Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size. In fact, the USDA has a minimum thickness requirement for the steak to earn the Porterhouse name. Let’s dig into this incredible cut a little deeper.
Where The Heck Did the Porterhouse Get Its Name?
Turns out the origin of the name Porterhouse steak isn’t 100% clear, but many believe that it dates to the 1700’s where porter houses (aka restaurants) served a specific kind of beer called Porter. The first references to the steak on menus in North America appear around the mid 1800’s in New York, but Boston lays claim to the name being associated with Cambridge, Massachusetts’ Porter’s hotel. What is clear, is that the steak is a magnificently large cut that is often big enough for two people to share.
Porterhouse vs. Ribeye
So, how does the flavour compare to another steak favourite—the ribeye? The key difference is the amount of fat associated with each cut. The ribeye comes from the upper rib cage 9th – 12th rib) in an area that does not see much movement. The result is a cut that is tender, but also generously marbled. Ribeye purists argue that it is the cut with the most flavour.
The porterhouse comes from the loin section, which extends from the end of the rib cage. It tends to have less marbling than the ribeye, but still enough to produce succulent flavour and tenderness in both the tenderloin and striploin pieces.
Porterhouse vs. T-bone Steak
Are a Porterhouse and T-bone steak the same thing? Not quite, but pretty close. A porterhouse is basically the same cut as aT-bone steak, but the porterhouse is cut much thicker and contains significantly more of the tenderloin filet than a T-bone does. USDA guidelines specify that a Porterhouse must be no less than 1.25” thick. Thinner than that, and it’s technically a T-bone.
Cooking the Perfect Porterhouse Steak
There’s no big secret about how to cook a Porterhouse steak. The biggest thing to keep in mind is the amount of time it will take, given that the steak is thicker than other cuts. You could easily be looking at 10 – 15 minutes vs. 8 minutes or so with thinner cuts. The choice of cooking methods such as grilling, cast iron, broiler is totally up to you. And, just like cooking any steak, if you go beyond medium, you’re doing the meat a disservice.
Buying the Best Porterhouse Steak
Just like with every steak, you get what you pay for. So, when you’re considering the king of steaks, don’t compromise on quality. One bone of contention with steak aficionados is that as the steaks are sold by weight, bone-in cuts mean you are paying for the weight of the bone. And we all know you can’t eat the bone. That’s why we decided on the Chophouse Boneless Porterhouse. We did the work of removing the bone, so all you need to do is thaw, cook and dig in. Our Chophouse Porterhouse comes in 2 sizes – 20 oz. (14 oz. strip & 6 oz. tenderloin), or 24 oz. (16 oz. strip & 8 oz. tenderloin).
When you order Chophouse Boneless Porterhouse, you get two beautiful steaks with outstanding flavour, minus the bone, in one fantastic package. What’s not to love? Whether you share with someone, cook one steak now and one steak later, or take them both down in an epic one-person meal, we guarantee you’ll love every single bite.
Here at Chophouse Steaks, we specialize in premium steak. So, no longer the need to continue searching Google for ‘premium beef near me’! We are your go-to online butcher store. Place your order today or give us a call for more information.
FAQs
Affectionately referred to as the “king of the steakhouse,” the porterhouse steak is known for its significant size and often weighs up to two pounds! This particular portion of steak is cut from the lower rib section of the cow, which lies close to the rear end, or loin.
Is porterhouse the king of steaks? ›
Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.
Is the porterhouse the best steak? ›
Everyone has their own unique taste preferences, but if you're debating between porterhouse vs. ribeye, you really can't go wrong with a bone-in ribeye steak (like the two shown below). However, if you want a leaner, healthier steak, it's better to choose a porterhouse vs. a ribeye, as ribeye contains more fat.
What two steaks make a porterhouse? ›
What two steaks make up a porterhouse? A porterhouse steak includes strip steak on one side of the bone and a tenderloin filet on the other side of the bone. These are the same meats that a T-bone steak has, but the filet on a porterhouse is generally larger and thicker than that of a T-bone.
Why choose porterhouse steak? ›
The porterhouse is both the buttery, smooth texture and delicate flavour of a fillet and the light beefy flavour of a NY strip steak. The bone is porous allowing the flavour of the bone marrow to transfer even more flavour to the meat and add moisture when cooked.
What is considered the queen of steaks? ›
From the heart of Brazil to your doorstep, the Picanha Steak is a cut of beef known for its rich flavour and tender texture. This steak, also known as the Queen of Steak, is a culinary delight that has won the hearts of food enthusiasts worldwide.
What is the best king of steak? ›
Ribeye. This is the king of steaks for a reason, folks! It holds a prominent place on menus across the country. Cut from the rib section, it boasts generous marbling that melts during cooking, resulting in a tender and flavorful steak.
Why is porterhouse so expensive? ›
Porterhouse steaks carry a hefty price tag compared to T-bone steaks because of the thickness and quality of the filet portions of those relative cuts. The filet or tenderloin portion of a porterhouse is thicker, meaning you'll get more of that coveted tender and juicy beef — and you'll pay for the privilege.
What tastes better porterhouse or T-bone? ›
In terms of flavor, most steak lovers claim that because the porterhouse steak vs. T-bone has more of the tenderloin filet, the entire steak is more tender and perhaps a bit milder. The T-bone, without that large tenderloin portion, tends to have a bit more of a beefy flavor than their near relative, the porterhouse.
Is there a filet mignon in a porterhouse? ›
Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip. As a meal, the size of a porterhouse steak is unrivaled, and many steak lovers find it easily feeds two people.
Cowboy steaks (aka Cowboy Ribeye Steaks, Bone-In Ribeye Steaks) are a more impressive version of a classic steakhouse favorite. Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat & fat) portion of bone protruding from one end.
What cut is tomahawk steak? ›
A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib. It's a cut that includes the eye of ribeye, the ribeye cap, and the complexus.
Which is better, ribeye or porterhouse? ›
The winner of the debate between ribeye vs porterhouse boils down to preference. Some people prefer ribeye for its incredibly tender and flavorful meat. However, others enjoy porterhouse because it's bigger and contains two different cuts of steak to enjoy, a prime difference between porterhouse and ribeye.
Is porterhouse better than filet mignon? ›
When it comes to fat mixed into the tissue, the Porterhouse comes out on top. It's a much more marbled cut of meat than the Filet Mignon, especially on the larger strip steak side. This gives it a more complex and intense beef flavor as well.
Which is better strip steak or porterhouse? ›
The Porterhouse is more tender due to its higher fat content, making it extremely juicy and succulent. Meanwhile, the New York Strip steak is slightly firmer, resulting in a denser and chewier steak. This doesn't mean it's bad though, since some individuals prefer chewy steaks.
What cut is King steak? ›
The Porterhouse Steak Cut, also known as the 1st Cut Porterhouse or King Steak, like the T-Bone Steak, is cut from the Short Loin from the Beef Loin Primal and includes both the Strip and Tenderloin muscles, separated by a small bone.
What is the king and queen of steak? ›
The two most popular steaks we sell are Picanha and Ribeye steak so we felt it was high time to drill into all things Picanha vs Ribeye to show you the key features and main differences between these two steak titans known as: "The King and Queen of Steaks".
Is porterhouse more expensive than ribeye? ›
However, while ribeye steaks tend to be more expensive than porterhouse steaks, that doesn't mean that they aren't worth the price. The succulent and tender nature of a ribeye is more than worth it for many people. Ultimately, after cost, the choice comes down to your preference of flavor and texture.
