Porterhouse
The porterhouse is the steak you order
before you get the electric chair. “It’s
big!” says Terry Condon, general manager
of Gallagher’s Steak House in New York
City. “You’re getting filet and sirloin, aka
a strip, split by a bone down the center.”
That makes for a lethal injection of meat.
Filet Mignon
The most expensive and tender cut of
steak is the filet because, unlike the
rope swing at Janet Jackson’s house,
it has very little fat hanging from it.
“Depending on how thick you slice it,
the filet tends to take longer to cook
than other cuts,” Condon says.
Rib-eye
Delmonico and Cowboy would be a
great name for a cop show if those
titles weren’t already reserved for the
rib-eye. “Carved out of the rib section,
where prime rib comes from, the meat
is more marbled,” Condon says. “That
makes it the most flavorful cut.”
Strip
This steak is sometimes known as the
New York or Kansas City strip, depending
on the side of the Mississippi from which
you hail. “The sirloin can be served bone
in or out,” Condon says. “And it’s a more
tender cut.” This area on the cow doesn’t
build up that much muscle. Just like you.
T-bone
The T-bone is like a porterhouse, but
with a smaller filet and a bone across
the top. “It’s a difficult cut to choose,”
Condon says. “The two pieces can be
inconsistent.” Your juicy filet could be
complemented by a sirloin so veiny
you’d swear it came off of Grandma.
