How to Cook the PERFECT T-Bone Steak

From buying a T-bone, choosing a T-Bone, cooking T-bone and more… today is all things T-bone! Is this the worst cut of all time, or is it simply misunderstood? Let me know what cut you want to learn about next!

—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!

PLATFORMS

DISCOUNTS

WEBSITE

FILMED BY
—————
#porterhouse #howto #learning #howtocook #porterhousesteak #steakschool #cooking #mediumrare #filetmignon

[dponzi]

I'm not a butcher, and don't claim to have studied anything about. That being said, a butcher once told me "all porterhouses are T-bones, but not all T-bones are porterhouses".

[OnAirVoice]

I never knew the technical difference between the Porterhouse and the Tbone

[kerrypetersen]

My local safeway has been selling 4 T-bones that have at least 2.5 inch tender loins for less than $50. im talking amazing "porterhouses" at 1 inch thick that are and incredibly good buy. and thanks to you (Max) and Guga, i sous vide every steak i cook. it really is a game changer 👍

[btsot_always]

Such a good educational video. I like the breakdown and the visual presentation. Especially the lined up tbone steaks.

[its_hokori]

Just to give a correction, the whole short loin tbone/porterhouse doesn't have the whole filet, nor does it have the largest portion of the filet.

The largest portion of the filet runs parallel to the sirloin, but the smaller half of the filet is on the tbone and porterhouse. It's just that the tbone has the absolute smallest part of the filet, and the porterhouse still has a decently sized filet.

At my butcher shop, we sell the whole shortloin section as tbone most the time, and we extract the larger half of the filet from beside the sirloin. Works best for both filet enjoyers and tbone/porterhouse enjoyers.

[jacobvanderhooft]

The short loin is actually a sub primal to the long loin which is a primal. Also the filet mignon is from the tapered end of the tenderloin. Great video 👍

[bastimixacoustic]

Yes! Please more of this content!
I used to buy a porterhouse every now and then when I wanted something special and always ran into the very problems you described. It never came out as I had hoped and I hate paying for the bone. So what I do by now is getting a NY strip and filet mignon seperately and making a "bone" on my plate with the sides.

[JohnPork-jeqv]

trying to stop the top comment from being a bot
Edit: please be more orginal while insulting me, its actually just pathetic how many of you seven year olds are spamming 'bot'

[DriftwoodEvSide]

where's the Damascus meteorite diamond studded t-rex blade? Max, ... tht should be on every video, even if it's just sitting in the mammoth

[michael-cr]

Great video max - that was super helpful as i didnt really know any of that about t bones

[lesliekilgore]

Max, how about some lessons on how to pick your loins in roast form and how to carve them into the two Tbone sides at home? i'm pretty good at it after many years of my mom (food service pro of over 30 years) teaching me meat knowledge. but i'm ALWAYS willing to learn new tips tricks and techniques to pick a good roast that will turn into great steaks.

what about a series on... 'Where In The Cow! Is My Meat Coming From!?' where you 'dissect' our bovine protein production devices' classic cuts and why each 'spot on the cow' is so specific to the various elements found in each cut of meat? i've seen many of your vids where you INCLUDE the cut's region in the cow and why it is structured etc. like it is... but maybe a fun series would CONCENTRATE on just that anatomy?

[eacole]

Definitely enjoyed Steak School. I routinely pick up T-bone's in family pack when they on sale and then break them down into their component parts. I also try to make sure that I'm getting the center cut, rather than either of the end cuts, to get the best of both worlds. I can manage to get very tender tenderloins and juicy strip steaks that have a good flavor that way. We don't need to eat a whole T-bone, even sharing it, and we can get multiple good meals.

[LukeTube]

Hey Max I'm a major fan! If I could buy 100 pounds of your beef jerky send a message you guys deserve to have a channel forever. I love how you displayed this episode, especially the little Flash clip with the let the 'sink in'! Keep cooking and keep filming it… Forever Fan Luke

[kaelou]

First time I have seen your channel, and holy crap, a meat guy channel has almost 7 million subscriber’s??!?!???😮😮😮 How did that happen? Even the most viral channel’s don’t have that many subscriber’s. Bravo dude!

[andreamckenzie]

I'd love the best options for getting that charcoal/wood-smoked flavor at home; maybe ranking a smoke gun vs lit charcoal in middle of food vs smoked salt/spices/etc!

[marvinporras]

love the steak school, and before you said sous vide, I was actually thinking that it should be cooked that way, however, does the reversed sear works? and yes, I was actually comenting before the video was finishing and you answered my question before posting it. Loving it!

[simonkan]

Steak School, man please do vids for every cut of the cow, like for ribeyes, ribs, and all the other steaks, so good and fun
hawk tuah made me spit my drink 🤣

[Bexar]

I´ve never really known the exact technical difference between a porterhouse and a T-Bone, so this wasa super useful for me. TYSM!

[Bugsquash]

Max a tip when cooking on a grill is dont have your grill lines running perpendicular to the heat source as it will transfer the heat into your meat via the grill metal bars too quickly. Spin you grill so that the lines are parallel and that effect is minimized.

[adambarron]

I'd love to see you take on the porksteak. Steaks of the pork butt, rich in collagen, chosen for cheapness, they require their own techniques. Here in St. Louis, we have a variety of techniques. The traditional is a 1/2" thick porksteak marinated in Italian dressing waved at a charcoal flame just long enough to get a crust before simmering in STL BBQ sauce. Thicker choice cuts can be treated like Tbones on the grill or smoker. I've yet to see someone try to sous vide one.