1) A porterhouse steak is a New York strip and fillet mignon joined by a t-bone shaped bone. A t-bone and porterhouse are cut from the same loin, just the porterhouse has more tenderloin on the fillet side than the t-bone does. 2) The way the meat is cut or aged does matter. If the meat isn't cut at the right angle, that can make all the difference. Get your meat cut by a professionally trained person that really knows what's good and how to select and cut it properly.
1. Steaks to be cooked quickly in a skillet, on a grill or under the broiler need to be tender cuts. Choose rib eye, filet mignon (tenderloin), strip loin, T-bone and porterhouse varieties.
2. For optimum tenderness, choose steaks that have plenty of marbled fat (don't worry, most of this fat renders out as the steak cooks, leaving only flavour and moisture behind, not extra calories) in the flesh and a modest amount of white fat (known as leaf fat) surrounding the flesh.
3. Avoid buying steaks that are cut thinner than 3/4-inch (1.5-cm) thick since they are often dry and difficult to sear without overcooking.
4. If steaks are very thick (more than 1 1/2 inches/4 cm) cut notches in the surrounding fat so that the steak doesn't curl as it cooks.
5. Bring steak to room temperature before cooking.
6. Preheat pan, grill, or broiling tray until almost smoking before adding meat.
7. Although marinating tender steaks is optional, all steaks taste better if lightly brushed with oil and sprinkled generously with salt and pepper just before cooking.
8. Place a 1-inch (2.5-cm) rib eye, porterhouse or T-bone steak on a hot pan or grill. Reduce heat to medium-high and cook, turning only once, for 6 to 7 minutes for rare, 9 to 12 minutes for medium and (I'm cringing, but if you must), 12 to 15 minutes for well-done (160?F/70?C).
9. Flank steaks benefit from being marinated overnight and should never be cooked beyond medium. Place a flank steak on a preheated pan and cook for 7 to 10 minutes, turning once. After resting, cut across the grain into thin strips.
10. Tenderloin or filet steaks should not be marinated for longer than 1 hour and, because they are so lean, should not be cooked beyond medium doneness. Place a 1-inch (2.5-cm) medallion of tenderloin on a preheated pan and cook, turning once, for about 5 minutes for rare or 6 to 7 minutes for medium.
3) Freshly cut steaks are not as flavorful and tender as those that are aged. Christine from Tennessee
My next rule is to never buy the pre-made hamburger in the store. Whoa, I think I'm having an attack of deja vu. Either that or I've done all this before. Maybe I was a butcher in another life. Whether you live in this century and or the one before, the advice is still good. Next time you want some nice hamburger cheap, look over the ads and find the cheapest cut of beef available. Give the butcher a call and ask him if he would be so kind as to grind up a mess of whatever it is that's on sale and then go to the store and just pick it up without waiting or anything. Boneless chucks or rounds are often on sale cheap and make outstanding lean hamburger. Actually my favorite cheap meat for outstanding hamburger is pork butts, which can be as low as 99 cents a pound and can be used in any recipe calling for ground beef. Talking about saving money! Ground pork butts add a whole new thrifty dimension to your Saturday night wonders. Mom would be so proud
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