I really love a fatty and meaty steak, but I also like to have a tender and clean steak every once in a while. That’s when I buy a porterhouse steak to get the best of both worlds with the New York strip and filet together.

At home, I like to season it really well and get a good sear in a pan, then flipping constantly until I get the perfect cook.

I find chimichurri to be such an underrated sauce for any protein, especially considering how easy it is to make. I also love the contrast of a vibrant green chimichurri cutting through the fattiness of a juicy steak. A meal that I can’t quite afford in college, but such a treat when I go home during breaks.