Porterhouse is a type of steak that is cut from the short loin of the beef. It is a larger cut of steak that includes two different muscles: the tenderloin and the strip steak. The tenderloin is a very tender and lean muscle, while the strip steak, also known as New York strip, is a flavorful and slightly less tender muscle.
A true porterhouse steak is distinguished by the size of its tenderloin portion, which must be at least 1.25 inches (3.2 cm) wide to be considered a porterhouse. If the tenderloin is smaller than this, the steak is typically classified as a T-bone steak.
Porterhouse steaks are often grilled or pan-seared, and they are a popular choice for steak lovers who enjoy a combination of tender and flavorful meat. Due to their large size and premium quality, porterhouse steaks are often more expensive than other cuts of beef.
Is T-bone and porterhouse the same?
T-bone and porterhouse steaks are similar in many ways, but they are not exactly the same.
Both cuts come from the short loin of the beef, and they both contain a T-shaped bone with meat on either side. The difference between the two cuts is the size of the tenderloin portion of the steak. The tenderloin section of a porterhouse is larger than that of a T-bone, which means that a porterhouse contains more tenderloin meat than a T-bone.
To be considered a porterhouse, the steak must have a tenderloin portion that is at least 1.25 inches wide, while a T-bone must have a tenderloin portion that is less than 0.5 inches wide.
So, while T-bone and porterhouse steaks share many similarities, the size of the tenderloin portion is what sets them apart.
Simple recipe for cooking a porterhouse steak:
- 1 porterhouse steak (at least 1-inch thick)
- Salt and pepper
- 2 tablespoons of oil (vegetable, canola, or grapeseed)
- Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
- Preheat your oven to 400°F (204°C).
- Generously season both sides of the steak with salt and pepper.
- Heat a cast-iron skillet or grill pan over medium-high heat. Add 2 tablespoons of oil and let it get hot.
- Place the steak in the pan and sear for 2-3 minutes on each side, until a brown crust forms.
- Transfer the skillet to the oven and cook the steak for an additional 5-8 minutes, depending on your desired level of doneness.
- Use a meat thermometer to check the internal temperature of the steak. For rare, cook until the internal temperature reaches 125°F (52°C); for medium-rare, cook until the internal temperature reaches 135°F (57°C); for medium, cook until the internal temperature reaches 145°F (63°C); and for well-done, cook until the internal temperature reaches 160°F (71°C).
- Once cooked to your liking, remove the steak from the oven and let it rest for at least 5 minutes to allow the juices to redistribute.
- Serve the steak hot, either as is or with your favorite sides, such as roasted vegetables or mashed potatoes.
Enjoy your delicious porterhouse steak!