A porterhouse is a t bone comprised of two steak cuts.

@andy_cooks

Жыл бұрын

yep, corect. my bad. the porterhouse is made up of what we call the sirloin (the steak im talking about) and fillet. I think the sirlion is the striplion in the US?

@benjaminfarmer2992

Жыл бұрын

@@andy_cooks correct sir:) the bone is meant to provide more flavor to the meat too! Now you’ll have to cook one hahaha

@TristanBehrens

Жыл бұрын

@@andy_cooks Yeah, striploin or NY strip as far as I can tell.

@americanvirusisfreedom8496

Жыл бұрын

​@@andy_cooks the porterhouse in the US is cut closer to center cut. It has more filet with the same sized NY Strip steak. Fascinating the differences in names of cuts around the world.

@rickypatricio7261

Жыл бұрын

​@@andy_cooks Do you eat the fat off the steaks? Be honest

In the US we do not call that a porterhouse. That would be a new York strip. A porterhouse is a steak comprised of both a new York strip and a filet attached to a t-bone.

@obtusemooose

12 күн бұрын

he is holding one of those in his hands, so it is actually called a porterhouse

@michaelnguyen617

12 күн бұрын

​@@obtusemoooseno

@johnfrommil12

11 күн бұрын

I said the same thing. This guy doesn’t know what things are in the U.S. He is not far off though, a t-bone is just a bone in NY strip with a tiny piece of tenderloin on the other side. A porterhouse is a NY strip on one side and a larger tenderloin on the other side. The last 2 cuts with no tenderloin and just the strip is a K.C. Steak. The whole piece all of that is cut off of is called a short loin.

@johnfrommil12

11 күн бұрын

@@obtusemooose porterhouse are bone in and feature both the NY strip and the tenderloin.

@lancewalker6067

10 күн бұрын

3 in 1, my personal favorite

No mention of the hanger steak, absolutely banging flavour and tender as it gets

@virginiahobby3726

21 күн бұрын

Yes

@rwest8761

12 күн бұрын

Only one hanger per steer… hard to find, but delicious. Great texture and full of beefy flavor. Worst kept “secret” ever 🤣

@minkermacminker5523

9 күн бұрын

Or flat iron ,

@blairhoughton7918

8 күн бұрын

It's not that tender. It's loose, but the fibers are a bit chewy. Like rib steak.

@Suicune-oz4ou

5 күн бұрын

We don't get those in Queensland unless you went to a butcher and made a special order. Never even seen one outside of Americans on KZread. He's talking about cuts that are easily available that most people would have access to.

Filet mignon is pretty good in my book, is it top tier? Nah, but I can't afford any of the other steaks.

@stevenbobbybills

11 сағат бұрын

If you can afford fillet, I'm sure you can afford rump or sirloin.

After that roast the filet mignon is now well done.

@thebonniewong

Жыл бұрын

😂😂😂 good one omg

@emmanuelezekiel9329

Жыл бұрын

This joke deserves more likes and comments....let me help out by leaving one👍🏽

@conquerormajgo4419

Жыл бұрын

Well done to you as well! ❤😄😂

@hey_myk

2 ай бұрын

Chefs kiss on this one 😂

@bernabex2

Ай бұрын

​@@thebonniewong ye and u cute

In the US we call it a strip or new York strip. Porterhouse would be that with the bone in and filet attached as well. Cheers!

@CainnechK

Жыл бұрын

💯

@goodscharlotte

Жыл бұрын

And a porterhouse is different from tbone because the filet is bigger on the porterhouse.

@Balinskigowno1

Жыл бұрын

Exactly my friend :)

@betbet5606

Жыл бұрын

What he said😂

@Research0digo

Жыл бұрын

I adore Porterhouse!

In Canada and the US, the porterhouse is a composite steak that has both tenderloin and top loin on a T shaped bone. If the tenderloin is less than 1.25 inches (32 mm) wide at its widest, it's a T-bone steak. You are right about the Rib-Eye though.

