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?
@@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.
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.
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.
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. 🤤
@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. 😉
@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.
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.
Yes to the porterhouse/T-bone, always thought the rib-eye is with the lip off, just the roundish portion on the bottom right in this pic. Either way, my favourite cut of beef
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!
Yeah thanks to Andy, i love this part too and never knew what it was called. The fat mixed with the almost-stringiness and tenderness is the perfect blend imo. Anyone know if there are other parts of the steak like that? Or how to make another cut have similar attributes?
@@larryroyovitz7829I don’t know if I eat it last but I’m guessing I don’t since I don’t want to let it cold. But it’s also not my first bite. Don’t want to start with the best and then feel it’s all downhill from there! If I had to guess i eat it about halfway to 3/4 of the way through
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 RUclips. He's talking about cuts that are easily available that most people would have access to.
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
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
I had been seeing a lot of mention of Picanha, especially on the Guga Foods RUclips 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!!
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
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.
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
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.❤
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.
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
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
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
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.
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
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.
@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
As a brazilian I must assure picanha is a very versatile cut steak, We can put the meat on skewrs on open flame, we can also grill, we can sear it on skillet, Roast in the oven... Very popular in Brazil.
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.
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! 🌎✌️🌍
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.
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
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.
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.
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)
@@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
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!
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.
I usually buy new yorks or ribeye. Filets are tender but for the price id rather have more meat. Bought some sirloins today im wondering if i have to cool these different from other cuts.
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.
It’s also a sirloin in the United States. A porterhouse is like a t bone but from the middle of the primal where you have the larger portion of the filet on top
I’m a butcher’s son and for almost all of my 75 years, I’ve loved a bbq’d rump. No need to add salt or any other seasoning - just eat it on the rare side of medium rare. Am I right in saying the picanha is from the fat cap of😊 the rump?
I must be a fool because just from seeing them I thought it would be the exact opposite! But I believe him as if my life depended on it. Probably the best chef on RUclips, WITH Chef John
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 . 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.
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.
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 💚🍲
Andy, don't we call Rib Eye a Scotch Fillet here in Australia? If the bone is left in, THEN we call it a Rib Eye? I am from Vic, is it different in Qld?
If you can get flat iron over there, you should try it. It's a hidden muscle under the shoulder. Almost as tender as a filled but has all the flavor like a blade or ribeye. Top 3 on my list for sure
I think I saw a few people mention but just for sake of clarity ... the cut you called Porterhouse is what *MOST* of us call a "NY Strip" - New York Strip - or just "Strip Steak" - ... it's pretty much my second-favorite after what you called Porterhouse ... the Porterhouse is a "T-Bone Steak" with a large NY Strip portion separated by a T-Bone-shaped-bone , with a smaller portion of what we call "Filet Mignon" - the Tenderloin - on the other side .... so you get what is usually considered to be the "second-most-flavorful & second-most-tender" steak in the NY Strip, and a portion of the most tender (and expensive) Tenderloin/ ''Filet Mignon" ... A Porterhouse is supposed to only be called a Porterhouse if it meets certain thickness & Tenderloin-size criteria, if not it's just a "Regular" 'T-Bone Steak' (which is also fine with me, you can often get good deals on cuts with a small piece of Tenderloin, big whoop, the Strip is still bangin!) ...Anyway cheers from Florida, I have a Tomahawk Ribeye roasting and a Hurricane coming any time now, and plenty of beer & booze, woohoo, Good Times Good Times!
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.
So you think the flavour profile of the rump isn't that deep, but the picanha (rump cap) does? Most butchers don't separate the cap before cutting steaks so you tend to see a lot of 4 and 2 attached to make one steak. There is no difference in flavour between the two.
My favourite is the rump cap or picana, it is a bit chewy sometimes but has great flavour and a nice fat cover, the rump heart is good too, but too lean for me, The rump makes a great roast at medium rare (50degrees) and every meat lover, really loves Rib Eye! Yeah!
Chef the sirloin (aussie term) that you showed is not a porterhouse steak its a Strip steak (NY strip because its bone out and if it where bone in strip it would be called KC strip). The porterhouse aka t-bone has the filet (tenderloin) + strip steak (sirloin aussie) in the same cut and the difference between the tbone & portehouse (short loin whole usa) is the filet in the porterhouse is at least 3 fingers thick from the bone vs less than 3 fingers the filet and its called tbone (>3 less filet). Best regards
The Tenderloin is all about how it is prepared. Smoke it first and sear it off on charcoal. Use wagyu beef tallow, along with some garlic, rosemary, and butter and you have a flavorful AND tender cut of beef.
