Oz Usda Porterhouse Steaks
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Combine a delectable New York strip with juicy tenderloin, and youll soon discover a steak lovers nirvana. Wholeys premium porterhouse steaks pack a punch full of flavor. Best of all, theyre boneless, ready to cook, and shipped straight to your door. Porterhouse steaks are cut from the rear end of the short loin, so they include both strip meat and a large portion of tenderloin to create a mouthwatering experience all in one tasty package. We source our steaks from local farms so youre guaranteed a high-quality product each time you order. Choose from two, four, or 5 premium steaks!
Whether sautéed, grilled, baked, or pan-fried, our premium porterhouse steaks will taste great as the focal point of your feast. Celebrate your anniversary with a romantic meal for two, or stock up on four premium porterhouse steaks for the whole family to enjoy. Each steak boasts 16 ounces of savory goodness, so you can season as little or as liberally as you would like. We use specialized packaging to keep your order fresh and delivered quickly.
One of the first characteristics of any good steak is marbling, which is the intramuscular fat within leaner sections of the beef. More marbling, the better cut of meat. Our porterhouse steaks feature the perfect portion of marbling to achieve a very tender and flavorful final product. Buy four premium porterhouse steaks for a delicious family meal today!
Whats The Difference T
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The T-Bone and Porterhouse steaks are both cut from the short loin and feature a T shaped bone in the middle. Because of this, they can look almost identical with the difference being that T-Bones are cut from the front of the loin, whereas a Porterhouse is cut more towards the rear and include more tenderloin. Both steaks have a New York Strip one one side of the bone, and a tenderloin Filet Mignon on the other side.
What technically separates the two classifications of steak is actually the size of the tenderloin section . According to the U.S. Department of Agriculture, any cut featuring a tenderloin section thats at least 1.25 inches across at its broadest point is considered a Porterhouse steak.
Its important to note that the thickness of the steak doesnt have anything to do with how its classified its all about how wide the tenderloin section is.
Any cut with a tenderloin section of 0.51 inches to 1.24 inches is considered a T-Bone steak. And further, anything with a tenderloin section of 0.5 or shorter at its widest point is actually considered a bone-in strip steak.
How Much Does The Bone Weight In A Porterhouse
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Thereof, how much does the bone weigh in a tomahawk steak?
The tomahawkalso called the cowboy ribeye or cowboy steakis a large bone-in rib-eye steak cut from between the 6th and 12th ribs of the cow and usually weighs between 30 and 45 ounces. The bone in these bone-in steaks is not like the standard bone-in steak bone.
Similarly, how much does the bone weigh in a ribeye? Cooked Beef rib bones weigh 1/2-oz per inch. thats the average weight of the meatless bones only w/ no meat on them. A-6 – inch bone is-3-oz . A-12-inch bone is -6-oz- etc etc.
In this way, is the bone included in steak weight?
Is the weight of the bone included in a bone in steak? It’s the weight including the bone. There is no way for them to quickly weigh just the bone or just the meat so it has to be included.
What is the bone in a porterhouse steak?
Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.
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How To Grill A Porterhouse Steak
A porterhouse steak is beef eating at its finest, so if you’re cooking one you don’t want to mess it up. 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 is the star of the show. So let’s take a look at how to grill a porterhouse steak, from the proper seasoning to dinner time.
How To Cook Porterhouse Steak
For the most authentic steakhouse flavor, cook your porterhouse on the grill. But you can also get great results with the broiler or in a smoking hot cast iron skillet on the stovetop. Use light seasoning but a generous amount of salt and try not to cook the steak beyond medium, or 145 F, at the most.
To grill a porterhouse, start hot and fast, giving the surface a good sear. Cook it to the point right before the fat would start to burn, then flip it and sear the other side. 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.
Once it browns on both sides, move it to a cooler part of the grill to finish it to your desired doneness. To add richness, place a pat of butter in the center of the steak a few minutes before you pull it off the grill. This is a popular restaurant trick that brings out the flavor.
The burly porterhouse makes an ideal candidate for a cowboy steak. Give it a Southwestern twist by rubbing it all over with a paste that includes garlic, chili powder, chipotle powder, salt, and pepper. Then wrap it in plastic and refrigerate it for a few hours so it absorbs the spices before you grill it.
