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re: NY Strip vs Fillet
Posted on 6/24/12 at 12:01 am to lsu2006
Posted on 6/24/12 at 12:01 am to lsu2006
quote:
you have no idea what you are talking about
I'm curious where you're going on this one. The large side is a strip steak, the small side is tenderloin. Sure, the porterhouse/t-bone will cook differently than either the strip or the filet because they have the process of the vertebra left in which will affect how it cooks and will color the flavor of the meat, the t-bone more so than the porterhouse because it has a higher bone to muscle ratio, but the two sides of the porterhouse/t-bone are from the same muscle groups as each of the standalone steaks.
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This post was edited on 6/24/12 at 12:21 am
1
Posted on 6/24/12 at 1:13 am to TigerstuckinMS
quote:I thought it was a good suggestion. I usually opt for a porterhouse before a strip or a filet, so I'm with you on this one.
TigerstuckinMS
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