I having been working in restaurants for the past 7 years, and have been the head line cook at one of Atlanta's (and the countries) best steak houses. Watching this video made me really dissapointed in what these people are teaching. All of their "medium-rare" steaks were more like medium-well, their hatch marks (its only purpose is for presentation) were terrible, and they completely under seasoned their steaks. also, a porterhouse steak does NOT cook the same as if you had a fillet and a strip steak seperate. the bone effects the doneness of the center of a steak, especially when cooking medium or above (which I NEVER reccomend). In most cases, the fillet will cook much quicker than the strip, due to it being smaller in size and much leaner. best steak to get, RIBEYE!