THE TASTY T-BONE AND ITS PARTNER THE PORTERHOUSE

If you didn't know this month, May, is National Beef Month. While I would have loved to document the whole month of fabulous meat eating I simply had not prepared for this blog adventure! So in honor of National Beef Month and to kick off what I'm really here for let me introduce you to the T-Bone Steak and its partner the Porterhouse steak!

Until I started to learn about the cuts of meat I didn't know there was a difference between the Porterhouse steak and the T-Bone. While its a minor difference, there IS a difference. The T-Bone steak is a cut of meat from the front end of the short loin of the cow whereas the Porterhouse is cut from the rear of the short loin. Both the T-Bone and Porterhouse are composed of partial tenderloin and striploin held together with the bone holding the two together. The T-Bone has a much smaller portion of tenderloin attached to the bone with a minimum requirement of 0.25 inch thickness while the Porterhouse has a much larger portion of the tenderloin with a minimum of 1.25 inch thickness. These are the main differences between the two and if I'm missing any please feel free to let me know!

Eventually I will be including reviews of where I source my meats from but we are going to start out with the cuts of meat first until we get through them all! The T-Bone and Porterhouse steaks just happened to be the ones I ate most recently and therefore are the first on the chopping block!

So how do we cook these bad boys? You will never find me cooking (at least not on purpose) any of my meat anything more than rare! Medium....you might as well throw it away you've ruined the steak! I have tested multiple mediums to cook my steaks in and have found the most beneficial for me from a health standpoint (I feel superhuman after discovering this) is on my schwank grill or some other type of propane grill. While I do love the richness that the extra beef tallow needed to cook these steaks in a pan does offer, I found I was having a lot of difficulty with digestion of the rendered fat. I will still cook using stainless steel when I do not have a grill but if I have the choice the grill is my go to!

So I fired up that schwank in my back yard and let it heat itself up to 1500 degrees at which point I popped those juicy T-Bones (and Porterhouses) on the tray and raised 'em up as high as they would let me. There is nothing better than the smell of fresh meat like this cooking up on the grill under 1500 degree temps! It was enough (and almost always is) to make my mouth water with anticipation to cut into and savor the first bite! After about 10 minutes of flipping these steaks a few times to get a nice crispy sear on each side I pulled 'em out and tossed them in their own juices on the tray at the bottom of the schwank to sit for ten minutes. Or at least that is the intention. I'm not sure I ever really wait a full ten minutes...I'm to excited to eat my steaks every time!

The T-Bone definitely did not disappoint nor did its partner! The tenderloin and striploin side both cut like butter and trickled those fabulous meaty juices with every cut! The first bite was blissfully wonderful and better than anticipated! So juicy and tender, especially that tenderloin portion of the steak. The striploin side of the steak, however was equally juicy and tender. And of course you cannot leave the bone alone with all its meaty marrowy goodness! Naturally I opted to ditch the fork and knife and dig right in with the fingers to remove any remaining remnants of meat from those juicy bones! This might have actually been my favorite part of the whole meal honestly as the marrow gives it such a rich and almost sweet taste. That paired with some of the best himalayan pink salt on the planet left no room for disappointment! Every last bite of these wonderful T-Bones and Porterhouses were equal in richness, juiciness and deep beefy flavor.

Price wise the T-Bone and Porterhouse fall on the lower end of the expensive cuts which is wonderful as I find it to be much more flavorful and enjoyable than some of the more expensive cuts (like Ribeye - don't hate, its just not my favorite). It is a great option if you want something a little fancy while not breaking the bank!