Hector Posted February 22, 2014 Report Posted February 22, 2014 Cooked Porterhouse on the Kamado, potatoes with Provençal Butter and Balsamic Salad I trimmed off some of the fat but it had beautiful marbling. Hector 2
dstr8 Posted February 22, 2014 Report Posted February 22, 2014 Those look wonderful! We call those "New York Strip Steaks" in US. What we call Porterhouse in the USA is the strip + tenderloin + bone-in (t-bone + bigger loin portion).
tony b Posted February 27, 2014 Report Posted February 27, 2014 Here's a picture of a US porterhouse.
Hector Posted February 27, 2014 Author Report Posted February 27, 2014 That looks fantastic Tony. It looks like what I'd call a T-Bone Steak<br /> <br /> Great grill marks! What temp was this?<br /> <br /> <br /> Hector
bgrant3406 Posted February 28, 2014 Report Posted February 28, 2014 Over here the main difference between a t-bone and a porterhouse is the size of the fillet. On a t-bone there are a couple of bites of fillet on a porterhouse it's a full fillet. Regards Bruce
Johnny Posted February 28, 2014 Report Posted February 28, 2014 I found this great chart for ID'ing the cuts of meat.......and the names they are called in the US. http://www.virtualweberbullet.com/meatcharts_photos/RetailBeefCutChart_Handout_FINAL2013.pdf Here is an Aussie Chart http://www.virtualweberbullet.com/meatcharts_photos/beef.pdf
tony b Posted February 28, 2014 Report Posted February 28, 2014 That looks fantastic Tony. It looks like what I'd call a T-Bone Steak<br /> <br /> Great grill marks! What temp was this?<br /> <br /> <br /> Hector This was my first high temp cook on the KK after the break-in run. I posted elsewhere about over-ranging the dome thermometer - off scale - guessing about 1000F. As noted by Bruce, the porterhouse just has a bigger filet side than a regular T-bone. They are cut from the same primal section of the cow.
