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fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, "Bistecca" are often shared between two or more people, and traditionally served very rare, sometimes garnished with lemon wedges, if not
876:
In
British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. Some British on-line butchers also offer American style porterhouse steaks.
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within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking, or the meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.
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Owing to their large size, and as they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at
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state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) wide at its widest, while that of a T-bone must be at least 0.5 inches (13 mm) wide.
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838:. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a
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relative to other cuts, longer cooking times are not necessary to tenderize the meat. There is some contention as to whether the bone
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King (Née Turner), Nicola J.; Whyte, Rosemary (2006). "Does It Look Cooked? A Review of
Factors That Influence Cooked Meat Color".
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The earliest mention of the term "porterhouse steak" in a newspaper appears to have been in a letter written by
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on August 9, 1843, but the following year (August 24, 1844) it also appeared in a list of food prices in The
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Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The
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are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin.
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on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more
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In New
Zealand and Australia, a porterhouse is sirloin steak (strip steak in USA) off the bone.
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Beefsteak cut from the short loin, including a T-shaped bone with meat on each side
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accompanied by red wine, and accompanied by Tuscan beans as a side dish.
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1025:), consists of a T-bone traditionally sourced from either the
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934:. The small semicircle at the top of the 'T' is half of the
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T-bone and porterhouse steaks are suited to fast, dry heat
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steak, along with (on the other side of the bone) a large
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1123:
United States
Department of Agriculture (November 2014).
1226:
899:, and it appeared regularly in newspapers after that.
1075:
1058:The same cut of meat, but from a calf, is used for
67:. Unsourced material may be challenged and removed.
1317:"USDA Institutional Meat Purchase Specifications"
762:Raw porterhouse steak showing the characteristic
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2522:
1651:
1388:
1203:"Buy T Bone Steak | T-Bone Steak for Sale UK"
930:, and the flesh surrounding it is the spinal
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360:Prawn cocktail, steak and Black Forest gateau
30:"T-bone" redirects here. For other uses, see
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1126:Institutional Meat Purchase Specifications
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863:Institutional Meat Purchase Specifications
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127:Learn how and when to remove this message
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975:. Since they contain a small amount of
859:United States Department of Agriculture
14:
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1037:, the steak is grilled over a wood or
1639:
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1139:from the original on 21 December 2016
1132:. Fresh Beef Series 100. p. 68.
922:. The downward prong of the 'T' is a
1151:
65:adding citations to reliable sources
36:
2543:2008 US beef protest in South Korea
24:
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25:
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1272:from the original on 4 March 2016
828:abdominal internal oblique muscle
2482:Bovine spongiform encephalopathy
1402:
1368:Porter House name origin article
1251:10.1111/j.1750-3841.2006.00029.x
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1033:breeds of cattle. A favorite of
156:Beef Cuts (American terminology)
41:
52:needs additional citations for
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1:
1266:"How to Grill a T-Bone Steak"
1109:
1264:Serious Eats (30 May 2014).
1184:Cooking in the credit crunch
918:is sawn in half through the
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1167:November 23, 2010, at the
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778:) with the tenderloin (or
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2016:
1964:
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822:). Both steaks include a
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2487:Beef hormone controversy
2365:Steak and kidney pudding
1002:Bistecca alla fiorentina
996:Bistecca alla fiorentina
989:Bistecca alla fiorentina
952:Bistecca alla fiorentina
824:T-shaped lumbar vertebra
395:Steak and kidney pudding
260:Bistecca alla fiorentina
1229:Journal of Food Science
1061:cotoletta alla milanese
1047:Cotoletta alla milanese
32:T-bone (disambiguation)
2118:Calf's liver and bacon
1936:Frankfurter Rindswurst
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848:Commonwealth countries
816:Commonwealth countries
787:
2198:Hortobágyi palacsinta
1578:
1571:
949:
907:To cut a T-bone from
903:Anatomy of the T-bone
887:that appeared in the
761:
2380:Steak and oyster pie
2128:Chateaubriand (dish)
2031:List of steak dishes
1094:List of steak dishes
400:Steak and oyster pie
390:Steak and kidney pie
233:List of steak dishes
61:improve this article
2318:Roast beef sandwich
2138:Chicken-fried steak
1755:Chateaubriand steak
693:List of beef dishes
295:Chicken fried steak
285:Chateaubriand steak
180:Part of a series on
146:
2512:Ractopamine - Beef
2355:Shooter's sandwich
2223:Karađorđeva šnicla
2043:Blanquette de veau
1860:Standing rib roast
1805:Restructured steak
1695:Cow–calf operation
1580:
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1189:2011-07-27 at the
961:
924:transverse process
788:
774:within the spinal
708:Restructured steak
380:Standing rib roast
139:
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2012:
2011:
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1344:"Beef Cuts Chart"
1292:The Food of Italy
967:methods, such as
936:vertebral foramen
826:with sections of
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755:
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16:(Redirected from
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2520:
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2507:Meat on the bone
2360:Soup Number Five
2283:Pozharsky cutlet
2073:Beef noodle soup
2058:Beef bourguignon
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1319:. Archived from
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920:vertebral column
890:Hartford Courant
764:lumbar vertebrae
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470:Forequarter cuts
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2385:Steak au poivre
2330:Salisbury steak
2083:Beef Stroganoff
2053:Beef Wellington
2008:
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1946:Montreal smoked
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1209:. 30 March 2018
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365:Salisbury steak
310:Delmonico steak
275:Carpetbag steak
250:Beef Wellington
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1290:Waverly Root,
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1235:(4): R31–R40.
