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#11
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Of course that says far more about my laziness than it does anything about t-bones. Quote:
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It's a great way to do it if you have the time, space and equipment. |
#12
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![]() The occasional marinated steak is alright, but like Gelg said it is usually best when they are well done. My girlfriend's mom invites us over for dinner two or three times a month and they usually have steak those nights. They cook it to hell, takes all the natural flavor away, so the marinade she uses helps. She had never actually had a medium rare steak until we met. Her mom's boyfriend is like super afraid of eating anything but well done meat. On her 21st, they took us out to dinner and since I was getting free food and drinks I ordered a burger, medium rare, to keep their cost down. He was like "You are gonna get sick from that not being cooked all the way." Like okay Rick, you sit over there with your blackened steak and your Miller Lite and let me enjoy this in peace.
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#13
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![]() But, while I don't drink, my understanding is that anyone who drinks Miller Lite has very little room to insult others... |
#14
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I'm not a big beer drinker myself, but yeah. It isn't like you are going to go in some biker bar and see the Miller Lite tap flowing all night.
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#15
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I'm not sure it's a case of thickness. If I had to guess, I'd say it might be an aversion to buying beef on the bone dating back to our BSE days (You still don't see boned beef in supermarkets) but since I was like, 4, when that happened I wasn't paying too much attention to the meat industry, so its only a theory. The popular cuts of steak in the UK and rump, sirloin (by a massive margin) and shit like frying steak or medallions. 90% of what you see outside of butchers will be those cuts. Fillet is less popular due to the price, and ribeye is less popular for reasons I don't understand, probably starting with it looking like ass, but both still have a presence. T-bone and Porterhouse you're only likely to come across in a restaurant, or if you go out of your way to look for them.
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#16
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#17
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![]() Since I'm going down this route, apparently cuts of meat are a bit different between the UK and the US. What we consider a T-Bone or Porterhouse isn't the same cut as in the UK.
![]() T-Bones in the US are cut from the Tender Loin and Short loin from ours whereas UK it's just from what they consider the sirloin. Right around the same area but it looks like the US has a bit more precise cutting areas for the T-Bones. If what I'm reading is right, and I understand it, our T-Bones/Porterhouses have essentially the fillet mignon side and strip steak on the other. In the UK it has the strip steak (or UK sirloin) without the fillet mignon portion. So that might be why T-Bones here are more valued compared to their UK counterpart. Edit: And some UK cooking sites mention the fillet part of the T-Bone so we can axe that whole part above. I've done way too much research on this at 12:30 AM.
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![]() Last edited by Ty Burna : 02-25-2018 at 12:48 AM. |
#18
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Not that I have much practice, but I do better with smaller cuts at this point.
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#19
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![]() And I may get shit for this, but am I the only one that doesn't care for brisket? Like at all? Maybe it's the few times I've had it that it wasn't done well, but I just don't care for it. Like it's too dry for me.
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#20
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![]() You have to cook it correctly to soften it up. When cooked properly, it is fine, not my first choice, but fine. The problem is that there is so much connective tissue and the cow uses that muscle so often it is crazy tough and often people cook it too long and dry it out. They try to amend that by covering it in BBQ.
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