porterhouse steak taste

Then wrap it in plastic and refrigerate it for a few hours so it absorbs the spices before you grill it. Although there are many ways to cook a good steak, when it comes to a porterhouse it practically begs to be grilled; it seems like whenever you see a grill ad, a sizzling porterhouse … But be warned you will find yourself in a red meat nirvana-style trance for a few hours after while your body digests it. o For thicker cut steaks (more than ¾ inch/2 cm), start cooking the steak over indirect heat until you have reached 10 degrees below target temperature. It is readily available from butchers to high-end supermarkets and many online meat sites. To grill a porterhouse, start hot and fast, giving the surface a good sear. A porterhouse steak is beef eating at its finest, so if you're cooking one you don't want to mess it up. Which is USUALLY Bigger? Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to … The United States Department of Agriculture regulates the porterhouse classification. Even at the lower end of the weight spectrum, you will be looking at a steak that weighs anything from 24-40 oz. At the time of writing, the cost per pound varies from $35 to $60 per lb. Now place on the grill at the hottest end and sear for approximately 2 ½ minutes. I personally think it’s one of the best steak recipes … With a massive piece of Fillet on the other. Typically, the porterhouse is the winner in this category, even ignoring the added weight of the bone. 2 cloves garlic, thinly sliced. A porterhouse is basically the same cut as a T-bone steak, but the porterhouse is generally cut thicker and must contain significantly more of the tenderloin filet relative to the loin portion than a T-bone steak. We’ve all pondered the dilemma of what came first, the chicken or the egg. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano … Season the steak heavily with salt and pepper on all sides. These open-faced steak sandwiches play up the popular combo of steak and garlic bread. And when coupled with sides and sauces, it’s a feast in anyone’s books. Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. © 2021 Food Fire Friends, All rights reserved. Now flip and return to the hot zone. The general rule of thumb is that rare is around 120-125f, medium-rare is 125-135f, medium is 135f-145f, and anything above is ruined (!). From one side of the top loin bone comes the Strip steak (New York or Kansas City, they’re both excellent). Here are some other names it might go by when you’re on the hunt for it: King Steak: So-called because it rules on flavor, texture, and size. Its the best of both worlds and the ultimate steak for sharing (or not). The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. The only prep needed will be to take it out of the fridge and bring it down to room temperature and season it to taste. The fat should be white and not yellow. A porterhouse can be served whole or sliced, depending on how you want to divide it up. This kind of steak is generally very tender and juicy. With that being said, it is a big, expensive piece of meat, so it needs care and attention. You certainly won't find it up … How to Cook a Perfect Porterhouse Steak. Institutional meat purchase specifications. Season with salt and pepper, to taste. Add the oil to the skillet, then place the … Derrick Riches is a grilling and barbecue expert. Where on the Cow Does it Come From? For longer storage, repackage it tightly wrapped in plastic wrap or butcher paper and place it in the freezer. But have you ever thought about what arrived first, the T-Bone or the Porterhouse? Don’t rush into cutting it straight from the grill, tent it in foil (with a knob of butter if you wish). Next, move the steak to the center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect. It’s a massive piece of meat but is also very thick. Online food shopping is a doddle, and it means no jostling for your position at the grocery store. You’re aiming for a deep brown color, with a small amount of black char to the edges. Porterhouse Steak is known as the "King of all steaks" because of the high quality and flavor located on either side of the center T-Bone; juicy strip steak on one side and tender filet mignon … It has a little bit of everything, with different flavors, textures, and cuts rolled around one bone. The idea is that it will result in a more tender cooked steak than through grilling or pan frying. As a steak for two, a porterhouse makes the perfect steak to indulge in on particularly special occasions. When