Nutrition: T Bone Steak Vs Porterhouse
Whether you are dining in or taking out, there are few things better than a juicy slab of perfectly cooked T-Bone or Porterhouse steak on your plate. Packed full of protein, which is essential for muscle growth and recovery, red meat is also high in iron and vitamin B-12, which boosts the immune system and keeps red blood cells healthy.
Porterhouse steaks are pretty much the same cut as a T-bone steak. Interestingly, every porterhouse steak is a T-bone, but not every T-bone steak is a porterhouse. And both of these steaks are the best-of-both worlds because they both include two cuts of beef. So, whats the difference between these two beef cuts? And what are their nutritional similarities differences?
What Is A Porterhouse Steak
The Porterhouse steak is cut from the short loin section of cattle. On one side of the bone, youll find a melt-in-your-mouth Filet, arguably the most tender of all high-end cuts of beef. On the other side, a firm, flavor-filled New York Strip our founders favorite. The two combine to make this hearty bone-in cut a steak house legend.
How To Cook Porterhouse Steak In The Oven
The process for this recipe is simple to replicate in the oven with a few small modifications.
- Preheat your oven to 225 degrees F, instead of your grill.
- Place the steak onto a baking sheet and into the oven, instead of directly on the grill grates.
- Follow the searing instructions in a skillet, as written.
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How Can I Save Money
Many grocery stores will often have sales throughout the week in its meat department.
With any meat, the more you purchase, the more you are going to be able to save. Large warehouse clubs such as Sams Club and Costco offer bulk deals. The same can be said about meat packs often found at local butchers or reputable meat markets online.
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Major Differences Between T
- Size and Source of Meat
The size of the filet can differentiate a T-bone from a porterhouse steak. Generally, porterhouse steaks have more filet compared to T-bone steak and are always a preferable meal for two people.
The size of a porterhouse steak should be at least 1.25 inches thick as they are derived from the rear of the short loin where the tenderloin is in abundance. A T-bone steak contains less filet as it is derived from the saddle, which has small amounts of tenderloin.
- Method of Preparation
The steak should be cooked hot and fast and requires little adornment with light oiling and seasoning. While a porterhouse steak can be cooked on a grill, you can achieve better results with a hot smoking cast iron skillet on the stovetop or the broiler. Starting hot and fast gives the surface a good sear. Unlike T-bone steak, porterhouse requires more time for preparation depending on how you want the steak done.
- The Appearance of Steak
T-bone steaks are distinguished by their T-shaped bone with sections of meat on each side. They are comprised of smaller amounts of tenderloin and are often cut closer to the front. Porterhouse steak is differentiated from T-bone steak by its thickness as it contain larger amounts of tenderloin. Both steaks may include the T-shaped bone but a porterhouse will have a large strip steak and more tenderloin on the other side of the bone.
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Oz Beef Porterhouse Steak
$32.98
These 24 0z Texas sized steaks comes shipped 1 per package. The porterhouse is a composite steak coming from the point where the tenderloin and top loin meet. Basically, it is an over-sized T-Bone steak. If you remove the bone and cut out the two steaks that make up the porterhouse you will get a tenderloin steak and a New York Strip. For the very hearty appetite, it is a tremendous meal, a challenge even. As a steak for two, this makes the perfect special occasion steak.
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How To Cook/grill A Porterhouse Steak
The following is a guide to help you prepare for the grilling process. Full instructions will be in the recipe card below.
Heres how to do it:
Important Things To Remember
Usually, when you purchase a porterhouse, it will be 100 percent Angus beef and graded as choice or prime. It is cut from the short loin which includes both the top loin and tenderloins.
When shopping for a steak, look at the color and cut. The perfect one will have thick edges with lots of fat on its perimeter.
It is also important to look for a piece at least 3/4-inches thick, with a thickness of 1 inch being ideal. Occasionally, butchers will sell thin steaks, and these are largely useless.
This piece of meat is very delicate and, at the same time, pretty huge. A portion of the porterhouse under 1.1 pounds is almost never found.
If you buy frozen porterhouse, it is not recommended to quickly defrost the steak, for example using a microwave oven. Just leave it in the fridge for a day.
When cooking a porterhouse steak, you should be able to feel the heat coming from inside. The bone in it heats up and cooks the meat evenly without drying out or getting deflated during this process.
The meat will not dry out or shrink because of the heat conductivity from the bone, so a long cooking time will not be required.
