yep, corect. my bad. the porterhouse is made up of what we call the sirloin (the steak im talking about) and fillet. I think the sirlion is the striplion in the US?
@@andy_cooks the porterhouse in the US is cut closer to center cut. It has more filet with the same sized NY Strip steak. Fascinating the differences in names of cuts around the world.
I gave my husband a ribeye for Valentine's day. He said he looked forward to dinner the whole day. He said it didn't disappoint. It was fantastic! Ribeyes are delicious!
In Canada and the US, the porterhouse is a composite steak that has both tenderloin and top loin on a T shaped bone. If the tenderloin is less than 1.25 inches (32 mm) wide at its widest, it's a T-bone steak. You are right about the Rib-Eye though.
We also called a sirloin. Porterhouse has a large section of tenderloin on one side of the bone in the sirloin on the other side of the mall, if it has a small tip of the tenderloin, it’s called a T-bone steak.
I wish there was a standardising of steak cut names, as implausible as that would be. I once had a meal in an Argentinian restaurant with people from Argentina, Germany and Britain (me) and trying to convey what cut equated to what across a language barrier was impossible
A sirloin is not a porter house in the US. A Porterhouse has two cuts, LG side is a sirloin, sm side is a filet. Hope this helps who doesn't know. The ribeye is my favorite of all time.❤
We do picanha on the rotisserie with garlic and coarse salt, like they do in Brasil. It is an absolutely beautiful cut of meat. So delicious cooked that way. 🤤
@Lucas Matos Ok, if you say so. Maybe the garlic was my husband's idea, I don't know. I wasn't in Brazil with him. It is delicious, though. You should try it. 😉
@kristinaleigh I guess maybe people use garlic when making picanha in a regular kitchen (with skillets and such) but we almost always eat picanha as barbecue, and as barbecue the normal seasoning is just salt.
The grain is much bigger giving a different mouthfeel that is pleasing to many of us. My wife likes the tighter grain of the eye of the ribeye or the New York strip
I had been seeing a lot of mention of Picanha, especially on the Guga Foods UA-cam channel. They've finally started selling the cuts at our regular supermarkets. It's so easy to cook it on a grill pan with garlic, shallots and butter. Always comes out medium rare and tastes amazing!!
We don’t call that a porterhouse in the states. A porterhouse is a tbone that has a filet and a New York strip together, specifically from the larger filet end.
@@dchapo9261 aggressive, hostile, belligerent, whatever, you are being hostile and you're also wrong. Picanha is a cut of beef. Just because you're uneducated doesn't mean you have to deny others so loudly
Porterhouse usually refers to the size of a T-bone steak 23oz, which is a New York strip and a filet still on the bone the sirloin is an entirely different cut. I use to cut steak for a steak house
3rd steak is a strip/ New York strip in USA, a Porter house is a T bone with the filet still attached to the other side of the bone, giving you two steaks in one, the filet minion and the New York strip. That’s a big boy steak
Actually a T Bone has a portion of the tenderloin still attached. It's just a very small piece with is measured from the bone to the end of the filet side.
The porterhouse is actually just a T-bone with a filet over 1 and a half inches wide. Basically a T-bone with a fat chunk of filet. If the filet is less than 1.5 inches, it's considered a regular T-bone steak.
It sounds weird but my favorite is the flat iron. Idk what it is about those but every time I make them they taste absolutely amazing. Ribeyes and kc strips of the same thickness don’t even compare. I really don’t know what I do different but they’re by far my favorite to cook and eat
You're everything I want in cooking man. I trust you more than anyone else on UA-cam. I've gotten better at cooking cause of you. I'm sure you won't read this but just know you're the man Andy!
Great vid. I used to be filet mignon then converted to rib eye! But the other day I had a New York Strip steak at a decent steakhouse and it was really good! Server said it’s in between a filet mignon and rib eye, which I agree with.
