Blog posts tagged with 'steak'

With two very different names they share many similarities. The Porterhouse steak and T-bone steak both share a similar T-shape in the center of the meat and while they are cut from the same section of the cattle, they are very different steaks.

Porterhouse Steak

A porterhouse is the larger tenderloin muscle containing the thickest layer of the tenderloin which differentiates it from a T-bone steak. Since the cut is much thicker, it contains a significantly larger amount of the tenderloin filet in relation to the loin portion. The porterhouse combines two different types of beef cuts making for a more significant portion size, one side of the t-bone shape is the top loin or better known as a new york strip and the other side is a tenderloin filet. The porterhouse steak offers nutritional factors of protein as well as B vitamins, zinc, and iron oftentimes weighing over 2 pounds. 

T-bone Steak

A T-bone steak is relatively smaller compared to the porterhouse steak, typically weighing in at 12 ounces. A T-bone steak also separates two cuts of meat combining a meaty flavor filled strip portion and the signature tender-filled cut of filet mignon. This steak offers around 23 grams of protein, plus almost one-third of daily vitamin B12 intake in addition to a good source of vitamin B6, riboflavin, and niacin, as well as beneficial trace minerals of iron, zinc, and selenium. It is often recommended to be consumed in moderation due to it being high in cholesterol and fat. 

What’s the difference?

There are 3 major differences when looking at these two types of steaks.

• Appearance:

Porterhouse steaks and T-bone steaks are often differentiated by size. While both steaks include a t-bone shaped bone, the porterhouse steak contains larger amounts of tenderloin making it thicker providing one side having a large strip steak and the other side more of a tenderloin. The T-bone steak is made up of smaller amounts of tenderloin and are often cut closer to the front.

• Preparation:

When looking at preparing these steaks they are both prepared in different fashions. The T-bone steak is really made for grilling for the tenderloin to remain tender and flavorful and for the generous bits of fat to keep the steak moist. The T-shaped bone provides for a great handle to flip the steak to cook on both sides. Porterhouse steaks can also be grilled but for best results they require more time and preparation. Porterhouse steaks often work best with a hot smoking cast iron skillet on the stovetop or a broiler, beginning hot and fast it gives the surface of the steak a nice sear.

• Size and source:

As previously mentioned, size is a large differentiating factor when it comes to looking at the differences between a porterhouse steak and t-bone steaks. The size of a porterhouse steak should be 1.25 inches thick because they generally have more filet compared to T-bone. A T-bone steak contains less filet, which has small amounts of tenderloin.

This Porterhouse steak recipe is one that will become a go to for your family dinners. Braveheart’s “king of the T-bones” porterhouse steak offers the rich flavor of a strip steak on one side, and the delicate bite of filet on the other. The creamy leek sauce in this recipe adds exceptional flavor to the porterhouse steak.

Ingredients:

• 2 Braveheart porterhouse steaks 
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter 
• 2 tablespoons olive oil 
• 2 leeks, dark green parts discarded, white and light green parts halved lengthwise and soaked in cold water to remove grit, diced
• 2 cloves garlic, minced 
• 1/2 cup chicken broth 
• 1/4 cup heavy cream 
• 6 tablespoons canola oil

Directions: 

1. Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.

2. Heat the butter and olive oil in a large saute pan over medium heat.

3. Add the leeks and saute until soft, 3 minutes.

4. Add the garlic and saute for another 2 minutes.

5. Reduce the heat, add the chicken broth and season with salt and pepper.

6. Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes.

7. Stir in the heavy cream and continue to cook for 3 to 4 minutes.

8. Preheat the oven to 325 degrees F.

9. Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of the canola oil to each skillet.

10. Place a steak in each pan and sear 2 to 3 minutes per side.

11. Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes.

12. Rest the meat for 10 minutes. Slice the steaks and serve with the leek sauce.

If you enjoyed this recipe try Braveheart’s Braveheart Tournedos! This recipe provides a combination of rich flavors from the parmesan cheese, hollandaise sauce, and mouthwatering crabmeat all on top of our mouthwatering Braveheart steaks.

