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According to the USDA, these names are branding only. The USDA defines steaks of the loin with a few names. Legally, either steak can be from any of the final four of these, but traditionally, both are from the final two. Loin, Porterhouse Steak Loin, T-Bone Steak Loin, Strip Loin Steak, Bone-In Loin, Strip Loin Steak, Center Cut, Bone-In Loin, Strip ...


I think a microwaved, reheated burger is probably not going to compare favorably to a freshly-cooked burger. With that said, I think the main thing for the pre-cooking is that it would need to be start off a little undercooked, otherwise the heating process is going to result in it being overcooked (since you're saying you're looking for some pink in the ...


Same exact cut of meat. I used to work in a meat market. There is zero difference, other than New Yorkers thinking it's "their" steak, when the specific cut originated in Kansas City.

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