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I threw the 15 Long hots into a disposable foil deep 1/4 sheet pan along with 5 Poblanos for good measure. I tossed them around with olive oil, balsamic vinegar, whole peeled garlic cloves, salt, pepper, and some additional granulated garlic. Once tossed together you will have something like this:
While it’s true that T-bones and porterhouses are cut from the same section of the cattle, the short loin, and both hold the same kinds of meat, the NY strip and the tenderloin filet, the USDA has strict rules about how much meat belongs on a porterhouse or T-bone.