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NFT: Does any piece of beef even compare to a Porterhouse Steak?

BlueLou : 7/20/2016 4:23 am
Well obviously a T-bone is close, but give me the broader filet mignon side and smaller NY Strip side that the Porterhouse puts on the table any day of the week.

Sauteed in a super hot pan no more than 5 minutes total with a dab of evoo in the pan, lightly salted and generously peppered. Or grilled over real charcoal...

You wanna argue?
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Porthouse and T-bone are the same  
rasbutant : 7/20/2016 9:09 am : link
just size makes the difference. Or at least that's what our farmer told us. Its all about the filet side. If its bigger then a silver dollar its a porterhouse, if it smaller its a T-bone. I never googled it to see if what he told us was accurate.
I'm a strip guy...  
Johnny5 : 7/20/2016 9:23 am : link
... on the grill. Just not a fan of Filet for some reason, so just give me the strip side. Light salt heavier pepper... Closed grill on high, 8-10 min (4-5 each side). To me it just has the best combination of flavor and texture/consistency. Although I do enjoy a good ribeye... Strip for me!
All of the above  
AP in Halfmoon : 7/20/2016 9:39 am : link
But I split them. I like 8 maybe 12 Oz.
When cooking a bone-in steak...  
GeorgeAdams33 : 7/20/2016 9:43 am : link
always let the meat get to room temp first. The bone stays so cold that the meat next to it never cooks completely.
.  
Danny Kanell : 7/20/2016 9:43 am : link
1. Bone in ribeye.
2. Skirt steak.
3. Porterhouse.

In that order
I find...  
Chris in Philly : 7/20/2016 10:37 am : link
filet to be very overrated. I want some marbling in my meat. Ribeye for me as well...
no expert but I like the strip  
bc4life : 7/20/2016 10:42 am : link
if you cook the ribeye with the larger pieces of fat they don't get hot enough to melt into the meat. strip has thinner veins of fat
Ground Beef is better  
Scyber : 7/20/2016 10:53 am : link
Its the only type of beef I like.
I'm with BlueLou  
Maineline : 7/20/2016 10:53 am : link
I'd prefer the Porterhouse with really 2 steaks in one. Second choice would be just the tenderloin. The Rib eye for me is just too fatty and inconsistent. For a leaner, cheaper option the seldom utilized Short Cut of the Rump is pretty versatile.
Bone-in Ribeye  
B in ALB : 7/20/2016 10:57 am : link
cooked DIRECTLY on lump wood charcoal is probably the best beef I've ever had. Called a "Dirty Steak" and if done right is unbelievable.
+1 Ribeye  
Deej : 7/20/2016 11:10 am : link
I like a porterhouse because I only eat them at top notch steakhouses, but really, I do not like filets.

Not for my blasphemies: I often prefer steak frites (hanger) from a bistro to a fancy primal cut. I generally think lamb chops are better than steak, by a healthy margin. And I might feel the same way about Italian sausage.
Gentlemen  
Semipro Lineman : 7/20/2016 11:43 am : link
I present to you, Dollar Store Frozen Streak

Since Filet Mignon  
Sgrcts : 7/20/2016 11:52 am : link
Is probably the worst cut of steak, you get a hell no from me. Filet Mignon has no flavor at all. Rib Eye laughs at your porterhouse while it's hanging out with 10 supermodels on a yacht.
...  
Kulish29 : 7/20/2016 12:18 pm : link
"One is that it's just too much meat for me to eat in one sitting."
Ribeye.  
therealmf : 7/20/2016 12:22 pm : link
Salt and pepper liberally and let come to room temperature.

Now here is the odd part. Most steaks I eat rare to medium rare. For ribeye I like it close to medium. This gives the extra fat time to render and bast the meat. It also gives more time to breakdown some of connective tissue, something the ribeye has more of than a porterhouse. Let it rest for 5-10.
RE: Bone in ribeye for me  
buford : 7/20/2016 12:22 pm : link
In comment 13038838 mattlawson said:
Quote:
My favorite steak right now.

avacado oil is what I use when I need a high temp oil. But EVOO has a great flavor not found in your grape seed, etc


We found an avacado spray oil in the supermarket and put it on all meats while grilling. You can put on the Evoo after it's grilled if you want the flavor.
I'm a NY Strip man myself  
jcn56 : 7/20/2016 12:24 pm : link
The ribeye has a bit too much fat for me, and the filet in the porterhouse way too lean.
You guys ever  
Phil in LA : 7/20/2016 12:24 pm : link
Have a filet mignon roast?
I'm another ribeye vote  
Greg from LI : 7/20/2016 12:57 pm : link
It's foolproof. You simply can't screw it up even if you try.
RE: You guys ever  
Bill L : 7/20/2016 1:01 pm : link
In comment 13039298 Phil in LA said:
Quote:
Have a filet mignon roast?
Isn't that beef tenderloin?
One thing I've been doing  
phil in arizona : 7/20/2016 1:21 pm : link
is buying filets and having the butcher cut them in half so they are thin and I'll pan fry them with olive oil, garlic, mushrooms, tomatoes, and a little rosemary.

