by frodnesor @ flickr
Known as the steakhouse king, Porterhouse steak is generally marketed in restaurants as a meal for two, giving a taste of both the filet and the loin. While the less flavorful filet is earning points for tenderness, and the strip steak is scoring with its exquisite beefy flavor. So if you are a steak lover, you probably already know the unique, authentic Porterhouse steak! But if you don’t, this Porterhouse vs T-bone article is for you!
The name Porterhouse originated from England, where it refers to a typical seaport inn, initially frequented by dockworkers. Porterhouse-steak has been served there since the middle of the 19th century. Today it is enough to satiate two or even three people. Porterhouse-steak resembles the T-bone-steak, consumed in the U.S, which is a little more modest in size.
Porterhouse vs T-Bone
There is not much difference between a Porterhouse and a T-Bone. The main thing to keep in mind is that Porterhouse steak is the bigger version of the T-Bone. Both are cut from the short loin area of the cattle and have two different steaks attached to the bone: on the long side is the strip, and on the smaller side of the T-Bone is the tenderloin. It’s only when both filet and strip are left on the bone that you get a Porterhouse.
Porterhouse vs T-Bone: Which is better?
Many people find it difficult to choose between a T-Bone and porterhouse steak.
To make it simple for you, both cuts can be expensive, and both are incredibly delicious! But a porterhouse steak is likely to serve two people. If you choose to a porterhouse steak, you may expect a considerable portion of meat! The final taste depends on the preparation method and doneness of the steak based on individual preferences.
Porterhouse vs T-Bone: Price Difference
Porterhouse is generally priced far higher than T-bone. However, a couple of factors affect how much cost the difference between the two, factors like marbling, grade, and thickness. You may pay more for a steak cut that you get from your local butcher than that one that you get from a supermarket, just because of the quality you’re getting.
Cooking Porterhouse vs T-Bone
You can cook your piece of T-Bone with the same recipe that you use for your Porterhouse steak; the only difference is that the Porterhouse will take more time cooking because of its filet’s extra size.
Porterhouse VS Ribeye
A Ribeye steak is cut from the side of the cow’s rib and is considered one of the tastiest cuts of steak on the market, primarily due to its abundant fatty marbling.
In terms of savor, this cut sublimes a combination of flavor and tenderness. It features a rich, buttery, and beefy flavor, making it the favorite menu for many steak lovers.
So if you’re looking to savor a delicious yet manageable meal for one, then this particular steak cut may be suitable. But if you’re a greedy meat monger, then definitely the Porterhouse wins out. All in all, both the porterhouse and Ribeye steaks are two incredibly flavorful, high-quality cuts of meat.
Price of Porterhouse steak
Nowadays, the porterhouse steak is considered the town’s talk, being the favorite dish of Americans and a highly valued steak!
As a result, it is no wonder that this cut can be sold for a high price.
However, this steak’s costs depend on where it is purchased, the steak cut, and its quality.
So, in general, when you buy a steak, expect to get precisely what you pay for! The average price is often between $10 to $25 per pound.
Tips for a good quality of Porterhouse
Not all porterhouse steaks are equal. Here the main tips that may help you to choose a good quality cut:
- First, look for a piece that has a generous portion of tenderloin and a solid piece of strip steak
- Second, make sure that there’s no gray color on the steak; it should have a unified and rich color.
- Third, be sure to choose a portion with the most marbling; the marbling adds delicious flavor to the meat cut. Generally, the more marbling that your steak contains, the better it is.
Some meat cuts naturally have more marbling than others. Prime rib and short loin are among the most marbled sections, while ground beef and sirloin tend to have the least.
- Opt for 100% grass-fed certified organic steak: it’s important to know what you are buying; organic meat may be a good option to avoid hazardous additives.
So it’s the best way to look for cuts certified by the USDA, which guarantees that the animal is free of hormone injections and antibiotics.
Another good way is to look for a steak cut certified by the AGA (American Grassfed Association), which ensures that the meat is coming from a healthy animal raised in open grass pastures, free to graze, guaranteed antibiotic and growth hormone-free.
