Wagyu Porterhouse (Striploin)

[Hector]

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

[dstr8]

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]

Here's a picture of a US porterhouse.

[Hector]

That looks fantastic Tony. It looks like what I'd call a T-Bone Steak<br />

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Great grill marks! What temp was this?<br />

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<br />

Hector

[bgrant3406]

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]

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]

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 />

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<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.