This entire region is so culinarily dead you can't buy a "Porterhouse" steak here. They are all called T-bone. The only descriptor the local bone heads can relate to. While they are all grabbing the T-bones (often with some of the tenderloin removed) I'm grabbing those weird looking Porterhouse steaks.
It's been a good summer for steaks here. The high enders are regularly on sale for $6/lb and this week NY strip is $5/lb. Life can be tough.