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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.
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.
Note: If you're cooking a steak 1½ to 2 inches thick or a fatty steak, like ribeye or wagyu beef, the reverse-sear method works best. Because it brings the meat's temperature up slowly by ...
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Science & Tech. Shopping. Sports
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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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