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1207:Eat Great Meat
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1035:Tuscan cuisine
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2444:Related meats
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2435:Wallenbergare
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1356:on 2013-05-03
1352:
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1323:on 2014-08-06
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1300:0-394-72429-1
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1104:Rib eye steak
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1054:Veal milanese
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325:Hamburg steak
323:
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320:Finger steaks
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305:Bollito misto
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117:February 2024
109:
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88:
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81:
78: –
77:
73:
72:Find sources:
66:
62:
56:
55:
50:This article
48:
44:
39:
38:
33:
19:
2568:Cuts of beef
2345:Sha cha beef
2238:London broil
2213:Jellied veal
2208:Italian beef
2188:Hayashi rice
2078:Beef on weck
1956:Meat extract
1874:
1785:Hanger steak
1770:Filet mignon
1715:Osorno Steer
1710:Organic beef
1489:Filet mignon
1471:
1404:Cuts of beef
1358:. Retrieved
1351:the original
1325:. Retrieved
1321:the original
1291:
1286:
1274:. Retrieved
1259:
1232:
1228:
1222:
1211:. Retrieved
1206:
1197:
1175:
1153:
1141:. Retrieved
1125:
1118:
1059:
1057:
1046:
1000:
999:
988:
962:
950:
906:
894:
888:
885:Thurlow Weed
882:
879:
875:
867:
862:
856:
844:fillet steak
840:filet mignon
810:(called the
795:
791:
789:
625:Char grilled
576:
463:Cuts of beef
425:Steak frites
410:Steak burger
370:Sha cha beef
355:Italian beef
340:Pepper steak
330:London broil
123:
114:
104:
97:
90:
83:
71:
59:Please help
54:verification
51:
2539:South Korea
2420:Veal Orloff
2405:Tiyula itum
2370:Steak Diane
2335:Saltimbocca
2178:Gored gored
2168:Ginger beef
2143:Cordon bleu
2133:Cheesesteak
2093:Boiled beef
2048:Beef olives
1931:Corned beef
1855:Skirt steak
1850:Top sirloin
1800:Ranch steak
1775:Flank steak
1760:Chuck steak
1745:Blade steak
1690:Beef cattle
1501:Top sirloin
1158:Delia Smith
1086:Food portal
1068:with salt.
