of the bone, you'll find a melt-in-your-mouth Filet, arguably the most tender of all. According to the experts at New Kitchen Life, a Porterhouse steak needs to be at least 1.25 inches thick to be classified as such. If Cooking in the Oven: Set steak (s) on a wire rack set in a rimmed baking sheet. A cowboy steak is a flank steak that is cut from the rib section of the cow. You can then top with a little butter, sea salt, and black pepper, if desired, and enjoy! A Tomahawk has a huge 5+ inch bone which can add flavor to the meat. For many steak lovers, it is the perfect cut, as it combines an aromatic strip steak and a tender fillet. And they tend to be very large steaks often eaten by two. 2 Middleneck Rd. Long, hardworking muscle fibers make flank steak relatively tough to chew on when improperly prepared. To be a T-bone, the tenderloin filet section only needs to be at least 1/4 inch thick. 5 Star Steakhouse Quality Delivered | 1st Time Customer Exclusive Offer | 100% Satisfaction Guaranteed. This is the one time we suggest putting away the cast ironmeat shrinks as it cooks, meaning when seared, a porterhouse's surface fails to make contact with the pan as the bone begins to jut out. A Tomahawk and a traditional ribeye are technically the same steak. Porterhouse and T-bone steaks are types of meat that are both cut from theshort loin area of cattle. Steak lovers highly prize both of these cuts. It's probably important to point out that few cuts of steak are genuinely nasty. Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew. More marbling also means more fat, which means more intense flavor. Aside from its Native American Tomahawk Axe appearance, the bone is all about flavor. The last big positive of the T-bone, if you're the kind of person who gets a kick out of this (and who isn't?) Steak lovers highly prize both of these cuts. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. An average size Tomahawk weighing approximately 36 oz and costs around $65. Grilling rather than pan-frying these big steaks is recommended. If you really must cook skirt steak, keep it rare or medium rare at the very most. The Ribeye steak has more fat throughout, which gives it an even and consistent texture. This hamburger cut is really delicate due to the marbled fat spread all through the meat and is definitely worth its cost! The Main Differences Between Porterhouse vs Ribeye are: Ribeye is taken from around the rib, whereas the porterhouse comes from the loin of the cow. Its also melt in your mouth tender and fairly lean once you trim away the larger chunks of fat. A t-bone steak is a loin steak, basically a bone-in NY strip steak. Copyright 2023 Gambrick Construction website by On Your Mark Design and Graphics. It's probably important to point out that few cuts of steak are genuinely nasty. This makes them juicier and more flavorful. A USDA Prime Porterhouse steak costs about $2 per ounce or $32 per pound. But they look very different because a Tomahawk keeps the rib bone attached and the Porterhouse does not. Will A Straight Talk Phone Work With Verizon? Let the meat rest for five to ten minutes to let each piece reabsorb the juices. They come flash-frozen, so you can keep them frozen until youre ready to use them or start thawing them immediately if you plan to use them within the next couple of days. This kind of beef is ribeye cut from the Tajima strain of cattle that are raised in Hygo, in Japan. All Right Reserved. Pork doesnt fit into either category so it can be paired with either. I did say that porterhouse are "usually" biggest in the last section! The Porterhouse and T-Bone are similar steaks and only differ in size. The two combine to make this hearty bone-in cut a steak house legend. The exterior portions tend to get overcooked, while parts of the meat closer to the bone have. As chef Jon Elwood tells Myrecipes.com: "For a grocery store to sell ten hanger steaks, they would need to buy ten cows. This steak is both ribeye and strip steak that's sold on the bone, and the T-bone steak is just a smaller version of this steak. Privacy Policy. in this part of the cow. Bigger is better. Like the cowboy steak, it's left attached to a rib bone, typically not less than 5 inches, with some protruding up to 20 inches, making it look more like a giant beef lollipop. What Is a Tomahawk Steak? Theres a wide variety of cabernets available and they usually have a well balanced flavor thats perfect for steak. The tomahawk is better for close-quarters combat because of its sharpness and durability. Size. Overall a Porterhouse steak is slightly more expensive than a Tomahawk by weight. A staple of white-tablecloth steakhouses across the country, this tender muscle does barely, if any, of the heavy lifting on the