@bringingonbreakdown

2 ай бұрын

You are correct.

@sterlingnattrass7762

Ай бұрын

That's what I was going to say

My favorite Aussie chef--brilliant!

I have never felt more validated than I have knowing that Andy’s steak ranking and mine match up completely!

I gave my husband a ribeye for Valentine's day. He said he looked forward to dinner the whole day. He said it didn't disappoint. It was fantastic! Ribeyes are delicious!

@joshduncan266

Жыл бұрын

You're a great wife!

@Huda88754

10 ай бұрын

Should be having one weekly not once a year 🥲

@Jumpmaster337

10 ай бұрын

Steak and a blow job is a valentines special in my part of the world.

@SexyBigTeeth

5 ай бұрын

@@Huda88754having too much of a good thing becomes a bad thing. U lose the ability to enjoy it.

@ryanpark2049

3 ай бұрын

My old lady will butter garlic sear me a ribeye with broccoli and potatoes 3 times a week. Lol

Rib Eye is definitely my favorite, always has been.

@liamwright2510

Ай бұрын

The Rib eye is a STEAK

@samirdaric2493

15 күн бұрын

Grill some Oyster mushrooms and add carrots and potatoes to it and it's a party!

Andy is officially my favourite "celeb" Chef !!! No nonsense guy who loves his trade,well done brother . I hope your channel keeps growing and growing! 🌎✌️🌍

We do picanha on the rotisserie with garlic and coarse salt, like they do in Brasil. It is an absolutely beautiful cut of meat. So delicious cooked that way. 🤤

@Munkylaw

Жыл бұрын

My bros wife is from Brazil and they made me the best steak I’ve ever had!

@matinhosmatos

Жыл бұрын

we don't put garlic in picanha here in Brazil, only salt

@matinhosmatos

Жыл бұрын

sometimes parilla salt and stuff like that but not seasonings like pure garlic or anything like that

@kristinaleigh4502

Жыл бұрын

@Lucas Matos Ok, if you say so. Maybe the garlic was my husband's idea, I don't know. I wasn't in Brazil with him. It is delicious, though. You should try it. 😉

@matinhosmatos

Жыл бұрын

@kristinaleigh I guess maybe people use garlic when making picanha in a regular kitchen (with skillets and such) but we almost always eat picanha as barbecue, and as barbecue the normal seasoning is just salt.

The cap of the ribeye has always been my favorite part. First time I had it I could not believe how tender it was.

@PeteZahSlice

Жыл бұрын

Also try the chuck roll aka the chuck cap

@knrst9061

11 ай бұрын

I once had an entire kilo of only ribeye cap.

@iilocked

7 ай бұрын

Ribeye cap is better than filet imo

@davididkwtf

7 ай бұрын

Good to see a likeminded group of cultured individuals coming together to recognize the best cut of beef!

@DanielJohnson-ec8rk

4 ай бұрын

The grain is much bigger giving a different mouthfeel that is pleasing to many of us. My wife likes the tighter grain of the eye of the ribeye or the New York strip

Great vid. I used to be filet mignon then converted to rib eye! But the other day I had a New York Strip steak at a decent steakhouse and it was really good! Server said it’s in between a filet mignon and rib eye, which I agree with.

@joshlewis575

8 күн бұрын

Delmonico, they're pricey but easily the best steak cut

i love how u explain those steaks and didn't say "this should be put in trash can". *respect*

I’m from America, and your videos have shown me so much new food and inspired me to try so many new things! Thank you Andy!

We also called a sirloin. Porterhouse has a large section of tenderloin on one side of the bone in the sirloin on the other side of the mall, if it has a small tip of the tenderloin, it’s called a T-bone steak.

