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2. In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss. 3. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat.
This is important to note, because it means that you want to cook your steak 5 to 10 degrees under your ideal final temperature, as the meat will continue to cook while resting.
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When it comes to cooking, you can roast the tenderloin whole and either grill, sear, or broil the steaks. Try a strip steak with garlic butter or cook a T-bone with plenty of Cajun seasoning—the ...
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T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat.
Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops. They look like a T-bone steak from a cow, and they contain two muscles, the loin and tenderloin. Since they cook so differently, cooking them by very fast methods is not recommended.
Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. [15] Different cuts of steak include rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone. [16]