February 23, 2013

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Porterhouse steak is basically a form of over-sized steak with a thicker cut. The tenderloin and top loin meet to make this composite form of meat. In fact, this meat has more tenderloin when compared to top loin. Both parts are separated by a t-shaped bone. When you remove the bone, you will get two significantly large pieces of steak - tenderloin and a top loin.

The meat is easy to cook. You can grill it. You can also broil or pan-fry it. Medium well finish with light seasonings can make up for the perfect taste. Porterhouse steak is highly nutritious, although excessive consumption may lead to serious health hazards. The serving size usually ranges from 16 to 20 ounces. It contains approximately 1,250 calories of which 800 are from fat. One serving will provide more than the daily recommended value of calories to your body. The meat is also high in saturated fat, which can increase your risk of high cholesterol and cardiovascular illnesses. It is also rich in cholesterol and contains almost 100 percent of daily recommended value per serving.

Porterhouse steak, however, is rich in proteins. It contains more than 100 grams of the nutrient per serving. It will provide your body all the protein it needs during the day. The protein is of high quality and contains all the essential amino acids. It is also rich in micronutrients such as iron and B vitamins.

Several varieties of porterhouse steak are readily available in the market. Many people are overwhelmed by the choice. You should consider several factors before buying the meat including freshness, fat content and additives. Always choose fresh porterhouse house steak. Never go for a frozen one. Ask your butcher to specifically cut a new one. Fresh meats will have a bright red color. Steak with brown or dull color will not give you the best flavor. Make sure the porterhouse steak does not contain any added water or sodium. The meat inherently contains significant amounts of sodium in it. Any added salt may spoil the taste. It may also be detrimental to your health. Steaks without sodium and salt have the best taste and tenderness.

The porterhouse steak should have thin strips of fat all along its surface. This is known as fat marble. Steaks with light fat marbling soak up the seasoning well and offer the best taste. The strip of fat should be at least 1/8 inch thick. The steak should be at least 1 ¼ inches thick. The thickness is essential for absorbing the entire flavor.

Once you are aware of what to look for in a quality porterhouse steak, spend some time to look for butchers that sell the best meat in your area. Traditional grocery stores usually process the meat in large quantities. They may be unable to offer the quality. The price will vary. It is, therefore, important to consider the budget, especially if you are planning to serve a large group of people. With experience you will be able to spot the perfect piece of meat with ease. This will definitely improve the taste and consistency of your cooking.

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