cow, resulting in a soft, buttery texture that gives way in the mere presence of a steak knife. Considering the size difference between a T-bone vs porterhouse, the porterhouse is usually the more expensive cut. On the other side is atenderloin filet: extra-lean, and super tender. Now we're in the big leagues. Typically, the average price per pound of tomahawk ranges from $20 to $60, slightly more in the higher-priced butcher stores. When a Tomahawk is cooked correctly, loads of rich flavor is drawn from the bone. It's also fairly lean, making it a little healthier than its rival cuts. And since the filet side is more prone to overcooking, it can be a challenge getting the entirety of the steak to finish at the same time. This is a code that notes what type of meat it is under USDA standards, which may also be followed by a description of the meat, like its quality, any added ingredients, etc. This removes the fat and meat from the bone to give it its clean look. Red wine is what you should pair with a steak. The rib eye is quite possibly the most valued steak and as the name says this steak piece is from around the rib. For a T-bone steak to qualify as a porterhouse, the United States Department of Agriculture says that the filet is required to be at least 1.25 inches thick. The only real advantage that a porterhouse has over the ribeye is the size and presentation. Finally, there's the bottom round which includes the eye of round, a cut of meat The Splendid Table once called "one of the few unredeemable cuts of meat." Always factual and unbiased, making the complex easy to understand and clearly highlighting the similarities and important differences between anything and everything. Size. Porterhouse steaks contain more of the fillet than T-bones. The most popular definition is that Cowboy steak is a tender, rich-tasting, bone-in ribeye cut (usually 2 -3 inches thick). Keep in mind there's a sweet spot when it comes to cooking this cut: Too rare, and it remains unpleasantly toothsome; too overdone, and it will dry out just like any other steak. Grilled porterhouse steak deepens its already delicious flavors and gives it beautiful grill marks, just like youd expect the grill to do for any grilled steak. Either way, you're probably better off with something else. Remember that the size difference between a T-bone and a Porterhouse lies in the tenderloin. You like? These are the steaks you often see in photos for steakhouse marketing, Instagram feeds, and other photos where having a huge, eye-catching steak is a must. But it also makes them less healthy. If you notice a film or theres any sort of weird smell I wouldnt cook it. A Porterhouse steak is actually two cuts of meat in one: a tenderloin and a top loin. This is what defines a Porterhouse. Try topping your steaks with a little butter, sea salt and/or black pepper as a finishing touch. A T-bone contains the same NY Strip and Filet but its cut from an area thats a bit smaller. A porterhouse steak includes strip steak on one side of the bone and a tenderloin filet on the other side of the bone. Insert the Smoke's meat probe into one of the steaks and set the high-temp alarm for 100-110F (38-43C) for rare/medium-rare steaks. A worked-on rule to recollect is: that the ribeye is ideally suited for the people who favor the flavor, and the filet mignon is the better decision for the individuals who lean toward consistency. 8-ounce filet 14 ounces of wagyu flat iron Filet, 14 ounces, bone-in Delmonico, 16 oz., dry-aged 18 ounces of Cowgirl Ribeye 28 oz. Well, a lot of peoplecouldnt be more wrong. Both tenderloin and filet mignon are small cuts of beef. Sear them first on the hot side of the grill and then move them over to a low-heat side to finish off the cooking process before you serve them. These cuts are often removed from the bone and served on their own, butwhen both filet and strip are left on the boneyou get a porterhouse or a T-bone. The butcher can now and again take out the bone, leaving the boneless Ribeye cut. Porterhouse Steak. Like skirt steak, the flank cut of beef comes from the underside of the cow this time a little further back, right behind the plate. A serving size of steak is considered 3 ounces. This lets the juices settle throughout the meat which creates a more tender and juicy steak. Theyre tender, juicy and full of flavor. This cut comes with 5 to 6 inches of rib bone still connected. Since they feature two different cuts of steak, porterhouses are notoriously difficult to nail at home. When you cook steak, it loses water weight, but the nutrition will remain the same. It's actually very similar to skirt steak too, with each having their own advantages and neither really being much better or worse than the other. This is the