In the US, we call it a New York Strip. The porterhouse, is a cut that contains both the New York Strip, as well as the filet. The porterhouse is a bone in steak, and some use that term interchangeably with T-bone.
A porterhouse is a t bone comprised of two steak cuts.
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?
@@andy_cooks correct sir:) the bone is meant to provide more flavor to the meat too! Now you’ll have to cook one hahaha
@@andy_cooks Yeah, striploin or NY strip as far as I can tell.
@@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.
@@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.
he is holding one of those in his hands, so it is actually called a porterhouse
@@obtusemoooseno
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.
@@obtusemooose porterhouse are bone in and feature both the NY strip and the tenderloin.
3 in 1, my personal favorite
I'm Australian, and always called the Ribeye a Scotch Fillet.
Yep, it's a scotch fillet
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!
💯
And a porterhouse is different from tbone because the filet is bigger on the porterhouse.
Exactly my friend :)
What he said😂
I adore Porterhouse!
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. 🤤
My bros wife is from Brazil and they made me the best steak I’ve ever had!
we don't put garlic in picanha here in Brazil, only salt
sometimes parilla salt and stuff like that but not seasonings like pure garlic or anything like that
@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. 😉
@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.
Wow, I love filet mignon bc of its tenderness - don’t have to chew for 9minutes for one piece like I do with other steak
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.
You are correct.
That's what I was going to say
Yes to the porterhouse/T-bone, always thought the rib-eye is with the lip off, just the roundish portion on the bottom right in this pic. Either way, my favourite cut of beef
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!
You're a great wife!
Should be having one weekly not once a year 🥲
Steak and a blow job is a valentines special in my part of the world.
@@Huda88754having too much of a good thing becomes a bad thing. U lose the ability to enjoy it.
My old lady will butter garlic sear me a ribeye with broccoli and potatoes 3 times a week. Lol
The cap on the rib eye is literally the most amazing part of the steak
Yeah thanks to Andy, i love this part too and never knew what it was called. The fat mixed with the almost-stringiness and tenderness is the perfect blend imo.
Anyone know if there are other parts of the steak like that? Or how to make another cut have similar attributes?
Do you eat it last, like I do?
@@larryroyovitz7829I don’t know if I eat it last but I’m guessing I don’t since I don’t want to let it cold. But it’s also not my first bite. Don’t want to start with the best and then feel it’s all downhill from there!
If I had to guess i eat it about halfway to 3/4 of the way through
@@HebzzzI’d try a flat iron if you haven’t
After that roast the filet mignon is now well done.
😂😂😂 good one omg
This joke deserves more likes and comments....let me help out by leaving one👍🏽
Well done to you as well! ❤😄😂
Chefs kiss on this one 😂
@@thebonniewong ye and u cute
No mention of the hanger steak, absolutely banging flavour and tender as it gets
Yes
Only one hanger per steer… hard to find, but delicious. Great texture and full of beefy flavor. Worst kept “secret” ever 🤣
Or flat iron ,
It's not that tender. It's loose, but the fibers are a bit chewy. Like rib steak.
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 RUclips. He's talking about cuts that are easily available that most people would have access to.
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
The cap of the ribeye has always been my favorite part. First time I had it I could not believe how tender it was.
Also try the chuck roll aka the chuck cap
I once had an entire kilo of only ribeye cap.
Ribeye cap is better than filet imo
Good to see a likeminded group of cultured individuals coming together to recognize the best cut of beef!
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
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!
I had been seeing a lot of mention of Picanha, especially on the Guga Foods RUclips 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!!
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
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
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.
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
Strip not Sirloin
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
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.❤
In America that’s a NY strip steak. A sirloin is something else, where you can get either a bottom or top sirloin cut.
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.
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
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
Ruth’s Chris is a chain… not a high end steak house.
@@WarrenPuffet ACKCHYUALLY!
Fillet is my favorite, i wonder does the grazing conditions in Australia verus Ireland/Canada contribute alot to flavour or is it negligible
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
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
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.
What is the cheesesteak rice bowl recipe?
Shout that shit out cuz 😂 ?
Rib Eye is definitely my favorite, always has been.
The Rib eye is a STEAK
Grill some Oyster mushrooms and add carrots and potatoes to it and it's a party!
Oh yeah Rib Eye definitely ... Filet is overrated.
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
NY strip is my favorite too. Just perfection.
Great choice my friend
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
I love the filet mignon because they are usually cooked with some delicious sauces like mushroom or pepper sauce, wine reduction etc.
Yeah and the sauce is needed for flavour. The top three merely need salt and pepper to taste awesome 😊
So you like the sauce.
Uh oh, you made a comment about filet mignon, so good luck on getting roasted by steak snobs
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.
