Test cook Christie Morrison makes host Bridget Lancaster the ultimate Grilled Thick-Cut Porterhouse Steaks. Then, equipment expert Adam Ried shows host Julia Collin Davison his top pick for paring knives. Next, tasting expert Jack Bishop challenges Bridget to a tasting of crumbled blue cheese. And finally, test cook Lan Lam makes Julia the best Caesar Green Beans.
Get the recipe for Porterhouse Steaks:
Get the recipe for Caesar Green Beans:
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The steak needs to be cooked. That's disgusting
what happened to Chris Kimble???
ATK, Hello, back in the day at a STEAK HOUSE IN NYC, I ordered a PORTERHOUSE , but when it arrived it OBVIOUSLY NOT what I wanted, but was just a ‘T; BONE, to which I added my DISSAPOINTMENT, SO I WAS ASKED, what the difference was, So. I. told them, but they were surprised that I knew the difference was, I said I would be seeing the MAYOR ,as this is a scam you are running , I was only charged for a T BONE CAN you imagine just how many were screwed ? Thanks for your both items 🇺🇸🇺🇸🇺🇸🇺🇸
Excellent episode!! 👏
Honestly thinking about the green beans for Thanksgiving, everything else is kinda heavy. Love to try something a bit lighter.
Don't let Julius hear you say it wasn't his dressing! He'll come back from the grave to get you! 😆 🤣 😂 😹 😆 🤣
I 'very always watched them on TV! Julia Child, Jaques Pepin, Test Kitchen, cooks Country, Cajun chef, Yan Can cook, Ming, etc….. all on KCPT 19 PBS!
Watching this actually made my stomach growl!
Have you ever used roasted potato home fries instead of bread croutons?
I just about cried when I heard just one of those steaks was FIFTY DOLLARS!!!
Lam talks like she's constipated
Looks delicious!
@3:10 Those are the biggest T-Bone steaks I have ever seen – and I've seen a lot of them!
The robot says she trims both ends of green beans because she's "lazy". Then why the extra step of cutting off the other end?! My least favorite pairing of people. If you want to call her a people.
I have given the Victorinox paring knife as a gift and those that have received it claim that it was the best gift they have received. Kudos to the big "V"!
Darn! I just finished breakfast and now after watching this episode I'm hungry again 😁. I'm definitely going to try that Caesar green bean salad 😋
All the comments are praising the greens salad. Virtually no one made the steak recipe.. too poor.
Americans eat well. Their waistline tells their story.
Stella!! * In my Elaine Benes voice *
$50 for stack. Here in Montreal it's close to $100.
Yeah, you can grill the Porterhouse and hope you don’t mess it up. I think the best way to cook a steak like that is to use a Sous vide. You can get both pieces to an ideal internal temp around 132F and then just get your grill rip roaring hot and sear it quickly.
The dry brine method is solid.
I'm not part of the 1% who thinks it's nothing to afford a $50 steak. I'm not that privileged. So this sucks.
Far too rare for me. Gross. Not sorry!
I never slice eat cowboy way right off bone!
The porterhouse is my favorite and I am a beef aficionado only thick 2 inches minimum of 2lbs or as large as 3lbs I have paid $110 for a single steak at mortons ! Worth it. Poor vegans lol
will make the beans ASAP
That is rare, not medium rare.
One of these women is ready to give me the strap and it's not Bridgette 👀🍑🤞🏻😘
Nice, but waaaaay to much cackling banter!
You had me at Porterhouse.
After watching the porterhouse segment proves why I don't trust skinny chefs.
How do you feed this steak to a man who absolutely will not eat beef with any kind of red showing. I love rare beef . I could eat it raw but the "MAN" wants it cooked to death.
I am enjoying your videos, thank you for sharing!😀
I'm gonna say. Leave my steak alone. I am completely confident in my own knife skills to feed my self.
Why did she only salt (dry brine) one side?
Thank u I enjoyed the review on blue cheese. My local supermarket dosen't have a wide range of cheeses. Since I make my own dressings I will try the broths bleu cheese with my dressing