You can start by putting the steak on the center of the coals or right above the burner. Once you place the porterhouse steak on the grill, you should hear a sizzling sound. If you don't hear the sound, it indicates that the grill isn't hot enough to grill the steak.
Porterhouse steaks are best cooked if they are turned over a minmum number of times. Each side of the steak must be cooked for about 10 minutes. You can use a thermometer to actually check if the meat is done. You can check a steak temperature chart to know about it.
yes the thicker cuts are the best to roast .i would sear it first to lock in the juices ,then roast it to your prefered temp.
Steaks are cut from larger portions that could be roasts. I know of one vendor who sells 3-pound (48-ounce) Porterhouse steak. To me, that's a roast. See Related Links.
The Porterhouse steak and T-bone steak get often mixed up. Although from almost the same anatomical place of the bovine, the Porterhouse steak consists of the tenderloin muscle which is larger than in the T-bone steak, and a further muscle in the top center of the steak. ------------------------------------------- A Porterhouse is an "over-sized" steak coming from the point where the tenderloin and top loin meet. The porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion than the T-Bone steak. If you remove the bone and cut out the two steaks that basically make up a porterhouse, you will get a tenderloin steak and a top loin steak. You need to be hungry to get through a Porterhouse!
A porterhouse steak is considered by some to be a large T-bone steak. It contains part of the loin and part of the tenderloin of a cow.
Beef - porterhouse steak
The porterhouse steak is cut from the loin and includes part of the vertebral column.
porterhouse
Porterhouse takes it's name from a restaurant or chophouse where Porter and other liquors were served, from about 1758. Porterhouse steak is said to be from a particular restaurant in New York, dated about 1841
Beef Retail Cuts:Round:- Round steak- Top Round Roast- Top Round Steak- Boneless Rump Roast- Bottom Round Roast- Tip Roast Cap Off- Eye Round Roast- Tip SteakSirloin:- Sirloin Steak Flatbone- Sirloin Steak Round Bone- Top Sirloin SteakFore Shank & Brisket- Shank Cross Cut- Brisket, Whole- Corned Brisket, Point Half- Brisket, Flat HalfChuck- Chuck Eye Roast- Boneless Top Blade Steak- Arm Pot Roast- Boneless Shoulder Pot Roast- Cross Rib Pot Roast- Mock Tender- Blade Roast- Under Blade Pot Roast- 7-Bone Pot Roast- Short Ribs- Flanken Style RibsShort Loin- Boneless Top Loin Steak- T-bone Steak- Porterhouse Steak- Tenderloin RoastRib- Rib Roast, Large End- Rib Roast, Small End- Rib Steak, Small End- Rib Eye Roast- Rib Eye- Back RibsFlank & Short Plate- Flank Steak- Flank Steak Rolls- Skirt SteakOther Cuts- Ground Beef- Cubed Steak- Beef for Stew- Cubes for KabobsOther Edible Meats and Byproducts:- Blood- Brains- Casings (for sausages)- Fats- Gelatin- Hearts- Kidneys- Liver- Tails- Ox joints- Sweetbreads (Pancreatic and Thymus glands)- Tongues- Tripe (pickled rumen of cattle and sheep)- Candies- Canned meat- Marshmallows- Oleo Oil- Oleo Stock- Cheek Meat
# Porterhouse # T-bone Steak # NY Strip (shell steak) # Top Loin Steak # Tenderloin steak (Chateaubriand, filet mignon)
The Porterhouse steak originated in Midway, Kentucky on Winter Street. The town is located 15 minutes from the State Capitol of Kentucky, Frankfort and the 2nd largest city in the state, Lexington. Source: http://midwayky.net/mw_history.htm
What did the professor recommend that you do? I would highly recommend the porterhouse steak. The board did not recommend the merger.
No, it comes from the T-bone. The long side of a T-bone is NY Strip, the short side is Fillet.