Talk:T-bone steak

Needs rewrite
This article should be rewritten from a perspective other than mad-cow-paranoia perspective. Taco Deposit | Talk-o Deposit 19:02, Jan 17, 2005 (UTC)


 * Give a specific complaint or keep it to yourself. Haizum 06:38, 23 February 2006 (UTC)


 * Seemed pretty specific to me.24.10.108.195 (talk) 05:08, 16 January 2008 (UTC)

No matter what you do, you will die eventually, so if you like steak eat it. If you dont want BSE/Mad Cow, dont. What's the problem? —Preceding unsigned comment added by 72.179.30.13 (talk) 19:29, 14 June 2008 (UTC)

"Lover's steak"?
The Trivia section with the "Lover's steak" paragraph is unsourced, and I was unable to find any reference for it. Google search "Lover's steak" (with quotes) yields a mere 124 references, of which none pertain to this usage. Unless a reliable source is located, it should probably be removed as unverifiable. --MCB 22:02, 26 July 2006 (UTC)

porterhouse/tbone steak
porthouse steak should be seperated from the t-bone steak article. just because one can be mistaken for the other or even the same, doesn't mean they should share a page. anyone want to give a swing? JoeSmack Talk 00:57, 1 August 2006 (UTC) Portehouse in most steak houses has a signifiant loin (filet mignon) portion, whereas T-Bone has a small, if any, portion. Both excellent cuts, but the Porterhouse has more valueKaneohestan49 (talk) 08:06, 19 August 2008 (UTC)kaneohestan49


 * Definitely agree - not only for this reason, but for the fact that the "porterhouse" cut outside of the USA (at least in the UK and Australia, probably more) does not include a bone at all.70.189.154.83 (talk) 05:53, 17 March 2009 (UTC)


 * Also agree. They may be the same basic cut, but the meat's are very different. — Preceding unsigned comment added by SaiferPhoenix (talk • contribs) 03:46, 19 March 2011 (UTC)


 * Yeah, I don't understand why Porterhouse is thrown in on the T-Bone wiki page. A T-Bone is not a Porterhouse and a Porterhouse is not a T-Bone.  If we're going to combine the two, the least we could do is change the title of the page to something like "T-bone/Porterhouse Steak."  Otherwise, the reader is going to think a Porterhouse is a type of T-Bone which it is not.  Mark The Droner (talk) 15:04, 13 February 2017 (UTC)

Contradiction
Article currently reads:
 * Because bone conducts heat, ... different parts of the steak will reach the desired cooked temperature at different times. The meat near the bone will cook more slowly than the rest of the steak...

Of course bone conducts heat (everything does); the question is whether it conducts it better or worse than meat does. If better, then the regions near the bone will cook faster; if worse, then slower. Does someone have a definitive answer to this? --macrakis (talk) 23:23, 31 January 2009 (UTC)


 * I came to this discuss page specifically to ask the same question.  Obviously bone conducts heat better than meat, because the molecules are more tightly-packed and can transmit kinetic vibration (heat at the molecular level) more efficiently--the same reason metal transmits even better.  If nobody answers it, I'm changing that word in the article, since it's unsourced anyway.  Techno Faye Kane  07:14, 19 August 2010 (UTC)


 * When I wrote meat on the bone I found similar apparent contradictions in the reference material. It seems that bone can increase or decrease overall cooking times depending on the circumstances but generally causes meat to cook more evenly by conducting heat within it, particularly if it is a large piece. A good conductor of heat can have the effect of conducting heat either towards or away from certain parts of the meat so I don't think it is actually contradictory. I think it is just that the effect of the bone is not simple and the net effect depends on the circumstances. You might be able to reuse some of the references from meat on the bone. --DanielRigal (talk) 08:37, 19 August 2010 (UTC)


 * One might hesitate to generalize that bone is obviously a better conductor of heat because it is denser. Otherwise it would be hard to explain why aluminum (density of 2,700 KG/CM³) conducts heat 5-10 times better than iron (density of 7,870 KG/CM³). One Googled academic source puts bone thermal conductivity at roughly half that of water which would put it to a disadvantage compared to muscle since the latter has more water content (thus better thermal conductivity). Unfortunately, the likely authoritative source of information on the subject, Thermal Conductivities of Muscles, Fats and Bones by M. J. Morley is hidden behind a subscription fee so someone with deeper pockets will have to ferret out that information. JimScott (talk) 04:58, 23 August 2011 (UTC)

Bistecca alla Napoletano
A Google search for this dish returns only one hit, namely this WP article. Searches for variants also return very few hits (Bistecca alla Napoletana, 2 in Italian, 1 in English; Bistecca Napoletana, 4, all in German; Bistecca Napoletano, 1 in German). Seems to me like it's just a name invented by some restaurants to make their menus sound more exotic, and that it's not a real dish in Neapolitan cuisine. I suggest deleting it. Puffino (talk) 14:02, 28 February 2009 (UTC)

