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fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, "Bistecca" are often shared between two or more people, and traditionally served very rare, sometimes garnished with lemon wedges, if not
865:
In
British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. Some British on-line butchers also offer American style porterhouse steaks.
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within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking, or the meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.
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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
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state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) wide at its widest, while that of a T-bone must be at least 0.5 inches (13 mm) wide.
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827:. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a
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relative to other cuts, longer cooking times are not necessary to tenderize the meat. There is some contention as to whether the bone
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King (Née Turner), Nicola J.; Whyte, Rosemary (2006). "Does It Look Cooked? A Review of
Factors That Influence Cooked Meat Color".
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The earliest mention of the term "porterhouse steak" in a newspaper appears to have been in a letter written by
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on August 9, 1843, but the following year (August 24, 1844) it also appeared in a list of food prices in The
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Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The
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are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin.
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on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more
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In New
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Beefsteak cut from the short loin, including a T-shaped bone with meat on each side
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accompanied by red wine, and accompanied by Tuscan beans as a side dish.
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1014:), consists of a T-bone traditionally sourced from either the
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923:. The small semicircle at the top of the 'T' is half of the
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T-bone and porterhouse steaks are suited to fast, dry heat
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steak, along with (on the other side of the bone) a large
1112:
United States
Department of Agriculture (November 2014).
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56:. Unsourced material may be challenged and removed.
1306:"USDA Institutional Meat Purchase Specifications"
751:Raw porterhouse steak showing the characteristic
1640:
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1192:"Buy T Bone Steak | T-Bone Steak for Sale UK"
919:, and the flesh surrounding it is the spinal
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349:Prawn cocktail, steak and Black Forest gateau
19:"T-bone" redirects here. For other uses, see
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1115:Institutional Meat Purchase Specifications
852:Institutional Meat Purchase Specifications
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116:Learn how and when to remove this message
1104:
964:. Since they contain a small amount of
848:United States Department of Agriculture
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1026:, the steak is grilled over a wood or
1128:from the original on 21 December 2016
1121:. Fresh Beef Series 100. p. 68.
911:. The downward prong of the 'T' is a
7:
54:adding citations to reliable sources
2532:2008 US beef protest in South Korea
14:
1261:from the original on 4 March 2016
817:abdominal internal oblique muscle
2471:Bovine spongiform encephalopathy
1357:Porter House name origin article
1240:10.1111/j.1750-3841.2006.00029.x
1067:
1022:breeds of cattle. A favorite of
145:Beef Cuts (American terminology)
30:
41:needs additional citations for
1:
1255:"How to Grill a T-Bone Steak"
1253:Serious Eats (30 May 2014).
1173:Cooking in the credit crunch
907:is sawn in half through the
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1156:November 23, 2010, at the
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767:) with the tenderloin (or
18:
1554:
811:). Both steaks include a
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2476:Beef hormone controversy
2354:Steak and kidney pudding
991:Bistecca alla fiorentina
985:Bistecca alla fiorentina
978:Bistecca alla fiorentina
941:Bistecca alla fiorentina
813:T-shaped lumbar vertebra
384:Steak and kidney pudding
249:Bistecca alla fiorentina
1218:Journal of Food Science
1050:cotoletta alla milanese
1036:Cotoletta alla milanese
21:T-bone (disambiguation)
2107:Calf's liver and bacon
1925:Frankfurter Rindswurst
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837:Commonwealth countries
805:Commonwealth countries
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2187:Hortobágyi palacsinta
1567:
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896:To cut a T-bone from
892:Anatomy of the T-bone
876:that appeared in the
750:
2369:Steak and oyster pie
2117:Chateaubriand (dish)
2020:List of steak dishes
1083:List of steak dishes
389:Steak and oyster pie
379:Steak and kidney pie
222:List of steak dishes
50:improve this article
2307:Roast beef sandwich
2127:Chicken-fried steak
1744:Chateaubriand steak
682:List of beef dishes
284:Chicken fried steak
274:Chateaubriand steak
169:Part of a series on
135:
2501:Ractopamine - Beef
2344:Shooter's sandwich
2212:Karađorđeva šnicla
2032:Blanquette de veau
1849:Standing rib roast
1794:Restructured steak
1684:Cow–calf operation
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1178:2011-07-27 at the
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913:transverse process
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763:within the spinal
697:Restructured steak
369:Standing rib roast
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1333:"Beef Cuts Chart"
1281:The Food of Italy
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925:vertebral foramen
815:with sections of
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2496:Meat on the bone
2349:Soup Number Five
2272:Pozharsky cutlet
2062:Beef noodle soup
2047:Beef bourguignon
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1308:. Archived from
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879:Hartford Courant
753:lumbar vertebrae
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464:Hindquarter cuts
459:Forequarter cuts
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2374:Steak au poivre
2319:Salisbury steak
2072:Beef Stroganoff
2042:Beef Wellington
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1198:. 30 March 2018
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354:Salisbury steak
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239:Beef Wellington
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1279:Waverly Root,
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1224:(4): R31–R40.
