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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Saturday, December 19, 2015

THE PORTERHOUSE STEAK

Let's talk about the good cuts of beef, it's been a while since we've discussed beef basics, so let's delve into the Porterhouse steak. This steak is basically a T-Bone with more tenderloin meat, that really soft textured meat that's smaller than the bigger side.

If you look at the picture above, the meat on the left side of the t shaped bone is the tenderloin meat, because the Porterhouse and T-Bone comes from the short loin portion of the steer. The T-Bone comes from the front portion of this section while the Porterhouse comes from the rear section. The T-Bone doesn't have as much meat mass in the tenderloin portion of the t shaped bone. The large portion would be your strip steak or New Yorker.

Cooking Methods:

1. Grilling over hot coals. Basic salt and pepper is good enough. Or other seasoned salts. Best cooked medium rare or rare. Overcooked it becomes too tough.

2. Broiler with the flames on top would be just the reverse of grilling, this would be done inside an oven, great for rainy days when you can't grill outdoors.

3. Pan Seared in a stainless steel pan with little oil. (However, the bone may prohibit the steak for sitting flat on the hot pan, leaving some portions of the steak near the bone to look pale, with no crust being developed.)

Happy cooking until next time

Chef Ron :)

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