​Picked up some Porterhouse steaks 🥩 from the local butcher today.

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Dry brined them with Naturiffic Q-Salt and Cyprus Flake salt for 3 hours.

These went onto my old school (rat-rod) cast iron grill, that was fueled with hardwood lump.

They were served with Butternut Squash Risotto & Green Beans with walnuts.