Question

Since the NY Strip side of a T-bone or Porterhouse cooks slower than the filet side, once seasoned and ready to place on the grill you should place the NY Strip side down closest to the back of the grill to begin cooking?

1. True
2. False

Answer 1

When grilling a T-bone or Porterhouse steak, it is recommended to place the NY Strip side down closest to the back of the grill to begin cooking, as it cooks slower than the filet side.

Step-by-step explanation:

The subject of this question is Culinary Arts, specifically the topic of grilling and cooking different cuts of meat.

When grilling a T-bone or Porterhouse steak, it is true that the NY Strip side cooks slower than the filet side. This is because the NY Strip is a larger muscle and has more connective tissue, which takes longer to break down.

To ensure even cooking, it is recommended to place the NY Strip side down closest to the back of the grill to begin cooking. This allows the thicker NY Strip side to receive more direct heat and cook more thoroughly.