What cut is this

[Steve2022]

Hi,

I know this is very noob question, but can anyone tell me what cut of meat is in the pic? Only cooked a couple of steaks so far, don't know if I should be smoking it low or cook it quick on high heat? Want to get it started soon.

Thanks

 

[traeger860]

That's a t-bone/porterhouse. Basically a Strip on one side of the bone and a Filet on the other. You can cook it either way. A reverse sear is my favorite on that cut. That way it gets a nice crust/char on it at the end but still medium-rare in the middle.

 

[RayClem]

The T-bone and Porterhouse steaks are cut from the same part of the beef carcass, the short loin. They all include a bone with a strip steak on one side of the bone and a filet on the other. All porterhouse steaks qualify as T-bone steaks, but not every T-bone steak is a Porterhouse. In order to be classified as a Porterhouse steak, the USDA requires that the filet be at least 1 1/2" wide. That normally occurs near the rear-most portion of the short loin. Somewhere along the loin, the filet will narrow to 1 1/4" and all steaks cut from that point forward will be classified as T-bone. From your photo, I suspect your steak might qualify as a Porterhouse.

When cooking such steaks, it does not really matter whether you have a T-bone or Porterhouse. Just make sure you do not overcook it.

 

[Slimpicker]

I'd be tempted to separate them and cook the filet with a bacon wrap and the strip, well, the strip gets a pan sear treatment (or reverse pan sear)

 

[Steve2022]

Thank you all for your quick replies, I slow cooked it using a porterhouse recipe of the Traeger App in the end and came out delicious!

Thanks again!