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Step 6: Remove the Steak from the Oven. The best time to remove the steak is when it’s about five degrees less than the internal temperature of your desired doneness: 120°-130°F for rare, 140 ...
Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled.
It's the chef-approved method that's easy to replicate at home.
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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.
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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 ).
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