The filet section will typically cook more quickly than the strip steak portion, so you may want to position the tenderloin further away from the heat source for part of the cooking time to keep it from being overcooked. Porterhouse steaks look similar to T-bone steaks, but have a larger portion of tenderloin included.
The two can generally be used interchangeably in recipes. Toggle navigation New Zealand Meats. Guide to Beef Cuts. Porterhouse Steaks Synonyms: Tuscan Steak. Fat Content. The fat should be white and not yellow. Look for good marbling throughout the meat, particularly the loin portion. Don't try to get a bargain on a steak like this. You can generally keep a porterhouse steak in your refrigerator in the store packaging for up to 48 hours.
For longer storage, repackage it tightly wrapped in plastic wrap or butcher paper and place it in the freezer. For the best flavor, use it within three months. For longer freezer storage, it's best to vacuum-seal the steak first to prevent freezer burn.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. The primary difference between porterhouse vs T bone comes down to the size of the filet.
Porterhouse steaks have more filet to them than T-bones. The USDA — generally considered the arbiter of all things beef-related — has strict guidelines for the size of the filet cut that has to be present for a steak to qualify as a porterhouse. To put it another way…. For a T-bone steak to qualify as a porterhouse, the United States Department of Agriculture says that the filet is required to be at least 1. Thickness is measured from the bone to the widest point on the filet.
Porterhouses come from the rear of the short loin, where the tenderloin is thickest. The result is an incredibly hefty cut of steak. Many porterhouses weigh in the range of 24 ounces and are served at steakhouses as meals for two. These are the steaks you often see in photos for steakhouse marketing, Instagram feeds, and other photos where having a huge, eye-catching steak is a must. Otherwise, it might just be sold as a bone-in NY Strip or a Club steak.
For either cut, those marked with USDA Prime will have the highest cost, but this goes for just about any steak cut, like a rib eye or boneless strip, because these are considered nearly perfect steak with excellent marbling. But, which choice of beef is usually the more expensive one?
Because of their ample filets, porterhouse steaks are priced far higher than T-bone steaks, in general. Ultimately, the cost difference between the two will come down to a variety of factors, like quality, how many pounds they are, how long they were aged, and even where you buy them from. Your piece of porterhouse or T-bone will cook similarly, being that they come from the same part of the cow and have the same texture. The key difference when cooking them will be your cooking time.
The porterhouse generally will take a little extra time because of the size of its filet. When it comes to the method of cooking each one, though, you can opt for the same. Cooking a steak like a porterhouse or T-bone is usually best managed with a cast-iron skillet, which gives it the ultimate sear and leaves the inside a perfect medium-rare pink. You can always finish the steak in the oven, tented with aluminum foil, to bring it to the proper internal temperature without overcooking its outside.
You might also use your favorite steak rub to season the steaks and then set them on your charcoal or gas grill.
0コメント