Steak School: T-Bone

T-bones and porterhouses are tricky cuts. The smaller tenderloin inherently cooks faster than the larger NY strip, which is a problem because the tenderloin is the one cut on the cow that truly shines when cooked to rare (imo).

The bone separating both steaks also poses a problem. The sides of the tenderloin and strip that are touching bone cook a lot slower than the edges which are exposed to air. That’s why you’ll often see overcooked edges, while the bone side is still extremely rare.

Lastly when buying this steak in a store, it isn’t as simple as choosing a porterhouse with the largest tenderloin possible. Porterhouses with the largest tenderloin come from the back of the animal, and generally have lower quality strips. IMO the best strip steaks are taken as close to the ribeyes as possible (towards the front of the animal), so in the context of a porterhouse, a large tenderloin can lead to a chewy strip. It’s a balance between a quality strip, and a larger tenderloin.

Despite these complications, t bones and porterhouses are a lot of fun to cook, and with care, can come out great!

Which cut do you want to learn about next?

Shout out to @alpinebutcher for the shortloin roast!

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