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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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Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland ).
New York strips, filets, prime rib, and porterhouse steaks are served with eight steak accompaniments to choose from and 10 a la carte side dish options. Veal dishes such as Schnitzel a la ...
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The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.
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Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef. But despite living and working on a cattle ranch , Ree often shops for beef ...
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