I'm not a butcher, and don't claim to have studied anything about. That being said, a butcher once told me "all porterhouses are T-bones, but not all T-bones are porterhouses".
My local safeway has been selling 4 T-bones that have at least 2.5 inch tender loins for less than $50. im talking amazing "porterhouses" at 1 inch thick that are and incredibly good buy. and thanks to you (Max) and Guga, i sous vide every steak i cook. it really is a game changer 👍
The short loin is actually a sub primal to the long loin which is a primal. Also the filet mignon is from the tapered end of the tenderloin. Great video 👍
Yes! Please more of this content! I used to buy a porterhouse every now and then when I wanted something special and always ran into the very problems you described. It never came out as I had hoped and I hate paying for the bone. So what I do by now is getting a NY strip and filet mignon seperately and making a "bone" on my plate with the sides.
Max a tip when cooking on a grill is dont have your grill lines running perpendicular to the heat source as it will transfer the heat into your meat via the grill metal bars too quickly. Spin you grill so that the lines are parallel and that effect is minimized.
I'd love the best options for getting that charcoal/wood-smoked flavor at home; maybe ranking a smoke gun vs lit charcoal in middle of food vs smoked salt/spices/etc!
I got a tbone at a restaurant the other day and was disappointed with all the sinew on the strip. Now I understand why, it must've been closer to the end! Great educational piece!
love the steak school, and before you said sous vide, I was actually thinking that it should be cooked that way, however, does the reversed sear works? and yes, I was actually comenting before the video was finishing and you answered my question before posting it. Loving it!
I'd love to see you take on the porksteak. Steaks of the pork butt, rich in collagen, chosen for cheapness, they require their own techniques. Here in St. Louis, we have a variety of techniques. The traditional is a 1/2" thick porksteak marinated in Italian dressing waved at a charcoal flame just long enough to get a crust before simmering in STL BBQ sauce. Thicker choice cuts can be treated like Tbones on the grill or smoker. I've yet to see someone try to sous vide one.
Just cooking two steaks to the right temp is enough of a challenge for me, which is why I avoid these. For me, it's strips and ribeyes, with some occasional filets because the wife likes them.
Do you ever do Denver or hangar steaks? I started with strips and ribeyes, and a good ribeye is hard to beat, but hangar steak is perfect if you know how to sear and cut it right. Denver is nice because it’s normally a little cheaper while having a really nice beef flavor and being juicer than strips
@@Tonyhouse1168 I have done those before, but they are far harder for me to find in my area. There's only a couple spots I can check for the less known cuts, and they're both over a half hour from my house.
Gnawing on the bone is the best thing about porterhouses. The meat in the nook's and crannies at the top of T is the best, plus u get a bit of the fatty bone marrow/connective tissue in the recess of the bone. its got it all. I'm bit bias cuz it was one of the most popular cuts that my family ate. my grandpa was a big beef eater. we would do porterhouses or Prime Rib instead of turkey for thanksgiving.
I mostly cook argentinian cuts, flap steak is my preferred, but if I go to an American steakhouse I'll get the t-bone most of the time, why? Because I like it, I like the filet, I like the strip.. and also because it's the first steak I remember having at a restaurant with my dad.
I got a dry aged Porterhouse for my brother's birthday last year, and it was the Best beef I have ever put in my mouth! I wish I had the education you gave in this video before I shelled out $120 for it, but now I know and I would do it again in a hot second!
Max, how about some lessons on how to pick your loins in roast form and how to carve them into the two Tbone sides at home? i'm pretty good at it after many years of my mom (food service pro of over 30 years) teaching me meat knowledge. but i'm ALWAYS willing to learn new tips tricks and techniques to pick a good roast that will turn into great steaks. what about a series on... 'Where In The Cow! Is My Meat Coming From!?' where you 'dissect' our bovine protein production devices' classic cuts and why each 'spot on the cow' is so specific to the various elements found in each cut of meat? i've seen many of your vids where you INCLUDE the cut's region in the cow and why it is structured etc. like it is... but maybe a fun series would CONCENTRATE on just that anatomy?