- Finally, look for one cut at least 1.5 inches thick. Occasionally, butchers will sell thin-cut steaks, but these are mainly pointless. A porterhouse should be thick; it needs to have significant mass and thickness.
Like other steaks, a Porterhouse provides ample amounts of protein, B vitamins, iron, and zinc. It’s high in good-for-you polyunsaturated and monounsaturated fats. But with more than 1,000 calories per pound, it is essential to be mindful of how much you eat
to avoid unhealthy saturated fat.
You can add a baked potato and some leafy vegetables as a side to create a filling meal that falls in a reasonable calorie range. You can also trim your cut before grilling or cooking to get rid of that excess fat.
Porterhouse steak can safely be stored in the refrigerator for up to 48 hours. For more extended storage, repackage it tightly wrapped in plastic wrap or butcher paper and place it in the freezer. For the best flavor, use it within three months. For more extended freezer storage, it’s best to vacuum-seal the steak first to prevent freezer burn.
Porterhouse steak is suited to fast, dry heat cooking methods, such as grilling or broiling. Since it contains a small amount of collagen relative to other cuts, longer cooking times are unnecessary to tenderize the meat. There is some contention as to whether the bone conducts heat within the meat so that it cooks more evenly and prevents it from drying out and shrinking during cooking, or the meat near the bone will cook more slowly than the rest of the steak. The tenderloin will tend to reach the desired temperature before the strip.
Thus, we invite you to discover our straightforward
Porterhouse steak recipes.
Porterhouse steaks are typically prepared using one of the following methods; Grilling, in the oven, sous-vide, smoking or broiling. Whichever method you choose, our Porterhouse steak recipes will help you nail that tender, juicy steak. Yet, you don’t need to be a professional cooker to make your porterhouse steak taste good. Just follow our instructions, and you can be sure your steak will be cooked to perfection!
1. Smoked Porterhouse Steak recipe
This is an excellent quick and easy recipe to make for a nice and juicy steak using your smoker.
Preparation time: 15 minutes
- 2 whole porterhouse steaks, at least 11/2 inches thick (30 to 40 ounces each)
- Kosher salt
- Freshly ground black pepper
Smoke time: 2 Hours
Smoke temp: 200
- Season each steak on both sides with salt and pepper.
- Place your steaks on a cutting board, and insert at least 3 or 4 metal skewers, so your steaks are secure.
- Afterward, turn the steaks to the side, so the skewers are holding them upright.
- Place steaks in the smoker. The steaks’ internal temperature should be 135°F (for medium-rare), and they’re ready to eat.
You can add your favorite rub or marinade to this recipe. Or eat it as-is for a simple but savory steak.
With this easy recipe, you’re sure to have a perfectly shareable result!
2. Grilled Porterhouse Steak recipe:
This is an excellent quick and easy recipe to make for a special meal.
- 4 cloves garlic, minced
- ½ cup Heinz 57 sauce
- ¼ cup Worcestershire sauce
- 1 teaspoon onion powder
- 4 Porterhouse steaks, cut 1 to 1 ¼ inch thick
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- Preheat lightly greased grill to 400°F (medium-high setting).
- In a medium bowl, combine garlic, Heinz 57 Sauce, Worcestershire sauce, and onion powder. Baste each steak with mixture. Place steaks in a large resealable plastic bag and marinate in the refrigerator for 2 to 3 hours.
- Remove from marinade, discarding marinade. Place steaks on medium-high heat and grill, with the grill lid, closed, for 12 minutes (for medium), turning every 3 minutes—Cook to the desired degree of doneness. Sprinkle with garlic, salt, and pepper (don’t miss this step) and remove from the grill.
3. Grilled Porterhouse Steak recipe with Summer vegetables
This is another good grilled steak for a hearty protein-packed meal!
