Why
"All red house steaks are t-bone steaks,
But not all T-bone steaks are red house steaks."
©Omaha Steak
Today, let's solve this myth and share more differences and selection techniques between "King Cut" T-bone steak and Red House steak, which friends who like it should not miss.
T-Bone & PorterHouse
Looks like, from the same part
▶▷ T骨牛排 T-Bone/Club steaks
▶ ▷ Red House Steak/Large Tenderloin Steak Porterhouse
Doesn't it look a lot like that?
Both T-bone steak and Red House Steak are from the Short Loin ridge, which can be easily identified by the T-shaped bone, with a tenderloin on one side and an outer ridge on the other.
Whole beef loins
That is to say, these two steaks are one side of the lean but first tender Filet steak, and the other side is a sirloin steak that combines juice and flavor to give diners the pleasure of chewing.
T-Bone VS. Porterhouse
Looks and price
▶ ▷ Appearance difference
Usually the overall size of the red house steak is larger, and he comes from the rear end of the loin, which has a larger and thicker tenderloin than the T-bone steak.
For example, the USDA (United States Department of Agriculture) said that the tenderloin part of the Red House steak is at least about 3 cm (1.25 inches) wide, and the weight of the whole piece is completely enough for 2 people to eat; the width of the tenderloin part of the T bone steak is between 1.27 cm and 3 cm, and if this size is not met, it can only be cut separately and sold for sirloin.
▶ ▷ Price
In Western restaurants, these two steaks are popular choices, and they always set off waves in the hearts of diners.
Obviously, other things being equal, red house steaks are usually a bit more expensive. First of all, the proportion of red house steak tenderloin is larger, and the price is naturally higher; in addition, because of the size of its tenderloin, a cow generally cuts out up to 4 pieces of red house steak.
How to choose
Bigger filet doesn't mean better steak
Keywords: marbling
A good quality T-bone steak/red house steak must have bright red muscles, milky white fat, rich marbling pattern, and no connective tissue to pass through, in order to bring rich taste and enjoyment to the steak.
©Bytable Marketplace
When purchasing, the main observation of the marbling of the loin part, the loin itself is thin, the marbling of this part of the effect is good, is really good. Finally, consider the proportion of oil flowers that suits you.
In addition, wet maturity can add tenderness to beef, dry aging in addition to tenderness, after 28 days can also bring about a change in flavor, can also be listed in the scope of consideration, of course, this also corresponds to a higher price.
Keyword: thickness
If it's in a restaurant, we generally don't have to face this problem; but if we want to cook our own, it's a bit difficult to buy the whole loin ridge and cut it back, after all, our tools for cutting bones are not so professional.
But if you buy a steak cut, in order to cook at home you can get even ripeness, rich juice and tender taste, thick cut is the best choice.
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But when choosing a Red House steak, there is one thing to pay special attention to:
A larger tenderloin does not mean a better quality steak.
Whether it's the sirloin or the filet part of the red house steak, it's important to ensure that there's no obvious connective tissue running through the steak.
The Red House steak is cut from the rear end of the loin, which is the widest part of the tenderloin cut, and it is also the area next door to the sirloin steak near the hip, where you may see a small piece of the gluteal muscle appear.
When you see that there is obvious connective tissue dividing the muscle, it is close to the end of the buttocks, and the muscle is slightly stiffer in comparison.
The red house steak on the right has a gluteal muscle despite the larger filer part, but the sirloin part has gluteal muscles.
So what you're looking for is a marbled, large, ribbed facet.
When buying on the e-commerce platform, be sure to look at the physical object to distinguish.
Contradictory taste temptations
Cooking is difficult, and Xiaobai needs to be cautious
T-bone/red house steak looks like a Steam Star, and both the business's promotional image and the piece in front of you are appetizing.
Is there a better option than the best of both worlds?
We know sirloin steak and filet steak all too well, but on T-bone/red house steak, they play out their own charm.
Different steaks also have their own personalities, T bone/red house steak is large in size, warm in nature, and has a "luxury" atmosphere.
If you eat a large amount, you can take it bite by bite, fast; and eating with your companions is even more delicious, and it is definitely worth spending time on people who can eat together.
©gugafoods
And the unique setting of half Filipton and half sirloin allows you to experience different tastes and textures on a piece of steak. The flavor of sirloin's beef blends perfectly with the tenderness of filer, and you can experience the tenderness of filet in the chewing pleasure of sirloin.
I have a natural passion for all contrasts.
Cut a piece of sirloin entrance, marbling brought by the juice and beef aroma burst out, the oil brought by the oil edge melts in the mouth, the meat tendon brings some toughness, the taste is rich and changeable, this is the characteristic of the sirloin, no need to make a fuss; but cut another piece of filipton, the entrance is both tender and the slightly tough little contradiction of the selang part, this contrast, really addictive.
I've always felt that this steak is a great test for the chef.
First of all, Philip is thinner, fat in addition to transmitting flavor can also isolate heat, so in the cooking process, Filet cooked faster, the timing is not right, may be Filet will become dry wood; in addition, if it is fried, in the process of muscle heat contraction, it is easy to protrude bones, and beef can not be in good contact with the pot, T-shaped turns are also slower than other parts cooked.
If the technology is not skilled, it is difficult to "keep the clouds open and see the moon".
As an ordinary foodie, professional things are left to professional people to do, and it is the right thing to go to a restaurant for a full meal.
If you want to challenge yourself, I think using an oven is a safer way to do it.
Sauté the steaks in a pan until the surface is caramelized, then place in the oven to reach the desired cookedness.
You can also try a more fun barbecue, with the sirloin part above the flame and the filer part on the side, completing the cooking process.
If you have strict requirements for familiarity and want to measure it with a food thermometer, remember to measure the area away from the bone.
christen
There are many origins
T-bone steak is an American steak cut into pieces, there is no esoteric naming method, because the bone that separates the two pieces of beef is A-shaped, so it is simple and direct, it is called T-bone steak; the porterhouse name source is quite controversial.
Well-documented texts on the term "porterhouse steak" first appeared in the 1842 book The Career of Puffer Hopkins by the American writer Cornelius Matthews.
Many people believe that the name porterhouse first originated around 1754, when there was a popular "porter" black beer on the market, many restaurants and Western restaurants named "porterhouse", and the steak sold was called "porterhouse steak";
Some have also given the name a touch of literature, claiming that the origin comes from the British novelist Charles Dickens, saying that after eating steak at a restaurant called Porter House in Ohio, when he returned to New York, he asked the owner of a restaurant for porterhouse steak, from which the name came;
Then in the late 19th century, another story came to the attention of Zachariah B. Porte, the manager of Boston's Porter's hotel and restaurant, who named the steak after herself.
No matter how it is named, this piece has a recognizable shape, you can feel the arrogance without looking closely, and the salivating and interesting T bone/red house steak is definitely the leader in the steak world.
Although the price is slightly higher, it still can't resist the pursuit of diners. At first glance you will be attracted to its "big man", but after understanding it, you still keep punching, after all, foodies are very clear about the value of steak.
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TEXT: Zhang Xiaode Cora/World Beef Guide
DESIGN: Cora Zhang/World Beef Guide
The article was first published in the World Beef Guide
Please do not reprint without permission, and the offender will be held legally responsible
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