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Steak School: T-Bone… The smaller tenderloin inherently cooks faster than the larger NY strip, which is a problem because the tenderloin is the one cut on the cow that truly shines when cooked to rare (imo). The bone separating both steaks also poses a problem. The sides of the tenderloin and strip that are touching bone cook a lot slower than the edges which are exposed to air. That’s why you’ll often see overcooked edges, while the bone side is still extremely rare. Lastly when buying this ste
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