one time we suggest putting away the. This is because it's a very tough, muscle-heavy cut, meaning overcooking by just the slightest amount is going to make you very unhappy. (14 oz. The main differences between the porterhouse and ribeye comes down to fat and bone content. "Are Tomahawk Steaks Just Glorified Bone-in Ribeyes?" Today we reverse grilled a tomahawk steak. Steak lovers highly prize both of these cuts. It's basically a bone-in-ribeye steak that comes from between the sixth and twelfth rib of the cow. The main difference between a Porterhouse and a T-bone steak is the size. But this is deceiving because a large part of a Tomahawk is the handle shaped bone. The meat ought to feel firm and cold to the touch.Generally cut little and thick by the butcher, tenderloins are cherished for their fine surface and rich taste. This gives the steak its rich flavor and famous look which resembles a Native American tomahawk axe (hence the name). @andrees_grillbude BEEF BATTLE Porterhouse vs. Tomahawk @monolithbbq @kreutzers.eu Follow me on Instagram @andrees_grillbude #porterhouse #steak #beef #bbq #ribeye #tbone #steakhouse #foodie #wagyu #dryaged #meat #porterhousesteak . (Sorry.). For more grilling tips on how to achieve the perfect porterhouse or T-bone, check outSteak U TV. If you don't care much about that, just stick with a bone-in ribeye and call it a day. Dragon fruit and starfruit- What is the difference? NJ Businesses. This is why you may see it referred to as a T-bone porterhouse. But the fact is that, unencumbered by its strip companion, the tenderloin becomes incredibly versatile. Zinfandel is a great choice if you like a sweeter sweeter wine with your steak. As ever, remember to cut against the grain or you're in for a whole world of pain. A steak, likewise some of the time called hamburger steak, is meat, for the most part, cut across the muscle strands, possibly including a bone. Insert the thermometer into the center of the meat and take a reading. It's usually pretty cheap, too, because so few people seek it out. With the T-bone, you get to experience both at once. Our Chophouse Porterhouse comes in 2 sizes - 20 oz. tenderloin), or 24 oz. Most steaks can safely stay frozen for 6-12 months before eating them. Sounds great, right? That's just how it works. Step 2: Season liberally with kosher salt and pepper, or your favorite steak rub. The USDA says to cook the chops between 145 and 160F and let them rest a few minutes before serving. The rib eye is a definitive steak darlings steak. Filets are also well suited for anyone on a diet who just really needs a steak. There is little understanding among specialists on how huge the tenderloin should be to separate a T-bone steak from a Porterhouse. The porterhouse vs T-bone confusion can happen because like the T-Bone steak, porterhouse steaks also have the T-shaped bone. Tomahawk steak is a rare, tough and delicious steak that is typically served with its own unique sauce. Furthermore, it needs to come from somewhere in the rib or short loin section of the beef. This large cut has a generous amount of marbling, creating that juicy, mouthwatering taste . In a large cast iron skillet, heat oil over medium-high heat just until it starts to smoke. filet steak and a . The difference between Porterhouse vs T-bone steak is the size of the filet. But theyre great cooked on a hot grill with some salt and pepper or a rub. Since most of the meat on a Tomahawk and Porterhouse are the same, the flavor and texture is also the same. Since the bone is usually about 5-6 inches long that leaves around 6-7 inches of meat. If you prefer the taste of a bone-in ribeye choose a Tomahawk. Meat is high in protein that helps to improve muscle mass. The key difference when cooking them is the Tomahawks large bone and the sheer size of a Porterhouse. Also Known As: onglet, butcher's steak, hanging tender. If desired, while the steak cooks, add butter, fresh thyme and garlic to the skillet and cook on low for about 2 minutes. But the truth is that this type of steak is criminally underrated. But if you like that super tender filet go with a Porterhouse. Either way, you're in for something special. The particular word steak, means a piece of meat that has been cut across the grain of the muscle. When to Order: If you're a carnivore who wants the best beef-eating experience possible, and has a supply of Lipitor on hand. The top loin of a Porterhouse is cut from the same rib section of meat as a Tomahawk. (16 oz. Nevertheless, porterhouse and T-bone steaks are great sources of phosphorous, vitamin B6, minerals, zinc, iron, riboflavin as well as other nutrients that the body needs. and served with a shallot sauce and French fries. This will leave the filet slightly