by Answerbag Staff on February 22nd, 2010

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What is the difference between new york strip&a porterhouse steak?

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  • by Craig Colin Smith on February 22nd, 2010

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    Professionally Researched. (What's this?)

    New York strip and Porterhouse are cuts of steak taken from the short loin of beef. The short loin yields some of the most tender, and most expensive, cuts of beef.

    Features

    The short loin comprises two muscles, the top loin and the tenderloin. The Porterhouse steak is a bone-in cut that includes a portion of the top loin and the tenderloin. The New York strip is a boneless cut of the top loin.

    Identification

    In addition to New York strip, a boneless top loin steak is variously called a Kansas City steak, a hotel cut strip steak, an ambassador steak, a club sirloin steak or simply a strip steak. A Porterhouse steak is similar to a T-bone steak but has a larger tenderloin section and the bone has a less pronounced "T" shape.

    Size

    The Porterhouse steak is significantly broader than a New York strip steak because the New York strip is essentially a Porterhouse steak with the tenderloin and the bone removed.

    Preparation

    Taken from the tender and well-marbled short loin, New York strip and Porterhouse steaks are perfectly suited for dry-heat cooking methods such as grilling and broiling. Steak connoisseurs do not recommend marinating short loin steaks nor cooking them more than medium rare.

    Fun Facts

    New York strip is a common name for a boneless top loin steak except in New York where it is simply called a strip steak. The name Porterhouse is derived from the association of beef steaks and porter ale served in English pubs and taverns.

    Source:

    USDA Food Safety and Inspection Service: Beef from Farm to Table

    Saveur.com: Different Steak Cuts

    The Cook's Thesaurus: Beef Loin Cuts

    More Information:

    Certifiedangusbeef.com: Basics of Beef Cuts

    Steakperfection.com: The Cut for Achieving Steak Perfection

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