What is a Porterhouse Steak - T-Bone Steak, Filet Mignon & Strip Steak
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- Опубліковано 29 сер 2024
- In this video we'll explore the question, what is a porterhouse steak? If the porterhouse steak looks familiar, that's because it's very similar to a t-bone steak but this incredible steak features a couple other well known cuts as well!
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Let us know what cut of meat you struggled with learning when you first got started! We'd love to hear it.
thank you for the clear explanation. I usually buy a T Bone steak at my local walmart or buchery store, but man...the filet minion that i got from Costco is the best tasting steak I've ever consumed. I'm heading back to Costco soon and get some more filet minion.
Man, I was confused 😕 between porterhouse and t bone, filet mignon. This video helped
As a newbie I was totally clueless of all the knowledge in this video. I knew about different ounces of Steaks & the different names. But I never knew to this extreme detail what to look for, what part of the cow it comes from, knowing your portions, etc. Now I know when I go to pick out my steaks or go out to eat what I’m getting & how to order my steaks! I feel like a expert! Thank you Joey, appreciate you!
Here we call what you call Porterhouse a T-bone steak. Your Strip steak is our Porterhouse steak. Fillet the same. Regardless of what you call it..you must braai it (or barbeque in your language). Cheers from South Africa...PS..You have the best logo I have ever seen.
Thank you for the great feedback and nice comment on our logo, we worked hard on it and appreciate your comment! So cool to be hearing from people in different countries, can't wait to get to South Africa one day to try that braai!
Great, concise explanation
Thank you for checking out our vid and the nice comment!
Keep your eyes out for big sales folks and load up! I just vacuum sealed 20 lb of strip steaks for $4.99/lb!
I just had this discussion yesterday. I am no expert, but I did get it right.
This question comes up A LOT especially for those new to cooking and grilling steaks!
Thanks. And wow I didn’t know porterhouse pork chops existed until a friend gave me a few
NIce explanation Joe!
Thanks Jason!
It’s really simple to tell the difference between a T-bone and a porterhouse . You simply measure the width of the fillet . For it to be a porterhouse you measure from the bone across the fillet and it has to be 1 1/4 inches or more if it is not it is a T-bone steak. This distinction comes from the department of agriculture.
Joeys back!!!😍
100K, baby. Congrats.
Thank you so much for recognizing....we couldn't be happier!
Thank you for the thorough explanation. I purchased myself a filet mignon steak for the first time to enjoy with 2 baked potatoes. I hate I didn't get a salad but oh well, I'll cook some broccoli instead. But again thank you very much.
UK you see sirloin, fillet, ribeye, rump and T-bone. Frying steak is very thin and I don't really count that as steak. A T-bone comprises of one side of sirloin and the other fillet( fill-it over here rather than fill-ay in the US.
Took me a while to realise a pork butt was actually a pork shoulder 😂👍
Wow, so cool to hear from people from different countries and hear about the global naming differences.....and yeah, pork butt is a very confusing (and unflattering) name for that tasty cut!
I learned something new , thank you
Thank you thank you very very much.
The most underrated of all steak cuts is a Tri-Tip steak... I'm from Omaha so I grew up hearing and learning about beef... when I moved to the Bay Area, California people were making Tri-Tip roasts, and they were fabulous. (This was before googling everything) I just thought it was a common roast that had a sister name to something I've eaten in Nebraska... I asked my dad over the phone, and he didn't really know... So the next time I went to the store I looked at them, and a tri tip was a cut I knew I never seen, the beautiful marbling... I asked the butcher and he sorta explained the origins and blah blah (how they are a very local Oakland thing) I
In Australia all the cuts have different names to the USA so on holidays i had no idea what they were offering , here the 3 cuts would be filet , t bone and porterhouse
very interesting (and confusing) and thank you for sharing!
Spot on but I'm hungry!
Thank you very much for the clarification!! 👊🏾
Very nice way of explaining this piece of meat.
Thanks for taking the time to leave this nice comment!
Perfect. Seriously.
Thank you!
Very helpful, thank you
nice I actually love it dude
Very helpful thanks! I would like to see where the cut comes from the actual cow though. My mother in law gave my wife and i half a cow, and neither of us know anything about cooking meat. 🤷
Very interesting discussion!
Aloha 😊🤙🏼👏🏼
The skirt steak was the most confusing that led me to research different cuts of meat!
Skirt steak is the best piece of beef that no one outside the business knows about, diaphragm of the steer...
I'm pretty sure the difference line between a porterhouse and T-bone is the actual size of the tenderloin portion. I think the USDA says once the fillet part of a Porterhouse is smaller then2.25" it's considered a T-Bone?
Very informative thank you
cool thanks for info
Thank you!👍🏼💕
Cast iron pan vs. Coated cast iron pan? Pros & Cons?
Help....
Been eating filet a lot lately.
Thanks great informatio to a new bie
I grabbed a few free tbones off my neighbor who bought half a cow and one of the tbones completely missing the fillet portion. They were frozen so it wasn't my neighbor lol
Why is a T-Bone, or Porterhouse more likely, less expensive than a bone-in NY Strip? When you are getting a bone-in strip with an added Filet?
Great video thanks. Can I ask where the scotch fillet (Australian term) comes from. Cheers TIA
Thanks, now i can chose a steak without guess work, I use to eat Porterhouse but switch to T-bone, I'm going bk to PH. Don't do the strip because I simply don't like a steak without a bone in it.
Bone-in strip steaks are a thing, but I guess the extra bargain you get out of an additional filet mignon is worth it when you're buying Porterhouse.
I've never butchered a cow but as a hunter I have butchered some deer and even a pronghorn antelope. As a complete novice to butchering I get confused by the official terminology for some of the cuts. I refer to most of them as "this big hunk over here, and that big hunk over there." When you are describing the porterhouse steak, the section that is referred to as the New York strip… Would that be what we hunters refer to as the backstrap?
can anyone tell me where the name Porterhouse Steak comes from pls, I'm here because i've just heard them mention it in an old Movie
What is a sirloin?
What is the benefit of a butcher cutting a T-Bone? It seems like a shop would want to sell a strip for $15lb/ave and then the filet for $22lb+
How does a butcher choose between filets and strips or porterhouse?
👍🤩💝
Very helpful explanation. It would have been even more helpful if you had shown a t-bone steak for comparison.
homie sounds just like the guy from Hot Ones
MEAT
What's a club steak? New York just a different name?
Bone in NY. Or a Kansas City strip.