@deojnwedofuWE

Жыл бұрын

I wish there was a standardising of steak cut names, as implausible as that would be. I once had a meal in an Argentinian restaurant with people from Argentina, Germany and Britain (me) and trying to convey what cut equated to what across a language barrier was impossible

@justintime519

9 ай бұрын

Strip not Sirloin

@brokenl8987

8 ай бұрын

One side New York strip other side filet mignon and depending on the size of the filet determines if it’s a porterhouse or tbone

@misook7350

7 ай бұрын

A sirloin is not a porter house in the US. A Porterhouse has two cuts, LG side is a sirloin, sm side is a filet. Hope this helps who doesn't know. The ribeye is my favorite of all time.❤

@blondvampire165

7 ай бұрын

In America that’s a NY strip steak. A sirloin is something else, where you can get either a bottom or top sirloin cut.

That would absolutely be my order of favourite cuts. Lots of people sleep on the Picanha, its great.

Love the channel Sir. Top videos and your kitchen looks Epic!

You're everything I want in cooking man. I trust you more than anyone else on KZread. I've gotten better at cooking cause of you. I'm sure you won't read this but just know you're the man Andy!

I had been seeing a lot of mention of Picanha, especially on the Guga Foods KZread channel. They've finally started selling the cuts at our regular supermarkets. It's so easy to cook it on a grill pan with garlic, shallots and butter. Always comes out medium rare and tastes amazing!!

@diet_dr.demoncore

23 күн бұрын

before it was marketed more recently it was commonly just cut with the top sirloin such a waste tbh, and the top sirloin is easier to cut and display without it

@bingobongo1615

11 күн бұрын

Its soup meat here in central europe…. Blows my mind people love it so much… and i did also have it in Brazil - good but not my favorite

It sounds weird but my favorite is the flat iron. Idk what it is about those but every time I make them they taste absolutely amazing. Ribeyes and kc strips of the same thickness don’t even compare. I really don’t know what I do different but they’re by far my favorite to cook and eat

@diet_dr.demoncore

23 күн бұрын

flat iron has a pleasing texture, it's proof that a steak can be too soft because the flat iron is so good with it's tiny bit of chew

Nothing better than picanha seasoned with just salt, cooked on a hot grill, enjoyed with friends

@bringingonbreakdown

2 ай бұрын

With some pao de queijo and its heaven.

@deez771

13 күн бұрын

Never heard of that in the US

Picanha is my favourite, but I recently discovered a way tp elevate the humble rump steak to the next level. Sort of dry age the rump steak by sprinkling salt, pepper & garlic powder, then wrap it in grease-proof paper loosely & stick it in the fridge for at least a day. Becomes really flavourful & tender.

@stevenbobbybills

11 сағат бұрын

That's not really dry ageing so much as it's more of a dry marinade.

@ins344

11 сағат бұрын

@@stevenbobbybills . Yeah, you're right. It is a dry marinade, although I once left it for just over a week & it had that dry age taste & smell on the bbq. It was very tasty.

Fillet is my favorite, i wonder does the grazing conditions in Australia verus Ireland/Canada contribute alot to flavour or is it negligible

I made a picanha steak for the first time recently. Absolutely #2 on my list as well. Delicious.

@mb8219

Жыл бұрын

it's delicious!😋😋

@brianrollins3245

8 ай бұрын

Where is it cut from? Never heard of it.

@ToddSchultzNC

8 ай бұрын

@@brianrollins3245 kzread.info/dash/bejne/epZqla5yibPfiso.htmlsi=WHNMUiymNnaFhv6P

The best steak I have ever had, and this is no joke, was a dry aged New York strip at the jungle cruise restaurant in Disney World. It was unreal how good it was. I’ve never tasted anything like it. I have eaten at several high end steakhouses to compare that to as well, such as Ruth’s Chris.

@bingobongo1615

Жыл бұрын

One of the best steaks I ever had was at a shady looking Parisian restaurant in a banlieue (basically not so great area) that otherwise sold only morrocan food. It was unbelievably tasty and spoiled our haute cuisine restaurant visit the next day

@boondogglet132

Жыл бұрын

New York is great, i am not much a fattybits eater, just never been my speed so new york has that exceptional fat cap and its just a bit much for me which is why the ribeye holds higher on my scale. but both are exceptional cuts

@WarrenPuffet

4 ай бұрын

Ruth’s Chris is a chain… not a high end steak house.