Fiorentina
I have added a "sometimes" to the paragraph Bistecca alla Fiorentina, where it said "seasoned with salt, black pepper and olive oil" it now reads "seasoned with salt and, sometimes, black pepper and olive oil". Most purists regard seasoning a Bistecca alla fiorentina with oil as incorrect. Salt is mandatory, other ingredients are always optional and should by no means be added in the restaurant's kitchen but placed on the table for the customers to add. Some restaurants, catering to tourists, tend to spice up the recipe with rosemary, oil or othere supposedly traditional ingredients, but this is not supported by tradition. I will post references ASAP--- Rocco (from Florence, Italy). —Preceding unsigned comment added by 151.16.229.31 (talk) 18:03, 5 June 2009 (UTC)

anatomy help needed
the downward extension of the 'tee' is a rib, or not? the tenderloin is more 'outward' on the body, than the other meat, or not?CorvetteZ51 (talk) 12:21, 7 November 2009 (UTC)

The statement "In British usage, followed in Commonwealth countries, porterhouse refers to the strip steak side of a T-bone steak, while the tenderloin side is called the fillet." is absolute twaddle!

109.84.0.145 (talk) 17:11, 31 August 2013 (UTC)
 * Yes, as I read this page, I was thinking the same exact thing even before I saw this comment. Three and a half years later it's still there!  Really?  Unfortunately I'm not British.  Still, it makes no sense.  If "porterhouse refers to the strip steak side of a T-Bone," what word do the Brits use for Porterhouse as we know it in the U.S.?  And what word do the Brits use for Strip steak?  Mark The Droner (talk) 15:15, 13 February 2017 (UTC)

The name of the main muscle should be included in the page. That would be the Longissimus muscle. This muscle is included in the strip steak wiki page and in the ribeye wiki page, so it should be included here for clarity. Mark The Droner (talk) 15:19, 13 February 2017 (UTC)

naming of the Porterhouse
It was reported on page one of The Dothan Eagle (Dothan, Alabama) on December 21, 1932 that Department of Agriculture officials say the steak is believed to have gotten its name from a small hotel in Sandusky, Ohio, the Porter House. In 1847 the author, Charles Dickens, visited the Porter House in Sandusky and was so pleased with the steak served him that he spread its fame throughout referring to the steak served as the Porter House steak. Afterwards, agricultural officials say, leading hotels and cafes began to call their best steaks 'porterhouse'. (Associated Press, Montgomery, Alabama, December 21st)

On page 3 of The Pittsburgh Press (Pittsburgh, Pennsylvania) on March 3, 1934, it was reported that the Modern Science Institute at Toledo, Ohio, also attributes the steak name to Mr. Dickens and discounts alternate reports from various other sources. The article also includes an interesting note on preparation which shall be tested at first opportunity although that snippet is of no consequence at this juncture.

In a reply to one Ms McGinnis by one Don Longacre in re to her request for information on the Porter House in Sandusky, he mentions the location of the establishment (at least where it was) and the Dickens - Porterhouse Steak connection (if only by inference).

Since the newspaper references pre-date the mentions of same in various Jack London and Samuel Clemens writings, I would have edited the article to include something along these lines this but it is so very hard to know what constitutes acceptable fact anymore that I leave it here on the talk page for braver souls to investigate to their satisfaction. JimScott (talk) 04:01, 23 August 2011 (UTC)

External links modified
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Ribs
It seems to me the ribs deserve a mention and would provide clarity. Since the ribeye portion of the animal's ribs are numbered 6-12 (the 13 rib is Chuck), we can logically conclude the strip steak/roast portion (or put another way, the T-bone/Porterhouse portion) would include ribs 1-5. From that, we can logically conclude that the T-bone is taken from ribs numbered 4-5 since we all know the T-bone has a small amount of tenderloin relative to the Porterhouse (see illustration on the main page). The third rib could be either a T-bone or a Porterhouse depending on the size of the animal and its subsequent size of tenderloin. Mark The Droner (talk) 14:13, 13 February 2017 (UTC)

"'Porterhouse' etymology" section was WP:COPYVIO
Most of the "Porterhouse" etymology section was copied verbatim from the following uncited, copyrighted source: https://www.mentalfloss.com/article/22382/how-9-cuts-meat-got-their-names. I don't have time to rewrite the section now, so I deleted it to eliminate WP:COPYVIO. If anyone else wants to substantially rewrite the section before I get back to it, feel free.—Finell 00:18, 19 June 2021 (UTC)