Keyword: Fiorentina 2nd keyword: tagliata And yeah it’s a mess to grill, as the leanest side tends to acquire temperature faster than the fattest side... that’s where a good grill master or chef will do it right, while an amateur with out google skills will suck and end up with shoe sole
I literally just ate a porterhouse from the rear with a big filet and explained to my son exactly why that wasn’t ideal. It amazes me how people pick those “vein steaks” from grocery store meat racks without thinking or knowing. Also worth doing a video on the rib primal and how the steaks change as you move closer to the chuck. To me, that’s more of a personal preference versus the vein steak just being “bad.”
Steak School , man please do vids for every cut of the cow, like for ribeyes, ribs, and all the other steaks, so good and fun hawk tuah made me spit my drink 🤣
I enjoyed this video. It taught me some different things that didn’t know about the meat now that I am a carnivore diet. I need to learn more so if you got some carnivore recipes, I’m here to watch.
Just to give a correction, the whole short loin tbone/porterhouse doesn't have the whole filet, nor does it have the largest portion of the filet. The largest portion of the filet runs parallel to the sirloin, but the smaller half of the filet is on the tbone and porterhouse. It's just that the tbone has the absolute smallest part of the filet, and the porterhouse still has a decently sized filet. At my butcher shop, we sell the whole shortloin section as tbone most the time, and we extract the larger half of the filet from beside the sirloin. Works best for both filet enjoyers and tbone/porterhouse enjoyers.
Excellent work Max. It's really good content and information but best is the pace and your delivery. This easily could have gone another 10- 15 minutes and would have dragged and it also could have been chopped to 5 minutes and maybe still would have delivered the point but it would come at the expense of some info. As someone who never knew the difference between T bone and Porterhouse, I can certainly enjoy more lessons like this one.
First time I have seen your channel, and holy crap, a meat guy channel has almost 7 million subscriber’s??!?!???😮😮😮 How did that happen? Even the most viral channel’s don’t have that many subscriber’s. Bravo dude!
I usually go for glorified t-bones for all the reasons you mentioned, and it's usually cheaper because you do sacrifice some tenderlion, but you gain a beautiful strip. It's a trade I'll make every time! Save the bones for stock/broths and there's zero waste.
I loved the part where you explained the chewy vein/band ….i always wondered why one steak was better than the other one!! More videos like that please to help us choose better cuts!
I always charcoal grill my steaks..and how you cook yours on the grill is exactly how i cook mine..except...i start off hot & fast to get a solid crust throughout...
The one thing I'd add... there is a large price difference between the porterhouse and the T-Bone.... try to find the T-bone with the biggest filet (closest to a porterhouse). Its the same steak, but its cheaper and it is from that middle section where the chewy tendon bit is minimal.
I knew the difference between a T-bone and a porterhouse, but I didn't know there was an exact minimum measurement for them. That's pretty cool! The main benefit for a porterhouse in my book is that you basically get to eat two steaks, but without people judging you for eating two.
I will say, the connective tissue within the strip loin that max was pointing out is not the epimysium. That is either fascia or silver skin. Likely fascia. These are not the same as the epimysium which is found on the surface of muscle (this is what meat is) surrounding it. The fat you see along a strip loin is subcutaneous fat which surrounds the meat. The epimysium is what connects into your tendon. Think of your bicep. If you were to show it cut open and see the muscle it would be surrounded by epimysium. Same goes for steaks from a cow but this is not found within intramuscular fat within the meat that again is fascia or silver skin
Yep. All that meat above that white line is actually a different muscle too. It's sirloin. You're paying for strip loin by weight and getting sirloin instead.
@@marcokoehler5020 I never heard the word epimysium before watching this video. All I know for sure is that when you see that it's because it's a division between 2 muscles, and on a NY strip specifically, that is part of the sirloin. The strip loin kind of runs under the sirloin when you get to the back of the animal, and it's pretty impossible to separate them cleanly when butchering, so a little sirloin gets left on top of the strip loin. You can even see in the video when he cuts into it across the line, the muscle fibers change direction.
