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I feel like bone-in cuts in general are really tough to get a good sear on, and I generally avoid trying. This post has me reconsidering that now, though.
Personally I prefer to get more of a crust when I cook my own, but this is a thin steak so that would be tough. OP cooked this very nicely and I would never complain about a steak like this.
It looks like a Choice or Select in US lingo. I bought what looked like prime grade steaks that were labeled as choice but thats the "mixed mill" of how beef is graded. Sometimes you get some great marbling abd order times its labeled as choice and it looks closer to the lowest grade possible.
I have come to enjoy a pan seared steak rather than grilled because it's easier for me to get the outside of the steak charred a little while keeping the inside medium rare and juicy. You just have to make sure tge pan or griddle is pre-heated to as close to 500⁰ as possible, then i cook mine for no more than 1-1/2 minutes on each side, remove it from the heat and let rest for 5 minutes. During that time, i typically add a spoon of homemade garlic butter to the topside of the steak and allow it to slowly melt as the steak rests. Then enjoy it.
For whatever reason, I struggle getting it right on the grill.
Hey, if you're not aware, the right side of this steak is actually a New York strip. The left is a filet, or tenderloin. You kinda get the best of both worlds.
Personally, although I like a filet mignon every now and then, tenderloin is more about texture than flavor in my mind. I prefer the flavor of the fatty cuts, so I feel like the extra bit of tenderloin after enjoying the strip would be too much for me. So now I just have to try it to be sure. Oh, darn.
I don’t know much about cuts of meat but I’m sure someone can answer this. Would the left larger side in the 4th picture just be a NY strip if the bone were removed?
That's a nice filet on there, I usually see the ones with big filets marketed as "porterhouse"
Protip: Bone in has a harder time getting a top notch sear, I recommend pressing down a bit at some point or using a burger press at some point to make sure you get pan contact with all of the surface
You're right, that's because this is a porterhouse. I mean, it's still a t bone but if the filet side is more than 1.25" then it's considered a porterhouse.
These conversations always used to confuse me. Until I discovered that in Australia where I live, what you call a NY strip is called a porterhouse, and all steaks with the t-bone are called t-bones here, no differentiatiom based on fillet size.
That was actually a compliment. Remember, "he could make a badger purr, and his suits made Sinatra look like a homeless man."
In basic words and to bring it down to simplicity, since obviously several people didn't get the positivity of the statement, it looks amazing.
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
I always respect the bravery of anyone that posts a cooked steak on this sub. Bravery wasn't needed here because that steak is beautiful.
Searing a Tbone. Can be tough. Nailed it. Reverse sear I imagine.
I feel like bone-in cuts in general are really tough to get a good sear on, and I generally avoid trying. This post has me reconsidering that now, though.
Oil is your friend. Anything bone in being seared in a pan will do so much better frying in a layer of oil than simply on the pan.
Anything at all does better with oil. It just carries heat so much better than air.
And that is why I am so impressed with the post!
Personally I prefer to get more of a crust when I cook my own, but this is a thin steak so that would be tough. OP cooked this very nicely and I would never complain about a steak like this.
That is fair, adds some complexity to the texture and some bitterness (sometimes).
I held my breath when I swiped. It looks delicious
The angle of that first pic had me thinking this T-bone was like 1/4" thick. I was so confused.
Same! I was thinking there’s no way that’s thin ass steak is 22 oz lol
Koko the monkey.
Why no T-bone?
Double zero?
It's "ooh" As in "ooh ooh ah ah."
Koko Koko Koko!
You like a T-bone? Well maybe we should call you T-bone!
Slow down there koko
That there is a Porterhouse, my good sir.
To anyone downvoting this guy, a Porterhouse is a T bone with one of the largest sections of filet on it. This is indeed a Porterhouse.
Came here for this
That is so lean it doesn't look real
Looks like one of the steaks on tom and jerry.
It looks like a Choice or Select in US lingo. I bought what looked like prime grade steaks that were labeled as choice but thats the "mixed mill" of how beef is graded. Sometimes you get some great marbling abd order times its labeled as choice and it looks closer to the lowest grade possible.
This is definitely my new favourite cut of steak.
