The T-bone is usually a little more expensive than other cuts of meat and can be trickier to cook well because of the different types of meat on it.
The USDA states that the tenderloin portion of the porterhouse steak must be at least 1. 25 inches (3. 2 cm) at the widest point. [3] X Research source
Because of the fat content, this cut of steak gets a little more charred and crispy and smoky when it cooks. While it’s cooking, the dripping fat tends to catch fire or burn faster and creates a very flavorful crust on the steak.
The filet mignon is also sometimes called a tenderloin, but it is actually cut from a particular section of the tenderloin.
Tip: when cutting into a top sirloin, cut against the grain of the meat rather than with it.
The strip steak is a great option if you like a more well-done cook on your meat. Since it’s thin, it cooks faster and is less likely to burn.
This is a less common preferred temperature, and if you are new to eating and ordering steak, try more well-done pieces first before progressing to blue rare. [9] X Research source
The porterhouse and the rib eye are the cuts that are most often ordered rare. [11] X Research source
Tip: when you cut into a steak to check the doneness, cut straight through the middle. The outsides will always be a little more done, but the interior is where you will see the degree of red that you ordered.
About 25% of the steak will be red for a medium cook.
Steaks that hold up with a medium well cook are the ribeye, the T-bone, or any other cut that is highly marbled. The fat content helps keep the meat tender and flavorful. [15] X Research source
A thinner cut, like the strip steak, is less likely to burn and dry out since it doesn’t take long to cook.
Remember that the most tender cuts (like the filet mignon) aren’t going to be the most flavorful.
If you get your order and your steak isn’t prepared the way you requested, it’s okay to send it back. You’re paying for the meal to be done to your specifications and should get what you ask for.
