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The Pioneer Woman has spent years perfecting all kinds of steak dinner recipes, so you'll find options for flank steak, rib-eyes, filets, and even T-bone steaks ahead.
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. [5] The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 1 hour 5 mins. Ingredients. BEEF. 1 (4 to 5 pound) whole beef tenderloin, trimmed. 2 tsp. kosher salt
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Owing to their large size, and as they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin.
Some well constructed planks had carved grooves for the juices to channel into a shallow well. The author's instructions for preparation suggest thickly cut tenderloin, porterhouse, or rump steak. The meat is skewered into shape and broiled on one side. [19] While the meat broils, the plank is placed into the hot oven to heat until smoking.
Oil your steak and season it generously with steak seasoning. Put more oil than your cardiologist might recommend in a hot pan and trust the process. Sear for 3 to 4 minutes per side.
the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.