinctively rich and beefy; the strip, a top sirloin with more muscle; the tenderloin, a central filet with very low fat content but extremely buttery texture.

My favourite is T-bone, also known as porterhouse. The main different between the two is that T-bone is cut from the front end while the porterhouse steak is cut from the further back. They both comprised of a piece of tenderloin and strip seperated by a T-shaped bone.

On the side are some thick-cut roasted potato and sweet potato fries, macaroni & cheese, baked spinach cheese and a roll of salt to serve along with the grilled meats.

Absolutely flavorful and I am looking forward to more workshop to come!

Himalayan Salt, Black Lava, Blue Salt, Celtic, Pink Solician

Four High End Steaks

The Steaks

Porterhouse Steak

Tenderloin

Mac & Cheese, Sweet Potato Fries, Potato Fries

Baked Baby Carrots

The Strip

The Definitive Steak

Porterhouse by Laris
Address: 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong
Telephone: 2522 6366
Opening Hours: Mon-Fri 12:00-14:30, 18:00-22:30 ; Mon-Sat 18:00-22:30 ; Sun 18:00-22:00
Website: http://porterhousebylaris.com.hk / https://www.facebook.com/porterhousebylaris

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