All in all, both the porterhouse steak and ribeye steak are two fantastically flavorful, high-quality cuts of meat. Stir-Fry Steak Strips (500g) Fillet Steak (2 x 4oz) With two steaks in one, joined by that classic t-bone, both of these steaks make a great choice for cooking in the kitchen or on the barbecue. A T-Bone steak is cut from the short loin of a cow. T-bone steak is best simply seasoned, then quickly pan-fried, grilled or roasted. The T-bone is taken from the front end of the short loin and is a smaller steak than the Porterhouse. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. Both have a filet attached and the other part is a "strip". Once the steak rests, it is very simple to cut it. Either one will require some cash. Even though the T Bone is known by many people to be a large steak, the Porterhouse steak … Or anytime for a romantic dinner for two. On which one side is essentially Eye-Fillet and the other Sirloin – also known as Porterhouse. The two distinct steaks on the T-bone are separated by bone, which insulates the meat while cooking and allows the steak to retain moisture and juiciness. The U.S. Department of Agriculture has stated that any cut that has a tenderloin section at least 1.25 inches in width should be classed as a Porterhouse steak.. As a result, any steak with a tenderloin section between ½ inch and 1.25 inches is defined as a T-Bone. T-bone steak And what you’ve got here is a great combination of the texture and flavor of those two cuts, in one impressively-sized chunk of beef. According to the U.S. Department of Agriculture, any cut featuring a tenderloin section that’s at least 1.25 inches across at its broadest point is considered a Porterhouse steak . Filet mignon (tenderloin) and NY Strip. The rest is extremely tender. The intact bone gives this steak great eye appeal when serving with your favourite BBQ accompaniments. But the two steaks are not only the preserve of the most sophisticated home cooks. As they say it’s two steaks in one! Cooking a T-bone properly requires a little planning and technique because it’s important to note there is a junction at the heart of this cut: it’s made up of two muscles (the loin and fillet) side-by-side, yet these two require quite different cooking techniques. The T-bone and porterhouse are steaks of beef cut from the short loin. There are two downsides to T-bone steaks, though. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. The tenderloin portion is very thin but meaty. 0 0. A T-bone steak consists of two different textures. T-Bone Steaks x 2. The biggest difference that you can notice right away between the two steaks is in the size. 1 decade ago. According to the USDA both will cost you ubout $10.99 a pound. On the other side, a firm, flavor-filled New York Strip – our founder’s favorite. Perfect for Valentine’s Day. On one side of the bone, you’ll find a melt-in-your-mouth Filet, arguably the most tender of all high-end cuts of beef. Because this is a premium steak consisting of the two most tender muscles a steer has to offer, there are really only three methods of cooking that should be considered acceptable: grilling, … A thick T-bone (about 700g/1lb 8oz) will feed two people generously. Thickness. What technically separates the two classifications of steak is actually the size of the tenderloin section (the side of the bone opposite of the strip steak). But pan-seared t-bone steak is also excellent, and you can broil t-bone steak … T-bone is one of Australia’s favourite steaks. As per USDA Guidelines, the fillet of a T-bone has to be 0.25-inches thick, anything smaller than that can only be sold as a bone-in New York Strip or a Club steak. It comprises a combination of two different cuts either side of the T-bone, both strip and tenderloin steaks, one each side of the central bone.. Anonymous. T-bone steak is the perfect steak for grilling on the BBQ. Somewhere along the line, he picked up one or two things himself. If you aren’t familiar with either, they are made up of two quality steaks left on the bone to form one big, impressive-looking cut. We think a perfectly grilled T-bone steak is one of the most delicious meals you can have. T-bones are considered semi-lean since one part in a Filet Mignon (very lean) and other side of the bone is … It’s a giant slab of meat, is what it is! These cuts are usually tender and one of the most popular at steakhouses because they contain two different types of meat: a tenderloin on one side and a strip steak on the other. When cut away from the T-Bone, the smaller portion of meat is known as a filet mignon and often served on its own. T-Bone Steak is always a favorite steak choice because it offers two unique steak experiences in one. The T-Bone The porterhouse steak, is a bigger portion of the T-bone -- cut from further back and has a section of tenderloin at least 1 1/2-inches wide. For those of us with a more reasonably sized T-bone steak, here’s… How to Cook T-Bone Steak. A T-shaped bone separates two portions of meat. It had just the right amount of spice and we melted a little butter over top of them when they came off the grill. Serving Ideas. