The king of steak itself is here! Let’s talk about what is a Porterhouse stake and what makes it so special! Ready to dive into its unique qualities, cooking secrets, and how it stacks up against other beloved cuts? Let’s fire up the grill!
What Is A Porterhouse Steak?
A Porterhouse steak is a large, thick cut of beef (over 1.25 inches) known for combining two steaks: the tenderloin and the strip steak. It is often considered a premium steak due to its size and the presence of both tenderloin and strip steak in a single cut.
You get 2 in one with Porterhouse! The fatter side strip, a steakhouse staple, and the tender side of the beef – hence the tenderloin!
What Is A Porterhouse Steak Made Of?
3 parts comprise the Porterhouse cut: the 2 steaks and the T-shape bone that held them together. The tenderloin portion of the steak is smaller and more rounded, while the strip steak portion is larger and has a more elongated shape. The meat is typically dark red in color, with some marbling throughout the strip steak portion.
What Is A Porterhouse Steak Look Like/ Describe Porterhouse Steak
A Porterhouse steak is a thing of beauty. You can easily recognize it by the ‘T’ shaped bone that divides the tenderloin from the top loin. The presence of the bone not only adds flavor during the cooking process but also gives the steak its iconic look.
Because of its signature appearance, this cut is also called T-bone steak in some regions. In the steak world, T-bone and Tomahawk steak are the two most flavorful cuts of meat. Thus, they are often put in a comparison.
Other Names For Porterhouse Steak
There are a few names that you might have heard before when referring to a Porterhouse cut.
- T-Bone steak: A T-Bone steak is similar to a Porterhouse steak but has a smaller tenderloin portion. The two cuts are often confused, and the main difference between them is the size of the tenderloin.
- Fiorentina steak: In Italy, a Porterhouse steak is sometimes called a Fiorentina steak, especially when prepared in the traditional Florentine style.
Depending on where you are in the world, a Porterhouse steak might go by a different name. In some parts of the world, it’s known as a “T-bone” – a term used interchangeably with “Porterhouse” in the United States, although there are slight differences between the two.
Where Is The Porterhouse Steak On A Cow?
A Porterhouse steak is located in the short loin section of the cow, which is located between the rib and the sirloin. This section of the cow is known for its tender and flavorful cuts of meat, making the Porterhouse steak a highly sought-after cut.
Another type of steak that comes from sirloin is baseball steak, which is also known as top-sirloin steak or top-sirloin baseball cut.
The butcher will prepare this cut of stake from the rear end of the short loin of a cow, where the tenderloin is the largest. This area is not weight-bearing, which means the muscle doesn’t get much exercise, making it more tender than other cuts.
What Does Porterhouse Or T-bone Steak Taste Like?
A Porterhouse steak offers a combination of tenderness and flavor, thanks to the presence of both the tenderloin and the strip steak. The tenderloin portion is exceptionally tender, while the strip steak portion is slightly more marbled and has a bolder flavor. A Porterhouse steak is juicy, rich, and full of beefy flavor when cooked properly.
The beauty of a Porterhouse steak lies in its dual textures and flavors. The tenderloin side is soft, melt-in-mouth, and has a light, delicate flavor. The top loin, on the other hand, is slightly tougher, intensely flavorful, and beautifully marbled.
How To Cook Porterhouse Steak – From A Steak Lovers Viewpoint
The best way to cook a Porterhouse steak is to grill or broil it. The high heat and quick cooking time is your true friend here!
You want to cook it hot and fast to sear the outside, creating a flavorful crust, while the inside remains juicy and tender. In addition, the smoke and grill marks are perfectly added to make your dining experience even more perfect!
Steak Cooking Essential – Best Tenderness Porterhouse Steak Recipe
Cooking a Porterhouse steak requires careful attention to ensure that the tenderloin and the strip steak are perfectly cooked. Here’s a simple recipe for cooking a Porterhouse steak.
Ingredients
- 1 Porterhouse Steak about 24 ounces
- Olive oil
- Salt and pepper
- 2 cloves of garlic
- Fresh rosemary
- Butter
Instructions
- Let the steak come to room temperature. Pat it dry and season both sides generously with salt and pepper.
