T-bone is almost identical to Porterhouse, so named for the inns where it was served along with porter, ale, and beer. Ear Dr.Umz* & T-Bone Steak - Nick Johnson EP Vol. 1 (Vinyl) steaks are cut from two muscles, the top loin and the tenderloin. The Porterhouse contains a larger portion of the tenderloin than does the T-bone and thus is even Ear Dr.Umz* & T-Bone Steak - Nick Johnson EP Vol. 1 (Vinyl) mouth-wateringly tender.
But why quibble? Both are excellent choices for a celebratory supper. Look for T-bone steak that has a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on Ear Dr.Umz* & T-Bone Steak - Nick Johnson EP Vol. 1 (Vinyl) cherry-red hue known as the "bloom.
Vacuum-packed T-bone steak also shows Ear Dr.Umz* & T-Bone Steak - Nick Johnson EP Vol. 1 (Vinyl) purplish color. Packaged T-bone steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact.
The beef should be firm to the touch. Check the label for the "sell-by" date and make sure to buy it on or before that date. Store T-bone steak in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks.
For longer freezing, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped T-bone steak will keep 6 to 12 months in the freezer. Defrost in the refrigerator, allowing 12 to 24 hours, depending on size. Cook as soon as possible after defrosting. T-bone steak should be cooked by dry-heat methods.
To prepare T-bone steak for broiling, grilling, or pan-broiling, trim external fat if desired. Use tongs to turn T-bone steak while cooking; a fork may pierce the meat and allow juice to escape. Burgers' Smokehouse. The Kansas City Steak Company. Burgers Smokehouse. Global World Goods. Include Out of Stock. There's a problem loading this menu right now.
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