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1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper.
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When it arrived, the cooked meat weighed 5.9 ounces on my digital scale and measured about an inch and a quarter thick. The look: Long and lean, streaked with dark grill marks. Inside 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.
[1] Owing to their large size, and as they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin.
Dylan Dreyer says it’s “amazing.” Flay: Theo Wargo/Getty Images. Recipe: Jen Causey. EatingWell design.
Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).