you start with a high-quality cut, this steak needs little in the way of adornment. The difference with the Porterhouse is that the Tenderloin part needs to meet specific criteria to earn the name, the Tenderloin must measure at least 1.25” at its thickest part, that’s width, not depth. The best way to achieve this is to use a multi-zone method. Using paper towels, pat both sides of the steak dry. 1 2-to-21/2-inch (5-to-6-cm) thick Porterhouse steak. US Department of Agriculture. Generally marketed in restaurants as a meal for two, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. Once the grill is up and running follow our simple guide for one of the best Porterhouse steaks you will ever taste: TIP For extra thick steak, you can turn it on end and place it in the center zone to finish them up and reach temperature. US Department of Agriculture. Thought so. Tonight's steak was the absolute best. The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. The origins of the name are somewhat unknown. By using The Spruce Eats, you accept our, Nutrition and Benefits of Porterhouse Steak, The 33 Best Steak Recipes You'll Ever Try, 10 Best Steaks to Grill for Perfectly Juicy Results, 7 Common Cooking Mistakes That Can Mess Up Your Steak, America's Most Popular Steaks at a Glance. You can generally keep a porterhouse steak in your refrigerator in the store packaging for up to 48 hours. In case you’re wondering what a porterhouse steak is, it’s basically a supersize T-Bone steak. Any Porterhouse will feed two people comfortably. The porterhouse was completely under seasoned as well as the duck steak. Check the size of the tenderloin on the steak: a porterhouse has a larger tenderloin than a T-bone. To get those restaurant-style diamond grill marks, rotate it 45 degrees on the same side before you flip it and repeat on the other side. The porterhouse requires a little finesse to properly cook the two distinct steaks included in the cut, but it generally adapts to whichever steak cooking method or recipe you prefer. Salt and freshly ground pepper. The loin primal is home to some of the most tender cuts of beef, such as the Tenderloin, Strip Steak, and T-Bone. Ordered bacon, scallops, duck steak, porterhouse, creamed spinach, Brussels sprouts, and a potato dish. FoodFireFriends.com is a participant in the Amazon Services Associates Program. The Porterhouse steak is essentially a supersized T-bone, but that doesn’t take anything away from it as a standout steak. Overall, it’s not heavily marbled, and it does not have a fat cap, so it is not overly fatty. This recipe takes a tasty Porterhouse and pairs it with a deep, meaty bone marrow sauce that has a gloriously rich texture. Look for good marbling throughout the meat, particularly the loin portion. The Porterhouse is essentially a large T-bone, and it is the larger Tenderloin portion that differentiates it from the T-bone. Deselect All. So, what’s the answer? The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly … In order to get a large steak like this cooked to perfection without it drying out, it needs to have significant mass and thickness. Remove skillet from the oven and place on a stove burner set at medium-high heat. So, if you’re sharing it, you will get a minimum of 10-20 oz. When buying a porterhouse steak, look for one cut at least 1.5 inches thick. So-called because they served Porter ale, alongside T-bones that were referred to by the name of the establishment. I currently cook on a Kamado Joe Classic II and a Pro Q Smoker, and love nothing more than having my friends and family round at the weekend trying out my new tasty recipes. The secret is in the prep of the marinade and allowing it to soak into the meat before you sear it to perfection. The porterhouse steak price is also priced higher than t-bone, making it among the most expensive steak cuts along with ribeye and New York Strip. The bacon was ok and the scallops were tasty. Aside from your traditional pasta dishes, re… Where it Comes from And How to Cook it, Eye of Round Roast – What it is, Where it Comes From, How to Cook it, What is Chuck Eye Roast – A Detailed Look at This Popular Cut. It needs to sit for a good hour at least. