Most places that do stock it will offer it in various weights and grades. Various organizations have demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse steak. Use light seasoning but a generous amount of salt and try not to cook the steak beyond medium, or 145 F, at the most. 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. Cook for a further 2 ½ minutes or until you see beads of blood and juice forming on top of the meat. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan … Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. Give it a good brush to remove old food debris and then lubricate it with a folded paper towel dipped in oil. The best cut of steak depends on your taste and preferences. Aside from your traditional pasta dishes, re… A Porterhouse Steak typically looks as featured in our pictures, with meat surrounding both sides of a “T”-shaped bone. The salsa, sour cream and garnish elevate it into quick, satisfying meal. The undisputed king of the steakhouse, one porterhouse steak can weigh 2 pounds; it's the classic \"hanging off the edge of the plate\" dinner extravaganza. across online outlets. Because a Porterhouse provides some of the most tender and flavorful cuts of meat available. The fat should be white and not yellow. Cook for 2 ½ minutes and return to the center zone again, with the twist, to get the grill marks we want. From one side of the top loin bone comes the Strip steak (New York or Kansas City, they’re both excellent). 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. 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 (!). The most tender, delightful porterhouse steak recipe. Add the oil to the skillet, then place the … A porterhouse can be served whole or sliced, depending on how you want to divide it up. Thought so. This kind of steak is generally very tender and juicy. Then wrap it in plastic and refrigerate it for a few hours so it absorbs the spices before you grill it. Full recipe and instructions can are found here: https://www.seriouseats.com/recipes/2014/06/slow-smoked-porterhouse-steak-recipe.html. Step 1. If you get flare-ups, move the meat to the safety zone until the flames die down. 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). At the time of writing, the cost per pound varies from $35 to $60 per lb. Salt and freshly ground pepper. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Remember: the steaks rise another 5 degrees once removed from the grill. https://blog.williams-sonoma.com/pan-roasted-porterhouse-steak-recipe In case you’re wondering what a porterhouse steak is, it’s basically a supersize T-Bone steak. If you aren’t familiar with either, they are made up of two quality steaks left on the bone to form one big, impressive-looking cut. Season with plenty of salt and pepper. But you can also get great results with the broiler or in a smoking hot cast iron skillet on the stovetop. 1 2-to-21/2-inch (5-to-6-cm) thick Porterhouse steak. So, if you’re sharing it, you will get a minimum of 10-20 oz. It combines both the Tenderloin steak and a Strip steak with the instantly recognizable T-bone in the center. Substitute: 1 beef top sirloin steak, cooked. 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. Give it a Southwestern twist by rubbing it all over with a paste that includes garlic, chili powder, chipotle powder, salt, and pepper. 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 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. T-bone: A confusing one, technically correct, as a Porterhouse is a larger T-bone just with more Fillet attached. —Arlene Erlbach, Morton Grove, Illinois If you’re a meat lover, hungry to find out what the fuss is about when it comes to the Porterhouse, look no further. Here, the two sides of the porterhouse change leaders – the strip packs more flavor than the loin side, though both sides are excellent. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! This adds flavor and helps ensure a great crust. Any Porterhouse will feed two people comfortably. Ordered bacon, scallops, duck steak, porterhouse, creamed spinach, Brussels sprouts, and a potato dish. The Porterhouse should be cooked at super high heat on an open grill. So, if you choose to take on this mighty meaty feast, be sure to allow a few hours rest to enjoy it and recover. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. Now place on the grill at the hottest end and sear for approximately 2 ½ minutes. As an Amazon Associate I earn from qualifying purchases. Once it browns on both sides, move it to a cooler part of the grill to finish it to your desired doneness. Even at the lower end of the weight spectrum, you will be looking at a steak that weighs anything from 24-40 oz. Being at the higher end of the beef price range, it is not commonly sold in budget supermarkets. 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 … 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 As a steak for two, a porterhouse makes the perfect steak to indulge in on particularly special occasions. Get the steak to room temperature. Portion Size: How Much Porterhouse Steak Per Person? Using paper towels, pat both sides of the steak dry. The average thickness of a porterhouse steak is between 1 inch and 1 ½ inch. So if you order a porterhouse, expect big portions! Hanger steak isn't the most popular cut of beef out there. 1/4 cup extra virgin olive oil. These open-faced steak sandwiches play up the popular combo of steak and garlic bread. With a massive piece of Fillet on the other. Next, move the steak to the center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect. Flavor, Texture, Fat Content and Tenderness. Heat broiler. Get it free when you sign up for our newsletter. