Coming back again to Porterhouse by David Laris to learn about different cut of beefs, the four high end steaks.
The ribeye, a beauty steak cut from the front end, highly marbled with fat and distinctively rich and beefy; the strip, a top sirloin with more muscle; the tenderloin, a central filet with very low fat content but extremely buttery texture.
My favourite is T-bone, also known as porterhouse. The main different between the two is that T-bone is cut from the front end while the porterhouse steak is cut from the further back. They both comprised of a piece of tenderloin and strip seperated by a T-shaped bone.
Absolutely flavorful and I am looking forward to more workshop to come!
Himalayan Salt, Black Lava, Blue Salt, Celtic, Pink Solician
Four High End Steaks
Mac & Cheese, Sweet Potato Fries, Potato Fries
Baked Baby Carrots
The Definitive Steak
Porterhouse by Laris
Address: 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong
Telephone: 2522 6366
Opening Hours: Mon-Fri 12:00-14:30, 18:00-22:30 ; Mon-Sat 18:00-22:30 ; Sun 18:00-22:00
Website: http://porterhousebylaris.com.hk / https://www.facebook.com/porterhousebylaris