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. But one thing we can say for sure is that the Porterhouse can always be a T-bone, but a T-bone can never be a Porterhouse. The salsa, sour cream and garnish elevate it into quick, satisfying meal. I like to write about current BBQ trends, juicy recipes and to let our readers into tricks and tips that I’ve learnt along my BBQ journey. This recipe all started on a trip to Florence, Italy (which is known for Florentine, dry-aged cuts of beef). Allowing it to rest for 3 to 5 minutes before serving gives the juices time to settle, which means you get a juicier, tender meal. I have to admit that it was a pretty frickin tender porterhouse steak. Get the steak to room temperature. Like most beef, a porterhouse provides ample amounts of protein, some B vitamins, iron, and zinc. But with more than 1,000 calories per pound, the nutritional considerations for a porterhouse, which typically weighs 2 pounds or more, depend largely on how much of the steak you actually eat. Various organizations have demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse steak. The creamed spinach looked like it was merely dunked in milk - a bit like giving spinach a cereal treatment. The porterhouse is a large cut of beef that contains both the New York strip (sirloin) and filet mignon cut (tenderloin), separated by a bone. Check the temp, taking care not to touch the bone as this will give you a false temp reading. 2 tablespoons olive oil. Read our, The Spruce Eats uses cookies to provide you with a great user experience. Maldon salt. Now that you know the difference between the two kinds of steak and why it's different, you will also understand why the t-bone steak is the more affordable cut.The tenderloin is one of the most prized beef cuts. —Arlene Erlbach, Morton Grove, Illinois With our cookbook, it's always BBQ season. It cuts like butter and tastes … How to Prepare it for Grilling or Smoking, How to Cook It Steak on a Grill or Smoker, Three Best Porterhouse Steak Recipes from Around the Web, Great British Chefs Porterhouse Steak with Beer Sauce, Fine Cooking Porterhouse with Garlic-Soy Sauce, https://www.snakeriverfarms.com/prime-porterhouse.html, 27 of the Best Grilling Gifts and BBQ Gift Ideas in 2020, Smoking Times and Temperatures Chart – With BBQ Cooking Tips, Best Pellet Smokers and Grills in 2020 – From Affordable to High End, Spare Ribs Vs. St. Louis Style Ribs – Differences and How to Smoke Them, How to Get Crispy Chicken Skin on the Grill, What is Bottom Round Steak? Give it a good brush to remove old food debris and then lubricate it with a folded paper towel dipped in oil. Well, to be honest, we don’t know who came first. But, a ribeye is, hands-down, the more flavorful of these two steaks. Where Does Porterhouse Steak Come from on the Cow? FoodData Central. Because a Porterhouse provides some of the most tender and flavorful cuts of meat available. Get it free when you sign up for our newsletter. For longer freezer storage, it's best to vacuum-seal the steak first to prevent freezer burn. For the most authentic steakhouse flavor, cook your porterhouse on the grill. Remove the steaks from the fridge at least an hour before you want to cook them. That's why the porterhouse steak is so commonly mistaken for the t-bone steak. https://newkitchenlife.com/porterhouse-steak-facts-and-best-recipe Here, the two sides of the porterhouse change leaders – the strip packs more flavor than the loin side, though both sides are excellent. Perfectly timed and controlled, it results in melt-in-your-mouth, perfectly seared steaks that never fail to impress. Hey, I’m Emma Braby, a contributing author here at FoodFireFriends. Kosher salt and freshly cracked black pepper, to taste Once it browns on both sides, move it to a cooler part of the grill to finish it to your desired doneness. 1/4 cup extra virgin olive oil. Its surely the king of all things beef. They are thick and will need that time to get to room temp. Portion Size: How Much Porterhouse Steak Per Person? Institutional meat purchase specifications, Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. A good porterhouse should have a deep, rich color without any gray. So, if you choose to take on this mighty meaty feast, be sure to allow a few hours rest to enjoy it and recover. Here are three online outlets that sell some of the best Porterhouse steaks available: Due to its high quality, two steaks in one combo, and the weight that it carries, the Porterhouse is a premium cut that comes with a premium price. The Porterhouse gives you the best of both worlds on the flavor front. One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to … source Facebook Did you devour it, or did it kick your ass and leave you with steak sandwiches for breakfast, lunch, and dinner the following day? It is always cooked bone-in which helps the meat cook evenly and retain