Tips On Buying Steak Online For The Best Barbeques
The perfect grilled Tbone begins with great steak. Youcould head down to your local grocery store and ponder over the rows ofsteaks but a better bet would be to order your beef online.
You cant beat the choice of a prime cut of beef that is 100 percentguaranteed. Online stores offer you more high quality choices andassure you that your steak arrives fresh at your door. They oftenprovide great recipes that bring out the best of the beef. You can start by searching the internet using such keywords asprime grade beef, choice grade beef, orpremium hand cut steaks. Take a look at what cutsof meat each company is offering and the guarantee that goes along withyour purchase.
Compare prices but make sure you are comparingcomparable grades and cuts of meat. That bargain priced steak yousaw at the supermarket is probably cheap for a good reason its not as fresh or as good of quality beef and was probably frozen atsome point.
Porterhouse Steak Nutritional Information
The nutritional information of a porterhouse steak depends on which part you eat, though the facts overall are quite similar. A typical 3-ounce serving from the filet mignon side contains 185 calories and a whopping 23 grams of protein . It has 9 grams of fat 4 grams saturated and 4 grams monounsaturated. It doesn’t contain carbohydrates, sugar, or fiber. Filet mignon is high in niacin, which has been shown to regulate cholesterol levels a serving size boasts 6.2 milligrams, or 31% of the suggested daily intake, says Men’s Health.
Three ounces from the strip steak, on the other hand, contains 164 calories and 25 grams of protein, according to Men’s Health. It has 7 grams of fat about half saturated and half monounsaturated and is also free of carbohydrates, sugar, and fiber. A serving contains 26% of the suggested daily intake of vitamin B6, which is necessary for key bodily functions such as transporting oxygen through the blood, reports WebMD. Both parts of the porterhouse are high in zinc and selenium.
Let It Rest And Serve
Resting a steak is very important. When cooked, the juices from the steak flood to the meats surface, and if you cut the steak right away and serve it, they will flow out to your plate, leaving the meat dry and less tasty. Let the steaks rest for about 5 minutes after cooking to allow them to soak up the juices inside.
You can serve your steak whole or use a sharp knife to slice up the steak for a nice presentation presentation.
Bon appetit!
About the author
Adam can tell you the difference between a flank steak and skirt steak and any other cut of meat. He loves sharing his knowledge of steaks with everyone, ensuring you get the perfect steak every time.
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% Grass Fed Porterhouse Steaks
The Porterhouse steak is undeniably the emperor of all steaks! Heartstone Farm’s 100% Grass Fed Porterhouse steaks are cut from the thickest and most tender rear end portion of the short loin creating a delectable steak thats fit for royalty.
Full of beefy flavor, they are great on the grill or stove top in a seasoned cast iron pan.
“The marbling on this cut was generous and even the sirloin side of the T was tender and flavorful. Ive been a fan of porterhouse steaks for years but this cut was hands down the “best” i’ve tasted.” – George Ciampo, Center Conway, NH
READ ALL REVIEWS BELOW
- 100% Grass Fed and Grass Finished on our farm in Maine
- All Natural – No Antibiotics – No Hormones
- 14-Day Dry Aged
- Flash Frozen and Wrapped In Air-Tight Cryovac – Will Last 12 Months In Your Freezer
Where Can I Buy The Best Steak
The best quality beef is Prime, and the organic feed with grass is premium in terms of meat quality, taste and health. Unfortunately, prime beef is only available in small quantities at grocery stores such as Wegmans or Whole Foods Market due to low demand due to the premium price. But the best national grocery store for steaks is Whole Foods.
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Like Steak But Not Sure If Prime Is Worth The Money
I recently conducted a blind taste test of USDA Choice, USDA Prime, Certified Angus, and Grass-fed ribeye steaks.
Prime is definitely the most expensive of those 4, but did it taste the best? Find out my results in this recent article and brief video where youll see it all unfold!
Just click that link to see it on my site!
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Flavor Texture Fat Content And Tenderness
The Porterhouse gives you the best of both worlds on the flavor front. With mild-tasting tenderness of the Fillet pitched against well-marbled buttery Strip steak.
Overall, its not heavily marbled, and it does not have a fat cap, so it is not overly fatty. But it offers enough marbling to make it the right side of flavorful.
What Is The Difference Between A T
The difference between and T-bone steak and a porterhouse all comes down to size.
They both are the exact same steak, cut from the short loin. The porterhouse, however, is larger, because it is taken from the larger end of the tenderloin.
In the US, to be a porterhouse, the tenderloin filet section must be at least 1 1/4 inches wide at its thickest point.
