Question

What steaks do you need to be on the look-out for a vein in the meat that the person that opens these steaks must "clip" it to ensure tenderness?

A) 18 oz. T- Bone
B) 22oz. Porterhouse
C) 12 oz NY Strip

Answer 1

The 22 oz. Porterhouse steak is the one that requires attention to remove the tough sinew or 'vein' to ensure tenderness before cooking.

Step-by-step explanation:

The steak to be on the lookout for is the 22oz. Porterhouse steak. This cut includes both the NY Strip and the tenderloin connected by a T-shaped bone. The vein that is often referred to is a tough sinew known as silver skin in the tenderloin portion of the steak. It's important for anyone preparing porterhouses to clip this vein (or silver skin) to ensure the tenderness of the steak, as it does not break down during cooking and can be tough if left in place.