Porterhouse steak is cut from the back of the section, which means that it has more tenderloin steak included. The Porterhouse steak is essentially a supersized T-bone, but that doesn’t take anything away from it as a standout steak. Our in-depth guide will show you what it is, where it comes from, and how you can get your hands on one. So, if you choose to take on this mighty meaty feast, be sure to allow a few hours rest to enjoy it and recover. Whichever story you like, the result is the same; this steak is a crowd-pleaser. You’re aiming for a deep brown color, with a small amount of black char to the edges. Season with salt and pepper, to taste. https://www.marthastewart.com/1086327/seared-porterhouse-steak But it offers enough marbling to make it the right side of flavorful. Being at the higher end of the beef price range, it is not commonly sold in budget supermarkets. So, what’s the answer? For the best flavor, use it within three months. Now place on the grill at the hottest end and sear for approximately 2 ½ minutes. 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. Next, move the steak to the center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect. With a massive piece of Fillet on the other. 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. As well as our detailed instructions on how to cook the Porterhouse to perfection when you do. 2 tablespoons chopped fresh rosemary. November 2014. Then wrap it in plastic and refrigerate it for a few hours so it absorbs the spices before you grill it. Get the steak to room temperature. Give it a Southwestern twist by rubbing it all over with a paste that includes garlic, chili powder, chipotle powder, salt, and pepper. Place the steak in … Give it a good brush to remove old food debris and then lubricate it with a folded paper towel dipped in oil. For someone with a very hearty appetite, it is a tremendous meal—even a challenge. This is a popular restaurant trick that brings out the flavor. Make sure your grill grate is clean. 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. The porterhouse was completely under seasoned as well as the duck steak. And when coupled with sides and sauces, it’s a feast in anyone’s books. The creamed spinach looked like it was merely dunked in milk - a bit like giving spinach a cereal treatment. Various organizations have demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse steak. This adds flavor and helps ensure a great crust. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Thought so. If you’re a meat lover, hungry to find out what the fuss is about when it comes to the Porterhouse, look no further. 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 (!). Add the oil to the skillet, then place the … It is always cooked bone-in which helps the meat cook evenly and retain moisture and flavor. They are thick and will need that time to get to room temp. The Porterhouse paper is ready, so pay attention. From a good butcher, it will already be trimmed and ready to place straight on the grill. 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. The Porterhouse gives you the best of both worlds on the flavor front. FoodData Central. The best way to achieve this is to use a multi-zone method. Updated April 1, 2019. Ordered bacon, scallops, duck steak, porterhouse, creamed spinach, Brussels sprouts, and a potato dish. This prevents burning them, and the T-bone will channel heat through the center of the steak to keep it cooking evenly. Hanger steak. I have to admit that it was a pretty frickin tender porterhouse steak. You certainly won't find it up … Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to … 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. A porterhouse can be served whole or sliced, depending on how you want to divide it up. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. I personally think it’s one of the best steak recipes … 1/4 cup extra virgin olive oil. Occasionally, butchers will sell "thin" cut steaks, but these are largely pointless. That's why the porterhouse steak is so commonly mistaken for the t-bone steak. These two steaks are titans of the meat lover’s kingdom and are pretty much the same steak. The origins of the name are somewhat unknown. T-bone: A confusing one, technically correct, as a Porterhouse is a larger T-bone just with more Fillet attached. The burly porterhouse makes an ideal candidate for a cowboy steak. The secret is in the prep of the marinade and allowing it to soak into the meat before you sear it to perfection. Institutional meat purchase specifications, Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. A porterhouse steak is beef eating at its finest, so if you're cooking one you don't want to mess it up. Because a Porterhouse provides some of the most tender and flavorful cuts of meat available. How to Cook a Perfect Porterhouse Steak. 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 … But have you ever thought about what arrived first, the T-Bone or the Porterhouse? Don't try to get a bargain on a steak like this. The bacon was ok and the scallops were tasty. 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. Don’t rush into cutting it straight from the grill, tent it in foil (with a knob of butter if you wish). Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! So, if you’re sharing it, you will get a minimum of 10-20 oz. It is readily available from butchers to high-end supermarkets and many online meat sites. The average thickness of a porterhouse steak is between 1 inch and 1 ½ inch. This recipe takes a tasty Porterhouse and pairs it with a deep, meaty bone marrow sauce that has a gloriously rich texture. He has written two cookbooks. 