What two kinds of steak make a t-bone steak?

Question

I know one part is a filet mignon,but I think the other half (I'm positive,actually,but I wanted to prove it!) ,is a Porterhouse and she says different. HELP!!!

Answer 1

The T-bone and Porterhouse are essentially the same cuts of meat, since both the T-bone and Porterhouse are made up of the filet mignon on the smaller side, and the strip steak on the larger side. The difference is that with the Porterhouse the filet mignon side is larger than it is on the T-bone.

(Sorry... hope you didn't have a lot riding on the bet.)

Answer 2

Ooh, Viana is AWESOME. You have got to try their Chickin Fillets. Those are actually spicier than the Cowgirl Steaks. I've only had it twice (one package of two "steaks"), and I just fried it up in a pan and had a baked potato with it, but the onions and mushrooms idea sounds wonderful! Add some haricot verts or a salad, and you've got yourself a meal! If you use a Worcestershire sauce, make sure it's vegan (either Annie's Naturals or the Wizard).

Answer 3

The T Bone and Porterhouse steaks are two different cuts of meat! Both have a filet attached and the other part is a "strip". Both taste good because they have the bone in.

Answer 4

Filet mignon (tenderloin) and NY Strip.

A porterhouse is similar to a T-bone, but I don't remember what replaces the NY Strip.

As usual, she's right!

Answer 5

A t-bone is made up of the filet (tenderloin) and the Loin (NY Strip). The porter house is the same but just farther towards the head of the animal which is why the Tenderloin piece is larger than on a T-bone.

Answer 6

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! (I'm laughing at your confusion) Do you realize how many meatie types are *totally* confused by your question? They just don't understand how different our eating habits are and that the concept of having a slab of 'protein' for a meal is totally foreign to us! I went through the same 'culture shock' the first time I made a rib-eye analog, and did it again earlier this year when I made some one pound T-bone steak analogs. My comment about making them was something like "You want one pound? But that'll throw your protein and fat calories totally out of balance!". Since you're 'experimenting' with meatie cuisine you need to eat two of those entire packages at one sitting. The appropriate accompaniment would be a large baked potato (at least 3" diameter and over 6" long) with at least 1/3rd cup of Earthbalance, 1/4th cup of 'Better than sour cream', half of a package of Vegan gourmet cheddar (shredded) and 1 or 2 strips of Smart Bacon (crumbled), the only greens you're allowed would be a small sprinkling of chives. To dress up the plate you can add a tiny sprig of parsley (curly, not Italian) but under NO circumstances eat it (who needs vitamins anyway, we've got PROTEIN). A more practical answer would be to coat the slabs with cracked black pepper and pan fry them in about a tablespoon of earthbalance (until the pepper starts to brown, you'll understand when you do it). Transfer the steaks to a warming platter and then deglaze the pan with about a quarter cup Bourbon (I've visited Weller and it's vegan), expect the alcohol to flame off BTW, along with another dollop of earthbalance whisked in to make a sauce for the steaks. For a side I usually do something potato (baked, fried, mashed,scalloped (the usual suspects)) and/or some kind of mix of steamed, seasoned veggies (whatever I've got on hand). A good dollop of spinach casserole would be killer with it and don't forget the garlic bread and salad! I know it's alien to us, but don't sweat the side dishes. The protein slab is supposed to be the main attraction! '-) Edit: Just saw some suggestions popped up (whilst I was answering) to slice and then cook them, unfortunately the 'structure' of them (the way they spun and then formed the protein and binders in the product) makes that problematic (they tend to disintegrate). That's not to say you can't do it, but you have to be *extremely* gentle with the uncooked strips! You CAN cook them and THEN slice and re-cook them though!!