I received a couple complimentary steaks to try out from New York Prime Meats, which you can see here, before and after
their appearance on my Memorial Day grill. By the way, if these guys think
they’re going to get a mention on a high-traffic, award-winning blog for a few prime steaks, well, they’ve got another thing coming.
No, this post is not about how juicy and
tender their gorgeous (free) beef was, it’s about me finally learning why the
flat, bone end of a Porterhouse or T-Bone is always thicker than the opposite
pointy meat end. This question has haunted me for decades. Not enough to
actually ask a butcher, but still.
Makes sense! That’s the kind of foodie information that kills
at cocktail parties. Trust me. Anyway, thanks to New York Prime Meats for the samples, and for solving this longtime curiosity of mine!
5 comments:
Hi Chef John, in a past post you said you would in the future post your braised lentils recipe. Hook it up soon! thanks
I've jotted this information down for use at my next cocktail party. I didn't know the answer either.
Chef,
I'm sure the posting of a simple grilled steak is way below what you would normally do, but I am curious what your grill secrets for the perfect steak are.
Ed
MMM... Free is my favorite spice!
As a butcher, I thought I would leave my two cents. Butchers traditionally cut t-bones and porterhouses at a slight wedge to minimize the amount of meat which goes into the grind. The ends of the short loin sub primal are not parallel, but trapezoidal in shape. Thus, the butcher cuts the t-bones and porterhouses at a slightly increasing angle, rather than flat. This allows the butcher to "make up the break." The result is many slightly wedge-shaped steaks, rather than many flat steaks and one obliquely shaped steaks. Kari Underly illustrates this in her book "The Art of Beef Cutting"
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