Another great thing to do with thinly cut filet is to make a steak diane. It's my go to "impress a girl" meal. I linked to Gordon Ramsay's recipe. It's outstanding.
https://www.youtube.com/watch?v=9rWZNHkrsNg - ( New Window )
Flat Iron  
oldhemi : 7/20/2016 1:29 pm : link
Almost as tender as Filet, but has that steak flavor.$6-7 a lb vacuum packed at Krogers here in Houston. Usually a pound and a 1/ or so cut.
Another vote for bone in ribeye  
David in LA : 7/20/2016 1:41 pm : link
.
I am not surprised there is a lot of good knowledge on the state of  
BlueLou : 7/20/2016 2:30 pm : link
beef here. Too many comments that I'd like to give a reply or a nod to, to mention the names so please forgive the lack of personal attention. Given three straight losing seasons, I fear many of us have upped our game on grilling and micro brewery knowledge as the late season games especially became less than crucial attention grabbers.

I mentioned my objection to the streaks and nodes of fat running through the ribeye and apparently that doesn't annoy many here like it does me. But you should at least understand that those nodes and streaks are NOT what makes this or that cut "tastier". It's the fine grained fat within the flesh that gives real prime grades and cuts their superior flavoring, as well as dry aging which is kinda rare to find nowadays (pun intended.) Thick streaks of fat that one finds within the rib eye as well as outside it when butchering or trimming a whole rib eye bone in roast, as well as on the entire perimeter of a Porterhouse or T-bone, barely contribute to flavor. They do increase to the greasiness of the steak, if left untrimmed. But it's no substitute for good marbling.

Filet mignon, or tenderloin, the smaller side of the T-bone or Porterhouse, is indeed a less flavorful cut than the ribeye or the sirloin side of the Porterhouse because it is in fact less well marbled. But in this specific flesh you don't need the marbling for tenderness at all; it is by far the tenderest cut of the entire animal.

And one person's "less flavorful" is another's "more delicate".

When we can find a large thick cut of Porterhouse, as one might find in rural Tuscany when ordering bisteca Chiantigana, the less flavored, less marbled, half step more cooked filet side goes to my wife. I take the rest and gnaw on the bloody meat at the bone...

Have another comment or two to make later.
RE: One thing I've been doing  
BlueLou : 7/20/2016 2:33 pm : link
In comment 13039379 phil in arizona said:
Quote:
is buying filets and having the butcher cut them in half so they are thin and I'll pan fry them with olive oil, garlic, mushrooms, tomatoes, and a little rosemary.

Another great thing to do with thinly cut filet is to make a steak diane. It's my go to "impress a girl" meal. I linked to Gordon Ramsay's recipe. It's outstanding. https://www.youtube.com/watch?v=9rWZNHkrsNg - ( New Window )


That sounds delightful.
RE: Ribeye.  
Johnny5 : 7/20/2016 2:54 pm : link
In comment 13039293 therealmf said:
Quote:
Salt and pepper liberally and let come to room temperature.

Now here is the odd part. Most steaks I eat rare to medium rare. For ribeye I like it close to medium. This gives the extra fat time to render and bast the meat. It also gives more time to breakdown some of connective tissue, something the ribeye has more of than a porterhouse. Let it rest for 5-10.

Totally agree. I'm a medium rare guy on Strip but closer to medium on Ribeye for the exact reasons you stated. Also, I don't cook Hanger steak... but I agree with those touting it. When cooked right it is an unbelievably tasty cut of meat. I like it as much as strip.
Oh that was another comment I wanted to agree with too.  
BlueLou : 7/20/2016 3:00 pm : link
Because the ribeye has the streaks and chunks of fat it's best medium or med-med-rare. It's less good rare or true med-rare IMO, than cuts with a "cleaner" center.
RE: One thing I've been doing  
Kev in Cali : 7/20/2016 3:15 pm : link
In comment 13039379 phil in arizona said:
Quote:
is buying filets and having the butcher cut them in half so they are thin and I'll pan fry them with olive oil, garlic, mushrooms, tomatoes, and a little rosemary.

Another great thing to do with thinly cut filet is to make a steak diane. It's my go to "impress a girl" meal. I linked to Gordon Ramsay's recipe. It's outstanding. https://www.youtube.com/watch?v=9rWZNHkrsNg - ( New Window )


This looks awesome, thanks for the info and linkie!
prefer broiling  
bc4life : 7/20/2016 3:20 pm : link
over grilling
sorry  
gidiefor : Mod : 7/20/2016 3:27 pm : link
nothing -- and I mean nothing beats a well marbled and properly prepared rib eye with the bone in

and the fillet part of the porterhouse is always a disappointment - fillet needs to be served thinly sliced carpaccio style
RE: sorry  
gidiefor : Mod : 7/20/2016 3:28 pm : link
In comment 13039615 gidiefor said:
Quote:
nothing -- and I mean nothing beats a well marbled and properly prepared rib eye with the bone in

and the fillet part of the porterhouse is always a disappointment - fillet needs to be served thinly sliced carpaccio style


I I also agree -- you can;t under cook a rib eye -- it needs to be cooked enough so the fat starts rendering
Medium rare  
OlyWABigBlue : 7/20/2016 4:04 pm : link
ribeye with a nice structured cab with grip, say a Montelena, is my dinner heaven.
RE: Flat Iron  
BMac : 7/20/2016 4:24 pm : link
In comment 13039402 oldhemi said:
Quote:
Almost as tender as Filet, but has that steak flavor.$6-7 a lb vacuum packed at Krogers here in Houston. Usually a pound and a 1/ or so cut.


