- T-bone and
porterhouse are
steaks of beef cut from the
short loin (called the
sirloin in
Commonwealth countries and Ireland). Both
steaks include a T-shaped...
- The
strip steak (sirloin
steak in Britain,
South Africa, and Australasia, also
porterhouse steak in Australasia) is a cut of beef
steaks from the short...
- a
steakhouse in New York City
Porterhouse steak Porterhouse, a
fictional Cambridge college in the
novel Porterhouse Blue by Tom
Sharpe This disambiguation...
-
sirloin steak (called the rump
steak in
British butchery) is cut from the sirloin, the
subprimal posterior to the
short loin
where the T-bone,
porterhouse, and...
-
tender part of a
porterhouse or T-bone
steak Bifteck: cut from the larger, less
tender end of the filet, or any lean,
boneless steak from a reasonably...
-
other hand,
British "sirloin" is
called short loin or "
porterhouse" by
North Americans. Rump
steak corresponds roughly to the
French cut
culotte (literally...
- as the tête de
filet (lit. 'head of filet') in French).
Porterhouse steaks and T-bone
steaks are
large cuts that
include the filet. The
small medallion...
- The menu at
Peter Luger is sp****, with the
focal point being a
porterhouse steak sized for two to four. On Broadway, Williamsburg,
Brooklyn The interior...
- the
Porterhouse –
though generally smaller in the
strip – will have more tenderloin. T-bone and
Porterhouse steaks are
among the most
expensive steaks on...
-
instructions for
preparation suggest thickly cut tenderloin,
porterhouse, or rump
steak. The meat is
skewered into
shape and
broiled on one side. While...