To be a T-bone, the tenderloin filet section only needs to be at least 1/4 inch thick.
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Where To Buy Porterhouse Steak Online
Online food shopping is a doddle, and it means no jostling for your position at the grocery store.
You just sit back, browse the online offers, and make your order. Then, as if by magic, it appears on your porch a few days later, ready for you to enjoy.
Here are three online outlets that sell some of the best Porterhouse steaks available:
How To Cook It Steak On A Grill Or Smoker
The Porterhouse should be cooked at super high heat on an open grill. With that being said, it is a big, expensive piece of meat, so it needs care and attention.
The best way to achieve this is to use a multi-zone method. Once the grill is up and running follow our simple guide for one of the best Porterhouse steaks you will ever taste:
- Remove the steaks from the fridge at least an hour before you want to cook them. They are thick and will need that time to get to room temp.
- Make sure your grill grate is clean. Give it a good brush to remove old food debris and then lubricate it with a folded paper towel dipped in oil.
- Season with plenty of salt and pepper. This adds flavor and helps ensure a great crust.
- Now place on the grill at the hottest end and sear for approximately 2 ½ minutes. Youre aiming for a deep brown color, with a small amount of black char to the edges.
- Next, move the steak to the center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect. Cook for a further 2 ½ minutes or until you see beads of blood and juice forming on top of the meat.
- Now flip and return to the hot zone. Cook for 2 ½ minutes and return to the center zone again, with the twist, to get the grill marks we want. If you get flare-ups, move the meat to the safety zone until the flames die down.
Remember: the steaks rise another 5 degrees once removed from the grill.
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Aged Beef Porterhouse Steak
Fire up the grill or turn on the oven and get ready to make a masterpiece!
Enjoy incredible restaurant-quality steaks in the comfort of your own home with Expleo gourmet grass-fed beef steaks.
Porterhouse vs T-bone – what’s the difference?
Porterhouse steaks are cut from the rear end of the short loin and include more tenderloin steak. T-bone steaks are cut closer to the front, so contain a smaller section of tenderloin.
We have a reputation for offering the finest meat on the market.
Its easy to order the best steaks online with a gourmet selection and a wide variety of cuts available. The most flavourful meat in New Zealand, cut by our expert butchers with the convenience of to-your-door delivery.
Extremely juicy and tasty steaks. Try some today!
100% Grass-Fed, Free Range Beef
When and where do you deliver?
We currently deliver throughout the North Island.
We deliver 5 days a week .All other orders received before 12 noon Monday to Friday will be delivered approximately within 48-72 hours, while those placed over the weekend will be delivered Monday or Tuesday.
We currently deliver throughout the North Island.
We will email, phone or text you to confirm your delivery that day.
Approximate Meat Weight
Guide to Meat Weights
When buying steaks the most common size asked for is 250gms. 180gms to 200gms is a good size for eye fillet for the average eater.
Mince etc, use 125gms per portion in spaghetti but 150gms per head for mince and potatoes.
What Is Bistecca Alla Fiorentina
Bistecca alla Fiorentina is an easy, traditional recipe from Florence.
Everything about this dish highlights Tuscan cooking, from its simplicity, to its use of quality ingredients, to the rustic feel of sitting down to a slab of perfectly cooked steak.
But, this is no ordinary steak.
Traditionally, the meat for Bistecca alla Fiorentina comes from an ancient breed of Tuscan cattle, called the Chianina. This breed of cattle is known for their incredibly flavorful meat.
To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt and pepper.
In addition to being steak from a specific breed of cattle, this steak is also a very specific cut.
Bistecca alla Fiorentina is made from a thick cut of porterhouse steak.
How thick?
Instead of inches, Tuscans measure their steak in fingers, and a good bistecca alla fiorentina will be 3-4 fingers thick.
Were talking 2-3 inches thick, depending on whose fingers youre using!
Its a hefty steak, one that is meant to serve 3-4 people. So, its perfect for a summer dinner party!
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What Does Porterhouse Steak Taste Like
Made up of both a tenderloin steak and strip steak, the porterhouse eliminates the need to choose between the two. It gives a beefy flavor from the strip steak and the milder tenderness of the filet, striking a balance of flavor from the two. The high-quality cut is tasty no matter how you prepare yours.
How To Cook A Porterhouse Steak
We will help you learn how to cook a perfect, juicy porterhouse steak like a professional chef. Read on for our guide on porterhouse steaks, including a delicious pan-fried porterhouse steak recipe at the end.
Before moving to the main event, our recipe for a perfect Porterhouse steak, lets cover the different methods for cooking it. Each method has its advantages, so we encourage you to experiment with different recipes.