@demonicar

4 ай бұрын

@@WarrenPuffet ACKCHYUALLY!

As a guy who's been learning to cook recently this is super helpful insight

Gives us what steak he likes best, doesnt tell us how it is best done. Based.

Picanha is my favorite, I love its versatility and, in my opinion, tastes more beefy than ribeye

@jaimechavez8406

Жыл бұрын

@dchapo9261 I didn't say piccata, that's a type of Italian dish. Also not sure why you're coming so aggressively in a comment? You okay bud?

@jaimechavez8406

Жыл бұрын

@dchapo9261 aggressive, hostile, belligerent, whatever, you are being hostile and you're also wrong. Picanha is a cut of beef. Just because you're uneducated doesn't mean you have to deny others so loudly

Hey Andy can you teach culinary beginners how to chop finely veggies and onions and etc

Aus Sirloin = NY strip, Porterhouse is NY Strip + decent size fillet, T-bone same but with smaller relative portion of fillet.

This guy always brings a smile to my little face.

I love the filet mignon because they are usually cooked with some delicious sauces like mushroom or pepper sauce, wine reduction etc.

@roseanne74

Жыл бұрын

Yeah and the sauce is needed for flavour. The top three merely need salt and pepper to taste awesome 😊

@kakefisk

Жыл бұрын

So you like the sauce.

@zzfoe

Жыл бұрын

Uh oh, you made a comment about filet mignon, so good luck on getting roasted by steak snobs

@bringingonbreakdown

2 ай бұрын

I like an Oscar filet. The lump crap, slivered asparagus and hollandaise over the top of a perfectly cooked filet is delicious. I also like foie gras on top of a filet mignon. The simple things in life.

@pandamilkshake

2 ай бұрын

@@bringingonbreakdown Filet mignon with foie gras is a simple thing? Oh fancy pants rich Mc'Gee over here.

please do a fish pollichathu ( south indian dish)

You are one of the best KZread cooks I’ve seen but a porterhouse is usually a thick t bone that has the new your strip and filet attached to it but 10/10 it was a good list the filet is usually some you do for your girl to be fancy it’s a little more pricy but it’s nice and tender just lacks that beefy flavor other steaks have

Spencer cuts are my absolute favorite

3rd steak is a strip/ New York strip in USA, a Porter house is a T bone with the filet still attached to the other side of the bone, giving you two steaks in one, the filet minion and the New York strip. That’s a big boy steak

@suburbanhobbyist2752

Жыл бұрын

That wasn't a proper New York cut. Even if it was it didn't even look like Choice grade. Prime NY steaks are the way to go.

@tasterschoice62

Жыл бұрын

Actually a T Bone has a portion of the tenderloin still attached. It's just a very small piece with is measured from the bone to the end of the filet side.

@gamebredduramax71

Жыл бұрын

@@tasterschoice62 yeah but for a Tbone to be porterhouse the filet has to be a full size filet. The piece on a t bone is a bite or two

@tasterschoice62

Жыл бұрын

@@gamebredduramax71 did you actually read what I said. Because that's what I said

@captainswanky8666

Жыл бұрын

The porterhouse is actually just a T-bone with a filet over 1 and a half inches wide. Basically a T-bone with a fat chunk of filet. If the filet is less than 1.5 inches, it's considered a regular T-bone steak.

Porthouse is the center cut of the combo of NY strip and filet, as you move down and the filet becomes smaller then it is called a t bone.

@scozzbaggs9224

Жыл бұрын

Correct

@ADGaming-7619

Жыл бұрын

When I learned that the cutter that was training me I asked how do you tell the diffrence he just told me make your best judgment but usually depending on thickness u can get about 3-5 porterhouse on a single chunk (forgot what they called them)

@thomaskelly6010

Жыл бұрын

Yep!