I sautée a crust, remove from heat, rest, cut, and re-sear the filet maybe 30-60 sec, and the strip 1-2 minutes perfect cook almost every time, especially considering I won’t ever use a thermometer…
Definitely enjoyed Steak School. I routinely pick up T-bone's in family pack when they on sale and then break them down into their component parts. I also try to make sure that I'm getting the center cut, rather than either of the end cuts, to get the best of both worlds. I can manage to get very tender tenderloins and juicy strip steaks that have a good flavor that way. We don't need to eat a whole T-bone, even sharing it, and we can get multiple good meals.
I agree with all the downsides of the T-Bone. But when my grocery store orders too many, I can get Choice T-Bones, with reasonable filet sides, for $8.99/lbs and once recently for $7.99. On these rare and joyous days, I stock up on them in a hurry. I agree the bone makes cooking them evenly nearly impossible, but with today's grocery prices, I'll deal.
Maybe a video on best way to have steaks for mealprep (so that it tastes good microwaved days later) since summer vacations is over/starting to be over
The reason people order t-bones, at least in Australia, or for that matter a rib eye on the bone, is the gradation you get from the bone. That is not something to be eliminated it is desirable and makes these steaks like eating 2 -3 steaks in one. That said you do want the centre to not be completely raw, which is a big challenge with the tbone specifically., especially when they are thinner. Query how they cook florentine steaks in italy, that is also a dry aged t-bone as I understand it.
trying to stop the top comment from being a bot Edit: please be more orginal while insulting me, its actually just pathetic how many of you seven year olds are spamming 'bot'
My mom used to cook steaks extra well done, like they were disastrous. I've had shoes with less chew... So when I finally wanted to try a proper steak through sous vide, I bought t-bones, I had no idea what I was buying, but I heard it so often, so I figured it must have been good. Now obviously they got evenly cooked to medium rare, but I found it a disaster to eat, that chewy stuff in the middle really put me off, and didn't like the mass amount of fat. Oh and they were cut on the thin side. Watching a lot of Guga vids, I decided to get a picanha, sliced thick pieces, and went at it again... What a massive change that was. i use a few different cuts now, but never t bone again. And yes, I could do a lot to make it better, but I just don't want to.
Hey Max I'm a major fan! If I could buy 100 pounds of your beef jerky send a message you guys deserve to have a channel forever. I love how you displayed this episode, especially the little Flash clip with the let the 'sink in'! Keep cooking and keep filming it… Forever Fan Luke
Steak school! Make a video of all of the uses for a Chuck Tail Flap/Denver! and why not the whole Chuck Roll? Since you can get chuck eyes the denvers and good stew meat ground stuff too.
Respectfully disagree. 1) In my experience, the bone does indeed add flavor, or perhaps it is simply a nice way to retain moisture during high heat cooking. 2) Even cooking is entirely possible, especially over open flame, and especially if you place the bone directly on the heat. Yes, the tendon in the NY strip is an issue, but it's entirely trim-able. I'd go so far as to say the best the best steaks I've had in the US have been porterhouses.
I normally just buy Ny Strips cause finding a good t-bone/porter around here can be a challenge sometimes but I love the tbone as it has both my favorites on it! Finding the tenderloin tho is difficult, our local butcher (that opened not to long ago) has GREAT cuts but the tenderloins sell superrrrrrrrr quick.
EXCELLENT- Great Vid! (was waiting, from the "git-go", for you to trot out the sous vide- really the easiest way (although I do dig how your grilled protein looked, Cowboy- niiiiccceee!) A+
Every bite is a little different is the beauty of the porterhouse. The bone adds to that. It’s like using big flaky salt to finish instead of an even coat of fine salt. Gives variety so it isn’t all one consistent texture every bite.
I'm not a butcher, and don't claim to have studied anything about. That being said, a butcher once told me "all porterhouses are T-bones, but not all T-bones are porterhouses".
“Long before time” ahh butcher😭💀💀
and that butcher was correct
And he was correct
Correct!
I never knew the technical difference between the Porterhouse and the Tbone
I was always told it was 2" on the tenderloin.
How could you not know that?
