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.
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?
I had been seeing a lot of mention of Picanha, especially on the Guga Foods TH-cam 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 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.
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!
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.
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 TH-cam. He's talking about cuts that are easily available that most people would have access to.
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
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
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! 🌎✌️🌍
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.❤
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
@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
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
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.
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.
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
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.
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.
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?
Andy, here in Victoria the sirloin is also called a porterhouse. And @benjaminfarmer2992, the T-bone is called a T-bone, because of the T shaped bone. The US doesn't get worldwide monopoly to name cuts of meat.
Hey Andy, I don’t mean to disagree with you. However, we don’t call that a Porter house a Porter house to us is a T-bone that is extremely huge. I can’t remember the other differences but what you’re holding is not what we call a Porter house. At least every grocery store and butcher I go to would also call that a sirloin.
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
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
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
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.
Filet Mignon is delicious. Im sick of the hipster chefs saying its boring. Some people have a fear of choking, or are not skillful in preparing steak, so let people enjoy their fillet steaks. Plus they save the rest of us the cheaper and more interesting cuts.
My family think I’m mad for not caring for filet mignon as I do for other cut of beef. I’m glad I’m not the only person who doesn’t care too much about filet mignon as a steak. Just because it’s more expensive, it doesn’t mean it’s the best.
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!
In Australia the "rib eye" has the bone attached and without the bone is called a "scotch fillet" and yes, it is the best cut for a juicy, flavourful, and easy to cook steak.
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
For consistency, the Fillet is by far the best. Also, the most flexible. I suspect many professional chefs actively talk it down because it’s cut from the hardest joint to make a profit from. I won’t ever trust a restaurant that talks down their fillet steak - they are either complete hacks or care more about their profit margin than customer satisfaction. Not to discount it completely, the Ribeye is so inconsistent. Quite often has a thick vein of gristle running through it (because it’s been “cut” lazily).
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 💚🍲
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 TH-cam, 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.
He's right, rib-eye is the one. Even the big lump of fat in the middle is tender, unlike that on the sirloin which has a strip of gristle down the length of it.
In the US, a porterhouse is a bone-in steak comprised of filet on one half, and NY strip on the other, also, sirloin and picana are from the same part of the animal
Porterhouse steak is a desirable T-bone with the strip and fillet divided by the middle bone innit. The more cuts towards the back present a good equal bit on each side
Picanha is a great steak, its sometimes called a tri tip in the southeast US even though tri tip is a totally different thing. If you cant find a picanha ask the butcher for a top sirloin cap
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
fillets are great if you can make a jus or some sort of pan sauce with them. perfect steak for a heavily seasoned recipe that will overwhelm any beef flavor. Steak au poive is incredible
1000% agree, Filets always felt less flavorful to me, I would get weird looks from my dad and brother everytime. It wasnt until youtube cooking videos that I realized I wasnt alone with that opinion.
A big porterhouse would have trouble fitting on that platter. It’s just terminology, but that’s not what we call a porterhouse in the us. The porterhouse is the full filet and the strip on either side of the t shaped bone. Real porterhouses at steakhouses are usually at least a couple inches thick and often shared. If the filet is trimmed it is a T-bone steak.
Top five….. 5) outside skirt 4) Teres major 3) Denver 2) sirloin flap, aka butt flap or if your fancy cut into Bavette steaks 1) THE kings cut, the ribeye
Thank you so much for putting Fillet mignon in its place, theres bugger all blood, no fat, its only fancy because its tender back in the days when other cuts were much tougher not anymore, just tenderise a flank steak for the same flavour
What you call sirloin is what we would call a strip steak. It comes from the short loin. A porterhouse is a t bone cut from the head end of the short loin. It will have a strip steak on one side of the bone, and the filet on the other side. I prefer the strip to the ribeye because it still has loads of flavor, but not as much of the big bits of fat.
Number 3 is just a sermon here in America too, a porterhouse is like a T-bone steak with the new York strip on one side and the filet on the other, except it's higher up on the cow and the portions of both sides are larger... so he would be incorrect on that one at least.
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
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?
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
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!
I had been seeing a lot of mention of Picanha, especially on the Guga Foods TH-cam 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 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.
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
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?
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 TH-cam. He's talking about cuts that are easily available that most people would have access to.
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
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
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! 🌎✌️🌍
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.
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'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
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.
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
That would absolutely be my order of favourite cuts.
Lots of people sleep on the Picanha, its great.
Ribeye all day all night, man, 100%.
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
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
My respect for Andy just went even higher. Rib eye is the best hands down
No question about it!
I'm pretty sure all the rest of every cow grows around its ribeyes.
@@lizzard7473 huh?🤣
Glad you respect a guy who can't tell a porterhouse from a NY strip.
@@jackb3103 you stream video games for 3 views, you’ve got no room to talk
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
I love this guy keep up good work
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.
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.
My favorite Aussie chef--brilliant!
Kiwi chef
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!
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
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.
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?
Andy, here in Victoria the sirloin is also called a porterhouse. And @benjaminfarmer2992, the T-bone is called a T-bone, because of the T shaped bone. The US doesn't get worldwide monopoly to name cuts of meat.
I have never felt more validated than I have knowing that Andy’s steak ranking and mine match up completely!
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 th-cam.com/video/Hb63L9YPyZg/w-d-xo.htmlsi=WHNMUiymNnaFhv6P
Hey Andy, I don’t mean to disagree with you. However, we don’t call that a Porter house a Porter house to us is a T-bone that is extremely huge. I can’t remember the other differences but what you’re holding is not what we call a Porter house. At least every grocery store and butcher I go to would also call that a sirloin.
Yes chef. Ribeye is king 👑
I hear ya. I just really love me a Prime NY strip!