@newironside

Жыл бұрын

@@ADGaming-7619 There's an easy (easy for a cutter anyway) to identify part of the meat that separates the porterhouse from the t-bone. Us cutters do normally tell people to wing it though. The cut of meat both come off of is just called the beef loin or short loin

@mikedalto364

Жыл бұрын

The filet must be more than 4 inches in diameter to be a porter house

Ribye is also one of the hardest steaks to fuck up since you can enjoy it from rare to well done.

My family think I’m mad for not caring for filet mignon as I do for other cut of beef. I’m glad I’m not the only person who doesn’t care too much about filet mignon as a steak. Just because it’s more expensive, it doesn’t mean it’s the best.

Personally I like New York strip. Perfect blend between marbling, leanness, flavour and tenderness. Ribeye is a little too soft for me. I don’t want tough, ofc, but I like a touch more bite to my meat

@scruffythejanitor1969

Жыл бұрын

NY strip is my favorite too. Just perfection.

@jacobserna2992

Жыл бұрын

Great choice my friend

Ribeye is always my go to also cant go wrong with it

In the U.S a Porterhouse is what you call a T-Bone. The Sirloin you were referring to, is called a New York Strip in the U.S.

We don’t call that a porterhouse in the states. A porterhouse is a tbone that has a filet and a New York strip together, specifically from the larger filet end.

@anthonydownes8525

Жыл бұрын

This in confirmes in the Gerrard Butler Movie Law Abiding Citizen wher he uses the bone in the porterhouse as a weapon to kill his cellmate

@henryxu2964

Жыл бұрын

0

In the US a Porterhouse is the back from the T-Bone. It has the Strip and a full loin also

The ribeye is also my favorite 😍

That New York strip steak is underrated

@donarthiazi2443

Жыл бұрын

Too much gristle on the Strip steak. But just my opinion.

I was just reading off the menu at a restaurant I’m going to and his rankings of the steaks were literally in order based on price (each ranking got more expensive) 💀

Ribeye, no matter how I prepare and cook it's never bad, thank you Chef for all your wonderful videos and shorts ..Ann in Northern California

As someone who's been cooking in the industry for 10 years, I agree with this list. Never understood the tenderloin hype.

@kevinireland8020

11 ай бұрын

Taste like liver.

Well learning something new everyday on Chef Andy's channel.👍

HI Andy. As referenced below by many, my best steak is the T-bone steak on the bone. It just adds to the flavour. Cut about 2" thick and Medium rare on the bone. You must try this and compare to a steak cooked off the bone. Thanks

In America, we call the Sirloin ‘a New York strip’. A porterhouse/T-bone steak has the filet and of corse, also the bone that connect the two

Ribeye all day all night, man, 100%.

My respect for Andy just went even higher. Rib eye is the best hands down

@mrkiplingreallywasanexceed8311

Жыл бұрын

No question about it!

@lizzard7473

Жыл бұрын

I'm pretty sure all the rest of every cow grows around its ribeyes.

@palmerking3230

Жыл бұрын

@@lizzard7473 huh?🤣

@jackb3103

Жыл бұрын

Glad you respect a guy who can't tell a porterhouse from a NY strip.

@palmerking3230

Жыл бұрын

@@jackb3103 you stream video games for 3 views, you’ve got no room to talk

Ribeyes are also my favorite. Also extremely forgiving. Even if you cook it a bit too long, still tastes amazing and isn’t too tough. Really versatile too. You can thinly slice ribeye to make cheesesteak sandwiches or bulgogi. I like to make cheesesteak rice bowls but with plain ribeye. I’m sure it’d be delicious to make cheesesteak rice bowls with bulgogi too.

The Porterhouse in the US is a T-bone taken from the ~ 2”.larger Bisteca alla Fiorentina end. Just cut a bit thinner

Yes chef. Ribeye is king 👑

@dawsonje

Жыл бұрын

I hear ya. I just really love me a Prime NY strip!

I hate chewing and chewing my steak. Tenderness > flavour all day for me

@somebodywyrd

6 күн бұрын

Yeah just season with lots of salt and cook in beef tallow, fillet is always king

i’ve always been told fillet is the nicest to eat by my dad and grandad who eat steak a lot, also when i went to miller and carter a top steakhouse they said when eating a T bone eat the fillet part last cus it’s the nicest

You nailed it!