942:Preparation
871:steakhouses
836:strip steak
796:porterhouse
784:strip steak
766:, moderate
718:Steak sauce
713:Steak knife
604:Preparation
587:Top sirloin
450:Swiss steak
420:Steak Diane
290:Cheesesteak
280:Carne asada
265:Boiled beef
170:cut of beef
2562:Categories
2502:Darkcutter
2425:Veal Oscar
2400:Tafelspitz
2340:Selat solo
2325:Ropa vieja
2313:Roast beef
2298:Ragout fin
2203:Iga penyet
2163:French dip
1880:Tenderloin
1835:Short ribs
1830:Short loin
1780:Flap steak
1678:Production
1608:Short ribs
1557:Silverside
1484:Tenderloin
1467:Short loin
1360:2011-12-12
1334:(687
1327:2022-03-10
1213:2020-08-14
1110:References
1018:Florentine
1016:beefsteak
832:tenderloin
808:short loin
665:Salt-cured
582:Tenderloin
557:Silverside
350:Roast beef
220:Steakhouse
215:Pork steak
210:Fish steak
166:Short loin
87:newspapers
2492:Beef ring
2278:Pot roast
2228:Kare-kare
2098:Bruscitti
2026:Beefsteak
2004:Testicles
1904:Processed
1815:Rib steak
1705:Kobe beef
1450:Prime rib
1433:Flat iron
1237:CiteSeerX
1031:Maremmana
909:butchered
645:Marinaded
615:Barbecued
512:Flat iron
345:Pot roast
205:Beefsteak
2410:Tongseng
2263:Ossobuco
2253:Neobiani
2063:Beef bun
2038:Balbacua
1951:Pastrami
1921:Bresaola
1890:Trotters
1724:Products
1547:Popeseye
1506:Baseball
1294:, 1971,
1270:Archived
1187:Archived
1165:Archived
1134:Archived
1072:See also
1039:charcoal
1027:Chianina
977:collagen
973:broiling
969:grilling
957:Florence
928:vertebra
842:(called
786:portions
768:marbling
698:Doneness
375:Shawarma
18:Bistecca
2456:Beefalo
2395:Tartare
2308:Rendang
2288:Puchero
2243:Mechado
2153:Dendeng
2113:Cachopo
2103:Bulgogi
1885:Tri-tip
1845:Sirloin
1810:Rib eye
1795:Picanha
1750:Brisket
1593:Brisket
1542:Picanha
1523:Tri-tip
1496:Sirloin
1460:Rib eye
1276:5 March
1143:18 June
1010:
965:cooking
959:, Italy
932:muscles
926:of the
852:Ireland
820:Ireland
812:sirloin
776:muscles
660:Roasted
655:Poached
650:Pickled
630:Chopped
620:Braised
592:Tri-tip
562:Sirloin
537:Rib eye
527:Popseye
440:Suadero
270:Bulgogi
141:T-bone
101:scholar
2534:Taiwan
2466:Żubroń
2293:P'tcha
2183:Gyūdon
2108:Bulalo
2088:Bistek
2018:Dishes
1994:Tripas
1989:Tendon
1984:Tongue
1941:Ground
1926:Cabeza
1875:T-bone
1765:Fajita
1603:Hanger
1472:T-bone
1423:7-bone
1332:
1298:
1239:
912:cattle
800:steaks
792:T-bone
675:Smoked
670:Seared
577:T-bone
517:Hanger
497:Fillet
482:7-bone
315:Fajita
103:
96:
89:
82:
74:
2573:Steak
2529:Japan
2475:Other
2303:Rawon
2268:Pares
2233:Kitfo
2218:Kalio
2173:Galbi
2148:Daube
2123:Cansi
1999:Tripe
1979:Heart
1974:Brain
1966:Offal
1911:Jerky
1870:Shank
1865:Strip
1820:Round
1790:Plate
1625:Shank
1620:Flank
1613:Skirt
1598:Plate
1586:Lower
1532:Round
1477:Strip
1438:Ranch
1428:Blade
1418:Chuck
1411:Upper
1354:(PDF)
1347:(PDF)
1137:(PDF)
1130:(PDF)
1020:style
780:filet
640:Fried
635:Cured
572:Strip
567:Skirt
547:Round
532:Ranch
522:Plate
502:Flank
492:Chuck
487:Blade
240:Asado
200:Steak
186:Steak
143:steak
108:JSTOR
94:books
2390:Tapa
1916:Aged
1895:Tail
1825:Rump
1732:Cuts
1671:veal
1669:and
1667:Beef
1552:Rump
1537:Cube
1518:Flap
1296:ISBN
1278:2016
1162:Lamb
1145:2021
1007:lit.
914:, a
850:and
818:and
804:beef
798:are
794:and
790:The
610:Aged
552:Rump
507:Flap
162:Type
80:news
2273:Pho
2158:Feu
1455:Rib
1336:KiB
1247:doi
1180:LBC
1029:or
971:or
955:in
861:'s
846:in
814:in
802:of
542:Rib
63:by
2564::
1268:.
1245:.
1233:71
1231:.
1205:.
938:.
2545:)
2541:(
1659:e
1652:t
1645:v
1396:e
1389:t
1382:v
1363:.
1338:)
1330:.
1302:.
1280:.
1253:.
1249::
1216:.
1182::
1160::
1147:.
1023:'
1013:'
1005:(
770:(
747:e
740:t
733:v
130:)
124:(
119:)
115:(
105:·
98:·
91:·
84:·
57:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