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are easily recognized by the large ’T’ or cross-shaped bone that delineates one end of the cut and bisects it roughly in half.. One side is the strip side (left side in the photo above) and the other is the tenderloin side (right side). It has meat on both sides of the bone. It is cut from a vertebral cross-section of the strip loin and the tenderloin, two of the most succulent sections of meat on a cow. T-bone gets its name from the shape of the bone that runs through the centre of the steak.Normally cut into large portions, T-bones are favoured at steakhouses, and often come with a hefty price tag as they are comprised of two of the most expensive prime cuts of beef, one cut from the fillet and the other from the sirloin.. Remember, too, that T-bone steaks contain meat from both the tenderloin and short loin, two of the most revered and tasty cuts of beef. Not only that, but a T-bone steak is one of the easiest cuts of steak to grill and doesn’t require much in the form of seasoning or steak marinades.. Gordon Ramsay learns how to make South African T-Bone Steak during his visit to South Africa, where he learns about the cuisine of Zulu warriors and cooks a feast for a revered Zulu chief. See more ideas about t bone steak, steak, steak recipes. The T-bone steak is a great deal because you get two different tender pieces of meat in one: the tenderloin and the New York strip. Oct 14, 2019 - Explore Fox Bros Piggly Wiggly's board "T-Bone Steak", followed by 517 people on Pinterest. Now you know, What’s the Beef! Both taste good because they have the bone in. The Porterhouse is essentially a large T-bone, and it is the larger Tenderloin portion that differentiates it from the T-bone. The tenderloin side of the t-bone lives up to its name as it is most tender. However, bone-in steaks require more culinary skill for the perfect doneness. T-bone steaks are cut from the short loin of a cow, closer toward the stomach than the rear. There are many ways to cook a T- bone and using a skillet and oven is an ideal way when you only need to cook one. Both steaks do not look very similar in size at all with the Porterhouse steak being larger than the T Bone. Then, cut those into pieces against the grain, and they are ready to be served! The Porterhouse steak is cut from the short loin section of cattle. And broiling the T-bone is one of the easiest ways to cook a steak, with or without a recipe. As t bone consists of two different steaks, a NY strip steak and a small piece of filet, first cut each one of those our of the t-bone. The best way to cook t-bone steak is on the grill. T-Bone Steak For Two. The two combine to make this hearty bone-in cut a steak house legend. A T-bone steak is a prime cut of beef that gets its name from the T-shaped bone that divides it. But don't call him an expert. T-bone steak … Both steaks include a "T-shaped" bone with meat on each side. The first is that they're usually crazy expensive, partly because they combine two prized cuts of beef, and partly because they seem to have become so popular in high-end restaurants. beef , bruce county , food , kincardine , local food , porterhouse , ripley , steak , sustainable food , t-bone . Butter-tender filet mignon complemented perfectly with hearty strip steak. The thicker side is a little fatty, while the thinner side provides a burst of meaty flavor. What’s better T Bone or Porterhouse? You end up with a large ‘T’ shaped bone. They are tender, rich, and flavoursome and give you the best of two delicious steaks with a small eye of fillet on one side of the bone and sirloin on the other. The t-bone steak is easily recognizable because of the t-shaped bone in the middle. T-bone and porterhouse are two cuts that inspire a fair amount of trepidation even in experienced meat fans when it comes to preparing them at home. The T Bone and Porterhouse steaks are two different cuts of meat! The side dish of butter sauce that's bursting with ingredients infused with fresh herbs and garlic plus a kick from the horseradish. I did use half the amont of salt though. I cut the recipe in half for two good sized T-bones and it was perfect. This steak rub Rocks! What really separates the two is the size of the tenderloin section on each. The meat is deep red and heavily marbled with fat. If really hungry, buy a big Porterhouse which is really a king-size T-Bone steak. The strip steak has got all the flavor, and the tenderloin has got that amazing, tender feel to it.