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1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper.
1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a ...
Dylan Dreyer says it’s “amazing.” Flay: Theo Wargo/Getty Images. Recipe: Jen Causey. EatingWell design.
Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland ).
In French cuisine, the entrecôte corresponds to the rib eye steak, while rib steak is called côte de bœuf (literally: "beef rib"). In Argentine cuisine, the rib eye is known as ojo de bife, while the rib steak is known as ancho de bife. In Chilean cuisine, the boneless rib steak is known as lomo vetado.
The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks. A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak.
The rib steak is known as ancho de bife for the entire cut, served with or without the bone, and ojo de bife for the rib eye. In Spanish cuisine , in Spain, a bone-attached rib steak is called chuletón , while the same cut of meat, when its bone is removed, is called, in Spain, entrecote , a word originated in the French entrecôte .
Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).