Hey Andy can you teach culinary beginners how to chop finely veggies and onions and etc
I weep whenever the chuck eye doesn't get the love it deserves
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
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
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
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
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.
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
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
The ribeye is also my favorite 😍
Filet Mignon is delicious. Im sick of the hipster chefs saying its boring. Some people have a fear of choking, or are not skillful in preparing steak, so let people enjoy their fillet steaks. Plus they save the rest of us the cheaper and more interesting cuts.
That New York strip steak is underrated
Too much gristle on the Strip steak. But just my opinion.
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
My family think I’m mad for not caring for filet mignon as I do for other cut of beef. I’m glad I’m not the only person who doesn’t care too much about filet mignon as a steak. Just because it’s more expensive, it doesn’t mean it’s the best.
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!
please do a fish pollichathu ( south indian dish)
In Australia the "rib eye" has the bone attached and without the bone is called a "scotch fillet" and yes, it is the best cut for a juicy, flavourful, and easy to cook steak.
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
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.
For consistency, the Fillet is by far the best. Also, the most flexible. I suspect many professional chefs actively talk it down because it’s cut from the hardest joint to make a profit from.
I won’t ever trust a restaurant that talks down their fillet steak - they are either complete hacks or care more about their profit margin than customer satisfaction.
Not to discount it completely, the Ribeye is so inconsistent. Quite often has a thick vein of gristle running through it (because it’s been “cut” lazily).
Picanhas are amazing, like fillets. Just make sure you cut them against the grain after cooking. Makes a world of difference
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.
For us
1- Sirloin
2- Ribeye
3-Picana
4-Filet mignon
Thanks for you information 👍👏
In the US a Porterhouse is the back from the T-Bone. It has the Strip and a full loin also
Love the ribeye lots of flavor
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 🤷🏼♀️
Ribye is also one of the hardest steaks to fuck up since you can enjoy it from rare to well done.
Picanha is a Brazilian/Argentinian cut and it's one of the most common premium cut in BBQ across all of Brazil.
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 💚🍲
I completely agree with this ranking, especially the description of the Filet Mignon...
When you love the ribeye, then you should try the chuck eye steak at your next BBQ Andy🎉
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 ‼️✝️✝️✝️
Surprised you didn’t mention how a ribeye is called a scotch fillet here in AUS.
I like the filet it has flavor idk what ppl be talking about
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
Porterhouse originated in England and is a T-bone comprised of short loin on one side and tenderloin on the other. Sirloin is sirloin.
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 TH-cam, WITH Chef John
Spencer cuts are my absolute favorite
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.
He's right, rib-eye is the one. Even the big lump of fat in the middle is tender, unlike that on the sirloin which has a strip of gristle down the length of it.
Ribeye is also my favorite cut by far. Then Porterhouse, followed by skirt steak/flank steak
Yup knowing that you know the best steak is the ribeye has earned my subscription.
In the US, a porterhouse is a bone-in steak comprised of filet on one half, and NY strip on the other, also, sirloin and picana are from the same part of the animal
we do not call a sirlion a porter house in the US. Porter houses are tbones with a different thickness cut on the loin side.
Porterhouse steak is a desirable T-bone with the strip and fillet divided by the middle bone innit. The more cuts towards the back present a good equal bit on each side
The Porterhouse in the US is a T-bone taken from the ~ 2”.larger Bisteca alla Fiorentina end. Just cut a bit thinner
Picanha is a great steak, its sometimes called a tri tip in the southeast US even though tri tip is a totally different thing. If you cant find a picanha ask the butcher for a top sirloin cap
The best bang for the buck for price and flavor together is top sirloin hands down! The most underrated steak is the skirt. Yummy
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
fillets are great if you can make a jus or some sort of pan sauce with them. perfect steak for a heavily seasoned recipe that will overwhelm any beef flavor. Steak au poive is incredible
1000% agree, Filets always felt less flavorful to me, I would get weird looks from my dad and brother everytime. It wasnt until youtube cooking videos that I realized I wasnt alone with that opinion.
A big porterhouse would have trouble fitting on that platter. It’s just terminology, but that’s not what we call a porterhouse in the us. The porterhouse is the full filet and the strip on either side of the t shaped bone. Real porterhouses at steakhouses are usually at least a couple inches thick and often shared. If the filet is trimmed it is a T-bone steak.
Aus Sirloin = NY strip, Porterhouse is NY Strip + decent size fillet, T-bone same but with smaller relative portion of fillet.
and that was flawless, no mis-steaks 😂
As a Nebraska butcher : 1 ribeye 2 filet 3 tbone 4 skirt 5 flat iron.
Top five…..
5) outside skirt
4) Teres major
3) Denver
2) sirloin flap, aka butt flap or if your fancy cut into Bavette steaks
1) THE kings cut, the ribeye
As a guy who's been learning to cook recently this is super helpful insight
1. Hanger (or butchers steak)
2. Rib eye
3. Spider steak
4. Tri tip (reverse sear only)
Thank you so much for putting Fillet mignon in its place, theres bugger all blood, no fat, its only fancy because its tender back in the days when other cuts were much tougher not anymore, just tenderise a flank steak for the same flavour
What you call sirloin is what we would call a strip steak. It comes from the short loin. A porterhouse is a t bone cut from the head end of the short loin. It will have a strip steak on one side of the bone, and the filet on the other side. I prefer the strip to the ribeye because it still has loads of flavor, but not as much of the big bits of fat.
The best steak for the money is the Chuck Eye. Often called the "poor man's Rib Eye" not always available, but well worth it. Cheers from Guam USA👍
Number 3 is just a sermon here in America too, a porterhouse is like a T-bone steak with the new York strip on one side and the filet on the other, except it's higher up on the cow and the portions of both sides are larger... so he would be incorrect on that one at least.