Porterhouse Steak | Between Stoves with Mimi!

The Porterhouse is a little brother to the T-Bone , is a highly priced cut around 12.99 per pound. One half of this steak is the New York Strip, while the small meaty bit on the other side is a filet cut from the tenderloin. These steaks come from the extra-tender "short loin" of the cow, which is located on the steer's middle-back. The meat is highly marbled and usually tender. They are excellent for grilling or quickly seared over hot coals and finishing slowly over indirect heat.

Heat a large, heavy , iron skillet on the highest heat setting on your range. Turn your oven on 500F Add oil to the skillet. Once the oil begins to smoke, add the seasoned steak to the pan. Sear the steak on each side for 3-5 minutes per side or you get a nice dark brown color on each side. Place the steak in a 350 ° oven for an additional 5-15 minutes Let's talk about what kind of steak you want to eat. is the poterhouse.

The Porterhouse, is like a little brother of T-Bone, the cut is a little higher, around 12.99 dollars per pound. Half of this meat is the New York Strip, while the small fleshy portion on the other side is a fillet cut. These meats come from the "short back" of the cow, which is in the center. The meat is very usually very tender and delicious. They are excellent for broiling.

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  • Adam Floyd