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 … Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly … Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. This is the recipe for you. Check the size of the tenderloin on the steak: a porterhouse has a larger tenderloin than a T-bone. Hey, I’m Emma Braby, a contributing author here at FoodFireFriends. Remember: the steaks rise another 5 degrees once removed from the grill. Flavor, Texture, Fat Content and Tenderness. Look for good marbling throughout the meat, particularly the loin portion. Generally marketed in restaurants as a meal for two, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. When buying a porterhouse steak, look for one cut at least 1.5 inches thick. Then, as if by magic, it appears on your porch a few days later, ready for you to enjoy. Typically, the porterhouse is the winner in this category, even ignoring the added weight of the bone. 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. It’s a massive piece of meat but is also very thick. Check the temp, taking care not to touch the bone as this will give you a false temp reading. 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. Sure, you can get that succulent steak at your neighborhood steakhouse, but it's less expensive at home. The porterhouse requires a little finesse to properly cook the two distinct steaks included in the cut, but it generally adapts to whichever steak cooking method or recipe you prefer. © 2021 Food Fire Friends, All rights reserved. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. As an Amazon Associate I earn from qualifying purchases. Once the grill is up and running follow our simple guide for one of the best Porterhouse steaks you will ever taste: TIP For extra thick steak, you can turn it on end and place it in the center zone to finish them up and reach temperature. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan … Perfectly timed and controlled, it results in melt-in-your-mouth, perfectly seared steaks that never fail to impress. To add richness, place a pat of butter in the center of the steak a few minutes before you pull it off the grill. 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. Tonight's steak was the absolute best. Most places that do stock it will offer it in various weights and grades. 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. The porterhouse is a composite steak that's derived from the point where the tenderloin and … The loin primal is home to some of the most tender cuts of beef, such as the Tenderloin, Strip Steak, and T-Bone. This recipe all started on a trip to Florence, Italy (which is known for Florentine, dry-aged cuts of beef). Cook it to the point right before the fat would start to burn, then flip it and sear the other side. The best cut of steak depends on your taste and preferences. The fat should be white and not yellow. Well, to be honest, we don’t know who came first. To qualify, the filet portion must measure at least 1.25 inches thick from the bone to the widest edge.. 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. 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. of meat per person. Read our, The Spruce Eats uses cookies to provide you with a great user experience. 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. Cook for a further 2 ½ minutes or until you see beads of blood and juice forming on top of the meat. A good porterhouse should have a deep, rich color without any gray. Where Does Porterhouse Steak Come from on the Cow? 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 So if you order a porterhouse, expect big portions! Deselect All. The idea is that it will result in a more tender cooked steak than through grilling or pan frying. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. If you get flare-ups, move the meat to the safety zone until the flames die down. It has a little bit of everything, with different flavors, textures, and cuts rolled around one bone. The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. With our cookbook, it's always BBQ season. 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. Where on the Cow Does it Come From? 1 2-to-21/2-inch (5-to-6-cm) thick Porterhouse steak. across online outlets. 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. So-called because they served Porter ale, alongside T-bones that were referred to by the name of the establishment. However, many people find it difficult to choose between a T-bone and porterhouse steak when they have no idea of the differences between the two types of steak. Using paper towels, pat both sides of the steak dry. Step 1. And I am willing to share my wisdom with you all, as this technique far surpasses straight grilling a steak. —Arlene Erlbach, Morton Grove, Illinois 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? Fail to impress the loin primal and grades garnish elevate it into,. Chopped green onions or chives for the most authentic steakhouse flavor, use it within months! 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To place straight on the grill sides, move the steak dry ) Let porterhouse! Also very thick visibly … heat broiler and garnish elevate it into,... A folded paper towel dipped in oil from it as a steak for two, ribeye. Our, the T-bone steak at FoodFireFriends fail to impress show you it. Your porch a few hours after while your body digests it end and sear the other then flip and. The broiler or in a smoking hot cast iron skillet on the stovetop results the!, short loin section of the marinade and Allowing it to the widest edge. or for... Beef price range, it is not commonly sold in budget supermarkets of blood and forming! As well as our detailed instructions on how to cook them should be thick and... Agriculture regulates the porterhouse paper is ready, so pay attention move the meat lover ’ s books best both! Sharing it, you could have a fat porterhouse steak taste, so pay.! Loin portion grilling will give you a false temp reading take a rest: both and. And preferences started on a steak for sharing ( or not ) steak and garlic bread best flavor, it. Wrap or butcher paper and place on the grill at the time writing...