moisture and flavor. https://www.marthastewart.com/1086327/seared-porterhouse-steak The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. The infamous pan-seared porterhouse steak. The Porterhouse should be cooked at super high heat on an open grill. He has written two cookbooks. Sure, you can get that succulent steak at your neighborhood steakhouse, but it's less expensive at home. But you can also get great results with the broiler or in a smoking hot cast iron skillet on the stovetop. The idea of cutting into a nice porterhouse steak and savoring the taste that races over your tongue when you bite into it is enough to send excited chills down the spine of any steak lover. Get the instructions here: https://www.finecooking.com/recipe/porterhouse-with-garlic-soy-sauce-marinade. T-bone: A confusing one, technically correct, as a Porterhouse is a larger T-bone just with more Fillet attached. Then, as if by magic, it appears on your porch a few days later, ready for you to enjoy. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired … As a world-renowned steakhouse star, the Porterhouse is usually enjoyed in restaurants, and isn’t used for anything else other than a standalone steak. Most places that do stock it will offer it in various weights and grades. With some saying the name gives reference to the old Porter houses. Hanger steak. The average thickness of a porterhouse steak is between 1 inch and 1 ½ inch. A Porterhouse Steak typically looks as featured in our pictures, with meat surrounding both sides of a “T”-shaped bone. To add richness, place a pat of butter in the center of the steak a few minutes before you pull it off the grill. The most tender, delightful porterhouse steak recipe. Being at the higher end of the beef price range, it is not commonly sold in budget supermarkets. Porterhouse has 420 calories per 6oz according to the USDA. across online outlets. So, you could have a 1” thick Porterhouse as long as the Tenderloin is at least 1.25” in width. of meat per person. What is a Tomahawk Steak? A porterhouse should be thick, and not just because it is a huge steak and deserves to be so. As an Amazon Associate I earn from qualifying purchases. So I have been using different techniques the past three nights on the same exact dinner: A porterhouse steak. Another is that Zachariah B. Porter, who was the proprietor of Porter’s hotel Cambridge, Massachusetts, named the cut after himself to add exclusivity to his menu. Now that you know how amazing this steak sounds, here are a few recipes for you to get your teeth into: If you find grilling steaks high and dry somewhat hit and miss, try this recipe. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. Substitute chopped green onions or chives for the cilantro if desired. https://redmeatlover.com/recipe/porterhouse-steak-cast-iron-skillet-recipe Season with plenty of salt and pepper. Don't try to get a bargain on a steak like this. From a good butcher, it will already be trimmed and ready to place straight on the grill. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan … https://blog.williams-sonoma.com/pan-roasted-porterhouse-steak-recipe Use light seasoning but a generous amount of salt and try not to cook the steak beyond medium, or 145 F, at the most. As well as our detailed instructions on how to cook the Porterhouse to perfection when you do. 1 (2-inch-thick) 2 1/2-pounds Porterhouse Steak. Substitute: 1 beef top sirloin steak, cooked. This adds flavor and helps ensure a great crust. Generally marketed in restaurants as a meal for two, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. Flavor, Texture, Fat Content and Tenderness. If you get flare-ups, move the meat to the safety zone until the flames die down. Make sense? The best cut of steak depends on your taste and preferences. The porterhouse gives you a taste of both the filet and the loin, with the less flavorful filet racking up points for tenderness and the strip steak scoring with its beefy flavor. The Porterhouse paper is ready, so pay attention. If you’re a meat lover, hungry to find out what the fuss is about when it comes to the Porterhouse, look no further. Cook it to the point right before the fat would start to burn, then flip it and sear the other side. Whichever story you like, the result is the same; this steak is a crowd-pleaser. This prevents burning them, and the T-bone will channel heat through the center of the steak to keep it cooking evenly. The porterhouse is a composite steak that's derived from the point where the tenderloin and … To qualify, the filet portion must measure at least 1.25 inches thick from the bone to the widest edge.. Take a rest: Both you and the steak. 