Science of steak flavor


 
In reference to Porterhouse being the best cut, this is a combination of two cuts; fillet and sirloin (both of which scored below ribeye) so i am confused.

I for one dont understand the appeal of Tendeloin - ever so bland (even the prime). The only reason to order it is for the texture. It cant be cooked be beyond 135* I just shake my head when people fork out $ then order medium well. My favorite at a good steak house is Bone-in Ribeye. At home on the grill = Skirt steak w/truffle salt/ pepper. Although, a good compound butter goes well with any steak -
especially Tenderloin!
 
I'd put a well marbled Strip steak (which is the other half of a porterhouse) up against ribeye any day! It has great flavor and is more toothsome, IMHO. :-)
 
You must log in or register to reply here.

 

Back
Top