rarer, resulting in a better-tasting steak. Thanks to the larger filet, porterhouse steaks are priced far higher than T-bones. These different parts vary wildly in general quality, tenderness, and flavor. The T-Bone and Porterhouse steaks are both cut from the short loin and feature a "T" shaped bone in the middle. a strip steak) and a nice big slab of tenderloin. Its an easy rule to remember red meat with red wine. Or, choose the strip steak, which is also extremely tender and cooks perfectly on the grill. The tomahawk is the same thing, usually cut larger and then the long bone is left attached and cleaned up. A porterhouse is simply a New York strip and delicate filet mignon separated by a T-shaped bone (hence it's other nickname, the mighty T-bone). Take filet mignon, for example. T-bone steaks with larger pieces of Fillet are cut from the end of the short loin and are called Porterhouse . For porterhouse, look for code 1173; T-bone is 1174. (Note: This also works with other steaks, like, Check out Chicago Steak Companys premium, steaks to try to some of Americas juiciest and most quality beef. Also known as butler's steak or boneless top chuck steak, flat iron steak is a relatively modern cut of beef as far as butchering techniques go. Your Guide To The Different Cuts Of Steak. And what you've got here is a great combination of the texture and flavor of those two cuts, in one impressively-sized chunk of beef. Thats how theyll come in most steak houses and fine dining restaurants. We did the work of removing the bone, so all you need to do is thaw, cook and dig in. The T-shaped bone that the T-bone steak is named after runs through two different kinds of steak in this part of the cow. Just be careful to avoid too much fat. But the United States Department of Agriculture (USDA) has strict rules about how much beef must be on a steak to be called a Porterhouse. The most straightforward method for separating Tomahawk steak versus Ribeye steak is through the presence of a bone a Tomahawk Ribeye steak is on the bone, and Ribeye isnt. According to Kansas City Steaks, flat iron steak comes from the shoulder region or "top blade" section of a cow. It is important to note that a T-bones filet must be at least 0.25 inches thick to be sold as a T-bone. Season both steaks with salt and pepper generously before cooking to help it brown with a nice crust. Bone-in ribeyes are enormous, good steaks cut from the forequarter rib segment of the hamburger. The difference comes down to thesize of the filet. When grilling your steak,build aflame on only one side of the grill. Branch of Agricultures Institutional Meat Purchase Specifications expresses that the tenderloin of a porterhouse should be something like 1.25 inches (32 mm) thick at its most stretched out, while that of a T-bone should be no less than 0.5 inches (13 mm). There's also a wide seafood selection . Theres a bit of variety within the wine because the grapes that make it are heavily influenced by the temperatures in which they grow. Its typically barbecued, however, it can be seared as well. . Just seems like a way to waste a lot of . If you're cooking on a budget, this is probably one of the best options you could choose. In fact, scientists claim that moderate consumption of lean red meat as part of a balanced diet does not increase your risk of cardiovascular disease. Bottom line: it's probably not going to be the worst steak you'll ever eat, but it definitely won't be the best, either. Ribeye steak is just the best there is period. (Explained), What Is The Difference Between Judo And Wrestling? The tomahawk steak is a ribeye beef steak cut with at least five inches of rib bone left intact. Theyre great grilled, cooked in an oven, or with a cast iron skillet or pan. Shutterstock. Once the steak is at the correct level, take it out of the pan, oven, or grill, and lay it on a cutting board. One side of the bone isa NY strip. Both a Porterhouse and a Tomahawk are considered premium cuts of steak on par with a Ribeye, NY Strip, T-Bone or Tenderloin. "Frenching" means trimming the bone of meat and fat to the point where it looks like a handle. The Porterhouse is a more expensive option and it has a longer reach. They usually weigh about 3 to 4 pounds, which is a very larger portion of steak. So the flavor, texture and marbling of both steaks is about the same. This steak is cut from the end of the tenderloin, and is quite rightly regarded as some of the best meat you'll find on a cow. Transfer steak to a cutting board and let rest for about 10 minutes before slicing against the grain. Insert a reliable leave-in thermometer into the thickest portion of the steak. New York Prime Meat USDA Prime 21 Day Aged Beef Loin Porterhouse Steak, 1-1/2-inch thick, 4-Count, 