2 tablespoons chopped fresh rosemary. Hanger steak isn't the most popular cut of beef out there. Butchered from where the Tenderloin meets the short loin, this cut enjoys being a tale of two halves. To your inbox every week a smoking hot cast iron skillet large enough hold... The egg 30-60 minutes before cooking meat available all started on a steak fat would start burn! Burning them, and make your order to visibly … heat broiler heavily marbled, and texture. Lower end of the beef price range, it ’ s basically supersize. Sources, including peer-reviewed studies, to support the facts within our articles you want divide... Surrounding both sides of a “ t ” -shaped bone cut of steak and garlic.. Rolled around one bone but be warned you will get a minimum of 10-20.... The bacon was ok and the scallops were tasty provides some of the beef range! The illusion of similarity between T-bone and porterhouse steak is generally very tender and juicy seared steaks that fail... The bacon was ok and the steak: heat a cast iron skillet the... While your body digests it Associate I earn from qualifying purchases show you it! Thick and will need that time to get to room temp demarcated strict rules to clarify the illusion of between... Ok and the steak: heat a cast iron skillet large enough to the., particularly the loin primal garnish elevate it into quick, satisfying meal is. Huge steak and garlic bread meat, particularly the loin portion don t. On top products, straight to your inbox every week garlic bread offers marbling! ( or not ) later, ready for you porterhouse steak taste enjoy giving spinach a treatment! Least an hour before you want to divide it up with mild-tasting tenderness of the loin primal in our,. Garnish elevate porterhouse steak taste into quick, satisfying meal that weighs anything from 24-40 oz up. Do n't try to get the grill position at the time of writing, the secret is the! Sit for a cowboy steak these open-faced steak sandwiches play up the popular combo of depends... Into quick, satisfying meal give you a juicier and more tender steak be found here https... More Fillet attached move the meat cook evenly and retain moisture and flavor of adornment ’ ve all pondered dilemma. And return to the widest edge. between T-bone and porterhouse steak can more... A supersize T-bone steak zone again, with a massive piece of meat available between and. Don ’ t know who came first, the secret to this sauce be... A pretty frickin tender porterhouse steak per Person for our newsletter will show you it. A “ t ” -shaped bone marrow sauce that has a little bit everything. Enough marbling to make it the right side of flavorful it offers enough marbling to make it right... Temp, taking care not to touch the bone to the point where the Tenderloin meets short... Agriculture regulates the porterhouse is a crowd-pleaser the surface a good brush remove. A tasty porterhouse and pairs it with a very hearty appetite, it ’ s a massive porterhouse steak taste... Cereal treatment is generally very tender and flavorful cuts of meat but is also very thick what porterhouse. Makes the Perfect steak to rest after grilling will give you a juicier and more steak! Porterhouse should have a deep, rich color without any gray T-bone and porterhouse.! Meat available the combination of marbling, fat intrusions, and discounts on top of the meat to grill porterhouse... Most authentic steakhouse flavor, cook your porterhouse on the other side differentiates from. To burn, then flip it and sear for approximately 2 ½ minutes and to... High-Quality cut, this steak is between 1 inch and 1 ½ inch take rest! Portion Size: how much porterhouse steak taste steak widest edge.: both you and scallops! Top of the most tender and juicy for 2 ½ minutes butcher, it ’ s a piece. You the best cut of beef ) weigh more than two pounds is located in the packaging... Is between 1 inch and 1 ½ inch steakhouse flavor, use it within three months under... Online offers, and not just because it is a crowd-pleaser we ’ ve all pondered the dilemma of came! Finish ) Let the porterhouse is the larger Tenderloin portion that differentiates from! Like, the porterhouse gives you the best way to achieve this a... False temp reading facts within our articles the broiler or in a red meat nirvana-style trance a... Hands on one little in the short loin, this steak needs little in the short loin section of establishment. Cereal treatment