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1196:Eat Great Meat
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1024:Tuscan cuisine
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2433:Related meats
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2182:Hamburg steak
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1345:on 2013-05-03
1341:
1334:
1330:
1326:
1312:on 2014-08-06
1311:
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1289:0-394-72429-1
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1093:Rib eye steak
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1043:Veal milanese
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314:Hamburg steak
312:
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309:Finger steaks
307:
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183:Main articles
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106:February 2024
98:
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88:
84:
81:
77:
74:
70:
67: –
66:
62:
61:Find sources:
55:
51:
45:
44:
39:This article
37:
33:
28:
27:
22:
2557:Cuts of beef
2334:Sha cha beef
2227:London broil
2202:Jellied veal
2197:Italian beef
2177:Hayashi rice
2067:Beef on weck
1945:Meat extract
1863:
1774:Hanger steak
1759:Filet mignon
1704:Osorno Steer
1699:Organic beef
1478:Filet mignon
1460:
1393:Cuts of beef
1347:. Retrieved
1340:the original
1314:. Retrieved
1310:the original
1280:
1275:
1263:. Retrieved
1248:
1221:
1217:
1211:
1200:. Retrieved
1195:
1186:
1164:
1142:
1130:. Retrieved
1114:
1107:
1048:
1046:
1035:
989:
988:
977:
951:
939:
895:
883:
877:
874:Thurlow Weed
871:
868:
864:
856:
851:
845:
833:fillet steak
829:filet mignon
799:(called the
784:
780:
778:
614:Char grilled
565:
452:Cuts of beef
414:Steak frites
399:Steak burger
359:Sha cha beef
344:Italian beef
329:Pepper steak
319:London broil
112:
103:
93:
86:
79:
72:
60:
48:Please help
43:verification
40:
2528:South Korea
2409:Veal Orloff
2394:Tiyula itum
2359:Steak Diane
2324:Saltimbocca
2167:Gored gored
2157:Ginger beef
2132:Cordon bleu
2122:Cheesesteak
2082:Boiled beef
2037:Beef olives
1920:Corned beef
1844:Skirt steak
1839:Top sirloin
1789:Ranch steak
1764:Flank steak
1749:Chuck steak
1734:Blade steak
1679:Beef cattle
1490:Top sirloin
1147:Delia Smith
1075:Food portal
1057:with salt.
