The shell steak is one of the two muscles that form the Porterhouse/T-bone. Also know as a Bone-In Strip Steak, it is the longer muscle on the Porterhouse and the filet is the shorter/rounder muscle on the other side of the bone. Running from the end of the rib to the beginning of the hip, it makes for a leaner cut than the rib steak but is still well-marbled. This keeps it tender with a robust beef flavor. With or without the bone, the strip steak is great for grilling.
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I cooked these steaks at home, 1 was good enough for two people. I seared it on the stove in my heavy cast iron skillet with a few tsps of oil on high heat for about 3 minutes on one side for a good sear, then flipped it over and put in a pre-heated oven at 320 degrees for about 17 minutes, took it out and let it sit for about 5 minutes before cutting to keep in the juices. It was perfect medium - so tender that I wished I had made a whole one just for myself. Very high quality meat. I recommend.