FoodBeast.coms guide for grilling steak suggests first applying a dry rub to the meat, followed by fire-grilling it until an appropriate internal temperature is reached, and then sauce pairing with almost anything you like from balsamic vinegar to whiskey.
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How Long To Grill Porterhouse Steak
Plan on the entire reverse searing process taking about an hour and a half for a medium rare steak. One hour over indirect heat, fifteen minutes for the searing process, and fifteen minutes of steak resting. These are large steaks and you definitely dont want to rush the cooking process and end up with over or under-cooked steaks.
Of course, the total cook time for your steaks will depend on your desired steak doneness. A rare steak will require less time on the grill and a well done steak will take quite a bit longer. I always recommend using a high quality meat thermometer when it comes to grilling steaks. With an instant read thermometer, you dont have to guess at the interior temperature of thick steaks.
What Is Reverse Searing
With a thick cut of steak, like a porterhouse, my preferred method of grilling is using a technique called reverse searing. This process involves grilling the steak at a lower temperature over indirect heat and searing at the end over high heat. Reverse searing works exceptionally well with thick cuts because it allows the temperature of the steak to rise slowly. As a result, your steak will have the perfect doneness edge to edge instead of having steak that is charred on the outside and under-cooked in the middle.
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Seasonings For Porterhouse Steak
Since porterhouse is already a flavorful steak, it doesnt really need marinating or heavy seasoning. For this particular cut, simple is the best. In this recipe, I use salt, pepper, garlic along with fresh rosemary and thyme. Adding some butter towards the end further enhances the rich flavors of the steak.
Perfect Porterhouse Steak Recipe
A porterhouse is often called the king of steaks for sumptuous flavor and tender meat. Theres a filet mignon on one side of the bone and a New York strip on the other, making for an exquisite steak dinner!
Since the porterhouse is usually a thick cut, the best way to cook it is pan-searing at high temperature before finishing in the oven. This stove to oven method helps to lock in the moisture for juicy steak. Other options include grilling or broiling.
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How To Cook Porterhouse Steak
- Let the porterhouse sit at room temperature for 30-60 minutes before cooking.
- Pat dry with paper towels.
- Rub the steak with oil and season with salt and pepper on both sides.
- Heat a cast-iron skillet over high heat.
- Add oil to the hot skillet and add steak when it begins to smoke.
- Sear the steak for 2 minutes for the first side.
- Flip and sear 2 minutes.
- Add minced garlic, butter, and fresh herbs.
- Transfer the steak to a 425°F oven.
- Cook until it reaches the desired doneness.
- Remove from the oven and rest for 5 minutes.
- Cut steak from the bone to serve.
Ruth’s Chris Steakhouse Menu Prices
Item Prime ground beef, cheese, served with lettuce, tomato, and onion and hand-cut potato chips. $16.01 Fresh romaine hearts, romano cheese, creamy Caesar dressing, shaved parmesan, and fresh ground black pepper. $9.94 Crisp iceberg, field greens, bacon, blue cheese, and choice of dressing. $10.77 Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, red onions, and dressing. $9.10 Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, and red onions. $10.13 +$0.26+2.63% Ruth’s Chop Saladour original julienne iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing, crispy onions. $11.35 With a hint of roasted garlic. $9.66 Three cheese blend, mild green chiles. $9.00 With a hint of roasted garlic. 440 cal. $11.35 Oven roasted free-range double chicken breast stuffed with garlic herb cheese and topped with lemon-butter. $34.11 Oven roasted double chicken breast, garlic herb cheese, lemon butter. $35.11 Three jumbo lump crab cakes with lemon butter. $36.14 With our chef’s seasonal preparation. $34.29 Pan roasted, citrus-coconut butter, sweet potato, and pineapple hash. $44.20 tender fillet, topped with a panko garlic crust & lemon butter $45.00 USDA Prime cut, well marbled for peak flavor and deliciously juicy. $57.52 two tender 4 oz medallions with six large shrimp $55.00 Bone-in 22 oz USDA Prime cut. $66.14
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Master Steaks Menu Prices
- DinnerMaster Steaks
- LunchMaster Steaks
- BreakfastMaster Steaks
| Item | |
|---|---|
