Speckle Park Cook Book Glossary

Short loin

T-bone & porterhouse

T-bone and porterhouse steaks are two steaks in one: a strip steak on one side and a tenderloin on the other, divided by a T-shaped bone. You get both the firm chew of the strip and the buttery softness of the filet.

The porterhouse is cut from farther back in the short loin, so it includes a larger tenderloin, usually at least 3 cm (1¼ in) across. A T-bone has a smaller one. Both are big, often 600 g to 1 kg (1⅓ to 2¼ lb), and are usually shared between two.

Choose steaks at least 3 cm (1¼ in) thick, with a good amount of tenderloin on the smaller side.

Techniques

The challenge is that the two muscles cook at different speeds. The tenderloin is lean and finishes faster, so on a grill set it on the cooler side of the fire, with the strip facing the hotter side. Build a two-zone fire and you have control.

Start with a hard sear over high heat, then move the steak to the cooler zone to finish gently. In a pan, use a heavy skillet, and prop the steak on its bone edge for a minute or two to brown the sides.

Cook to 52°C (125°F) for medium-rare and let it rest for ten minutes. To serve, cut the meat from the bone, slice each portion against the grain and fan out the slices so everyone gets some of both.

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