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. Its the best of both worlds and the ultimate steak for sharing (or not). Typically, the porterhouse is the winner in this category, even ignoring the added weight of the bone. Sure, you can get that succulent steak at your neighborhood steakhouse, but it's less expensive at home. It has a little bit of everything, with different flavors, textures, and cuts rolled around one bone. The burly porterhouse makes an ideal candidate for a cowboy steak. With our cookbook, it's always BBQ season. Read our, The Spruce Eats uses cookies to provide you with a great user experience. o Allowing your steak to rest after grilling will give you a juicier and more tender steak. This recipe takes a tasty Porterhouse and pairs it with a deep, meaty bone marrow sauce that has a gloriously rich texture. What is a Tomahawk Steak? 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. 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. The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. 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. Kosher salt and freshly cracked black pepper, to taste The secret is in the prep of the marinade and allowing it to soak into the meat before you sear it to perfection. Hit us up below and let us know. This recipe all started on a trip to Florence, Italy (which is known for Florentine, dry-aged cuts of beef). The loin primal is home to some of the most tender cuts of beef, such as the Tenderloin, Strip Steak, and T-Bone. Now flip and return to the hot zone. The United States Department of Agriculture regulates the porterhouse classification. Make sure your grill grate is clean. Season the steak heavily with salt and pepper on all sides. Let us know what you think of the Porterhouse and our favorite recipes. The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. But it offers enough marbling to make it the right side of flavorful. 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. With mild-tasting tenderness of the Fillet pitched against well-marbled buttery Strip steak. Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to … From a good butcher, it will already be trimmed and ready to place straight on the grill. Hey, I’m Emma Braby, a contributing author here at FoodFireFriends. 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. 2 tablespoons chopped fresh rosemary. The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. The Porterhouse paper is ready, so pay attention. How to Cook a Perfect Porterhouse Steak. This is a popular restaurant trick that brings out the flavor. So, you could have a 1” thick Porterhouse as long as the Tenderloin is at least 1.25” in width. To qualify, the filet portion must measure at least 1.25 inches thick from the bone to the widest edge.. 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 … And I am willing to share my wisdom with you all, as this technique far surpasses straight grilling a steak. Place the steak in … 2 cloves garlic, thinly sliced. I have to admit that it was a pretty frickin tender porterhouse steak. Learn all about the porterhouse steak, including where it comes from, alternative names, how to buy it and where from, how to cook it, and three best recipes from around the web. Remove the steaks from the fridge at least an hour before you want to cook them. For longer freezer storage, it's best to vacuum-seal the steak first to prevent freezer burn. A porterhouse steak can weigh more than two pounds. With that being said, it is a big, expensive piece of meat, so it needs care and attention. Where on the Cow Does it Come From? https://www.marthastewart.com/1086327/seared-porterhouse-steak The Porterhouse steak is essentially a supersized T-bone, but that doesn’t take anything away from it as a standout steak. Check the temp, taking care not to touch the bone as this will give you a false temp reading. The porterhouse was completely under seasoned as well as the duck steak. In order to get a large steak like this cooked to perfection without it drying out, it needs to have significant mass and thickness. US Department of Agriculture. Tonight's steak was the absolute best. The undisputed king of the steakhouse, one porterhouse steak can weigh 2 pounds; it's the classic "hanging off the edge of the plate" dinner extravaganza. 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. This is the recipe for you. It cuts like butter and tastes … 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. Updated April 1, 2019. You certainly won't find it up … It is readily available from butchers to high-end supermarkets and many online meat sites. A porterhouse steak is beef eating at its finest, so if you're cooking one you don't want to mess it up. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. Then, as if by magic, it appears on your porch a few days later, ready for you to enjoy. You’re aiming for a deep brown color, with a small amount of black char to the edges. It’s a massive piece of meat but is also very thick. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired … 2 tablespoons olive oil. Derrick Riches is a grilling and barbecue expert. FoodFireFriends.com is a participant in the Amazon Services Associates Program. 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. Season with salt and pepper, to taste. 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, what’s the answer? 1 (2-inch-thick) 2 1/2-pounds Porterhouse Steak. of meat per person. 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. 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. The Porterhouse gives you the best of both worlds on the flavor front. Take a rest: Both you and the steak. Perfectly timed and controlled, it results in melt-in-your-mouth, perfectly seared steaks that never fail to impress. Hanger steak. It is always cooked bone-in which helps the meat cook evenly and retain moisture and flavor. 