- Preheat your grill to high heat. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare.
- Add garlic, rosemary, and butter on top in the last few minutes of cooking. Continuously spoon the melted butter over the steak.
- Let the steak rest for a few minutes before serving to allow the juices to redistribute throughout the steak.
Notes
- Room Temperature: Allow your steak to come to room temperature before cooking. This helps it cook more evenly.
- Seasoning: Don’t skimp on the salt and pepper. These simple seasonings enhance the flavor of your steak without overpowering it.
- Preheat Your Grill: Make sure your grill is hot before you add your steak. A high heat will sear the outside of the steak, locking in the juices and creating a delightful crust.
- Grilling Time: For a medium-rare steak, grill each side for about 4-5 minutes. If you prefer your steak more or less done, adjust the cooking time accordingly.
- Basting: Adding garlic, butter, and rosemary in the final minutes of grilling adds extra flavor. Continuously spoon the melted garlic-rosemary butter over the steak to keep it moist and flavorful.
- Resting Time: Let your steak rest for a few minutes after cooking. This allows the juices to redistribute throughout the steak, resulting in a more flavorful and juicy steak.
Compare Porterhouse Steak To Other Beef Cuts
You might wonder how this beautiful married of a steak compares to others. No worry! We’re here to explain them all!
Porterhouse Vs T-Bone Steak
The main difference between a Porterhouse steak and a T-Bone steak is the size of the tenderloin portion. A Porterhouse steak has a larger tenderloin portion, while a T-Bone steak has a smaller one.
In the US, the USDA guidelines specify that a Porterhouse must be no less than 1.25 inches thick.
Porterhouse Steak Vs Tomahawk
A Tomahawk steak is a ribeye steak with a long rib bone attached, while a Porterhouse steak is a combination of a tenderloin and a strip steak. The main difference between the two is the presence of the rib bone in the Tomahawk steak.
Porterhouse Vs Sirloin
A Porterhouse steak is a combination of a tenderloin and a strip steak. While a sirloin steak is a single cut from the sirloin section of the cow. The Porterhouse steak is generally more tender and flavorful due to the presence of the tenderloin.
What Is A Porterhouse Steak Vs Ribeye
A Porterhouse steak and a ribeye steak are flavorful cuts of beef, but they come from different sections of the cow. The Porterhouse steak combines a tenderloin and a strip steak, while the ribeye steak is cut from the cow’s rib section. The Porterhouse steak is generally more tender and has a milder flavor, while the ribeye steak is more marbled and has a bolder flavor.
Notes For Storing Porterhouse Steak. Raw and Cooked.
Storing Raw Porterhouse Steak
- Refrigeration: If you plan to use the steak within a few days of purchase, store it in the fridge. Keep it in its original packaging until you’re ready to cook it.
- Thawing: When ready to cook the steak, thaw it in the refrigerator for at least 24 hours. Avoid thawing at room temperature.
- Freezing: For longer storage, place the steak in the freezer. To prevent freezer burn, wrap the steak tightly in plastic wrap, then place it in a freeze bag. Ensure to squeeze out as much air as possible before sealing
Storing Cooked Porterhouse Steak
- Cooling: Allow the steak to cool to room temperature, but don’t leave it out for more than two hours.
- Refrigeration: Store leftover cooked steak in an airtight container in the refrigerator. Use it within 3-4 days.
- Freezing: You can also freeze cooked steak. Wrap it tightly to prevent freezer burn and use it within 2-3 months.
- Reheating: When ready to eat, reheat the steak gently to maintain its tenderness. Using a low-heat oven is a good method.
References:
- Nutrient Data – Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8″ fat, select, raw: https://fdc.nal.usda.gov/fdc-app.html#/food-details/746762/nutrients
- T-bone Steak: https://en.wikipedia.org/wiki/T-bone_steak
![What To Pair With Quiche? 25+ Best Dishes [With Pictures]](https://www.edithsbistro.com/wp-content/uploads/2024/04/what-to-pair-with-quiche-160x90.jpg)
