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Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture 's Institutional Meat Purchase Specifications 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 ...
The following 45 pages use this file: 7-bone roast; Baseball steak; Beef clod; Beef plate; Beef shank; Beef tenderloin; Blade steak; Bottom sirloin; Brisket; Chuck steak; Cube steak; Cut of beef; Filet mignon; Flank steak; Flap steak; Flat iron steak; Hanger steak; List of beef dishes; Loin; Medallion (food) Picanha; Popeseye steak; Primal cut ...
Bring the steak to room temperature for about 30 minutes. Heat a grill to medium-high and oil the grates. Grill your steak until marked and a thermometer inserted into the thickest part registers ...
Printable version; In other projects ... T. T-bone steak; Beef tenderloin; ... This page was last edited on 24 September 2023, ...
Luchezar/Getty Images. Also known as New York strip (when it’s boneless), Kansas City strip (when it’s bone-in) or top sirloin, strip steak comes from the short loin region of the cow.
1. Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper.
They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks. The round contains lean, moderately tough, lower fat (less marbling ) cuts, which require moist or rare cooking. Some representative cuts are round steak , eye of round, top round, and bottom round steaks and roasts.
Grill the steaks for 12 minutes for medium-rare* or to desired doneness, turning the steak over halfway through grilling. Serve the steaks with the salsa mixture. Tip : *The internal temperature ...