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Jan 6, 2010, 10:41am

Kirby Steak Boards- NOW IN HD! :: Useless Boards :: Steak :: Porterhouse/T-Bone

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Topic: Porterhouse/T-Bone (Read 73 times)

Bob Saget
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Porterhouse/T-Bone
« Thread Started on Dec 21, 2005, 1:54am »

T-bone steak

The T-bone is a steak cut of beef. It consists of a T-shaped bone with meat on each side. The larger side contains meat from the strip loin, whereas the smaller side contains the tenderloin. Were these pieces of meat to be separated, you would have a strip steak and a small filet mignon. T-bone steaks from the rear end of the tenderloin contain a much larger section of the tenderloin, and are called porterhouse steaks.

Due to their large size and the fact that they contain meat from two of the most prized cuts of steak, t-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued due to their large tenderloin.

In the United States, the T-bone has the meat-cutting classification NAMP 1174; the porterhouse is NAMP 1173.

Anatomy of the T-Bone

To cut a T-bone from butchered cattle, a lumbar vertebra is sawed in half through the vertebral column. The downward prong of the 'T' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles. The small semi-circle at the top of the 'T' is half the vertebral foramen.

Although the spinal cord is removed by packers during processing, there is still concern (in the European Union) that it could be a source of Creutzfeldt-Jakob disease, more popularly known as mad cow disease. This is because spinal tissue contains nerve cells which can transmit the prion that causes the disease.

Preparation

T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Due to their relative lack of collagen, longer cooking times are not necessary to tenderize the meat.

Because bone conducts heat, and because of the differences in the two cuts of meat, different parts of the steak will reach doneness at different times. The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired level of doneness before the strip.

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elTussin
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Re: Porterhouse/T-Bone
« Reply #1 on Dec 22, 2005, 12:25am »

Recipe for you, oh devine follower of the steak's ways:

Maytag Blue T-Bone

There's just something about the combination of a good steak and good blue cheese. This simle recipe is a great way to dress up a steak, particularly if it's not the best quality.

INGREDIENTS:

* 4 T-bone steaks, about 1 inch thick
* 2 large sweet onions, like a Vidalia, chopped
* 1/2 cup unsalted butter
* 3 tablespoons dry red wine
* 2 tablespoons vegetable oil
* 3 ounces Maytag blue cheese, crumbled
* coarse salt

PREPARATION:
Sprinkle steaks with salt and let them sit at room temperature for 30 minutes. Saute onions in butter and oil over a medium low heat until they are soft and starting to brown. Turn heat up to medium high and add red wine.
Cook until most of the liquid has evaporated off. Remove from heat. Preheat grill. Grill steaks for about 5 to 6 minutes per side or until they reach desired doneness. Remove from grill and top with blue cheese and oni
ons.

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