When I learned that the cutter that was training me I asked how do you tell the diffrence he just told me make your best judgment but usually depending on thickness u can get about 3-5 porterhouse on a single chunk (forgot what they called them)
@@ADGaming-7619 There's an easy (easy for a cutter anyway) to identify part of the meat that separates the porterhouse from the t-bone. Us cutters do normally tell people to wing it though. The cut of meat both come off of is just called the beef loin or short loin
The best steak I have ever had, and this is no joke, was a dry aged New York strip at the jungle cruise restaurant in Disney World. It was unreal how good it was. I’ve never tasted anything like it. I have eaten at several high end steakhouses to compare that to as well, such as Ruth’s Chris.
One of the best steaks I ever had was at a shady looking Parisian restaurant in a banlieue (basically not so great area) that otherwise sold only morrocan food. It was unbelievably tasty and spoiled our haute cuisine restaurant visit the next day
New York is great, i am not much a fattybits eater, just never been my speed so new york has that exceptional fat cap and its just a bit much for me which is why the ribeye holds higher on my scale. but both are exceptional cuts
U.S. names for these steaks: Filet mignon = tenderloin steak (sometimes) Rump steak = Sirloin steak Sirloin steak (U.K. kind) = New York Strip steak Picanha = Sirloin Cap steak Ribeye = Ribeye Hope this helps! P.S. I’ve heard some New England butchers call the Strip steak a Shell steak sometimes.
I don’t eat meat since my childhood & enjoyed the teaching moment to send to my son the Grill Sgt. of the fam Love the way you cook w/ a happy heart 💚🍲
If you can find a whole section that one would cut a ribeye from you can do this. Peel and cut the cap area off as one large sheet. Trim out extra fat, put in savory filling like mushrooms, onions, crumbled bacon and some pieces of garlic, like lots of sliced garlic. Roll it up tight, sear then indirect heat cook it. The remaining meat from the roast can be steak sliced and cooked or scored half way through on one side with diagonal vuts. Flip it over and score cut again part way through but going straight cuts side to side. It'll basically open like an accordion.
Personally I like New York strip. Perfect blend between marbling, leanness, flavour and tenderness. Ribeye is a little too soft for me. I don’t want tough, ofc, but I like a touch more bite to my meat
My family think I’m mad for not caring for filet mignon as I do for other cut of beef. I’m glad I’m not the only person who doesn’t care too much about filet mignon as a steak. Just because it’s more expensive, it doesn’t mean it’s the best.
It’s also a sirloin in the United States. A porterhouse is like a t bone but from the middle of the primal where you have the larger portion of the filet on top
Thanks chef! I found out years ago that the reason I prefer filet mignon is because it's less strongly flavored. I'm not much on really strong meat flavor, but if filet mignon is cooked right? Yum!
Ribeyes are also my favorite. Also extremely forgiving. Even if you cook it a bit too long, still tastes amazing and isn’t too tough. Really versatile too. You can thinly slice ribeye to make cheesesteak sandwiches or bulgogi. I like to make cheesesteak rice bowls but with plain ribeye. I’m sure it’d be delicious to make cheesesteak rice bowls with bulgogi too.
I like blade steak. It's "tough", if by tough you mean it doesn't fall apart when you bite it, but properly executed it's very good. I usually try to find the ones with the most fat (extra and intra), never less than 1" thick, always always bring it to room temperature before cooking, and cook it rare, or rare plus, but never more.
Blade steak is as tender as a tenderloin, people see the "tendon" in the middle and assume it's tough. but it's tender and flavorful and somewhat cheap. You can buy it as a roast, take that "tendon" in the middleout and you have two flatiron steaks.
I am a butcher in Australia, the way Andy describes the meat is exactly what we sell those cuts as except the picahne. Some places here rib fillet gets called scotch fillet. so I wouldn't say he is wrong ,it's more where you are from! we sell what you call porterhouse T-bone steak here. I think that what you call sirloin we call rump steak here 😀
Number 3 is just a sermon here in America too, a porterhouse is like a T-bone steak with the new York strip on one side and the filet on the other, except it's higher up on the cow and the portions of both sides are larger... so he would be incorrect on that one at least.
Sirloin in Australia is Sirloin in the USA. We do NOT call that a Porterhouse. A Porterhouse is a double-thick T-Bone (Sirloin on one side of the bone, Filet Mignon on the other). Furthermore, if it’s not bone-in, it can never be a Porterhouse.
I should mention, in the USA, a Sirloin is often called a New York Strip or simply a Strip Steak. Without the bone and the tenderloin, it’s not a Porterhouse.