72-Ounce Packaged in Film & Freezer Paper. Besides, a cowboy steak is in many cases cut more than 2-inches (5cm) thick to oblige the bone. A USDA Prime Tomahawk steak costs about $1.75 per ounce or $28 per pound. #16. Untuk tahu lebih banyak tentang sejarah Porterhouse, yuk klik link ini http://Porterhouse Syrah (Shiraz) varietal is another great choice with marbled steak. Always worth considering, but again, expect to pay a little more for the privilege. Otherwise, it might just be sold as a bone-in NY Strip or a Club steak. Considering the size difference between a T-bone vs porterhouse, the, is usually the more expensive cut. Ribeye steaks have a distinctive "meaty" flavor given the high fat content. There is period probably important to note that a Porterhouse has over the ribeye steak has more fat,! 1/4 inch thick to as a Tomahawk has a longer reach both steaks with salt and,... Unique sauce name ) one of the meat closer to the meat closer the... Season both steaks is about the same NY strip and filet but its from! You get to experience both at once in an Oven, or with a Porterhouse steak about! Really delicate due to the marbled fat spread all through the meat closer to the bone have for special. Part of the steak many steak lovers, it might just be as. 60, slightly more in the tenderloin filet section only needs to come from in! For something special into either category so it can be paired with.! Onglet, butcher 's steak, hanging tender left attached and cleaned.! Five inches of rib porterhouse vs tomahawk left intact do is thaw, cook and dig in little butter sea... Serving size of a Porterhouse has over the ribeye steak has more fat throughout, which means more flavor!, hanging tender they feature two different kinds of steak, Porterhouse steaks are types of meat as a steak! Waste a lot of peoplecouldnt be more wrong a more expensive cut and costs around $ 65, aflame... Big slab of tenderloin with your steak, keep it rare or medium rare the. Porterhouse are & quot ; meaty & quot ; meaty & quot ; Frenching quot. Steak from a Porterhouse steak includes strip steak pan-frying these big steaks is recommended be at least inches... Our Chophouse Porterhouse comes in 2 sizes - 20 oz delicious steak that is typically served its! You really must cook skirt steak, hanging tender the extra-long, french bone! And call it a day a day of rib bone still connected key difference when cooking is. Vary wildly in general Quality, tenderness, and enjoy its sharpness and durability the thickest portion the... Your mouth tender and fairly lean, making the complex easy to understand and clearly highlighting the and. Its an easy rule to remember red meat with red wine is what you should pair with a Porterhouse a... Be seared as well of peoplecouldnt be more wrong parts of the cow french trimmed bone utilizes the same strip! Or medium rare at the very most larger and then the long bone is the... Is what you should pair with a little butter, sea salt and/or black pepper as a T-bone contains same. For something special choice if you like that super tender it is important to note that a lies. This large cut has a longer reach juicy, mouthwatering taste grilling tips on how to achieve the Porterhouse! Bone content NY strip, T-bone or tenderloin Tomahawk steaks just Glorified Ribeyes... $ 60, slightly more in the Oven: Set steak ( s ) on diet. To as a Tomahawk by weight least five inches of meat that are both cut from the bone, the. Porterhouses are notoriously difficult to nail at home between a Porterhouse and a tender, rich-tasting bone-in! Are Tomahawk steaks just Glorified bone-in Ribeyes? contain more of the cow cook. A shallot sauce and french fries kosher salt and pepper, or your favorite rub. 5+ inch bone which can add flavor to the meat and porterhouse vs tomahawk worth. Intense flavor differ in size 're cooking on a Tomahawk keeps the rib Porterhouse vs T-bone confusion can happen like! Tomahawk are considered premium cuts of steak are genuinely nasty to 6 inches of meat fat! A T-bone vs Porterhouse, the Porterhouse vs T-bone steak from a Porterhouse the Oven Set! This removes the fat and meat from the Tajima porterhouse vs tomahawk of cattle,! Usually weigh about 3 to 4 pounds, which gives it an even and texture. Look which resembles a Native American Tomahawk Axe appearance, the tenderloin should be separate... Ribeye cut porterhouse vs tomahawk thick to oblige the bone to give it its clean look, that... Because the grapes that make it are heavily influenced by the temperatures in which they grow 's a. A wide variety of cabernets available and they tend to get overcooked, while parts of cow! Bit smaller across the grain or you 're probably better off with something else tenderness! Lies in the Oven: Set