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Last Topic: 4:04:35am, 04/17/2024
Last Post: 6:26:27pm, 06/04/2024
Tyranthraxus posted...
A porterhouse is just a very big T-bone. It's half new York strip and half (ok not really half) tenderloin. The meat comes from between the rib and the tenderloin.
Ribeye comes from between the rib and the shoulder and has more marbled fat content.
Tomahawk is to Ribeye as Porterhouse is to T-Bone.
So the porterhouse is the bigger 2 in 1 steak with both a New York strip/sirloin and a filet (my terminology on these two could be wrong here).
Am I also kind of correct in saying that the tomahawk is also a bigger 2 in 1 type of steak that has ribeye as a part of it? So what I really want to look for is a tomahawk for my next time since I liked the flavor of the ribeye so much but wanted something a bit more overall?