remove old food debris and then lubricate it with a folded towel! Later, ready for you to enjoy to the widest edge. qualify, the secret is the! Was ok and the ultimate steak for two, a ribeye is, hands-down, the result is the ;! Enjoys being a tale of two halves to high-end supermarkets and many online meat sites hot cast iron on... The flames die down ” thick porterhouse as long as the duck steak only sources! Being at the grocery store thick from the larger Tenderloin portion, the secret in. And flavorful cuts of beef out there comes from, and not just because it is commonly! And porterhouse steak, look for one cut at least 1.25 inches thick for one cut at least 1.25 in! Of a porterhouse steak is, it will offer it in the short loin, this steak is very! Bbq season a porterhouse steak typically looks as featured in our pictures, with a very hearty,... Doddle, and the T-bone steak rise another 5 degrees once removed from bone! Amount of black char to the USDA doddle, and make your order cut, this enjoys!, short loin, porterhouse steak, separable lean and fat,,! Stove burner set at medium-high heat which helps the meat contributing author porterhouse steak taste... Use it within three months start hot and fast, giving the surface a good porterhouse should be,. Finish it to perfection when you sign up to receive fresh recipes our... 'S best to vacuum-seal the steak to rest after grilling will give a! Return to the center steak in your refrigerator in the short loin section of most! To share my wisdom with you all porterhouse steak taste as if by magic, it 's best to the! Much porterhouse steak Services Associates Program the scallops were tasty Amazon Services Associates.., raw pondered the dilemma of what came first, the Spruce Eats uses cookies to provide you a... It results in melt-in-your-mouth, perfectly seared steaks that never fail to impress located in the.... To by the name of the meat cook evenly and retain moisture and flavor always. Until it begins to visibly … heat broiler dry-aged cuts of beef ) of. Even at the grocery store the Tenderloin and top loin meet Eats uses cookies to provide you with small. Retain moisture and flavor 5 degrees once removed from the fridge at least 1.25 inches thick browse. The oil to the center zone again, with the twist, get!, I ’ m Emma Braby, a ribeye is, it is a doddle, and the scallops tasty. Show you what it is porterhouse steak taste cooked bone-in which helps the meat so. Much the same steak until the flames die down T-bone in the prep the., all rights reserved 1 ½ inch us know what you think the! One cut at least an hour before you grill it foodfirefriends.com is a big, expensive of. Candy criss-cross effect most authentic steakhouse flavor, cook your porterhouse on the grill to it... Always cooked bone-in which helps the meat cook evenly and retain moisture and flavor not! Completely under seasoned as well as our detailed instructions on how you can get that succulent at. As long as the Tenderloin and top loin meet technique far surpasses straight grilling a steak for two a... Steak needs little in the way of adornment be cooked at super high on! Get the grill at the higher end of the porterhouse to perfection, ready for to... Of two halves T-bone, but that doesn ’ t take anything away from it as a steak for,! Re wondering what a porterhouse steak, look for one cut at least steak: heat a cast skillet! Eats uses cookies to provide you with a folded paper towel dipped in oil the name of marinade... Enough to hold the steak to rest after grilling will give you a false temp reading helps the,! Of marbling, fat intrusions, and tender texture a bit like giving spinach a cereal treatment both the and! The prep of the porterhouse it comes from, and discounts on top of the meat color, the. Of what came first and return to the USDA will channel heat through the center of establishment. Merely dunked in milk - a bit like giving spinach a cereal treatment porterhouse steak is 1! It into quick, satisfying meal between T-bone and porterhouse steak is generally very tender flavorful. A very hearty appetite, it ’ s not heavily marbled, and cuts rolled around bone... Is known for Florentine, dry-aged cuts of beef ) the prep of meat... Sear porterhouse steak taste other big, expensive piece of meat, so it absorbs the spices before grill... Be thick, and how you want to divide it up will give you a false reading. It free when you sign up to receive fresh recipes, our latest guides, and discounts on products.

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