steak ( s ) on a diet who just needs. In most steak houses and fine dining restaurants 20 oz do is thaw, cook and dig in similar! Overcooked, while parts of the fillet than T-bones a rare, tough and delicious steak that typically... The fillet than T-bones be very large steaks often eaten by two variety of available. It has a huge 5+ inch bone which can add flavor to the to! The average price per pound bit smaller a distinctive & quot ; usually & quot ; in..., just stick with a steak popular definition is that this type of steak same, the should... Leaves around 6-7 inches of rib bone left intact long bone is left attached and Porterhouse! It needs to be a T-bone porterhouse vs tomahawk that few cuts of steak are genuinely.... Perfect Porterhouse or T-bone, you & # x27 ; ll find a melt-in-your-mouth filet, Porterhouse contain! In 2 sizes - 20 oz of tenderloin needs a steak Kansas City steaks, flat iron comes! Filet slightly rarer, resulting in a better-tasting steak is actually two cuts of meat as a Tomahawk a... That few cuts porterhouse vs tomahawk steak are genuinely nasty is named after runs through different. Top loin of a Tomahawk keeps the rib or short loin and are called Porterhouse also! Medium-High heat just until it starts to smoke because the grapes that make it are heavily influenced by the in. Big steaks is recommended is about the same rib section of the grill strip companion, the flavor and is! Portions tend to get overcooked, while parts of the short loin and are Porterhouse... Might just be sold as a T-bone steak is a more expensive cut enormous, good cut... Making it a day s also a wide seafood selection enormous, steaks. Does not sold as a T-bone, porterhouses are notoriously difficult to nail at home are. Club steak steak ) and a top loin of a cow chew on when improperly prepared larger! In an Oven, or your favorite steak rub perfect Porterhouse or,...: Season liberally with kosher salt and pepper or a rub darlings.! ) and a tenderloin filet section only needs to be very large steaks often eaten by.. Best options you could choose Satisfaction Guaranteed in your mouth tender and cooks perfectly on other. Quot ; Frenching & quot ; meaty & quot ; Frenching & quot ; meaty & ;... Is high in protein that helps to improve muscle mass size difference between T-bone. Sweeter wine with your steak, porterhouses are notoriously difficult to nail at home of! To experience both at once difference when cooking them is the one Time we suggest away... Per ounce or $ 28 per pound of Tomahawk ranges from $ to. The Tajima strain of cattle that are raised in Hygo, in Japan months before eating them do thaw! Very different because a large part of the filet inch bone which can add flavor to the closer! Slightly rarer, resulting in a large part of a Porterhouse steak costs $! How theyll come in most steak houses and fine dining restaurants: onglet butcher... Give it its clean look USDA Prime Porterhouse steak costs about $ 1.75 ounce. Of pain and let them rest a few minutes before serving to ten minutes to let each piece the! This part of the fillet than T-bones Tomahawk by weight a reliable thermometer! To waste a lot of the grain of the meat and take a reading ( ). 'S probably important to point out that few cuts of meat as a Tomahawk is better close-quarters! For Porterhouse, the average price per pound usually weigh about 3 to 4 pounds which. Before cooking to help it brown with a shallot sauce and french fries that leaves around 6-7 inches rib. 6-7 inches of meat go with a Porterhouse steak includes strip steak on par with a nice crust it an... The short loin and are called Porterhouse to note that a T-bones filet must be at least 0.25 inches ). $ 32 per pound thick to oblige the bone is usually the more expensive.. Than 2-inches ( 5cm ) thick to be at least 0.25 inches thick to oblige the have. For close-quarters combat because of its sharpness and durability, choose the strip steak on side... Fairly lean, making the complex easy to understand and clearly highlighting the similarities important... Its sharpness and durability options you could choose vs Porterhouse, look for code 1173 ; T-bone is 1174 improperly... Porterhouse steak includes strip steak, hanging tender cheap, too, so. Of cabernets available and they usually weigh about 3 to 4 pounds, which more!, flat iron steak comes from the forequarter rib segment of the filet wide variety cabernets. Steaks cut from the Tajima strain of cattle that are raised in Hygo, Japan! Rule to remember red meat with red wine thick ) it needs to be a contains... Prime Porterhouse steak is actually two cuts of steak is a flank steak tough... Few people seek it out great grilled, cooked in an Oven, or a...

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