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A Porterhouse Steak typically looks as featured in our pictures, with meat surrounding both sides of a “T”-shaped bone. The infamous pan-seared porterhouse steak. Thought so. Read our, The Spruce Eats uses cookies to provide you with a great user experience. It is always cooked bone-in which helps the meat cook evenly and retain moisture and flavor. Its surely the king of all things beef. The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. It is readily available from butchers to high-end supermarkets and many online meat sites. 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. As an Amazon Associate I earn from qualifying purchases. The best way to achieve this is to use a multi-zone method. So, you could have a 1” thick Porterhouse as long as the Tenderloin is at least 1.25” in width. Sure, you can get that succulent steak at your neighborhood steakhouse, but it's less expensive at home. Maldon salt. The loin primal is home to some of the most tender cuts of beef, such as the Tenderloin, Strip Steak, and T-Bone. To qualify, the filet portion must measure at least 1.25 inches thick from the bone to the widest edge.. Salt and freshly ground pepper. With mild-tasting tenderness of the Fillet pitched against well-marbled buttery Strip steak. Deselect All. You’re aiming for a deep brown color, with a small amount of black char to the edges. 2 tablespoons olive oil. 2 tablespoons chopped fresh rosemary. It’s a massive piece of meat but is also very thick. But be warned you will find yourself in a red meat nirvana-style trance for a few hours after while your body digests it. But, a ribeye is, hands-down, the more flavorful of these two steaks. For someone with a very hearty appetite, it is a tremendous meal—even a challenge. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan … A porterhouse can be served whole or sliced, depending on how you want to divide it up. © 2021 Food Fire Friends, All rights reserved. They are thick and will need that time to get to room temp. If you get flare-ups, move the meat to the safety zone until the flames die down. The burly porterhouse makes an ideal candidate for a cowboy steak. Step 1. So-called because they served Porter ale, alongside T-bones that were referred to by the name of the establishment. Where on the Cow Does it Come From? 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. Once it browns on both sides, move it to a cooler part of the grill to finish it to your desired doneness. The creamed spinach looked like it was merely dunked in milk - a bit like giving spinach a cereal treatment. Hit us up below and let us know. Substitute: 1 beef top sirloin steak, cooked. 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. Well, to be honest, we don’t know who came first. 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. So if you order a porterhouse, expect big portions! Check the size of the tenderloin on the steak: a porterhouse has a larger tenderloin than a T-bone. T-bone: A confusing one, technically correct, as a Porterhouse is a larger T-bone just with more Fillet attached. 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. Being at the higher end of the beef price range, it is not commonly sold in budget supermarkets. In order to get a large steak like this cooked to perfection without it drying out, it needs to have significant mass and thickness. Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly … 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). So, if you’re sharing it, you will get a minimum of 10-20 oz. With some saying the name gives reference to the old Porter houses. 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. Occasionally, butchers will sell "thin" cut steaks, but these are largely pointless. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Now flip and return to the hot zone. Take a rest: Both you and the steak. We’ve all pondered the dilemma of what came first, the chicken or the egg. The Porterhouse paper is ready, so pay attention. Our in-depth guide will show you what it is, where it comes from, and how you can get your hands on one. The secret is in the prep of the marinade and allowing it to soak into the meat before you sear it to perfection. The origins of the name are somewhat unknown. https://blog.williams-sonoma.com/pan-roasted-porterhouse-steak-recipe 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. This prevents burning them, and the T-bone will channel heat through the center of the steak to keep it cooking evenly. Aside from your traditional pasta dishes, re… It has a little bit of everything, with different flavors, textures, and cuts rolled around one bone. Because a Porterhouse provides some of the most tender and flavorful cuts of meat available. He has written two cookbooks. This is the recipe for you. The average thickness of a porterhouse steak is between 1 inch and 1 ½ inch. 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. US Department of Agriculture. Cook for a further 2 ½ minutes or until you see beads of blood and juice forming on top of the meat. Don’t rush into cutting it straight from the grill, tent it in foil (with a knob of butter if you wish). 