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How To Cook It Steak On A Grill Or Smoker
The Porterhouse should be cooked at super high heat on an open grill. With that being said, it is a big, expensive piece of meat, so it needs care and attention.
The best way to achieve this is to use a multi-zone method. Once the grill is up and running follow our simple guide for one of the best Porterhouse steaks you will ever taste:
- Remove the steaks from the fridge at least an hour before you want to cook them. They are thick and will need that time to get to room temp.
- Make sure your grill grate is clean. Give it a good brush to remove old food debris and then lubricate it with a folded paper towel dipped in oil.
- Season with plenty of salt and pepper. This adds flavor and helps ensure a great crust.
- Now place on the grill at the hottest end and sear for approximately 2 ½ minutes. Youre aiming for a deep brown color, with a small amount of black char to the edges.
- Next, move the steak to the center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect. Cook for a further 2 ½ minutes or until you see beads of blood and juice forming on top of the meat.
- Now flip and return to the hot zone. Cook for 2 ½ minutes and return to the center zone again, with the twist, to get the grill marks we want. If you get flare-ups, move the meat to the safety zone until the flames die down.
Remember: the steaks rise another 5 degrees once removed from the grill.
Cooking Porterhouse Vs T Bone
Your piece of porterhouse or T-bone will cook similarly, being that they come from the same part of the cow and have the same texture. The key difference when cooking them will be your cooking time. The porterhouse generally will take a little extra time because of the size of its filet.
When it comes to the method of cooking each one, though, you can opt for the same. Cooking a steak like a porterhouse or T-bone is usually best managed with a cast-iron skillet, which gives it the ultimate sear and leaves the inside a perfect medium-rare pink. Season the steak with salt and pepper generously before cooking to help it brown with a nice crust, and youre good to go. You can always finish the steak in the oven, tented with aluminum foil, to bring it to the proper internal temperature without overcooking its outside.
You might also use your favorite steak rub to season the steaks and then set them on your charcoal or gas grill. Sear them first on the hot side of the grill and then move them over to a low-heat side to finish off the cooking process before you serve them. Grilled porterhouse steak deepens its already delicious flavors and gives it beautiful grill marks, just like youd expect the grill to do for any grilled steak. Top with mushrooms, onions, and peppers, or go for your favorite steak sauce for a flavor boost. Try these grilling tips to get just the right cook.
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Tips For Buying A Porterhouse Steak
No two cuts of meat are created equal, and the difference between an average and spectacular meal can be decided before you even light up the grill. Its super important after youve decided which you prefer between T-Bone vs Porterhouse that you know what to look for to buy a quality steak.
First, you want to make sure the strip side of the steak has a generous portion, with no significant sections of connective tissue dividing up the steak. Porterhouse steaks that are cut too close to the sirloin section of the cow have a tendency to be infiltrated by tough sinew and top sirloin, which is a much heavier used muscle. Sinew, and top sirloin for that matter, are chewy and lacks flavor, and youll end up cutting around this part of the steak and paying Porterhouse prices for sirloin quality.
Instead look for a wide, generous portion of strip that has nice, white marbling and no sinew cross sections. Heres a great video explaining this for all of you visual learners!
Important note: A bigger filet does not mean a higher quality filet! Its more important for the filet to not have connective tissue running through it.
What Goes Into A Porterhouse Or T
Porterhouse and T-bone steaks are types of meat that are both cut from the short loin area of cattle. The T-shaped bone that the T-bone steak is named after runs through two different kinds of steak in this part of the cow. Steak lovers highly prize both of these cuts. One side of the bone is a NY strip, second only, perhaps, to the rib-eye in terms of beef quality. On the other side is a tenderloin filet: extra-lean, and super tender.
Each of these cuts is often removed from the bone and served on their own. Its only when both filet and strip are left on the bone that you get a porterhouse or T-bone.
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What Is A Ribeye Steak
The ribeye steak is widely considered one of the most flavorful cuts of steak around, due in large part to its abundant fat marbling. This particular cut is harvested from the rib portion of the cow and bears a striking resemblance to prime rib because the two are harvested from the same area. However, unlike the prime rib portion, which spans multiple ribs at once, the ribeye cut is taken from in between the animals individual ribs. As such, ribeye is available in both bone-in and boneless cuts.
Because the rib area does not bear any of the cows weight and sees very little exercise, ribeye delivers a highly sought-after combination of flavor and juicy tenderness. As a rule, the less a muscle is used and the more fat it contains, the more tender and flavorful the meat will be after harvest.