- 3 tablespoons fresh lemon juice
- 1 ½ tablespoon dijon mustard
- 1 ½ tablespoons chopped oregano
- Salt and freshly ground pepper
- ¾ cup extra-virgin olive oil
- 3 medium zucchini, sliced on the diagonal 1/3 inch thick
- 1 ½ red onions, sliced 1/3 inch thick
- 1 ½ tablespoon red wine vinegar
- 1 ½ red bell pepper, cored and quartered
- 6 ounces shiitake mushrooms, stemmed
- 1 ½ pounds asparagus
- 3 cups scallions, roots trimmed and bottom 6 inches only
- Two 1-inch-thick porterhouse steaks (1 pound each)
- Light a charcoal grill. In a little bowl, whisk olive oil with lemon juice, Burgandy or merlot wine vinegar, mustard, oregano, and season with salt and pepper. Transfer half of the dressing to a big bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus, and scallions.
Season the vegetables with salt and pepper and toss.
- In a perforated grill pan, grill the vegetables over high temperature, tossing, until charred in spots, ten minutes; go back to the bowl, add the rest of the dressing, and toss.
- Season the steaks generously with salt and pepper. Grill the steaks over high temperature, occasionally turning, about 11 minutes for medium-rare. Transfer the steaks to a carving board and let rest for five minutes.
Cut the meat from the bones and serve with grilled vegetables.
4. Sous-Vide Porterhouse steak recipe with Pea Purée
- 449 Calories
- 29.3g Fat
- 6.1g Carbs
- 38.2g Protein
- 3.1g Sugars
- 1 ½ pound Porterhouse steak, bone-in
- Celery salt and freshly ground pepper, to taste
- 1 teaspoon cayenne pepper
- 1 tablespoon grapeseed oil
- 8 ounces frozen peas, thawed
- 2 garlic cloves, minced
- 2 tablespoons fresh mint leaves
- 1/3 teaspoon kosher salt
- 1/3 teaspoon freshly ground black pepper
- 1/3 teaspoon paprika
- 2 teaspoons extra-virgin olive oil
- 1/3 cup cheddar cheese, grated
- Preheat your sous vide water bath to 144°F.
- Season Porterhouse steak with celery salt, black pepper, and cayenne pepper.
- Place your steak in cooking pouches; seal tightly. Submerge the cooking pouches in the water bath; cook for 4 hours.
- Remove Porterhouse steak from the cooking pouch; pat it dry on both sides.
- Heat the grapeseed oil in a skillet over high heat. Once hot, sear the steak on both sides for 1 to 3 minutes.
- Then, make the pea purée; blitz the peas, garlic, mint, salt, black pepper, and paprika in a food processor.
- With the machine running, add the olive oil and mix until everything is well incorporated.
- Top with grated cheddar cheese; serve with the seared Porterhouse steak.
5. Porterhouse Steak recipe in the oven
Here is a simple process to prepare a fantastic meal for two persons.
- 1 2-pound bone-in porterhouse steak (about 2 inches thick).
- Peperoncini pepper
- Lemon juice
- Salt flower
- Olive oil
- Fresh aromatic herbs
Let the meat thaw overnight in the refrigerator. Take it out one hour before preparation and let it come to room temperature.
Preheat the oven to 120°F and bring the Porterhouse steak to the desired temperature.
Heat your charcoal grill. Press the artichokes to flatten them, drizzle them with olive oil and sprinkle them with salt, then place them on the hot embers. After 30 minutes, remove the artichokes from the embers and cover them to soften them.
For the sauce, cut the garlic and the Peperoncini pepper into small cubes and mix them with the fleur de sel and the rosemary. Add olive oil and lemon juice, and mix to obtain a paste.
Salt the meat and grill it briefly on the grill on each side. Then let the meat rest. Remove the outer leaves of the artichokes, cut them in half, and salt them.
Remove the meat from the Porterhouse steak and slice it. Place the artichoke halves next to the meat, spread the sauce over them, and garnish them with fresh herbs.
This recipe is a favorite of ours, and it’s convenient for sharing a special dinner with a few people. So why not try it and taste the enchanting flavor of this meat!
Finally, If you are looking for the same flavor as porterhouse steak, we suggest trying a T-bone with a lower price tag.