In America the porterhouse steak is a T-bone steak that still has part of the tenderloin on it so it is bigger than a T-bone. If you debone it then you’d have a piece of tenderloin steak and a New York strip steak.
Andy, i remember in the 80s- 90s you could buy grass fed steaks, particularly rump, that had yellow fat on the side, high in carotine. They were always delicious steaks. Never see them anymore.
I went to Brazil recently as my partner is Brazilian. Went to the south where we had it cooked many different ways over coal. I've since been doing picanha on my Weber on skewers with just course salt from Brazil. It's definitely my favourite steak now scotch was but I just find the rendered fat that rolls over the meat during cooking and drips on the coals creates a really deep flavour
Went to Peter Luger steakhouse in Brooklyn NY. Ordered the steak, on the rare side of medium rare. The waiter asked if I wanted ribeye or sirloin. How dare he even ask. Ribeye of course!
I must be a fool because just from seeing them I thought it would be the exact opposite! But I believe him as if my life depended on it. Probably the best chef on UA-cam, WITH Chef John
HI Andy. As referenced below by many, my best steak is the T-bone steak on the bone. It just adds to the flavour. Cut about 2" thick and Medium rare on the bone. You must try this and compare to a steak cooked off the bone. Thanks
My friend I love love love your cooking! I'm trying so hard to retain what you're saying. Would you mind the extra editing step of throwing up those five names? It's actually just an idea for future
A porterhouse is a t bone comprised of two steak cuts.
yep, corect. my bad. the porterhouse is made up of what we call the sirloin (the steak im talking about) and fillet. I think the sirlion is the striplion in the US?
@@andy_cooks correct sir:) the bone is meant to provide more flavor to the meat too! Now you’ll have to cook one hahaha
@@andy_cooks Yeah, striploin or NY strip as far as I can tell.
@@andy_cooks the porterhouse in the US is cut closer to center cut. It has more filet with the same sized NY Strip steak. Fascinating the differences in names of cuts around the world.
@@andy_cooks
Do you eat the fat off the steaks? Be honest
After that roast the filet mignon is now well done.
😂😂😂 good one omg
This joke deserves more likes and comments....let me help out by leaving one👍🏽
Well done to you as well! ❤😄😂
I gave my husband a ribeye for Valentine's day. He said he looked forward to dinner the whole day. He said it didn't disappoint. It was fantastic! Ribeyes are delicious!
You're a great wife!
Should be having one weekly not once a year 🥲
Steak and a blow job is a valentines special in my part of the world.
@@VSBerlinahaving too much of a good thing becomes a bad thing. U lose the ability to enjoy it.
My old lady will butter garlic sear me a ribeye with broccoli and potatoes 3 times a week. Lol
Rib Eye is definitely my favorite, always has been.
In the US we call it a strip or new York strip. Porterhouse would be that with the bone in and filet attached as well. Cheers!
💯
And a porterhouse is different from tbone because the filet is bigger on the porterhouse.
Exactly my friend :)
What he said😂
I adore Porterhouse!
In Canada and the US, the porterhouse is a composite steak that has both tenderloin and top loin on a T shaped bone. If the tenderloin is less than 1.25 inches (32 mm) wide at its widest, it's a T-bone steak. You are right about the Rib-Eye though.
We also called a sirloin. Porterhouse has a large section of tenderloin on one side of the bone in the sirloin on the other side of the mall, if it has a small tip of the tenderloin, it’s called a T-bone steak.
I wish there was a standardising of steak cut names, as implausible as that would be. I once had a meal in an Argentinian restaurant with people from Argentina, Germany and Britain (me) and trying to convey what cut equated to what across a language barrier was impossible
Strip not Sirloin
One side New York strip other side filet mignon and depending on the size of the filet determines if it’s a porterhouse or tbone
A sirloin is not a porter house in the US.
A Porterhouse has two cuts, LG side is a sirloin, sm side is a filet.
Hope this helps who doesn't know.
The ribeye is my favorite of all time.❤
In America that’s a NY strip steak. A sirloin is something else, where you can get either a bottom or top sirloin cut.