In terms of flavor profile, ribeye delivers. The cut features a rich, buttery, beefy flavor as a result of the fat-rendering process that occurs during cooking. Many steak aficionados affectionately refer to ribeye as the best steak on the menu due to its unmatched combination of flavor and tenderness.
How Much Does A Porterhouse Steak Weigh
A Porterhouse steak, as we described above, is a large cut that is basically two steaks in one and at least 1.25 inches thick.
As a result, Porterhouse steaks weigh more than most other cuts, usually anywhere from 10 ounces on the very light end up to nearly 30 ounces on the largest sized Porterhouse steaks.
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Where Does The Porterhouse Name Come From
The origin of the Porterhouse name is a little murky. Some have claimed that it comes from where Porterhouse steaks were originally served, in public houses or bar restaurants from the 1700s where Porter style beer, among other things, was known to be served.
Or, maybe more likely, it comes from a Manhattan in the early 1800s as referenced in the Oxford English Dictionary, where it cites that an actual porterhouse served big T-Bone steaks.
There is no definitive proof, however, only that the cut has been around for at least a couple centuries and it is likely that alcohol of some kind was involved.
Grilling Tips For Porterhouse And T
Similar to other cuts of steak, all you really need to season your beef is coarse pepper and salt, but feel free to add your other favorite seasonings.
Despite being so close to each other, the strip side and filet side of the steak are actually different enough that youll want to place your strip side on a hotter section of the grill, if at all possible. The filet side has less fat and thus will cook faster than the strip side.
Preheat your grill to 450°F. Grill with the strip side of the steak towards the hotter side of the grill, and sear for 4-5 minutes per side, turning the steak 90 degrees halfway through each side for spectacular grill marks.
Make sure to let your steak rest about 10 minutes after pulling it off of the grill to let the juices lock in!
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What Is The Most Expensive Cut Of Steak
1. TenderloinOther names: Filet mignon, Châteaubriand, fillet, filet.How its sold: Boneless the most expensive cut of steak.Where its from: Short loin and sirloin, under the ribs. What it looks like: When trimmed of silver skin, gristle, and fat, tenderloin is small and compact.
How To Grill The Perfect Steak
Whether you use a gas grill or are a charcoal devotee, grilling steaks is the most popular method of cooking a steak, and probably the method that renders the most steaks inedible. Your first step to grilling the perfect steak is to choose one that can stand up to the intense heat. For the grill, we recommend you choose one of the following:
- Porterhouse
- Flank
- London Broil
Whichever steak you choose, just be sure to buy one thats nice and thick an inch to inch and a half is best. If you dont see what you need in the case, talk to the butcher to see if he can cut you a thicker steak. At the very least, you want steaks that are even in thickness so they cook evenly.
Basic Rules for Grilling Steak
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History Of The Porterhouse Steak
COOKING A PORTERHOUSE STEAK TO PERFECTION
Nothing is more enjoyable than a high-quality Porterhouse steak thats been expertly aged and cooked to perfection. The end goal? A medium rare steak on either side of the bone. Its a work of art. Mastering that art? Lets just say thats one of the ways our 1800° broilers set our Porterhouse steaks apart. Cooking a Porterhouse to perfection at home calls for two things: a lot of power and a lot of heat. A grill can reach high temperatures, but the broiler is better suited for the Porterhouse. Remember that you can always cook a steak longer if its on the rare side at first, but you dont want to ruin this premium cut by overcooking it. Factor in, too, that steak will continue to cook for a few minutes once its rested. For a larger cut, that can mean your final temperature is as much as 10-15° higher than when it was taken out of the oven, if properly rested.
Porterhouse Steak: What Is It Again
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Classic Porterhouse Steak
A Porterhouse steak is actually two steaks in one since it is made up of two different cuts separated by one T-Bone.
A Porterhouse steak is also the largest type of T-bone steak, a lot bigger than the size of the cut that is actually known as a T-Bone steak.
To be a Porterhouse steak, the steak has to be cut at least 1.25 inches thick, while a standard T-Bone steak only has to be at least 0.25 inches thick.
If you want to see any of our specific information about Porterhouse steaks, just use the table of contents below to go straight to it in our article, or just keep reading through all of it.
Contents
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