@@bringingonbreakdown Filet mignon with foie gras is a simple thing? Oh fancy pants rich Mc'Gee over here.
Picanha is my favorite, I love its versatility and, in my opinion, tastes more beefy than ribeye
@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?
@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
As a brazilian I must assure picanha is a very versatile cut steak,
We can put the meat on skewrs on open flame, we can also grill, we can sear it on skillet,
Roast in the oven...
Very popular in Brazil.
Ribeye all day all night, man, 100%.
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.
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! 🌎✌️🌍
Hey Andy can you teach culinary beginners how to chop finely veggies and onions and etc
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.
Delmonico, they're pricey but easily the best steak cut
Which one is second favorite? I'm not familiar what we call that in the USA. Where does it come from on the cow?
I made a picanha steak for the first time recently. Absolutely #2 on my list as well. Delicious.
it's delicious!😋😋
Where is it cut from? Never heard of it.
@@brianrollins3245 ruclips.net/video/Hb63L9YPyZg/видео.htmlsi=WHNMUiymNnaFhv6P
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
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.
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.
@@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
@@gamebredduramax71 did you actually read what I said. Because that's what I said
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.
What do you think of the Flat Iron steak Andy?
Had a couple in my local restaurants in the UK (locally sourced). One of the best steaks I’ve ever had.
Nothing better than picanha seasoned with just salt, cooked on a hot grill, enjoyed with friends
With some pao de queijo and its heaven.
Never heard of that in the US
Yes chef. Ribeye is king 👑
I hear ya. I just really love me a Prime NY strip!
mostly its either eye fillet or rib fillet so is the ribeye a combo of the 2 ?
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.
Correct
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)
Yep!
@@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
The filet must be more than 4 inches in diameter to be a porter house
I have never felt more validated than I have knowing that Andy’s steak ranking and mine match up completely!
Youre in Queensland? Which place? Love to try your menu
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!
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.
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
0
I usually buy new yorks or ribeye. Filets are tender but for the price id rather have more meat. Bought some sirloins today im wondering if i have to cool these different from other cuts.
My favorite Aussie chef--brilliant!
Kiwi chef
As someone who's been cooking in the industry for 10 years, I agree with this list. Never understood the tenderloin hype.
Taste like liver.
You mentioned Queensland, which restaurant do you work in, would love to try your food
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.
It’s also a sirloin in the United States. A porterhouse is like a t bone but from the middle of the primal where you have the larger portion of the filet on top
please do a fish pollichathu ( south indian dish)
For us
1- Sirloin
2- Ribeye
3-Picana
4-Filet mignon
Thanks for you information 👍👏
That would absolutely be my order of favourite cuts.
Lots of people sleep on the Picanha, its great.
The ribeye is also my favorite 😍
i moved to PR🇵🇷 and fell in love with Churasco.. with chimmichuri!
Yummm
Churrasco is a style of cooking, not a cut
We have such an underrated cuisine!! Our lechon is unreal as well 🇵🇷🇵🇷!
@@blackeyedsusan727 oh lol. well it says churrasco on the packages 🤷🏼♀️
Filet mignon is pretty good in my book, is it top tier? Nah, but I can't afford any of the other steaks.
If you can afford fillet, I'm sure you can afford rump or sirloin.
Sorry to continue the necromancy on this comment. But filet is literally the most expensive cut of steak lol.
LMAO filet mignon is more expensive that all those other ones
Picanha is a Brazilian/Argentinian cut and it's one of the most common premium cut in BBQ across all of Brazil.
I’m a butcher’s son and for almost all of my 75 years, I’ve loved a bbq’d rump. No need to add salt or any other seasoning - just eat it on the rare side of medium rare. Am I right in saying the picanha is from the fat cap of😊 the rump?
That New York strip steak is underrated
Too much gristle on the Strip steak. But just my opinion.
I hate chewing and chewing my steak. Tenderness > flavour all day for me
Yeah just season with lots of salt and cook in beef tallow, fillet is always king
Can you explain from which body of a cow do are the last 3
Porterhouse is two parts; one part of it is the sirloin and the other part is the fillet. Also known as a T bone.
A t bone is the porterhouse cut but with the filet and top portion of bone cut
It's not sirloin it's a ny strip the tbone and fillet.
@@Appalachianasshole41 is NY strip; sirloin?
@@Appalachianasshole41 I thought NY strip IS sirloin?
@@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.
When you love the ribeye, then you should try the chuck eye steak at your next BBQ Andy🎉
Is ribeye and scotch same thing?
In the US, we call a sirloin steak a sirloin steak. A porterhouse is not that. 😂
technically a new york steak is a sirloin steak. top sirloin is different a porterhouse consists of part of the sirloin
I like the filet it has flavor idk what ppl be talking about
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.
