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A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
T-Bone Steak & Porterhouse Steaks 11/30

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T-Bone Steak & Porterhouse Steaks

T-bone steaks closely resemble Porterhouse steaks, but they are not one and the same. Although both come from the loin, T-bone steaks are cut closer to the front with a tenderloin portion that's at least 0.25 inches thick. It has a "T"-shaped bone, with prized meat on both sides. Porterhouses differ in that they are cut from the rear end of the loin and its tenderloin portion must be at least 1.25 inches thick. So really, it comes down to size, and because Porterhouses are bigger, they are generally pricier than T-bones. Both are best cooked over high heat on the grill or pan-fried.


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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!