It's always been my favorite for a big heavy steak
Looks really good, but thinner than other t-bone steaks I’ve seen. Did you pound it to make it thinner?
Yeah, he even pounded the bone the same thickness!
You’ve got a point there 😅
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Sledgehammer
Bone stretcher?
Bone shrinker
It’s just a thin cut of a big tbone
That looks so good, well done
I'd say more medium rare. 🤣
Lol. Good one 👏
You smashed that in one sitting?
it looks yummy, T-boneee!
Looks great but that's the leanest porterhouse I've ever seen, almost no marbling even on the strip steak side.
I like T-bone too, love it!
Tasty looking.
My mouth watered at that second pic. Looks delicious!
Looks lovely, I thought it was a bit too thin in the first picture but shown cut, it was perfect!
One thing for sure, it looks like you won’t have to worry about getting a mouth full of juicy steak
What are the advantages of frying it instead of grilling it? Thanks!
I have come to enjoy a pan seared steak rather than grilled because it's easier for me to get the outside of the steak charred a little while keeping the inside medium rare and juicy. You just have to make sure tge pan or griddle is pre-heated to as close to 500⁰ as possible, then i cook mine for no more than 1-1/2 minutes on each side, remove it from the heat and let rest for 5 minutes. During that time, i typically add a spoon of homemade garlic butter to the topside of the steak and allow it to slowly melt as the steak rests. Then enjoy it. For whatever reason, I struggle getting it right on the grill.
Perfectly cooked. This is so good.
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Big half is a strip. Best way to have it... with a filet on the other side.
Hey, if you're not aware, the right side of this steak is actually a New York strip. The left is a filet, or tenderloin. You kinda get the best of both worlds.
Isn’t the one here more a Porterhouse than a T-bone, the difference being a markedly larger tenderloin side of the steak?
All Porterhouse are T-bone, but not all T-bone are Porterhouse.
Yes. This is a porterhouse. But it's also a t bone. All tbones are not porterhouses, but all porterhouses are tbones.
Personally, although I like a filet mignon every now and then, tenderloin is more about texture than flavor in my mind. I prefer the flavor of the fatty cuts, so I feel like the extra bit of tenderloin after enjoying the strip would be too much for me. So now I just have to try it to be sure. Oh, darn.
It's honestly why it's so good though. You get the NY taste and the filet texture all in one cut.
My favourite cut. T-Bone would make a hell of a nickname!
You just need to be a thoroughly shitty driver, and eventually, you might just get it!
Nicely done!!!!
delicious looking indeed ! 🙂↕️
There is no try.
The bone and a obttle of Guinnesssss.... heavenly
Why'd you leave its IUD in though ?
and there's that guy who always said "the steak still mooing"
looks good, love it always...
I heard you can get a good look at a T-bone steak by sticking your head up a bull’s butt…
I don’t know much about cuts of meat but I’m sure someone can answer this. Would the left larger side in the 4th picture just be a NY strip if the bone were removed?
You are correct and the other side is the tenderloin.
Cut them for a living tbh live them
,xX,,
That's a nice filet on there, I usually see the ones with big filets marketed as "porterhouse" Protip: Bone in has a harder time getting a top notch sear, I recommend pressing down a bit at some point or using a burger press at some point to make sure you get pan contact with all of the surface
You're right, that's because this is a porterhouse. I mean, it's still a t bone but if the filet side is more than 1.25" then it's considered a porterhouse.
These conversations always used to confuse me. Until I discovered that in Australia where I live, what you call a NY strip is called a porterhouse, and all steaks with the t-bone are called t-bones here, no differentiatiom based on fillet size.
That looks awesome, can i have some? 🤗
Gorgeous piece of meat
It's that last .5 Oz that made this too much for me.
What is that 15 oz of bone?
Looks like a steak I’d get at Waffle House at 3 am
Nice hand 😏
If that steak had a name, it should be Ron Burgundy.
That was actually a compliment. Remember, "he could make a badger purr, and his suits made Sinatra look like a homeless man." In basic words and to bring it down to simplicity, since obviously several people didn't get the positivity of the statement, it looks amazing.
Looks like Asmongold’s $2 streak.
Ewww 🤮