Looking for ways to jazz up your family dinners? This Cajun T-bone steak recipe will do just the trick, with Braveheart's signature T-bone steak its Midwest-raised, restaurant-quality beef is cut from beef short loin with craftsmanlike precision. Mixed in with the cajun spice you will be sure to wow your guests and family with this zesty flavor. 

Ingredients: 

• 2 teaspoons garlic powder
• 2 teaspoons paprika 
• 2 teaspoons kosher salt 
• 2 teaspoons freshly ground black pepper 
• 1/4 teaspoon cayenne pepper 
• One Braveheart T-bone steak (1 to 1 1/2 pounds)
• Vegetable oil, for the grill

Directions:

1. Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl.

2. Place the steak on a rack set over a baking sheet.

3. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour.

4. Preheat a grill to medium-high. Lightly brush with the oil.

5. Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes.

6. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes.

7. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving.

Looking for more recipes? Try this Coffee-Rubbed Grilled Ribeye! This recipe is a delicious and unique home cooked meal guaranteed to be a memorable dish for anyone.

With summer just around the corner, cool off with a refreshing salad that will leave you speechless. Using Braveheart’s top of the line Ribeye steaks the meat adds a full, rich flavor, and a tender bite while the salad compliments it with its tangy marinade and crispy onion strings you’ll hardly believe it’s not from a restaurant! Expand your taste buds with Braveheart’s steak salad recipes crunch, tenderness, and revitalizing flavor! 

Ingredients:

Dressing/Marinade:

• 3/4 cups canola oil
• 3 tablespoons red wine vinegar 
• 1 tablespoon balsamic vinegar 
• 2 tablespoons lime juice 
• 2 tablespoons plus 1 teaspoon soy sauce 
• 1 tablespoon Worcestershire sauce 
• 1/2 teaspoon hot chili oil 
• 2 tablespoons sugar 
• 1 tablespoon minced fresh ginger 
• 3 cloves garlic, peeled and minced or chopped 
• 1 teaspoon kosher salt 
• Lots of freshly ground black pepper 
• 2 whole 1-inch Braveheart ribeye steaks, extra fat trimmed 

Onion Strings:

• 2 whole onions
• 2 cups buttermilk 
• 2 cups all-purpose flour 
• 1 tablespoon kosher salt 
• 1/2 teaspoon cayenne pepper 
• Freshly ground black pepper
• 4 cups canola oil 

Salad:

• Lettuce mix: romaine, arugula, watercress, radicchio, etc.
• 3/4 cups crumbled blue cheese 
• 4 roma tomatoes, sliced

Instructions: 

1. For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.

2. Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.

3. For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.

4. Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

5. Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.

6. For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.

7. Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

If you enjoy Braveheart’s ribeye steaks try our Beef Ribeye Cap Po’ Boy recipe! This recipe will not only wow guests but also leave you wanting more- zesty, juicy, and tender, you cannot go wrong!

Bring a 5-star meal right to your dining room table with Braveheart’s top sirloin taken to the next level. This steak tartare recipe will elevate your dinners and make you wonder why you would even go to a restaurant for it in the first place! With Braveheart’s top sirloin steaks, this lean cut pairs well with bold seasonings, marinades, or simply topped with sauteed mushrooms. Friends and family will be lining up for this dish!

Ingredients:

• 16 ounces of Braveheart’s top sirloin, cleaned and trimmed
• 2 teaspoons sherry vinegar 
• 1/2 teaspoon dry mustard 
• 2 large egg yolks 
• 1/4 cup light olive oil 
• 6 tablespoons finely diced shallots 
• 2 tablespoons small, brined capers, drained and unrinsed 
• 1 teaspoon kosher salt 
• 1/4 cup celery leaves, finely chopped and divided 
• 2 tablespoons fresh parsley, finely chopped and divided 
• 1 teaspoon freshly grated lemon zest

Directions: 

1. Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.

2. Whisk the vinegar, dry mustard and egg yolks together in a small bowl.

3. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.