We do picanha on the rotisserie with garlic and coarse salt, like they do in Brasil. It is an absolutely beautiful cut of meat. So delicious cooked that way. 🤤
My bros wife is from Brazil and they made me the best steak I’ve ever had!
we don't put garlic in picanha here in Brazil, only salt
sometimes parilla salt and stuff like that but not seasonings like pure garlic or anything like that
@Lucas Matos Ok, if you say so. Maybe the garlic was my husband's idea, I don't know. I wasn't in Brazil with him. It is delicious, though. You should try it. 😉
@kristinaleigh I guess maybe people use garlic when making picanha in a regular kitchen (with skillets and such) but we almost always eat picanha as barbecue, and as barbecue the normal seasoning is just salt.
The cap of the ribeye has always been my favorite part. First time I had it I could not believe how tender it was.
Also try the chuck roll aka the chuck cap
I once had an entire kilo of only ribeye cap.
Ribeye cap is better than filet imo
Good to see a likeminded group of cultured individuals coming together to recognize the best cut of beef!
The grain is much bigger giving a different mouthfeel that is pleasing to many of us. My wife likes the tighter grain of the eye of the ribeye or the New York strip
No mention of the hanger steak, absolutely banging flavour and tender as it gets
I had been seeing a lot of mention of Picanha, especially on the Guga Foods UA-cam channel. They've finally started selling the cuts at our regular supermarkets. It's so easy to cook it on a grill pan with garlic, shallots and butter. Always comes out medium rare and tastes amazing!!
Ribeye all day all night, man, 100%.
We don’t call that a porterhouse in the states. A porterhouse is a tbone that has a filet and a New York strip together, specifically from the larger filet end.
This in confirmes in the Gerrard Butler Movie
Law Abiding Citizen
wher he uses the bone in the porterhouse as a weapon to kill his cellmate
0
Picanha is my favorite, I love its versatility and, in my opinion, tastes more beefy than ribeye
@@dchapo9261 I didn't say piccata, that's a type of Italian dish. Also not sure why you're coming so aggressively in a comment? You okay bud?
@@dchapo9261 aggressive, hostile, belligerent, whatever, you are being hostile and you're also wrong. Picanha is a cut of beef. Just because you're uneducated doesn't mean you have to deny others so loudly
I have never felt more validated than I have knowing that Andy’s steak ranking and mine match up completely!
Nothing better than picanha seasoned with just salt, cooked on a hot grill, enjoyed with friends
I’m from America, and your videos have shown me so much new food and inspired me to try so many new things! Thank you Andy!
Yes chef. Ribeye is king 👑
I hear ya. I just really love me a Prime NY strip!
Porterhouse usually refers to the size of a T-bone steak 23oz, which is a New York strip and a filet still on the bone the sirloin is an entirely different cut. I use to cut steak for a steak house
Love the channel Sir. Top videos and your kitchen looks Epic!
3rd steak is a strip/ New York strip in USA, a Porter house is a T bone with the filet still attached to the other side of the bone, giving you two steaks in one, the filet minion and the New York strip. That’s a big boy steak
That wasn't a proper New York cut. Even if it was it didn't even look like Choice grade. Prime NY steaks are the way to go.
Actually a T Bone has a portion of the tenderloin still attached. It's just a very small piece with is measured from the bone to the end of the filet side.
@@tasterschoice62 yeah but for a Tbone to be porterhouse the filet has to be a full size filet. The piece on a t bone is a bite or two
@@gamebredduramax71 did you actually read what I said. Because that's what I said
The porterhouse is actually just a T-bone with a filet over 1 and a half inches wide. Basically a T-bone with a fat chunk of filet. If the filet is less than 1.5 inches, it's considered a regular T-bone steak.
It sounds weird but my favorite is the flat iron. Idk what it is about those but every time I make them they taste absolutely amazing. Ribeyes and kc strips of the same thickness don’t even compare. I really don’t know what I do different but they’re by far my favorite to cook and eat
The ribeye steak . . . . definitely my favorite too!
Excellent video as always.Highly informative.
I love the filet mignon because they are usually cooked with some delicious sauces like mushroom or pepper sauce, wine reduction etc.