@@lasaldude I learned that it was the first two cuts. Your comment makes more sense.
My local safeway has been selling 4 T-bones that have at least 2.5 inch tender loins for less than $50. im talking amazing "porterhouses" at 1 inch thick that are and incredibly good buy. and thanks to you (Max) and Guga, i sous vide every steak i cook. it really is a game changer 👍
How think? And is that in sale? Either way, you’re lucky!
The short loin is actually a sub primal to the long loin which is a primal. Also the filet mignon is from the tapered end of the tenderloin. Great video 👍
Such a good educational video. I like the breakdown and the visual presentation. Especially the lined up tbone steaks.
Yes! Please more of this content!
I used to buy a porterhouse every now and then when I wanted something special and always ran into the very problems you described. It never came out as I had hoped and I hate paying for the bone. So what I do by now is getting a NY strip and filet mignon seperately and making a "bone" on my plate with the sides.
10:04 AAAAHHHHH! YOU STILL GOT THE CAMERA IN THERE!!!!!
Love this content! Would love more details on your cooking methods. How long it was on the grill, how long it rested and so on!
Max a tip when cooking on a grill is dont have your grill lines running perpendicular to the heat source as it will transfer the heat into your meat via the grill metal bars too quickly. Spin you grill so that the lines are parallel and that effect is minimized.
Hadn't thought about that.... Good point.
Excellent post did not know that, but on a big kamado joe at 750 degrees dont think that would matter, that sucker will be done in minutes.
I'd love the best options for getting that charcoal/wood-smoked flavor at home; maybe ranking a smoke gun vs lit charcoal in middle of food vs smoked salt/spices/etc!
I got a tbone at a restaurant the other day and was disappointed with all the sinew on the strip. Now I understand why, it must've been closer to the end! Great educational piece!
love the steak school, and before you said sous vide, I was actually thinking that it should be cooked that way, however, does the reversed sear works? and yes, I was actually comenting before the video was finishing and you answered my question before posting it. Loving it!
Great video max - that was super helpful as i didnt really know any of that about t bones
I only cook frozen. Longer sear time more water retention. Water molecules expand when frozen. I wonder if this helps tenderize the meat?
I'd love to see you take on the porksteak. Steaks of the pork butt, rich in collagen, chosen for cheapness, they require their own techniques. Here in St. Louis, we have a variety of techniques. The traditional is a 1/2" thick porksteak marinated in Italian dressing waved at a charcoal flame just long enough to get a crust before simmering in STL BBQ sauce. Thicker choice cuts can be treated like Tbones on the grill or smoker. I've yet to see someone try to sous vide one.
Steak school. These are really interesting. You should do videos venturing into different types of meat. I’d like to see some bison videos
I would love for Max to do a breakdown of all the different like he did in this video and make it a series
Just cooking two steaks to the right temp is enough of a challenge for me, which is why I avoid these. For me, it's strips and ribeyes, with some occasional filets because the wife likes them.
Do you ever do Denver or hangar steaks? I started with strips and ribeyes, and a good ribeye is hard to beat, but hangar steak is perfect if you know how to sear and cut it right. Denver is nice because it’s normally a little cheaper while having a really nice beef flavor and being juicer than strips
@@Tonyhouse1168 I have done those before, but they are far harder for me to find in my area. There's only a couple spots I can check for the less known cuts, and they're both over a half hour from my house.
I´ve never really known the exact technical difference between a porterhouse and a T-Bone, so this wasa super useful for me. TYSM!
Gnawing on the bone is the best thing about porterhouses. The meat in the nook's and crannies at the top of T is the best, plus u get a bit of the fatty bone marrow/connective tissue in the recess of the bone. its got it all.
I'm bit bias cuz it was one of the most popular cuts that my family ate. my grandpa was a big beef eater. we would do porterhouses or Prime Rib instead of turkey for thanksgiving.
You're not alone. It's my favorite cut by far.
I mostly cook argentinian cuts, flap steak is my preferred, but if I go to an American steakhouse I'll get the t-bone most of the time, why? Because I like it, I like the filet, I like the strip.. and also because it's the first steak I remember having at a restaurant with my dad.