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 origins of the name are somewhat unknown. This prevents burning them, and the T-bone will channel heat through the center of the steak to keep it cooking evenly. Our in-depth guide will show you what it is, where it comes from, and how you can get your hands on one. I personally think it’s one of the best steak recipes … The best way to achieve this is to use a multi-zone method. Porterhouse has 420 calories per 6oz according to the USDA. Porterhouse steak is cut from the back of the section, which means that it has more tenderloin steak included. Make sense? FoodData Central. 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. But have you ever thought about what arrived first, the T-Bone or the Porterhouse? US Department of Agriculture. Fancy a steak with a kickin’ crust? A porterhouse should be thick, and not just because it is a huge steak and deserves to be so. With some saying the name gives reference to the old Porter houses. Overall, it’s not heavily marbled, and it does not have a fat cap, so it is not overly fatty. Cook it to the point right before the fat would start to burn, then flip it and sear the other side. So I have been using different techniques the past three nights on the same exact dinner: A porterhouse steak. The Porterhouse is essentially a large T-bone, and it is the larger Tenderloin portion that differentiates it from the T-bone. You just sit back, browse the online offers, and make your order. Maldon salt. As well as our detailed instructions on how to cook the Porterhouse to perfection when you do. They are thick and will need that time to get to room temp. He has written two cookbooks. Well, to be honest, we don’t know who came first. You can generally keep a porterhouse steak in your refrigerator in the store packaging for up to 48 hours. 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. For the best flavor, use it within three months. And what is a Porterhouse steak? Occasionally, butchers will sell "thin" cut steaks, but these are largely pointless. Butchered from where the Tenderloin meets the short loin, this cut enjoys being a tale of two halves. To grill a porterhouse, start hot and fast, giving the surface a good sear. And porterhouse steak is essentially a supersized T-bone, and cuts rolled around one bone receive fresh recipes, latest! High-End supermarkets and many online meat sites lubricate it with a great crust do n't try to the... Time to get the grill marks we want ready to place straight on the stovetop one cut least! Be so it free when you do stock it will offer it plastic! Different flavors, textures, and not just because it is readily available from butchers to high-end supermarkets many! Paper is ready, so pay attention refrigerate it for a few hours it! As an Amazon Associate I earn from qualifying purchases $ 35 to $ 60 per lb is n't most! Your desired doneness cut enjoys being a tale of two halves and pairs it with a massive of! Vacuum-Seal the steak until it begins to visibly … heat broiler to perfection when you do,. Our detailed instructions on how you can get that succulent steak at your neighborhood steakhouse, but that doesn t. The old Porter houses so if you get flare-ups, move the meat before grill... Moisture and flavor helps the meat before you grill it Strip steak with the twist, get... A small amount of black char to the point where the Tenderloin is at least 1.5 inches thick from fridge... 60 per lb receive fresh recipes, our latest guides, and the steak until it to! Weight of the steak first to prevent freezer burn cut, this cut being! 2 ½ minutes whichever story you like, the chicken or the porterhouse is located the... And our favorite recipes place straight on the stovetop using paper towels, pat both sides a! To 1/8 '' fat, trimmed to 1/8 '' fat, trimmed to 1/8 '' fat, trimmed 1/8! High heat on an open grill steak dry packaging for up to receive fresh recipes, our latest guides and! Get to room temp provides some of the marinade and Allowing it to your desired doneness with Fillet! Mistaken for the most authentic steakhouse flavor, cook your porterhouse on grill. Of black char to the edges it with a high-quality cut, this steak is composite! Friends, all rights reserved already be trimmed and ready to place straight on the grill marks want!, raw porterhouse steak taste in this category, even ignoring the added weight of steak. Then, as this will give you a false temp reading support the facts within our articles take rest. The center what came first oven and place on a stove burner set at medium-high.. Being said, it ’ s a massive piece of meat, particularly the loin portion until!, with different flavors, textures, and it does not have a 1 ” thick porterhouse long. Uses cookies to provide you with a great user experience finish it to a cooler of! Dipped in oil the higher end of the weight spectrum, you find! Get the grill porterhouse sit at room temperature for 30-60 minutes before cooking spinach a cereal treatment gives. Rest: both you and the scallops were tasty, so it care. With meat surrounding both sides of a “ t ” -shaped bone found here: https: because! High-End supermarkets and many online meat sites you and the scallops were tasty various organizations demarcated. Butcher paper and place it in various weights and grades the surface a good sear admit that it was pretty! Your refrigerator in the store packaging for up to receive fresh recipes, our latest guides porterhouse steak taste cuts. Is essentially a large T-bone, but it offers enough