Yeah and the sauce is needed for flavour. The top three merely need salt and pepper to taste awesome 😊
So you like the sauce.
Uh oh, you made a comment about filet mignon, so good luck on getting roasted by steak snobs
You're everything I want in cooking man. I trust you more than anyone else on UA-cam. I've gotten better at cooking cause of you. I'm sure you won't read this but just know you're the man Andy!
Love the ribeye lots of flavor
Great vid. I used to be filet mignon then converted to rib eye! But the other day I had a New York Strip steak at a decent steakhouse and it was really good! Server said it’s in between a filet mignon and rib eye, which I agree with.
Porthouse is the center cut of the combo of NY strip and filet, as you move down and the filet becomes smaller then it is called a t bone.
Correct
When I learned that the cutter that was training me I asked how do you tell the diffrence he just told me make your best judgment but usually depending on thickness u can get about 3-5 porterhouse on a single chunk (forgot what they called them)
Yep!
@@ADGaming-7619 There's an easy (easy for a cutter anyway) to identify part of the meat that separates the porterhouse from the t-bone. Us cutters do normally tell people to wing it though.
The cut of meat both come off of is just called the beef loin or short loin
The filet must be more than 4 inches in diameter to be a porter house
The best steak I have ever had, and this is no joke, was a dry aged New York strip at the jungle cruise restaurant in Disney World.
It was unreal how good it was. I’ve never tasted anything like it.
I have eaten at several high end steakhouses to compare that to as well, such as Ruth’s Chris.
One of the best steaks I ever had was at a shady looking Parisian restaurant in a banlieue (basically not so great area) that otherwise sold only morrocan food.
It was unbelievably tasty and spoiled our haute cuisine restaurant visit the next day
New York is great, i am not much a fattybits eater, just never been my speed so new york has that exceptional fat cap and its just a bit much for me which is why the ribeye holds higher on my scale.
but both are exceptional cuts
Ruth’s Chris is a chain… not a high end steak house.
@@WarrenPuffet ACKCHYUALLY!
As a guy who's been learning to cook recently this is super helpful insight
Fillet is my favorite, i wonder does the grazing conditions in Australia verus Ireland/Canada contribute alot to flavour or is it negligible
I made a picanha steak for the first time recently. Absolutely #2 on my list as well. Delicious.
it's delicious!😋😋
Where is it cut from? Never heard of it.
@@brianrollins3245 ua-cam.com/video/Hb63L9YPyZg/v-deo.htmlsi=WHNMUiymNnaFhv6P
The ribeye is also my favorite 😍
U.S. names for these steaks:
Filet mignon = tenderloin steak (sometimes)
Rump steak = Sirloin steak
Sirloin steak (U.K. kind) = New York Strip steak
Picanha = Sirloin Cap steak
Ribeye = Ribeye
Hope this helps!
P.S. I’ve heard some New England butchers call the Strip steak a Shell steak sometimes.
i love how u explain those steaks and didn't say "this should be put in trash can".
*respect*
I don’t eat meat since my childhood & enjoyed the teaching moment to send to my son the Grill Sgt. of the fam
Love the way you cook w/ a happy heart 💚🍲
My respect for Andy just went even higher. Rib eye is the best hands down
No question about it!
I'm pretty sure all the rest of every cow grows around its ribeyes.
@@lizzard7473 huh?🤣
Glad you respect a guy who can't tell a porterhouse from a NY strip.
@@jackb3103 you stream video games for 3 views, you’ve got no room to talk
If you can find a whole section that one would cut a ribeye from you can do this. Peel and cut the cap area off as one large sheet. Trim out extra fat, put in savory filling like mushrooms, onions, crumbled bacon and some pieces of garlic, like lots of sliced garlic. Roll it up tight, sear then indirect heat cook it. The remaining meat from the roast can be steak sliced and cooked or scored half way through on one side with diagonal vuts. Flip it over and score cut again part way through but going straight cuts side to side. It'll basically open like an accordion.
Totally agree, rib-eye for the win 🙌
Personally I like New York strip.
Perfect blend between marbling, leanness, flavour and tenderness.
Ribeye is a little too soft for me. I don’t want tough, ofc, but I like a touch more bite to my meat
NY strip is my favorite too. Just perfection.
