Steak differences ?

[RWBTEX]

Some friend is telling me that a Porterhouse is the same as a T-Bone but just bigger in that it has more ribeye meat. Dont really know much about different steaks, I always buy ribeyes and occassionaly New York strips when I cook steaks. Can you really tell the different between "prime" and "choice"? Ever injected a steak? I tried this past weekend and the stuff just shot out every where, didnt seem to hold in the meat.

[tntbbq]

A porterhouse will have more tenderloin, not ribeye. Can't afford prime so I can't help ya there.

[CJATE]

if prepared properly, there is a difference between choice and prim. there is a HUGE difference between select and choice.

but if your marinating or injecting or cooking to med or more, stay with choice.

i normally get choice, if we are have company over, id get prime, salt = pepper = heat. that is all

i've never injected, but i do marinade if it's a poor cut, or I'm going for a unique dish.

[BluDawg]

T bones are two steaks in one NY Strip and Fillet Minion. Not my 1st choice I prefer Ribeyes Ny strip& sirloin in that order. If you can afford Prime beef it will spoil you as it has twice the marbling of Choice. I have never injected a steak because I like my steak to taste like steak and I like it rare. Steaks need to be cooked with extreme high heat for a very short time. Injecting is better suited to meat that has a long cooking time as it adds moisture along with added flavors.
When I prepare a steak I scrape both sides with the edge of a knife to remove the saw blade sludge and it goes on the grill "Naked" I season after the cook with a pinch of flaky Sea salt and a pat of roasted garlic & rosemary compound butter. Simple and Delicious!

[RWBTEX]

if prepared properly, there is a difference between choice and prim. there is a HUGE difference between select and choice.

but if your marinating or injecting or cooking to med or more, stay with choice.

i normally get choice, if we are have company over, id get prime, salt = pepper = heat. that is all

i've never injected, but i do marinade if it's a poor cut, or I'm going for a unique dish.

What do you marinade with?

thanks

[cowboy45]

The porterhouse is actually the first cut off the shortloin after the sirloin is removed. The ribeye is between the strip and chuck.The difference between prime and choice is the amount of internal marbleing. It doesn't matter if it's black angus or brahma, prime is prime.

[CJATE]

if prepared properly, there is a difference between choice and prim. there is a HUGE difference between select and choice.

but if your marinating or injecting or cooking to med or more, stay with choice.

i normally get choice, if we are have company over, id get prime, salt = pepper = heat. that is all

i've never injected, but i do marinade if it's a poor cut, or I'm going for a unique dish.

What do you marinade with?

thanks

what are you serving it with?

[txngent]

T-bone steaks cut closer to the shoulder are known as Porterhouse while those cut closer to the loin are just T-bones as this is a smaller cut and the fillet is much smaller if at all there.



The Porter cut will have both the loin and fillet (tenderloin) attached, the T-Bone has the fillet (tenderloin) removed.

[bigbob73]

if prepared properly, there is a difference between choice and prim. there is a HUGE difference between select and choice.

but if your marinating or injecting or cooking to med or more, stay with choice.

i normally get choice, if we are have company over, id get prime, salt = pepper = heat. that is all

i've never injected, but i do marinade if it's a poor cut, or I'm going for a unique dish.

What do you marinade with?

thanks

great stuff!

[Speed]

I personally would never marinade a steak. I think it would take too much away from the beef flavor. I think beef should tates like beef and only have things added to it to enhance that flavor. I do infuse my olive oil with Garlic, shallots and a little thyme for a week or two and put that on my steak before applying my rub. This, in sorts, does create a marinade or wet rub (paste) but it isnt on there long enough to do anything but create a nice crust on the outside. I also believe that steaks should be cooked over mesquite that has been burnt down to only coals and get it as hot as possible. Everyone has thier own way though, this is just how I like to do it!

[Snow Bunny]

Good hot fire, kosher salt, cracked black pepper, seared and served, simple and good

[RWBTEX]

The porterhouse is actually the first cut off the shortloin after the sirloin is removed. The ribeye is between the strip and chuck.The difference between prime and choice is the amount of internal marbleing. It doesn't matter if it's black angus or brahma, prime is prime.

Its for a competition at the cook off this weekend. part of the jack pot and points will apply to GC. Thanks for all the replys.

[FR8 Train]

Ribeyes are my favorite and I like salt, pepper and butter on mine. I've never marinated, but I'm definately not against trying it someday.

[tex_toby]

I'd never marinade a ribeye - only cheaper cuts of steaks. I like my ribeyes rare with salt & pepper.

[cowboy45]

T-bone steaks cut closer to the shoulder are known as Porterhouse while those cut closer to the loin are just T-bones as this is a smaller cut and the fillet is much smaller if at all there.



The Porter cut will have both the loin and fillet (tenderloin) attached, the T-Bone has the fillet (tenderloin) removed.

Not to be a knowitall, but that is incorrect. The porterhous is the first cut on the loin after the sirloin, usually 2-3 cuts and is then considered a t-bone. The tenderloin tapers down along the way. Next is the ribeye that eventually goes to the chuck.
How do I know this you ask? I made my living as a butcher for about 10 yrs when I was younger.