Love the ribeye lots of flavor
I must be a fool because just from seeing them I thought it would be the exact opposite! But I believe him as if my life depended on it. Probably the best chef on RUclips, WITH Chef John
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.
That's not really dry ageing so much as it's more of a dry marinade.
@@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.
I've always said the ribeye is the bacon of steaks!
And there not supper expensive
What’s bacon then?
@@cgleesI always say bacon is the pork of meats
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.
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 💚🍲
We don’t call that a porterhouse bro. I would be hella piss if I order a porterhouse and get that
God bless you and down with satan ‼️✝️✝️✝️
What about a good old scotch fillet or is that just what we call it here in tasmania
Andy, don't we call Rib Eye a Scotch Fillet here in Australia? If the bone is left in, THEN we call it a Rib Eye? I am from Vic, is it different in Qld?
Is a rib eye an eye fillet??
I've always thought that picanha is the same as rump steak. Whats the difference?
I love this guy keep up good work
Ribeye is also my favorite cut by far. Then Porterhouse, followed by skirt steak/flank steak
If you can get flat iron over there, you should try it. It's a hidden muscle under the shoulder. Almost as tender as a filled but has all the flavor like a blade or ribeye. Top 3 on my list for sure
IS entrecôte same as rib eye?
The best bang for the buck for price and flavor together is top sirloin hands down! The most underrated steak is the skirt. Yummy
Thank you !!! My favorite above all.
I think I saw a few people mention but just for sake of clarity ... the cut you called Porterhouse is what *MOST* of us call a "NY Strip" - New York Strip - or just "Strip Steak" - ... it's pretty much my second-favorite after what you called Porterhouse ... the Porterhouse is a "T-Bone Steak" with a large NY Strip portion separated by a T-Bone-shaped-bone , with a smaller portion of what we call "Filet Mignon" - the Tenderloin - on the other side .... so you get what is usually considered to be the "second-most-flavorful & second-most-tender" steak in the NY Strip, and a portion of the most tender (and expensive) Tenderloin/ ''Filet Mignon" ... A Porterhouse is supposed to only be called a Porterhouse if it meets certain thickness & Tenderloin-size criteria, if not it's just a "Regular" 'T-Bone Steak' (which is also fine with me, you can often get good deals on cuts with a small piece of Tenderloin, big whoop, the Strip is still bangin!) ...Anyway cheers from Florida, I have a Tomahawk Ribeye roasting and a Hurricane coming any time now, and plenty of beer & booze, woohoo, Good Times Good Times!
What about a Scotch fillet and a T-bone? Also in Victoria we call it a porterhouse and I've noticed Guga (USA) calls it a New York strip.
The Porterhouse in the US is a T-bone taken from the ~ 2”.larger Bisteca alla Fiorentina end. Just cut a bit thinner
That is *not* a porterhouse. That's a short loin steak with the fat cap still on it, a New York Strip.
What the hell man.
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.
So you think the flavour profile of the rump isn't that deep, but the picanha (rump cap) does?
Most butchers don't separate the cap before cutting steaks so you tend to see a lot of 4 and 2 attached to make one steak. There is no difference in flavour between the two.
My favourite is the rump cap or picana, it is a bit chewy sometimes but has great flavour and a nice fat cover, the rump heart is good too, but too lean for me, The rump makes a great roast at medium rare (50degrees) and every meat lover, really loves Rib Eye! Yeah!
Chef the sirloin (aussie term) that you showed is not a porterhouse steak its a Strip steak (NY strip because its bone out and if it where bone in strip it would be called KC strip). The porterhouse aka t-bone has the filet (tenderloin) + strip steak (sirloin aussie) in the same cut and the difference between the tbone & portehouse (short loin whole usa) is the filet in the porterhouse is at least 3 fingers thick from the bone vs less than 3 fingers the filet and its called tbone (>3 less filet). Best regards
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.
Which one is what we call the NY strip?
The Tenderloin is all about how it is prepared. Smoke it first and sear it off on charcoal. Use wagyu beef tallow, along with some garlic, rosemary, and butter and you have a flavorful AND tender cut of beef.
Is rib-eye the same as scotch fillet?
yep
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 apart from I would reverse 4 & 5 - fillet is super reliable but if you get a tough rump steak it can ruin your entire life
Picanhas are amazing, like fillets. Just make sure you cut them against the grain after cooking. Makes a world of difference
In the US, we call it a New York Strip. The porterhouse, is a cut that contains both the New York Strip, as well as the filet. The porterhouse is a bone in steak, and some use that term interchangeably with T-bone.
Rump is popular because it’s good for the price. The jump in price to the next steaks is quite steep for some of is