Great choice my friend
As someone who's been cooking in the industry for 10 years, I agree with this list. Never understood the tenderloin hype.
Taste like liver.
My family think I’m mad for not caring for filet mignon as I do for other cut of beef. I’m glad I’m not the only person who doesn’t care too much about filet mignon as a steak. Just because it’s more expensive, it doesn’t mean it’s the best.
I save the cap of every ribeye for my last bites. So good.
please do a fish pollichathu ( south indian dish)
I was waiting for ribeye the whole video and then I cried in happiness for it being the best for you, me and many others in the comment section! 😂
As a Nebraska butcher : 1 ribeye 2 filet 3 tbone 4 skirt 5 flat iron.
Hey Andy can you teach culinary beginners how to chop finely veggies and onions and etc
That New York strip steak is underrated
Too much gristle on the Strip steak. But just my opinion.
You nailed it!
That's an amazing looking cut of ribeye
Well learning something new everyday on Chef Andy's channel.👍
I hate chewing and chewing my steak. Tenderness > flavour all day for me
Nothing beats the ribeye!
Chef you nailed it
i moved to PR🇵🇷 and fell in love with Churasco.. with chimmichuri!
Yummm
Churrasco is a style of cooking, not a cut
We have such an underrated cuisine!! Our lechon is unreal as well 🇵🇷🇵🇷!
@@blackeyedsusan727 oh lol. well it says churrasco on the packages 🤷🏼♀️
In the US, we call a sirloin steak a sirloin steak. A porterhouse is not that. 😂
technically a new york steak is a sirloin steak. top sirloin is different a porterhouse consists of part of the sirloin
Skirt steak and Ribeye included cuts are my fav.
Had an Australian ribeye last night. My goodness it was delicious!!
When you love the ribeye, then you should try the chuck eye steak at your next BBQ Andy🎉
It’s also a sirloin in the United States. A porterhouse is like a t bone but from the middle of the primal where you have the larger portion of the filet on top
In my family, we have birthday steaks instead of cakes, and it’s always a ribeye haha
Absolutely love the ribeye, yum! 😋
Porterhouse is two parts; one part of it is the sirloin and the other part is the fillet. Also known as a T bone.
A t bone is the porterhouse cut but with the filet and top portion of bone cut
It's not sirloin it's a ny strip the tbone and fillet.
@@Appalachianasshole41 is NY strip; sirloin?
@@Appalachianasshole41 I thought NY strip IS sirloin?
@@chocol8thunda even if it is its a specific cut and not ever sold as sirloin in America. What we buy as sirloin is so much different than a ny strip.
Thanks chef! I found out years ago that the reason I prefer filet mignon is because it's less strongly flavored. I'm not much on really strong meat flavor, but if filet mignon is cooked right? Yum!
My favorite Aussie chef--brilliant!
Ribeyes are also my favorite. Also extremely forgiving. Even if you cook it a bit too long, still tastes amazing and isn’t too tough.
Really versatile too. You can thinly slice ribeye to make cheesesteak sandwiches or bulgogi.
I like to make cheesesteak rice bowls but with plain ribeye. I’m sure it’d be delicious to make cheesesteak rice bowls with bulgogi too.
I like blade steak. It's "tough", if by tough you mean it doesn't fall apart when you bite it, but properly executed it's very good.
I usually try to find the ones with the most fat (extra and intra), never less than 1" thick, always always bring it to room temperature before cooking, and cook it rare, or rare plus, but never more.
Blade steak is as tender as a tenderloin, people see the "tendon" in the middle and assume it's tough. but it's tender and flavorful and somewhat cheap. You can buy it as a roast, take that "tendon" in the middleout and you have two flatiron steaks.
Porterhouse has New York strip on one side and tenderloin on other side of a T shaped bone.
Exactly andy got it wrong and most commenters are getting it wrong.
I am a butcher in Australia, the way Andy describes the meat is exactly what we sell those cuts as except the picahne. Some places here rib fillet gets called scotch fillet. so I wouldn't say he is wrong ,it's more where you are from! we sell what you call porterhouse T-bone steak here. I think that what you call sirloin we call rump steak here 😀
This guy always brings a smile to my little face.