| 24 Oz. Rib or New York Steak | $37.99 |
| 16 Oz. T-bone, Rib or New York Steak | $20.99 |
| 12 Oz. T-bone, Rib or New York Steak | $17.99 |
| 8 Oz. N.y. Steak with Chicken Breast | $18.99 |
| 8 Oz. N.y. Steak with 1/4 Chicken | $13.99 |
| 8 Oz. N.y. Steak with Baby Back Ribs | $14.99 |
| 16 Oz. Ontario Lamb Chops | $18.99 |
| 16 Oz. Lamb Souvlaki | $14.99 |
| Chicken Breast Souvlaki & Greek Salad | $13.99 |
| Beef Souvlaki And Greek Salad | $13.95 |
| 16 Oz. T-bone, Rib or N.y. SteakWith salad, rice or fries. | $20.99 |
| 1 Lb Wings with Fries | $10.74 |
| 8 Oz. N.y. Steak On A Kaiser with Fries | $8.99 |
| 12 Oz Master Burger with Fries2 patties, bacon and cheese. | $8.99 |
| 8 Oz. N.y. Steak with Baby Back Ribs | $14.99 |
| Includes 2 extra large eggs, home fries and toast. | |
| 8 Oz. New York Steak | $11.25 |
| 16 oz. T-Bone, Rib or New York Steak | $20.99 |
| 8 oz. Delmonico steak, 2 large eggs, home fries and fresh cut fruit. | $12.99 |
| Eggs with Bacon, Ham or SausageHome fries, toast, and fruit. | $3.99 |
| $6.99 | – – |
Disclaimer:
Which Type Of Steak Is Better
The decision to choose between T-bone steak and porterhouse steak is determined by individual tastes and preferences. Either portion can be expensive but a porterhouse steak is likely to serve two people with leftovers given the amount of tenderloin in the steak. Ordering a porterhouse and a T-bone is like doubling your meal delight especially when dining on a Certified USDA Prime. The final taste depends on the method of preparation and doneness of the steak based on individual preferences.
Both T-bone and porterhouse steaks are made of two kinds of beef, cook at different rates and taste best at different temperatures. However, porterhouse steaks have more filet compared to T-bone steaks and are best for people who want bigger portions for two. Generally, the USDA has strict guidelines on the size of filet present in a steak for it to be qualified as a porterhouse. Keep in mind that thickness is sometimes not used as a standard measure since each of these steaks can be served separately from the bone.
T-Bone Steak Here is some useful Wikipedia T-Bone Steak Information in case you wanted to learn more about it.
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Number Of Servings/ Serving Size
For five generations, the Lobel’s have been purveyors of fine meats dedicated to the highest standards of quality and personal service. These standards have made their butcher shop an institution in New York City, where the familys Upper East Side store enjoys a devoted clientele comprised of celebrities, prominent business executives, and others who value the highest quality prime meats and attentive service. In 2000, the Lobel’s launched lobels.com, featuring superior customer service and making the finest meats available fresh to customers nationwide
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How To Cook The Perfect Porterhouse Steak In The Oven
April 7, 2012 by Joel MacCharles
Its a long weekend and we decided to have an elaborate meal in. While our meal cost us around $35 , its around the same price as takeout and well under the cost of this same meal in a restaurant which would easily run around $100 .
A porterhouse steak looks like a giant T-Bone. The small side is part of the tenderloin while the other is the top loin . Its sold as a thick cut and is a forgiving cut to cook.
The first trick in cooking a GREAT porterhouse is buying a GREAT porterhouse. Heres some things to keep in mind:
In reading David Changs Momofuko cookbook , I particularly related to an observation he made on cooking with very expensive ingredients like this. A steak like this almost dares you to mess it up its next to impossible to improve on it and you need to have the confidence that youre going to do it justice. Its a wonderful challenge that you either pass or fail.
Before sharing the easy technique behind cooking it, heres a few things to keep in mind:
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How Do You Know When Its Done
Steak cook time depends on the thickness and your target doneness. Below are guidelines based on a 1-inch thick porterhouse and a 425°F oven:
- Rare : 2 minutes per side in skillet + 1-2 minutes in oven
- Medium rare : 2 minutes per side in skillet + 2-3 minutes in oven
- Medium : 2 minutes per side in skillet + 3-4 minutes in oven
- Well done : 2 minutes per side in skillet + 5-6 minutes in oven
For thicker steaks, add 2-3 minutes more in the oven for each additional ½-inch of thickness.
Note: As kitchen equipment may vary in the amount of heat produced, its best to check doneness using an instant-read thermometer rather than relying on time alone.
