T Bone or Porterhouse? Either way, it's a big 'ol steak!

[Clint]

I entered this in the throwdown but I might remove myself from it.....

This below is just a cut & paste:

.........................

It's been quite a while since I've participated in a throwdown, even longer since I've grilled a great steak.

I started with a dry-aged steak from the store

a little Salt n Pepper

a bloody mary

It sat out for almost an hour while the coals got ready & then the mushrooms/onions cooked

I wasn't going to use any smoke wood but changed my mind towards the end

Switched from a Bloody Mary to a Margarita

I didn't wish I'd done anything differently... the onions/mushrooms turned out great - no butter or oil, sauteed in a little water, worchestershire, S&P, tabasco... the asparagus was only rinsed off & thrown on the grates. Really nice flavor, & the dog got just a little bit.

Not sure if videos are allowed in the throwdowns - I'll delete it if not: https://goo.gl/photos/CGMmVYSJmgYh2xok9

 

[Jerome D.]

Whatever the classification of steak, that is one impressive slab o' beef, Clint. The marbling on the tenderloin side is awesome…can't go wrong with dry aged USDA Prime. A truly epic one-man meal.

 

[TonyUK]

Rock 'n' Roll!!

 

[Dustin Dorsey]

A porterhouse is just a big T-bone. That looks gorgeous I'd leave it in the throwdown! I'm cooking one today too. I'll probably enter it in the throwdown even though I don't have a chance. It's still fun.

 

[ChuckO]

That looks fantastic Clint!!! I've got your Tequila Bloody Mary on my to do list, but I need to get some Don Julio

 

[Cliff Bartlett]

Hey Clint! You paid good money for that steak. It was clearly marked T-Bone. Regardless whether it is or isn't, you should leave it in. Delicious looking cook too.

 

[JRAiona]

That is a Porterhouse based on the size of the filet side. More importantly, that is one awesome steak and cooked perfectly Clint.

 

[Barb D]

Clint that is one fantastic steak awesome job and the sides were perfect.

 

[Luke P]

Great looking steak and meal, Clint! Mushrooms and onions look like the perfect side, and asparagus naked prob added a nice texture change. I'm jealous of it all.

 

[Craig Alumbaugh]

Great cook Clint as it all looks delicious

 

[russ olin]

All looks guud from beginning to the end!

 

[Gary H. NJ]

Beautiful cut of meat. You did it right.

 

[DaveW]

It's definitely a Porterhouse and man, it looks great.

Porterhouse and Tbones are from the same subprimal, the short loin.

The Tbones are cut from the front (head end of the cow, but the back in this picture) where the tenderloin is narrower. The Porterhouse comes from the back part (back end of the cow, but front in this picture) where the tenderloin is wider. The difference isn't based on the thickness, but rather, how wide the tenderloin portion is. IF the tenderloin is at least 1.25 inches at it's widest point, it's a Porterhouse. Brings up a strange situation where you can have a 12 oz Porterhouse and a 24 oz Tbone. The Porter will be wide and thin, the Tbone will be narrower but much thicker.



As to the labeling, not sure why some stores/shops don't have a different SKU for Porterhouse. It's the same here at Kroger and the other supermarkets. If it's off the short loin, it gets labelled as a Tbone.

IF your butcher will work with you, and he happens to have an entire short loin ready to be cut, ask him to take off 2 normal sized steaks from the large (rear end) of the loin then start cutting some nice thick Porterhouses from there. You want to skip the first cuts as they have some gristle.

 

[Bob H.]

Whatever its called matters not, that is a great lookin steak!