4. Hand chop the meat to your desired texture. (Alternatively, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)

5. With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

If you enjoyed this recipe and are looking for more try Braveheart’s skillet bourbon steak recipe! The steak is tender, a little tangy, and the sweet flavor of bourbon helps make this flavorful sauce a perfect partner for a juicy sirloin steak.

Looking for a breakfast packed with protein and decorated with flavor? Look no further, Braveheart’s steak and egg fried rice bowl recipe is the perfect meal to start off your day. Combining the 5-star flavor of Braveheart’s New York Strip Steak with a spice of sriracha mixed in with a runny egg yolk, you will think you’re dining at your favorite resort. Start your day with a well balanced meal that is easy and fun to make.

Ingredients:

• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sugar
• 4 scallions, thinly sliced (white and green parts separated)
• 2 cloves garlic, finely grated
• 1 teaspoon toasted sesame oil
• 12 ounces Braveheart New York Strip steak, thinly sliced
• Kosher salt and freshly ground pepper
• 4 teaspoons vegetable oil
• 3 cups frozen brown rice, thawed
• 4 cups baby spinach
• 1 cup bean sprouts
• 4 large eggs
• Sriracha, for topping

Instructions:

1. Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate for 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper.

2. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes.

3. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.

4. Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes.

5. Stir in the spinach until just wilted. Add the steak and any juices from the bowl; heat through.

6. Remove from the heat and stir in the bean sprouts; season with salt and pepper. Divide among bowls.

7. Wipe out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha.

If you enjoyed this recipe and are looking for more breakfast bowls to start your day, check out Braveheart’s New York Strip Steak Bite Sunrise Southwest Bowl. This bowl is bursting with flavor that makes every bite one you will want to savor.

Bravehearts Steak Fajita roll-up recipe is not only delicious and fun to eat but the whole family will be impressed! Using Braveheart's top sirloin steaks this can be served as a light low-carb meal or served with some salsa, guacamole and brown rice for the perfect taco tuesday mashup! 

Ingredients:

• 1 lb. thinly sliced Braveheart sirloin steak, pounded to a very thin even thickness and then cut into 1”x3” strips
• 2 Tbsps avocado oil, or olive oil, divided
• 3 different colored large bell peppers, cut into thin strips as shown
• 1 large yellow onion, sliced into strips
• 2-3 green onions, green parts sliced
• a small handful of fresh parsley or cilantro, chopped

Fajita seasoning mix:

• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Instructions:

1. In a very small bowl whisk all fajita seasoning ingredients, then set aside.

2. Heat 1 Tablespoon of oil in a large skillet over medium-high heat.

3. Add in your onions, bell pepper strips, and season with just half of your homemade fajita seasoning mix.

4. Cook, stirring frequently until just crisp-tender, about 3-4 minutes.

5. Remove peppers and onions from the pan, and set on a plate.

6. To prepare the roll-ups, place the prepared steak strips on a large cutting board, and sprinkle them lightly with your remaining fajita seasoning

7. Add peppers and onion strips equally and nicely as shown to each piece of steak, then roll up and around, and insert a toothpick to secure the rolls as shown.

8. Heat the same large skillet over medium-high heat again, and add in remaining oil.

9. Carefully add into the skillet all of your steak roll-ups, and cook for about 2 minutes per side, until golden brown and cooked to your liking.

10. Remove from heat and sprinkle with fresh chopped parsley/cilantro and green onions.

Enjoy this twist on steak fajitas? Try Braveheart's Steak Bite taco recipe these handheld tacos have the perfect mix of savory and luscious flavor with a delightful combo of snow pea and jicama slaw and chipotle aioli adds crunch to go with a creamy spice.

This Grilled Porterhouse Steak with Chimichurri Sauce recipe is the steak you've been dreaming of! With Braveheart's “king of T-bone” Porterhouse steak it will provide optimal balance of everything one could want in a steak dinner. This recipe is flavorful, juicy, and easy to cook up in under 20 minutes using super simple ingredients.