Andy, here in Victoria the sirloin is also called a porterhouse. And @benjaminfarmer2992, the T-bone is called a T-bone, because of the T shaped bone. The US doesn't get worldwide monopoly to name cuts of meat.

Love the ribeye lots of flavor

i moved to PR🇵🇷 and fell in love with Churasco.. with chimmichuri!

@malathiramesh7859

Жыл бұрын

Yummm

@blackeyedsusan727

Жыл бұрын

Churrasco is a style of cooking, not a cut

@victorgaray671

Жыл бұрын

We have such an underrated cuisine!! Our lechon is unreal as well 🇵🇷🇵🇷!

@jamieshawgandy1175

Жыл бұрын

@@blackeyedsusan727 oh lol. well it says churrasco on the packages 🤷🏼‍♀️

Hello Andy, I am in the USA, so I have never heard of your 4th steak cut. Also, what you called a Porterhouse is missing the filet. Here it's known as a New York steak. Hubby gets the New York, I enjoy the filet. :)

The best bang for the buck for price and flavor together is top sirloin hands down! The most underrated steak is the skirt. Yummy

Thanks chef! I found out years ago that the reason I prefer filet mignon is because it's less strongly flavored. I'm not much on really strong meat flavor, but if filet mignon is cooked right? Yum!

I'm with you, ribeye is my fav, it's tender, full of flavour, juicy, and actually quite easy to grill. Last time I did one it was perfect medium rare with a light char on edges, hot through, and the fat rendered so well it was like bacon fat to eat, and barley held the steak together. So good

In the US, a porterhouse is a bone-in steak comprised of filet on one half, and NY strip on the other, also, sirloin and picana are from the same part of the animal

The ribeye steak . . . . definitely my favorite too!

When you love the ribeye, then you should try the chuck eye steak at your next BBQ Andy🎉

I agree the rib eye is the best. Definitely have to go bone in though. Love me a flat iron as well. Best marble you can get on those guys.

and that was flawless, no mis-steaks 😂

I like blade steak. It's "tough", if by tough you mean it doesn't fall apart when you bite it, but properly executed it's very good. I usually try to find the ones with the most fat (extra and intra), never less than 1" thick, always always bring it to room temperature before cooking, and cook it rare, or rare plus, but never more.

@josev7417

Жыл бұрын

Blade steak is as tender as a tenderloin, people see the "tendon" in the middle and assume it's tough. but it's tender and flavorful and somewhat cheap. You can buy it as a roast, take that "tendon" in the middleout and you have two flatiron steaks.

Andy, i remember in the 80s- 90s you could buy grass fed steaks, particularly rump, that had yellow fat on the side, high in carotine. They were always delicious steaks. Never see them anymore.

Thank you so much for putting Fillet mignon in its place, theres bugger all blood, no fat, its only fancy because its tender back in the days when other cuts were much tougher not anymore, just tenderise a flank steak for the same flavour

A steak I've grown very found of recently is the top sirloin steak. It's cheap, tender, a little bit of marbling, and flavorful. Very easy to cook too.

U.S. names for these steaks: Filet mignon = tenderloin steak (sometimes) Rump steak = Sirloin steak Sirloin steak (U.K. kind) = New York Strip steak Picanha = Sirloin Cap steak Ribeye = Ribeye Hope this helps! P.S. I’ve heard some New England butchers call the Strip steak a Shell steak sometimes.

We call sirloins sirloins. Porterhouses are T-bones with a larger portion of the tenderloin opposite the strip.

Mashed peas and irish stew. Martabak manis.

Porterhouse has New York strip on one side and tenderloin on other side of a T shaped bone.

@Appalachianasshole41

Жыл бұрын

Exactly andy got it wrong and most commenters are getting it wrong.

