A unique gourmet experience is being prepared for our “cool” friends. Our most premium beef steaks were dipped in fresh, high-quality cow butter, which we flavored with traditional herbs from selected parts of our country. The countdown to the feeding has already begun and we can’t wait to share with you, in about 20-30 days, this incredible gastronomic experience. When this entire preparation ritual is complete, the characteristics of the tender bite and the incredible ripening flavor that you will enjoy in every bite, will definitely make you realize the meaning of all this waiting. Because everyone at siakos.gr, we take care to do the good....best for you.
The Porterhouse is one of the most exquisite and famous cuts of beef, ideal for grilling or frying. It is a particularly large steak that comes from the back of the sirloin and sirloin steak and includes two different types of meat:
- Tenderloin : An extremely tender cut, located on one side of the bone.
- Striploin (New York Strip) : It is softer and richer in flavor, it is found on the other side of the bone.
The Porterhouse is similar to the T-bone , but differs due to the larger size of the fillet. The main difference between them is that the Porterhouse has a larger piece of the fillet, while the T-bone has a smaller fillet and a larger striploin.
Features:
- "T" shaped bone : Separates the two types of meat and gives a special appearance.
- Texture : Porterhouse combines the tenderness of the fillet with the full flavor of the striploin.
- Size : It is one of the largest cuts, with a weight that can reach 700-1,000 grams.
Ideal baking:
Porterhouse is usually cooked on the grill or in the oven to preserve the flavor and texture of the two different meats. Medium-rare is preferred, so that it remains juicy but the fillet does not dry out.
This cut of beef is particularly popular in steak houses and is associated with luxury and rich flavor, making it a premium choice for meat lovers.
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