- Grilling Cooking a steak on the grill remains one of the most popular methods. The added flavors from the charcoal, flames, and that perfect golden crust are a hit with the barbecueing crowds.
- Pan-Frying Like grilling, pan-frying provides a nice, crispy crust but in a closed environment, requiring just a quality iron skillet.
- Oven Cooking Cooking in the oven may be the lazy method, but it leaves little mess.
- Reverse Searing This slow-cooking method involves both the oven and an iron skillet.
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How Do I Know When My Steak Is Done
The only way to really know when your steak is done is to use a meat or instant-read thermometer and cook it to the proper temperature.
Push the thermometer into the strip side of the steak, trying to get it as close to the center as possible.
Your steak will continue cooking as it rests before you slice it, so here are the temperatures youre looking for:
- 120F for rare
- 130F for medium rare
- 140F for medium
Where Does Porterhouse Steak Come From On The Cow
Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal.
The loin primal is home to some of the most tender cuts of beef, such as the Tenderloin, Strip Steak, and T-Bone.
Butchered from where the Tenderloin meets the short loin, this cut enjoys being a tale of two halves.
From one side of the top loin bone comes the Strip steak . With a massive piece of Fillet on the other.
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Whats The Difference T
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The T-Bone and Porterhouse steaks are both cut from the short loin and feature a T shaped bone in the middle. Because of this, they can look almost identical with the difference being that T-Bones are cut from the front of the loin, whereas a Porterhouse is cut more towards the rear and include more tenderloin. Both steaks have a New York Strip one one side of the bone, and a tenderloin Filet Mignon on the other side.
What technically separates the two classifications of steak is actually the size of the tenderloin section . According to the U.S. Department of Agriculture, any cut featuring a tenderloin section thats at least 1.25 inches across at its broadest point is considered a Porterhouse steak.
Its important to note that the thickness of the steak doesnt have anything to do with how its classified its all about how wide the tenderloin section is.
Any cut with a tenderloin section of 0.51 inches to 1.24 inches is considered a T-Bone steak. And further, anything with a tenderloin section of 0.5 or shorter at its widest point is actually considered a bone-in strip steak.
What Is A Porterhouse Steak Exactly
A Porterhouse steak is a premium cut of steak coming from the short loin portion of the cow. The porterhouse is a composite steak since it consists of meat from two distinctively different parts of the animal: the tenderloin and the top loin . Separating the two kinds of meat is the distinctive T-bone in the middle.
It is similar in many ways to the T-bone steak, although it is usually larger and thicker. The two cuts are from opposite ends of the short loin, so the proportion of tenderloin is higher with the Porterhouse while the proportion of New York strip is smaller.
Due to the nature of the cut, porterhouse steaks are rather large and often classified as meals for two. They also provide meat lovers with the unique experience of tasting two different types of steaks in the same meal, given that each type has a rich, distinctive flavor.
The top sirloin contains more marbled fat, giving it a famed robust flavor and juiciness. The tenderloin, however, which is leaner, is the most tender and can almost melt in your mouth when cooked to perfection.
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What Is The Most Expensive Steak
First fillet Second name: Filet mignon, Châteaubriand, fillet, fillet How to sell it: Boneless the most expensive steak. Where it comes from: Short back and back, below the ribs. Appearance: Filet mignon is small and compact when trimmed with silver-colored skin, cartilage and fat.
How Much Does A Porterhouse Steak Cost
When purchasing a porterhouse steak, the price will depend on where its purchased and its quality. In general, you can expect to pay between $15 when on sale to $28 per pound for one of these steaks during regular days at most grocery stores or restaurants that sell them.
A USDA report says either T-bone or porterhouse steaks cost on average around $14 per pound.
The company Omaha Steaks offers a deal for customers that includes two 24-ounce steaks at the price of $80, while 8 24-ounce steaks are sold for only $270.
At the supermarket or butcher, porterhouse steak usually sells for around $14 per pound. A fine cut, however, could sell as much as $28 per pound.
The steaks available in different restaurants can vary drastically depending on their features and locations. For example, a porterhouse steak at Outback Steakhouse only costs $27 while the same meal could cost more than $100 at Ruths Chris.
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Porterhouse Steak With Potatoes
| 2 Certified Angus Beef porterhouse steaks | 100g organic baby potatoes, cut into chunks | 1 fennel bulb, cored and thinly sliced | 1 white onion, peeled and mincedt |
| 1 garlic clove, minced | 2 tbsps. unsalted butter or cooking oil | 100g asparagus, thick bottoms snapped off, stalks cut in half | Salt and pepper to taste |
Method:-