Thread winner! Butter tender and more flavorful than any of the more well-regarded, common cuts.
I love filet because it pairs so well with Bearnaise or...  
Crispino : 7/20/2016 4:33 pm : link
Au poivre. But for the steak itself, give me a really good NY Strip. I find the rib eye and porterhouse steaks too fatty for my taste.
I cooked a tomahawk steak a couple weeks ago  
Bill L : 7/20/2016 4:37 pm : link
It tasted good but I mostly liked it because it looked cool to plate. Real caveman type thing. Now that I think about it, I should have plated it on a rock.
Filet mignon is the worst cut of beef?  
Modus Operandi : 7/20/2016 8:57 pm : link
What????
RE: I cooked a tomahawk steak a couple weeks ago  
RasputinPrime : 7/20/2016 9:02 pm : link
In comment 13039743 Bill L said:
Quote:
It tasted good but I mostly liked it because it looked cool to plate. Real caveman type thing. Now that I think about it, I should have plated it on a rock.


The insane Tomahawk chop. Too scared to even attempt it.
RE: Filet mignon is the worst cut of beef?  
BMac : 7/20/2016 9:16 pm : link
In comment 13039938 Modus Operandi said:
Quote:
What????


It's a matter of personal taste, but I (and apparently others here) find it boring. It's too lean to have much flavor, and the texture can be somewhat grainy. Fat means flavor...praise the lard!
RE: Filet mignon is the worst cut of beef?  
Jim in Fairfax : 7/20/2016 9:17 pm : link
In comment 13039938 Modus Operandi said:
Quote:
What????

That's definitely overstating it. But while it's the most tender, it is one of the least flavorful cuts. Which is why it's often served with some kind of sauce to jazz it up.
There is a very easy solution  
chopperhatch : 7/21/2016 3:55 am : link
To the uneven cooking issue: sous vide

Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
To get around the uneven cooking issue  
chopperhatch : 7/21/2016 4:00 am : link
To the uneven cooking issue: sous vide

Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
There is a very easy solution  
chopperhatch : 7/21/2016 3:54 am : link
To the uneven cooking issue: sous vide

Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
There is a very easy solution  
chopperhatch : 7/21/2016 3:54 am : link
To the uneven cooking issue: sous vide

Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
There is a very easy solution  
chopperhatch : 7/21/2016 3:54 am : link
To the uneven cooking issue: sous vide

Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
How many BJs does your wife give you daily chopper?  
BlueLou : 7/21/2016 5:09 am : link
Gidie nailed one point. Filet mignon is absolutely the BEST cut for carpaccio and also steak tartare...

It also lends itself very well to sauced steak dishes like "au poivre", "Forestière", and "Bordelais" crowned with a lump of fresh poached marrow. Because there is no bone or streaks or lumps of fat hidden under the sauce with a properly trimmed fillet mignon or tournedos.
RE: Filet mignon is the worst cut of beef?  
buford : 7/21/2016 6:36 am : link
In comment 13039938 Modus Operandi said:
Quote:
What????


The secret is how it's cooked. It has to be very rare, that way it has lots of flavor.
RE: There is a very easy solution  
Bill L : 7/21/2016 7:46 am : link
In comment 13040066 chopperhatch said:
Quote:
To the uneven cooking issue: sous vide

Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.

Screw that white hot pan and having to disconnect your smoke detector...
RE: How many BJs does your wife give you daily chopper?  
Beer Man : 7/21/2016 8:05 am : link
In comment 13040072 BlueLou said:
Quote:
Gidie nailed one point. Filet mignon is absolutely the BEST cut for carpaccio and also steak tartare...

It also lends itself very well to sauced steak dishes like "au poivre", "Forestière", and "Bordelais" crowned with a lump of fresh poached marrow. Because there is no bone or streaks or lumps of fat hidden under the sauce with a properly trimmed fillet mignon or tournedos.
I think his wife was giving him one while responding, which is why he hit submit so many times.
RE: Since Filet Mignon  
BlueLou : 7/21/2016 11:53 am : link
In comment 13039244 Sgrcts said:
Quote:
Is probably the worst cut of steak, you get a hell no from me. Filet Mignon has no flavor at all. Rib Eye laughs at your porterhouse while it's hanging out with 10 supermodels on a yacht.


I don't wanna go down Highway 10 again but clearly you don't know any 10 supermodels, let alone have any knowledge of their diets.

Little secret: beef fat is low on their list of edibles...
Salisbury Steak  
Geomon : 7/21/2016 1:23 pm : link
for life.
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