Short Loin Crosscut Steaks
Whole Steak Porterhouse Steak

This steak is a crosscut of the Short Loin, meaning it includes both the Top Loin muscle and the Tenderloin muscle in a single steak. It differs from the T-bone steak in being thicker and including a greater width of Tenderloin (1.25 inches minimum). This is one of the premier charcoal grilling cuts, thus expensive.

The photo specimen was 7 inches long, 6 inches wide and 1 inch thick, weighing 1.22 pounds.

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Whole Steak T-Bone Steak

This steak is a crosscut of the Short Loin, meaning it includes both the Top Loin muscle and the Tenderloin muscle in a single steak. It differs from the Porterhouse in being a little thinner and including a narrower width of Tenderloin (0.5 inch minimum). Not a loss in my opinion, the tenderloin, while very tender, is deficient in flavor. This is a highly desirable charcoal grilling cut, thus fairly expensive, but less so than the Porterhouse.

The photo specimen was 8 inches long, 6-1/4 inches wide and a litt less than 7/8 inch thick, weighing 15-3/8 ounces.

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Cooking:   These are considered excellent charcoal grilling steaks. Of course they can also be pan fried or broiled. They should be cooked over very high heat with care taken they are not overdone. You don't want to wreck an expensive cut by making it dry and flavorless.

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