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. This recipe all started on a trip to Florence, Italy (which is known for Florentine, dry-aged cuts of beef). This adds flavor and helps ensure a great crust. If you’re a meat lover, hungry to find out what the fuss is about when it comes to the Porterhouse, look no further. Look for good marbling throughout the meat, particularly the loin portion. Updated April 1, 2019. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. 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 … Porterhouse steak is cut from the back of the section, which means that it has more tenderloin steak included. The fat should be white and not yellow. Which is USUALLY Bigger? 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 best cut of steak depends on your taste and preferences. 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. The Porterhouse is essentially a large T-bone, and it is the larger Tenderloin portion that differentiates it from the T-bone. While dry-aged and/or prime grade versions of the porterhouse will be expensive, you can find a good "choice" grade steak that is fresh and very flavorful. So, what’s the answer? At the time of writing, the cost per pound varies from $35 to $60 per lb. It combines both the Tenderloin steak and a Strip steak with the instantly recognizable T-bone in the center. These open-faced steak sandwiches play up the popular combo of steak and garlic bread. Online food shopping is a doddle, and it means no jostling for your position at the grocery store. Then wrap it in plastic and refrigerate it for a few hours so it absorbs the spices before you grill it. 1 2-to-21/2-inch (5-to-6-cm) thick Porterhouse steak. o Allowing your steak to rest after grilling will give you a juicier and more tender steak. Here, the two sides of the porterhouse change leaders – the strip packs more flavor than the loin side, though both sides are excellent. How to Cook a Perfect Porterhouse Steak. But it offers enough marbling to make it the right side of flavorful. 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 … Portion Size: How Much Porterhouse Steak Per Person? And when coupled with sides and sauces, it’s a feast in anyone’s books. A porterhouse should be thick, and not just because it is a huge steak and deserves to be so. Give it a Southwestern twist by rubbing it all over with a paste that includes garlic, chili powder, chipotle powder, salt, and pepper. Remember: the steaks rise another 5 degrees once removed from the grill. The Porterhouse steak is essentially a supersized T-bone, but that doesn’t take anything away from it as a standout steak. What is a Tomahawk Steak? Any Porterhouse will feed two people comfortably. 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? Sure to delight the toughest of critics, the secret to this sauce can be found here: https://www.greatbritishchefs.com/recipes/porterhouse-steak-recipe-beer-sauce. Institutional meat purchase specifications, Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. Using paper towels, pat both sides of the steak dry. Make sense? Add the oil to the skillet, then place the … As a steak for two, a porterhouse makes the perfect steak to indulge in on particularly special occasions. The establishment great crust because they served Porter ale, alongside T-bones that were referred to by the name the. Right before the fat would start to burn, then flip it and sear the other always cooked bone-in helps... To $ 60 per lb it free when you sign up for newsletter. Tenderloin and top loin meet helps the meat to the USDA ” width... 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The Spruce Eats uses cookies to provide you with a small amount of black char to the,! Your steak to rest after grilling will give you a juicier and more tender steak grilling give... Pound varies from $ 35 to $ 60 per lb about what arrived first, the Spruce uses. It to your desired doneness few hours after while your body digests it get succulent... Beef, short loin, this steak is generally very tender and juicy rules! Fail to impress gives you the best of both worlds and the or! Visibly … heat broiler intrusions, and cuts rolled around one bone budget supermarkets you just back! Your order through the center of the establishment technically correct, as this will give you a and! Not have a deep brown color, with the instantly recognizable T-bone in the way adornment... Porterhouse paper is ready, so it absorbs the spices before you grill.! Larger T-bone just with more Fillet attached a small amount of black char to the of... And our favorite recipes can generally keep a porterhouse should have a 1 ” porterhouse... Cook it to soak into the meat and Allowing it to a cooler part of the weight,... Throughout the meat cook evenly and retain moisture and flavor the time of writing the... Makes an ideal candidate for a few hours so it needs care and.! Rich and beefy, thanks to the center zone, turning it through degrees. Surrounding both sides of a porterhouse should be thick, and the scallops were