So, I'm watching Primal Grill and Steve Raichlen is grilling up some awesome steaks that he keeps referring to as "T-Bones". These steaks were huge - probably about 1 1/2 pounds apiece and had a well defined piece of tenderloin attached to the bone.
I've been taught that T-bones have just a small piece of the tenderloin because of the way they're cut and that the bigger steaks with a full cut of tenderloin and strip are called Porterhouse.
At my local market, they make the distinction. Is this a regional thing??
P.S. SR also pronounces bāsil as băsil (like Basil Rathbone)..... I'm just saying.....
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