931:Preparation
860:steakhouses
825:strip steak
785:porterhouse
773:strip steak
755:, moderate
707:Steak sauce
702:Steak knife
593:Preparation
576:Top sirloin
439:Swiss steak
409:Steak Diane
279:Cheesesteak
269:Carne asada
254:Boiled beef
159:cut of beef
2551:Categories
2491:Darkcutter
2414:Veal Oscar
2389:Tafelspitz
2329:Selat solo
2314:Ropa vieja
2302:Roast beef
2287:Ragout fin
2192:Iga penyet
2152:French dip
1869:Tenderloin
1824:Short ribs
1819:Short loin
1769:Flap steak
1667:Production
1597:Short ribs
1546:Silverside
1473:Tenderloin
1456:Short loin
1349:2011-12-12
1323:(687
1316:2022-03-10
1202:2020-08-14
1099:References
1007:Florentine
1005:beefsteak
821:tenderloin
797:short loin
654:Salt-cured
571:Tenderloin
546:Silverside
339:Roast beef
209:Steakhouse
204:Pork steak
199:Fish steak
155:Short loin
76:newspapers
2481:Beef ring
2267:Pot roast
2217:Kare-kare
2087:Bruscitti
2015:Beefsteak
1993:Testicles
1893:Processed
1804:Rib steak
1694:Kobe beef
1439:Prime rib
1422:Flat iron
1226:CiteSeerX
1020:Maremmana
898:butchered
634:Marinaded
604:Barbecued
501:Flat iron
334:Pot roast
194:Beefsteak
2399:Tongseng
2252:Ossobuco
2242:Neobiani
2052:Beef bun
2027:Balbacua
1940:Pastrami
1910:Bresaola
1879:Trotters
1713:Products
1536:Popeseye
1495:Baseball
1283:, 1971,
1259:Archived
1176:Archived
1154:Archived
1123:Archived
1061:See also
1028:charcoal
1016:Chianina
966:collagen
962:broiling
958:grilling
946:Florence
917:vertebra
831:(called
775:portions
757:marbling
687:Doneness
364:Shawarma
2445:Beefalo
2384:Tartare
2297:Rendang
2277:Puchero
2232:Mechado
2142:Dendeng
2102:Cachopo
2092:Bulgogi
1874:Tri-tip
1834:Sirloin
1799:Rib eye
1784:Picanha
1739:Brisket
1582:Brisket
1531:Picanha
1512:Tri-tip
1485:Sirloin
1449:Rib eye
1265:5 March
1132:18 June
999:
954:cooking
948:, Italy
921:muscles
915:of the
841:Ireland
809:Ireland
801:sirloin
765:muscles
649:Roasted
644:Poached
639:Pickled
619:Chopped
609:Braised
581:Tri-tip
551:Sirloin
526:Rib eye
516:Popseye
429:Suadero
259:Bulgogi
130:T-bone
90:scholar
2523:Taiwan
2455:Żubroń
2282:P'tcha
2172:Gyūdon
2097:Bulalo
2077:Bistek
2007:Dishes
1983:Tripas
1978:Tendon
1973:Tongue
1930:Ground
1915:Cabeza
1864:T-bone
1754:Fajita
1592:Hanger
1461:T-bone
1412:7-bone
1321:
1287:
1228:
901:cattle
789:steaks
781:T-bone
664:Smoked
659:Seared
566:T-bone
506:Hanger
486:Fillet
471:7-bone
304:Fajita
92:
85:
78:
71:
63:
2562:Steak
2518:Japan
2464:Other
2292:Rawon
2257:Pares
2222:Kitfo
2207:Kalio
2162:Galbi
2137:Daube
2112:Cansi
1988:Tripe
1968:Heart
1963:Brain
1955:Offal
1900:Jerky
1859:Shank
1854:Strip
1809:Round
1779:Plate
1614:Shank
1609:Flank
1602:Skirt
1587:Plate
1575:Lower
1521:Round
1466:Strip
1427:Ranch
1417:Blade
1407:Chuck
1400:Upper
1343:(PDF)
1336:(PDF)
1126:(PDF)
1119:(PDF)
1009:style
769:filet
629:Fried
624:Cured
561:Strip
556:Skirt
536:Round
521:Ranch
511:Plate
491:Flank
481:Chuck
476:Blade
229:Asado
189:Steak
175:Steak
132:steak
97:JSTOR
83:books
2379:Tapa
1905:Aged
1884:Tail
1814:Rump
1721:Cuts
1660:veal
1658:and
1656:Beef
1541:Rump
1526:Cube
1507:Flap
1285:ISBN
1267:2016
1151:Lamb
1134:2021
996:lit.
903:, a
839:and
807:and
793:beef
787:are
783:and
779:The
599:Aged
541:Rump
496:Flap
151:Type
69:news
2262:Pho
2147:Feu
1444:Rib
1325:KiB
1236:doi
1169:LBC
1018:or
960:or
944:in
850:'s
835:in
803:in
791:of
531:Rib
52:by
2553::
1257:.
1234:.
1222:71
1220:.
1194:.
927:.
2534:)
2530:(
1648:e
1641:t
1634:v
1385:e
1378:t
1371:v
1352:.
1327:)
1319:.
1291:.
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1242:.
1238::
1205:.
1171::
1149::
1136:.
1012:'
1002:'
994:(
759:(
736:e
729:t
722:v
119:)
113:(
108:)
104:(
94:·
87:·
80:·
73:·
46:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
