How to Choose the Perfect Steak: A Comprehensive Guide

🥩Different types of steaks come from different parts of the beef, such as porterhouse, T-bone, fillet, and strip.

🔪Porterhouse and T-bone steaks come from the hindquarter of the beef, while fillet and strip steaks come from the short loin.

🍽️The USDA requirement for a porterhouse steak is at least 1.25 inches of width of the fillet.

✂️To choose a boneless fillet and strip steak, the bone and vertebrae are removed, leaving behind the tender and flavorful meat.

🔪Trimming the steak, removing silver skin, and unwanted fat enhances the presentation and quality of the fillets.

What is the difference between a porterhouse and a T-bone steak?

—The main difference between a porterhouse and a T-bone steak is the size of the fillet and the USDA requirement for a porterhouse to have at least 1.25 inches of width of the fillet.

Where do fillet and strip steaks come from?

—Fillet and strip steaks come from the short loin, which is part of the hindquarter of the beef.

How should I choose a boneless fillet and strip steak?

—A boneless fillet and strip steak is chosen by removing the bone and vertebrae from the hindquarter, leaving behind the tender and flavorful meat.

Why is it important to trim the steak?

—Trimming the steak by removing silver skin and unwanted fat enhances the presentation and quality of the fillets, providing a better eating experience.

What makes a perfect steak?

—A perfect steak is chosen based on personal preference and understanding the different types of steaks available. It should be cooked to the desired level of doneness and seasoned to enhance the natural flavors of the meat.

00:06Learn how to choose the perfect steak by understanding different types of steaks and what makes them unique.

01:15Porterhouse and T-bone steaks come from the hindquarter, while fillet and strip steaks come from the short loin.

06:25The USDA requirement for a porterhouse steak is at least 1.25 inches of width of the fillet.

09:18To choose a boneless fillet and strip steak, the bone and vertebrae are removed, leaving behind the tender and flavorful meat.

13:39Trimming the steak by removing silver skin and unwanted fat enhances the presentation and quality of the fillets.