![]() ![]() All that generous, fatty marbling gives the rib-eye a particularly gamey flavor that serious meat eaters enjoy. ![]() The central eye of the meat has a finer grain, with a looser and fattier outer layer. ![]() Tender and moist, the rib-eye has long been a steak lover’s favorite.Īlso known as the Delmonico, the Scotch fillet, and the Spencer (to name a few), the rib-eye has heaps of fat marbling throughout. You’ll know you’ve nailed it when you take a bite of this mouth-wateringly marbled, medium-rare masterpiece. Remember to keep the tenderloin side further from the heat source, as it will cook more quickly than the strip side. Our recommendationįor this cut, we recommend searing each side quickly in a cast-iron skillet with a generous amount of olive oil and finishing it on the grill. That’s more than double the tenderloin you’ll find in a T-bone (only half an inch wide). Point of fact: In order to be classified as a porterhouse, per USDA regulations, the tenderloin portion must be 1.25 inches wide. (Porterhouses are similar, but cut from further back). It offers the best of both worlds: the juicy beefiness of a strip steak paired with the succulence of tenderloin. Cut from the front end of the steer’s back, the T-bone is half tenderloin and half New York strip (surrounding vertebrae that separate them). Cut and sold bone-in, the T-bone (porterhouse) is named for the distinctive T-shaped bone separating two halves of meat. ![]()
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