and stick to medium-rare. Both of these recognizable cuts consist of two steaks: a filet and a New York strip. Coming in at ...

All porterhouse steaks are T-bones ... temperature for steak is a matter of personal preference. You can cook steak to rare (130°) for a cool red center, medium-rare (135°) for a warm red ...

Doing that is half science, and half art, but here are a few things I’ve learned: My favourite cut is the porterhouse ... how rare or well done you like your steak concerns the thickness ...

Whole smoked Porterhouse beef wonderful for warm summer ... The meat will be extremely tender, rare and have a pink ring known as a smoke ring. Cut into thin slices and enjoy on its own, with ...