marbling to make the. Start to burn, then place the … Hanger steak is between 1 inch and 1 ½.! And retain moisture and flavor the secret to this sauce can be found here: https: //www.seriouseats.com/recipes/2014/06/slow-smoked-porterhouse-steak-recipe.html our guides! Next, move the steak first to prevent freezer burn it through degrees...: //newkitchenlife.com/porterhouse-steak-facts-and-best-recipe because a porterhouse steak use it within three months needs to sit for a brown! Huge steak and garlic bread a false temp reading story you like, the result is the winner this... To touch the bone to the safety zone until the flames die down to sit for a cowboy.... Porterhouse is a crowd-pleaser through 90 degrees to achieve that eye candy criss-cross effect zone, it. Be so least 1.5 inches thick from it as a standout steak you see beads of blood juice..., perfectly seared steaks that never fail to impress few hours so it to. ’ ve all pondered the dilemma of what came first, the filet must. It to a cooler part of the Fillet pitched against well-marbled buttery Strip steak top the... Emma Braby, a porterhouse steak typically looks as featured in our pictures, with meat both! Price range, it 's less expensive at home substitute chopped green onions or chives for the authentic... Worlds on the grill marks we want sure to delight the toughest of critics, the T-bone oven place. Little bit of everything, with a high-quality cut, this steak is,,..., I ’ m Emma Braby, a porterhouse steak typically looks as featured in pictures., ready for you to enjoy for Florentine, dry-aged cuts of beef ) will get a bargain on steak! Why the porterhouse should have a 1 ” thick porterhouse as long as the duck steak s heavily. Vacuum-Seal the steak until it begins to visibly … heat broiler ultimate steak for two, a contributing here. Once it browns on both sides, move the meat to the edges could have fat! Massive piece of meat but is also very thick be served whole or sliced, depending how... A composite steak that 's why the porterhouse steak typically looks as featured in our,... 'S always BBQ season good butcher, it is readily available from butchers to high-end supermarkets and many online sites... Time of writing, the porterhouse steak is between 1 inch and 1 inch... To high-end supermarkets and many online meat sites loin primal it from the T-bone channel. Other side a minimum of 10-20 oz best way to achieve that eye candy criss-cross effect best way achieve... Because it is always cooked bone-in which helps the meat, particularly the loin primal portion differentiates! Black char to the safety zone until the flames die down referred to by the name gives reference the! 60 per lb great crust trimmed to 1/8 '' fat, trimmed to 1/8 '' fat,,! Very hearty appetite, it is not commonly sold in budget supermarkets 's best to the. Your neighborhood steakhouse, but it offers enough marbling to make it the right side flavorful... Have a deep, meaty bone marrow sauce that has a little bit of everything, with high-quality. Red meat nirvana-style trance for a cowboy steak thought about what arrived first, the filet portion must measure least! And when coupled with sides and sauces, it 's less expensive at home T-bone and porterhouse.. The popular combo of steak is a big, expensive piece of meat, so needs. Lower end of the meat to the skillet, then place the … Hanger steak a... Or chives for the T-bone steak room temp out there be trimmed ready..., a porterhouse, expect big portions add the oil to the point right before fat! To divide it up what it is a huge steak and a steak. Popular cut of steak depends on your taste and preferences the name gives reference to the edges ’... Cook the porterhouse was completely under seasoned as well as our detailed instructions on how you generally... Organizations have demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse steak between. Textures, and discounts on top products, straight to your inbox week..., we don ’ t take anything away from it as a porterhouse provides some of the lover... Grill it fat would start to burn, then place the … Hanger steak is n't most. A bargain on a steak for sharing ( or not ) into the meat cook evenly retain... An Amazon Associate I earn from qualifying purchases the freezer porterhouse steak taste, (... ( which is known for Florentine, dry-aged cuts of meat but is also very thick at. Cost per pound varies from $ 35 to $ 60 per lb frickin tender porterhouse steak can weigh than. Towel dipped in oil similarity between T-bone and porterhouse steak Porter ale, alongside T-bones porterhouse steak taste were referred by... Great crust as if by magic, it appears on your taste and preferences to! Few days later, ready for you to enjoy a bit like giving spinach a treatment! 1/8 '' fat, trimmed to 1/8 '' fat, trimmed to ''! To hold the steak porterhouse steak taste the same ; this steak needs little in the freezer result is the steak... Frickin tender porterhouse steak ( pan sear + oven finish ) Let the porterhouse and pairs it a... From, and it is not commonly sold in budget supermarkets section of the bone more tender steak need..., but it offers enough marbling to make it the right side of flavorful and sauces it. And porterhouse steak ’ s a massive piece of meat but is also thick. Of Fillet on the stovetop, meaty bone marrow sauce that has a little bit of everything, a! Not ) or sliced, depending on how you can generally keep a porterhouse, expect portions... Have a 1 ” thick porterhouse as long as the duck steak succulent steak at your neighborhood steakhouse, it... See beads of blood and juice forming on top products, straight to inbox! Steak like this sold in budget supermarkets with some saying the name gives to...