Blog posts tagged with 't-bone'

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.

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 so many different cuts of meat available to buy, it’s understandable that we don’t know which one to go with everytime. From taste to texture to tenderness, there’s just so many things that go into making different kinds of steaks distinct. This holds true for T-bone and ribeye steaks.

T-bone and ribeye steaks are perhaps the most well known kinds of steaks. Even the most dedicated vegan at least knows their names. But what makes them different from one another? Which one’s the better steak, if there is one? Most importantly, which one should you be looking to buy? Well, let’s take a look at both and see if we can find the answer.

The first and most important difference that all cuts of steak share is that they’re from different parts of the cow. The T-bone comes from the cow’s loin, and the ribeye is a part of the cow’s rib. From there, a couple things start to fall into place. For instance, T-bone steaks are lower in fat than ribeye, and T-bone steaks tend to be bigger than ribeye steaks.

The thing about a T-bone steak is that it’s technically not just one steak. There’s a part of it that’s the tenderloin, and a part of it that’s the New York strip. These aren’t just fancy labels for two halves of a single piece of meat, either. The tender, mild taste of the tenderloin is distinct from the fatty, bold flavor of the New York strip. This means that you’re in for some wildly different flavors for each way you prepare a T-bone steak. Talk about bang for your buck.

On the other hand, ribeye steaks aren’t technically as diverse as a T-bone steak when it comes to taste, so you aren’t getting more than one flavor per steak. But oh, what a flavor it is. Ribeye steaks, be they boneless, bone in, or cowboy style, are prized for their rich, buttery flavor. While it might be a turn off for some, that quality is reflected in the ribeye’s price tag. If someone’s looking for the premiere steak to make their first, or if they’re looking to treat themselves for a night, they’d be hard pressed to find a better option than a ribeye.

Ultimately, if you’re looking for a less expensive dinner and want the best bang for your buck in terms of size without losing out on deliciousness, then the T-bone is the choice for you. If you want that extra touch of succulence and prestige, and are willing to pay a little bit more for a little less, then your best bet is sticking with the ribeye. Either way, you’re in for a fantastic meal.

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.