Applebees Coupons

The Applebees porterhouse is an absolute favorite. Amongst the steak-lovers community, they are the most often ordered and most often suggested to friends and family. This love is due to their “two-in-one”  combination of steaks. The wonderful Applebees porterhouse is composed of two cuts. One being a juicy sirloin strip on one side of the bone and an irresistible tenderloin fillet on the other. It is this delicious duo that that keeps you coming back for more.

From popular demand, Applebees coupons are now offered online for you to simply print out and use at your leisure. Within this O-so tender slab of meat is a bone that runs down the center of the two steaks referred to as the “t-bone”. Only true porterhouse steaks come from the back of the tenderloin but many butchers do try and pass of small t-bones as porterhouse steaks but this is not the case at Applebees restaurants.

Applebees uses a special aging process to create a combination of flavors that explode on your taste buds. These steaks are either dry-aged or wet-aged depending on how you order it.

Dry-ageing referes to beef that has been hung to dry for several weeks. 4 weeks is usually the minimum. This process involves considerable expense as the beef must be stored at or near freezing temperatures. Also only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry aged beef outside of steak restaurants like Applebees or butcher shops. The key effect of dry aging is the concentration of the flavor. The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Wet-aged beef is beef that has typically been aged in a vacuum sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. Wet-aging is popular because it takes less time (typically only a few days) and none of the beef is lost in the process. In contrast, dry-aging can take 15–28 days, and will see up to a third or more of a steak being lost from moisture loss. For this reason, dry aged beef is more expensive but can be ordered at a great discount with Applebees coupons. When you’re sitting at Applebees and asking yourself what the tastiest steak may be, there is no question; it’s the porterhouse either dry-aged or wet-aged.