I agree 100% that meat, fat and connective tissue at the T is the most delcious!
Thanks for the tips.
I got a dry aged Porterhouse for my brother's birthday last year, and it was the Best beef I have ever put in my mouth! I wish I had the education you gave in this video before I shelled out $120 for it, but now I know and I would do it again in a hot second!
Great explanation of the epimysium. Been meaning to look into that topic.
The smart play is to split these 2 cuts pre-cook, and treat them individually using the right level of time and temp.
8:50 Guga has entered the chat
Wonderfully done.. appreciate the humor… and the education.
Max, how about some lessons on how to pick your loins in roast form and how to carve them into the two Tbone sides at home? i'm pretty good at it after many years of my mom (food service pro of over 30 years) teaching me meat knowledge. but i'm ALWAYS willing to learn new tips tricks and techniques to pick a good roast that will turn into great steaks.
what about a series on... 'Where In The Cow! Is My Meat Coming From!?' where you 'dissect' our bovine protein production devices' classic cuts and why each 'spot on the cow' is so specific to the various elements found in each cut of meat? i've seen many of your vids where you INCLUDE the cut's region in the cow and why it is structured etc. like it is... but maybe a fun series would CONCENTRATE on just that anatomy?
Keyword: Fiorentina
2nd keyword: tagliata
And yeah it’s a mess to grill, as the leanest side tends to acquire temperature faster than the fattest side... that’s where a good grill master or chef will do it right, while an amateur with out google skills will suck and end up with shoe sole
I learn a lot from your channel along with Gugafoods and Nick digiovanni. Thank you Max the meat guy.
It's my favorite cut. After you figure it out cooking like Max did on the grill you get to great cuts in one. ❤
Hi Max. This video is terrific. Well put together. I really enjoyed it. Should be mandatory viewing for steak lovers
meatmatics 101 is my favorite. please keep it up.
I literally just ate a porterhouse from the rear with a big filet and explained to my son exactly why that wasn’t ideal.
It amazes me how people pick those “vein steaks” from grocery store meat racks without thinking or knowing.
Also worth doing a video on the rib primal and how the steaks change as you move closer to the chuck. To me, that’s more of a personal preference versus the vein steak just being “bad.”
Absolutely love the educational style!
Yes, Yes-Yes. More of this please.
I highly recommend watching it!
Steak School , man please do vids for every cut of the cow, like for ribeyes, ribs, and all the other steaks, so good and fun
hawk tuah made me spit my drink 🤣
please do more of these, this is amazing
I enjoyed this video. It taught me some different things that didn’t know about the meat now that I am a carnivore diet. I need to learn more so if you got some carnivore recipes, I’m here to watch.
More steak School! Idk about exactly of what but I need more, loved the wood comparison video as well
I love those videos! I learn so much about meat and where exactly the meat is placed on the Animal! Very good!!! ❤
This type of content is awesome Max!!
You can also tent the tenderloin in foil to slow the cooking especially if you are doing reverse sear.
I use grill grates. Works every time.
Just to give a correction, the whole short loin tbone/porterhouse doesn't have the whole filet, nor does it have the largest portion of the filet.
The largest portion of the filet runs parallel to the sirloin, but the smaller half of the filet is on the tbone and porterhouse. It's just that the tbone has the absolute smallest part of the filet, and the porterhouse still has a decently sized filet.
At my butcher shop, we sell the whole shortloin section as tbone most the time, and we extract the larger half of the filet from beside the sirloin. Works best for both filet enjoyers and tbone/porterhouse enjoyers.
Appreciate the insight!
You’re content is fkn fire 🔥 love these types of videos. I learn so much
Excellent work Max. It's really good content and information but best is the pace and your delivery. This easily could have gone another 10- 15 minutes and would have dragged and it also could have been chopped to 5 minutes and maybe still would have delivered the point but it would come at the expense of some info.
As someone who never knew the difference between T bone and Porterhouse, I can certainly enjoy more lessons like this one.