@williamtrencher2052

Жыл бұрын

I am a butcher in Australia, the way Andy describes the meat is exactly what we sell those cuts as except the picahne. Some places here rib fillet gets called scotch fillet. so I wouldn't say he is wrong ,it's more where you are from! we sell what you call porterhouse T-bone steak here. I think that what you call sirloin we call rump steak here 😀

In the US, we call a sirloin steak a sirloin steak. A porterhouse is not that. 😂

@MayorMcheese12

Жыл бұрын

technically a new york steak is a sirloin steak. top sirloin is different a porterhouse consists of part of the sirloin

A porterhouse is a combination of the New York strip and filet mignon both still attached to the bone creating one steak. According to the USDA the filet has to be 1.25 inches wide to be considered a porterhouse. If it is less than 1.25 it’s considered a t-bone.

When I used to trim and portion the beef tenderloin the scraps would be used in burger grind .

I don’t eat meat since my childhood & enjoyed the teaching moment to send to my son the Grill Sgt. of the fam Love the way you cook w/ a happy heart 💚🍲

Porterhouse is two parts; one part of it is the sirloin and the other part is the fillet. Also known as a T bone.

@4wurd

Жыл бұрын

A t bone is the porterhouse cut but with the filet and top portion of bone cut

@Appalachianasshole41

Жыл бұрын

It's not sirloin it's a ny strip the tbone and fillet.

@chocol8thunda

Жыл бұрын

@@Appalachianasshole41 is NY strip; sirloin?

@chocol8thunda

Жыл бұрын

@@Appalachianasshole41 I thought NY strip IS sirloin?

@Appalachianasshole41

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@@chocol8thunda even if it is its a specific cut and not ever sold as sirloin in America. What we buy as sirloin is so much different than a ny strip.

Agreed wholeheartedly that filet is tender but little flavor. Spot on about the ribeye too, that will always be my favorite

I'm with you ... I rarely have steak, but when I do it's a Rib-Eye.

Ribeye and Scotch fillet my favourites!

@dansykes4965

Жыл бұрын

Rib eye and scotch fillet are the same thing

@fishsmiddy1048

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@@dansykes4965 one has a bone, one does not

@dansykes4965

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@@fishsmiddy1048 Yes but the rib eye Andy used in this video was not on the bone so they are the same

@fishsmiddy1048

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@@dansykes4965 but that’s why there are two names, rib eye for the bone one, scotch for with out.

We don’t call that a porterhouse bro. I would be hella piss if I order a porterhouse and get that

@cristianmontesdeoca7392

Жыл бұрын

God bless you and down with satan ‼️✝️✝️✝️

If you can find a whole section that one would cut a ribeye from you can do this. Peel and cut the cap area off as one large sheet. Trim out extra fat, put in savory filling like mushrooms, onions, crumbled bacon and some pieces of garlic, like lots of sliced garlic. Roll it up tight, sear then indirect heat cook it. The remaining meat from the roast can be steak sliced and cooked or scored half way through on one side with diagonal vuts. Flip it over and score cut again part way through but going straight cuts side to side. It'll basically open like an accordion.

I went to Brazil recently as my partner is Brazilian. Went to the south where we had it cooked many different ways over coal. I've since been doing picanha on my Weber on skewers with just course salt from Brazil. It's definitely my favourite steak now scotch was but I just find the rendered fat that rolls over the meat during cooking and drips on the coals creates a really deep flavour

In the US, we also called it a sirloin unless it is part of a porterhouse. Once it’s cut away, it’s a sirloin.

Which one is second favorite? I'm not familiar what we call that in the USA. Where does it come from on the cow?

Ribeye steak 🥩 yessssss💯♥️

For us 1- Sirloin 2- Ribeye 3-Picana 4-Filet mignon Thanks for you information 👍👏

Cross cut blade on the bone(or Y-bone, aka Oyster-blade), boneless blade, all from the shoulder. superior flavor to anything off the hindquarter. Although T-bone is also a favorite.

Ribye is my favorite toooo.. We should be friends and hang out were basically brothers.😊