Showing posts with label Ribeye. Show all posts
Showing posts with label Ribeye. Show all posts

Sep 16, 2016

T-Bone, Club, and Porterhouse

T-Bone steaks, Club steaks, and Porterhouse steaks are the same. T-Bone Steak must be at least 0.25" thick. Any smaller, it would be called a Club Steak. The filet portion of a Porterhouse must be at least 1.25" thick at its widest point.

A center T-shaped bone divides two sides of the steak. On one side is a tenderloin Filet and the other is a top loin, better known as the New York Strip Steak. If you cut the bone out, you get a Filet and a New York Strip. If you leave one side on the bone, you get either a bone-in Filet or a bone-in New York Strip.

So, all T-bones contain a filet and a New York Strip and all Porterhouses are T-bones, but not all T-bones are Porterhouses.

Incidentally, Ribeye and Rib Steak are the same. The Ribeye is boneless and the Rib Steak includes the rib bone, and is often called a Bone-In Rib Eye Steak. In Australia, when the bone is removed, it is often called a "Scotch Filet". Other names include: Beauty Steak, Market Steak, Delmonico Steak, and Spencer Steak.