Sunday steak with french butter
Steaks
When you purchase your steaks you will be looking at two similar cuts. The T-bone and porterhouse look very similar but they are not. Both are cut from the short loin but the porterhouse is going to have a bigger cut of filet (tenderloin) than the t-bone. Look for good marbling, in other words how much fat is distributed in and around the actual red protein. You also want a little fat cap. The other thing I look for is, on the strip loin side of the steak sometimes about halfway down, you will notice a thin line of gristle that extends from the fat cap into the middle of the steak. It is very tough to chew and, while if you like your steak well done this won't affect you, I always try to avoid them.
Share:
0
17
0
Comments