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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.
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 doesn’t matter what cut of steak you're preparing – whether it’s a bone-in ribeye, porterhouse, or flank steak – letting the meat rest is a must. Yes, resting meat is essential and is ...
This handy dandy guide to steak temperatures will help you cook the perfect steak! Print out the steak doneness chart and you'll be ready to grill. ... 800-290-4726 more ways to reach us.
1. In a sturdy re-sealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
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 ).
Keep your meat thermometer handy. For premium support please call: 800-290-4726 more ways to reach us
Cooking a restaurant-worthy steak is no easy task. It takes skill, precision and a keen eye for detail to recreate your favorite steak dinners at home. Although many people focus on how you cook a ...