Ingredients:

• 2 Braveheart Porterhouse Steaks
• 1 ½ Cups Fresh Parsley no stems
• ½ Cup Fresh Oregano no stems
• ⅓ Cup Olive Oil
• 2 Tablespoons + 1 Teaspoon Sea Salt
• 2 Tablespoons + 1 Teaspoon Coarse Ground Pepper
• 1 ½ Tablespoons White Wine Vinegar
• ½ Tablespoon Minced Garlic
• ¼ Teaspoon Crushed Red Peppers

Instructions:

1. Preheat the grill to high heat.
2. Coat each steak, front and back, with about 1 tablespoon salt and 1 tablespoon pepper (per steak).
3. Sear the steak for 5 minutes on each side.
4. Remove and let set for a couple minutes.
5. While the steak is cooking or setting, finely mince the parsley and oregano.
6. Combine all remaining ingredients in a small bowl to make your Chimichurri Sauce, and mix well.
7. Drizzle the chimichurri sauce over the top of each steak. Serve and enjoy!

If this recipe was useful, check out Braveheart Tournedos! This recipe provides a combination of rich flavors from the parmesan cheese, hollandaise sauce, and mouthwatering crabmeat all on top of our mouthwatering Braveheart steaks.

Braveheart's Cowboy Ribeye Steak is an extra-thick ribeye with a French-trimmed bone for a stunning presentation. This mouthwatering cut is exceptionally tender and juicy. This recipe tops the tenderness and flavor scales with an impressive look. Best of all, it’s versatile and easy to prepare in the oven as well as on the grill or stove-top. This recipe pairs well with a carb such as baked or mashed potatoes and rice, vegetables such as broccoli or green beans, and sauces like garlic butter or a steak sauce.

Ingredients:

• 2 Braveheart cowboy steaks, 1½-2½ inches thick (18-36 oz each)
• 2 tablespoons oil, canola oil or refined olive oil, divided
• 2-3 teaspoons coarse salt, or kosher salt
• 2-3 teaspoons black pepper, freshly ground
• 1 tablespoon unsalted butter, optional

Instructions:

1. Remove the cowboy steaks from the refrigerator 1-2 hours so they can approach room temperature for even cooking.
2. Preheat the oven to 400°F (204°C).
3. Place a cast iron pan over high heat for 5 minutes to get very hot while you get the steaks ready.
4. Pat dry the steaks with paper towels to remove excess moisture that could interfere with searing.
5. Rub the steak with 1 tablespoon of oil on all sides. Then season with salt and pepper.
6. Add the remaining 1 tablespoon oil to the hot pan and using swirl to coat. Note: the pan handle will be hot, so use oven mitts to avoid burns.
7. Using kitchen tongs, carefully place the seasoned cowboy steak into the pan. Sear for 1 minute. Flip and sear the other side for 1 minute more.
8. Transfer the pan to the preheated oven and cook for 10-15 minutes more or until desired doneness is reached. Halfway through, add the butter and spoon the pan juices on top of the meat to baste.
9. Check doneness by inserting an instant-read thermometer into the middle of a steak: 120°F is rare, 125°F is medium-rare, 130°F is medium and 135°F is medium-well.
10. Remove the steaks from the oven to a carving board or serving platter. Cover with foil and let them rest for 5-10 minutes so the juices can redistribute throughout the meat.
11. Cut along the bone to separate the meat from the bone. Then slice crosswise against the grain to serve.

This recipe is a nice easy, quick, and delectable way to bring restaurant like meals to your dinner table. Using Bravehearts restaurant quality T-bone Steak you will be the unrivaled champion of the kitchen giving Gordon Ramsey a run for his money. Although this recipe is simple it packs in a mouthwatering taste that pairs well along with mushrooms or the basic mashed potatoes. Quick, easy, and tasty? You can’t go wrong! 

Ingredients:

• 2 pound Braveheart T-bone steak (about 1 1/2 inches thick)
• Coarsely ground black pepper
• Kosher salt
• 1 to 2 tablespoons oil, like peanut, corn, or soy
• Serving Suggestions: Compound Butter

Directions:

1. About 1/2 hour before cooking the steak, bring it to room temperature.
2. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper.
3. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare.
4. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
5. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes.
6. Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.