Number 3 is just a sermon here in America too, a porterhouse is like a T-bone steak with the new York strip on one side and the filet on the other, except it's higher up on the cow and the portions of both sides are larger... so he would be incorrect on that one at least.
We don’t call that a porterhouse bro. I would be hella piss if I order a porterhouse and get that
God bless you and down with satan ‼️✝️✝️✝️
Ribeye and Scotch fillet my favourites!
Rib eye and scotch fillet are the same thing
@@dansykes4965 one has a bone, one does not
@@fishsmiddy1048 Yes but the rib eye Andy used in this video was not on the bone so they are the same
@@dansykes4965 but that’s why there are two names, rib eye for the bone one, scotch for with out.
Sirloin in Australia is Sirloin in the USA. We do NOT call that a Porterhouse. A Porterhouse is a double-thick T-Bone (Sirloin on one side of the bone, Filet Mignon on the other). Furthermore, if it’s not bone-in, it can never be a Porterhouse.
I should mention, in the USA, a Sirloin is often called a New York Strip or simply a Strip Steak. Without the bone and the tenderloin, it’s not a Porterhouse.
In America the porterhouse steak is a T-bone steak that still has part of the tenderloin on it so it is bigger than a T-bone. If you debone it then you’d have a piece of tenderloin steak and a New York strip steak.
For us
1- Sirloin
2- Ribeye
3-Picana
4-Filet mignon
Thanks for you information 👍👏
I absolutely love rib eye!! Great information!
Aus Sirloin = NY strip, Porterhouse is NY Strip + decent size fillet, T-bone same but with smaller relative portion of fillet.
100% agree on the ribeye 🥰
Ribeye steak 🥩 yessssss💯♥️
I've always said the ribeye is the bacon of steaks!
And there not supper expensive
What’s bacon then?
@@cgleesI always say bacon is the pork of meats
Only chefs know this😂 spot on
i love a well done ribeye garnished with brown sugar and lime absolutely superb
I like the filet it has flavor idk what ppl be talking about
Andy, i remember in the 80s- 90s you could buy grass fed steaks, particularly rump, that had yellow fat on the side, high in carotine. They were always delicious steaks. Never see them anymore.
I love the tenderloin, a little marinade, smoke chips on the grill, you can pull it apart with your fingers. mouth watering.
If that's a porterhouse then that must mean I'm thor. 😂😂
I went to Brazil recently as my partner is Brazilian. Went to the south where we had it cooked many different ways over coal. I've since been doing picanha on my Weber on skewers with just course salt from Brazil. It's definitely my favourite steak now scotch was but I just find the rendered fat that rolls over the meat during cooking and drips on the coals creates a really deep flavour
Picanha is a Brazilian/Argentinian cut and it's one of the most common premium cut in BBQ across all of Brazil.
Went to Peter Luger steakhouse in Brooklyn NY. Ordered the steak, on the rare side of medium rare. The waiter asked if I wanted ribeye or sirloin. How dare he even ask. Ribeye of course!
I agree the rib eye is the best. Definitely have to go bone in though. Love me a flat iron as well. Best marble you can get on those guys.
Meh if it’s cooked properly I’ll eat anything 🤣
I must be a fool because just from seeing them I thought it would be the exact opposite! But I believe him as if my life depended on it. Probably the best chef on UA-cam, WITH Chef John
1. Ribeye
2. Fillet
3. Picanha
4. Sirloin
i've had some incredibly beefy and flavorfull fillets, quality plays a huge role there.
HI Andy. As referenced below by many, my best steak is the T-bone steak on the bone. It just adds to the flavour. Cut about 2" thick and Medium rare on the bone.
You must try this and compare to a steak cooked off the bone.
Thanks
A well seasoned filet mignon is still top notch, but I do agree that other cuts do have exceptional flavor for a fraction of the cost
Flat Iron is an amazing cut
In America, the Porterhouse steak is a T-bone steak with the side piece attached. No Porterhouse steak is that small.
We call it a sirloin in the US too. Porterhouse is bone in and closer to a T-bone
My friend I love love love your cooking! I'm trying so hard to retain what you're saying. Would you mind the extra editing step of throwing up those five names? It's actually just an idea for future