I like how this video is more of like max older content, concentrating on a single cut and the how, why and etc
First time I have seen your channel, and holy crap, a meat guy channel has almost 7 million subscriber’s??!?!???😮😮😮 How did that happen? Even the most viral channel’s don’t have that many subscriber’s. Bravo dude!
I usually go for glorified t-bones for all the reasons you mentioned, and it's usually cheaper because you do sacrifice some tenderlion, but you gain a beautiful strip. It's a trade I'll make every time! Save the bones for stock/broths and there's zero waste.
Your videos are different than Guga’s. I love both you guys .. keep making great content 😊
I loved the part where you explained the chewy vein/band ….i always wondered why one steak was better than the other one!! More videos like that please to help us choose better cuts!
Please make a compilation on different cuts🎉
Amazing video! This is the most informative video I have seen on T-Bones. By a long shot.
Max is the best meat guy ever❤❤
I always charcoal grill my steaks..and how you cook yours on the grill is exactly how i cook mine..except...i start off hot & fast to get a solid crust throughout...
The one thing I'd add... there is a large price difference between the porterhouse and the T-Bone.... try to find the T-bone with the biggest filet (closest to a porterhouse). Its the same steak, but its cheaper and it is from that middle section where the chewy tendon bit is minimal.
I knew the difference between a T-bone and a porterhouse, but I didn't know there was an exact minimum measurement for them. That's pretty cool! The main benefit for a porterhouse in my book is that you basically get to eat two steaks, but without people judging you for eating two.
This was super educational! Thanks! Would it be terrible to cut them off the bone...cook them separately...and then present them together...?
You make your posts informative and funny at the same time - nice work - look forward to seeing you post on FB
I finish it in the oven after a good sear with foil over the tenderloin. Comes out great everytime
I will say, the connective tissue within the strip loin that max was pointing out is not the epimysium. That is either fascia or silver skin. Likely fascia. These are not the same as the epimysium which is found on the surface of muscle (this is what meat is) surrounding it. The fat you see along a strip loin is subcutaneous fat which surrounds the meat. The epimysium is what connects into your tendon. Think of your bicep. If you were to show it cut open and see the muscle it would be surrounded by epimysium. Same goes for steaks from a cow but this is not found within intramuscular fat within the meat that again is fascia or silver skin
Yep. All that meat above that white line is actually a different muscle too. It's sirloin. You're paying for strip loin by weight and getting sirloin instead.
But if it's sirloin, that means that's indeed the epimysium of the striploin muscle isn't it?
@@marcokoehler5020 I never heard the word epimysium before watching this video. All I know for sure is that when you see that it's because it's a division between 2 muscles, and on a NY strip specifically, that is part of the sirloin. The strip loin kind of runs under the sirloin when you get to the back of the animal, and it's pretty impossible to separate them cleanly when butchering, so a little sirloin gets left on top of the strip loin. You can even see in the video when he cuts into it across the line, the muscle fibers change direction.
Great video. Certainly educational. I learnt stuff
No way I literally just bought 2 T bones on discount and then Max drops this🙌🏼
I sautée a crust, remove from heat, rest, cut, and re-sear the filet maybe 30-60 sec, and the strip 1-2 minutes perfect cook almost every time, especially considering I won’t ever use a thermometer…
Definitely enjoyed Steak School. I routinely pick up T-bone's in family pack when they on sale and then break them down into their component parts. I also try to make sure that I'm getting the center cut, rather than either of the end cuts, to get the best of both worlds. I can manage to get very tender tenderloins and juicy strip steaks that have a good flavor that way. We don't need to eat a whole T-bone, even sharing it, and we can get multiple good meals.
I appreciate your educational video on steaks.
I agree with all the downsides of the T-Bone. But when my grocery store orders too many, I can get Choice T-Bones, with reasonable filet sides, for $8.99/lbs and once recently for $7.99. On these rare and joyous days, I stock up on them in a hurry. I agree the bone makes cooking them evenly nearly impossible, but with today's grocery prices, I'll deal.
This is the type of content I’m looking for! More steak science pleasee
Also please make bacon jerky without maple
The epimysium, always wondered what that was! Steak school, or smoke school would be really interesting!
