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The T-bone contains a portion of tender filet and a portion of beefy strip loin, giving you the best of both worlds in one steak.
Product description
The T-Bone and Porterhouse steaks are both cut from the short loin and feature a“T” shaped bone in the middle. Because of this, they can look almost identical – with the difference being that T-Bones are cut from the front of the loin, whereas a Porterhouse is cut more towards the rear and include more tenderloin. Both steaks have a New York Strip one one side of the bone, and a tenderloin Filet Mignon on the other side.
It's actually “two steaks in one” since each Porterhouse contains both a tender filet mignon and a meaty New York strip. These beautiful steaks are large enough to share and will make short work of the biggest appetites at your dinner table.
Cooking Tips
There are a few secrets to cooking such a thick cutlet.First of all, this kind of steak is best suited for a fast cooking technique,such as:
· Frying
· Grilling
· Broiling
We also need to remember that T-bone/Porterhouse steak, being cut from short loin and tenderloin, is low in collagen, when compared to other parts of beef. Therefore, a long cooking time is not necessary. The meat becomes tender fairly quickly.
Recipes
T-BoneGrilled Steak and Mushrooms
Details
Product Name | T-Bone steak Porterhouse steak |
Size | 605g 640g |
Country of origin | US |
Ingredient | Beef |
Grade | USDA Prime |
Storage conditions | Keep frozen |
Pro Tip | Try removing from the fridge at least 30 minutes before cooking. Letting your steak reach nearly room temperature will allow for a more even cook. |