These generally need to be marinated and cooked with extra wetness to help get them as soft as possible.
Here, The Spruce lends a hand with their basicsteak cooking guide.
T-Bones will bear a significantly smaller tenderloin area while the Porterhouse will have a smaller strip segment.
via businessinsider.com
To the naked eye, theyll look nearly identical, though the Porterhouse is generally bigger overall.
The placement makes it a lazy piece of muscle that is tender because it rarely does much of anything.
The cut itself is historically from the sirloin, but these days often use the tenderloin instead.
Today, these steaks can refer to any large cut of meat from the thickest part of a filet.
Due to their low popularity, you might often get these for less than they are truly worth.
Marinating is suggested, and smoking is recommended for Tri-Tip.
Its close to where T-Bone and Porterhouses are cut.
Top Sirloin is labeled as such, with bottom sirloin steaks commonly called just Sirloin.
Skirt is best thought of as tough flank that rarely works alone.
Be warned, if cooked poorly, the Rump and Round become tough as boiled leather.
The result is an affordable steak thats tough but scrumptious when done well.
If youre going to go to the trouble, your steak cooking game needs to be on point.