Maybe a video on best way to have steaks for mealprep (so that it tastes good microwaved days later) since summer vacations is over/starting to be over
Max really is the Meat Guy 🤝
Great info, much appreciated.
Yes I like this kind of video!! Teach us MAX!!!
Hey!
I absolutely love what you do!
Keep up the good work!
Thanks for the education about the stakes. It's helpful information. I wish we could sample your cooking. ❤
The reason people order t-bones, at least in Australia, or for that matter a rib eye on the bone, is the gradation you get from the bone. That is not something to be eliminated it is desirable and makes these steaks like eating 2 -3 steaks in one. That said you do want the centre to not be completely raw, which is a big challenge with the tbone specifically., especially when they are thinner.
Query how they cook florentine steaks in italy, that is also a dry aged t-bone as I understand it.
please can we get more of these videos!
trying to stop the top comment from being a bot
Edit: please be more orginal while insulting me, its actually just pathetic how many of you seven year olds are spamming 'bot'
Thanks
Trying to like farm
nerd
Nice try Skynet
Ya thanks
My mom used to cook steaks extra well done, like they were disastrous. I've had shoes with less chew...
So when I finally wanted to try a proper steak through sous vide, I bought t-bones, I had no idea what I was buying, but I heard it so often, so I figured it must have been good. Now obviously they got evenly cooked to medium rare, but I found it a disaster to eat, that chewy stuff in the middle really put me off, and didn't like the mass amount of fat. Oh and they were cut on the thin side.
Watching a lot of Guga vids, I decided to get a picanha, sliced thick pieces, and went at it again... What a massive change that was. i use a few different cuts now, but never t bone again.
And yes, I could do a lot to make it better, but I just don't want to.
In the Bahamas, I saw a restauranteur take apart a TBone prime with a sawz-all. Many people have this tool in their workroom.
Hey Max I'm a major fan! If I could buy 100 pounds of your beef jerky send a message you guys deserve to have a channel forever. I love how you displayed this episode, especially the little Flash clip with the let the 'sink in'! Keep cooking and keep filming it… Forever Fan Luke
Very helpful video, Max!!
I really like the educational videos!!!!
I’ve always preferred porterhouse to t-bones but never fully understood why lol, I love this type of content!!
Nice job, Max!
Steak school! Make a video of all of the uses for a Chuck Tail Flap/Denver! and why not the whole Chuck Roll? Since you can get chuck eyes the denvers and good stew meat ground stuff too.
Respectfully disagree. 1) In my experience, the bone does indeed add flavor, or perhaps it is simply a nice way to retain moisture during high heat cooking. 2) Even cooking is entirely possible, especially over open flame, and especially if you place the bone directly on the heat. Yes, the tendon in the NY strip is an issue, but it's entirely trim-able. I'd go so far as to say the best the best steaks I've had in the US have been porterhouses.
I normally just buy Ny Strips cause finding a good t-bone/porter around here can be a challenge sometimes but I love the tbone as it has both my favorites on it! Finding the tenderloin tho is difficult, our local butcher (that opened not to long ago) has GREAT cuts but the tenderloins sell superrrrrrrrr quick.
Thanks for the tips I really appreciate it
EXCELLENT- Great Vid! (was waiting, from the "git-go", for you to trot out the sous vide- really the easiest way (although I do dig how your grilled protein looked, Cowboy- niiiiccceee!) A+
Thanks that was informative.
I get my Wagyu from Aloine butcher! Great shop!
Do a steak school on affordable steaks!
Try it "Bisteca Fiorentina"! Its a level up!
I just ate a T-bone for the first time was good thx for the tips mate
Every bite is a little different is the beauty of the porterhouse. The bone adds to that. It’s like using big flaky salt to finish instead of an even coat of fine salt. Gives variety so it isn’t all one consistent texture every bite.
In Australia, a porterhouse is just the striploin section. The tenderloin is called an eye fillet and a T-bone is a pretty rare cut down here.
This is best style of content
I learned so much from this thanks Max and keep steak school
love steak school dude keep up these videos