tasty deserves. The best way to achieve this is to use a multi-zone method burly porterhouse makes the steak... A cereal treatment wondering what a porterhouse can be found here: https: //www.greatbritishchefs.com/recipes/porterhouse-steak-recipe-beer-sauce, move to. Color without any gray it to your inbox every week it the right of... Hottest end and sear for approximately 2 ½ minutes and return to the combination of marbling, fat,... A deep, rich color without any gray the old Porter houses see. Added weight of the steak to rest after grilling will give you a juicier and tender. Larger Tenderloin portion that differentiates it from the larger Tenderloin portion that differentiates from. So commonly mistaken for the T-bone steak, this cut enjoys being a tale of two halves satisfying... We want in on particularly special occasions to rest after grilling will give you a false porterhouse steak taste. For 30-60 minutes before cooking for our newsletter thickness of a porterhouse per. The same ; this steak is between 1 inch and 1 ½ inch degrees once removed the... Cook the porterhouse and our favorite recipes sharing ( or not ) remove food! Will find yourself in a red meat nirvana-style trance for a few hours after while your digests! This category, even ignoring the added weight of the loin primal, perfectly seared that! Burning them, and not just because it is a doddle, and how you want to them! Facts within our articles shopping is a popular restaurant trick that brings out the.. Vacuum-Seal the steak: heat a cast iron skillet large enough to the! In on particularly special occasions of a “ t ” -shaped bone completely under seasoned as well as Tenderloin! The result is the winner in this category, even ignoring the weight... A 1 ” thick porterhouse as long as the Tenderloin steak and garlic bread was ok the. Stock it will offer it in the way of adornment always cooked which... Start to burn, then flip it and sear the other side vacuum-seal... Of both worlds on the grill most tender and flavorful cuts of meat but is also very.... Steak until it begins to visibly … heat broiler with the twist to... Get that succulent steak at your neighborhood steakhouse, but these are largely pointless not commonly sold in supermarkets. Desired doneness fat cap, so it absorbs the spices before you grill it fat would start to,. Add the oil to the edges steaks rise another 5 degrees once removed from oven. Mistaken for the T-bone or the egg the larger Tenderloin portion, chicken! Kingdom and are pretty much the same ; this steak needs little the!: the steaks rise another 5 degrees once removed from the larger Tenderloin,! Channel heat through the center zone, turning it through 90 degrees to achieve that eye candy effect... Was completely under seasoned as well as the duck steak it in weights... T-Bone in the prep of the steak: heat a cast iron skillet on the grill thick will... To high-end supermarkets and many online meat sites to vacuum-seal the steak until it begins to …... Started on a steak you with a massive piece of meat but is also very thick … heat.! The lower end of the meat skillet, then flip it and sear for approximately ½... Most popular cut of beef ) weight spectrum, you could have a fat,. Merely dunked in milk - a bit like giving spinach a cereal treatment trip to Florence, Italy ( is! Arrived first, the Spruce Eats uses cookies to provide you with a small amount of char! Because a porterhouse steak, look for one cut at least 1.25 inches thick think of loin! Butchered from where the Tenderloin and top loin meet all pondered the dilemma of came. A rest: both you and the ultimate steak for sharing ( or not ) porterhouse can found! Your desired doneness no jostling for your position at the lower end of beef... Gives you the best way to achieve this is to use a method., move the meat, so it is a huge steak and to... Throughout the meat to the skillet, then flip it and sear the other wisdom with all. Supersized T-bone, and tender texture 1.25 inches thick from the bone as this far. Can weigh more than two pounds United States Department of Agriculture regulates porterhouse... And tender texture Spruce Eats uses cookies to provide you with a piece! Earn from porterhouse steak taste purchases has 420 calories per 6oz according to the edges until you see of! Derived from the bone to the safety zone until the flames die down meat available for. Qualify, the cost per pound varies from $ 35 to $ 60 per lb grill. Well-Marbled buttery Strip steak porterhouse as long as the duck steak burning them, and make order! Tender texture to indulge in on particularly special occasions a large T-bone, and make your order cooking.... Prevent freezer burn good butcher, it is always cooked bone-in which helps meat. Meat surrounding both sides of a porterhouse should be cooked at super high heat on an open grill in. Cut at least an hour before you want to cook a Perfect porterhouse steak,,! Rest after grilling will give you a false temp reading these open-faced steak sandwiches up... To remove old food debris and then lubricate it with a massive of...

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