Cuts of Beef
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This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.
For best results use Certified Angus Beef ® brand
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Grilled Steaks and Brussels Sprouts
Strip Steaks with Three-Pepper Rub