What Defines A Porterhouse
porterhouse bone-in is the sirloin on the bone, says Aaron Smith, chef and owner of The Glenelg Public House on the Gold Coast.
A lot of this stuff is also regional like in America they call it cilantro, here we call it coriander.
Ive seen people calling t-bones a porterhouse because theyre more down to the hindquarter of the cow, and further up the short loin theyre called the t-bone.
Smith is correct, in Australia we call a sirloin steak a porterhouse. In America and Europe its a different story. Luckily for us the United States Department of Agriculture has defined exactly what a porterhouse is for them.
Put simply, porterhouse steaks are T-bones, but a T-bone isnt a porterhouse. Both cuts both come from the short lion region of the cow and feature the distinctively shaped bone. The difference? It all comes down to the width of the filet.
A porterhouse on the bone has a big juicy sirloin on one side, and a filet on the other side that is at least 1.25 inches wide. If that filet is smaller than 1.25 inches, it is just a regular ol T-bone. Simple.
So, if you see an Australian menu offering porterhouse bone-in or US-style, youll know the steak has enough meat to feed two.
Nutritional Value Of Porterhouse Steak
One pound of porterhouse can easily top 1,000 calories, which is why its important to be mindful of how much you eat. A serving size of steak is considered 3 ounces. For a porterhouse, this equals somewhere between 200 and 250 calories. Add a baked potato and some leafy vegetables as a side to create a filling meal that falls in a good calorie range.
As for nutritional value, the porterhouse is low in carbs and has about 20 to 25 grams of protein per serving. Like other steaks, its also an excellent source of iron, phosphorus, riboflavin, zinc, Vitamin B6, and other vitamins and minerals that your body needs every day.
Just be careful to avoid too much fat. Porterhouse is high in good-for-you polyunsaturated and monounsaturated fats, but its also high in bad saturated fat. You can trim your beef prior to grilling or cooking in an iron skillet to remove steak fat.
Porterhouse Steak: Australia Vs Europe
What is a porterhouse steak? Its easy to ask, not so simple to answer. Here in Australia we commonly know porterhouse as a boneless sirloin steak, but pretty much everywhere else in the world a porterhouse comes on the bone.
Us along with our friends over the ditch in New Zealand are the anomaly. And since our food culture takes cues from around the globe, you may see Aussie restaurants serving t-bone style steaks and calling it porterhouse. What does it mean when Walters Steakhouse in Brisbane says its signature is a US-style porterhouse, and Meatmaiden in Melbourne dry ages this style of porterhouse in-house?
In an attempt to clear any confusion, weve chatted with a steakhouse in Florence and one locally about what a porterhouse is, the difference between Australia and Italy, and the best way to prep and cook it.
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Size And Source Of Meat
The size of the filet can help you tell the difference between a T-bone and a porterhouse steak. Porterhouse steaks, which contain more filet than T-bone steaks, are generally better for two.
A porterhouse steak should be at least 1.25 inches thick since it is derived from the back of the short loin, where tenderloin is abundant. T-bone steaks have less filet since they are produced from the saddle, which includes tiny quantities of tenderloin.
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?
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Porterhouse Steak Vs Ribeye
Its a long-held debate among serious steak lovers: Which is better porterhouse or ribeye? Though strongly held opinions exist on both sides of the fence, each of these two cuts has some serious merits that place them at the head of the pack in terms of steak quality. But is one really better than the other? What sets these two cuts of steak apart? Weve got the details below.
Tomahawks Can Break The Size Rules
I did say that porterhouse are usually biggest in the last section!
You can buy huge bone-in ribeyes called tomahawks, so named because of their size and shape.
The steak is left attached to a long, curving rib bone, making it look something like the famous axe-like weapon of the indigenous peoples of North America.
These epic cuts can easily weigh in at 2.5 pounds or more.
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How To Cook A Porterhouse Steak
We will help you learn how to cook a perfect, juicy porterhouse steak like a professional chef. Read on for our guide on porterhouse steaks, including a delicious pan-fried porterhouse steak recipe at the end.
Before moving to the main event, our recipe for a perfect Porterhouse steak, lets cover the different methods for cooking it. Each method has its advantages, so we encourage you to experiment with different recipes.
- Grilling Cooking a steak on the grill remains one of the most popular methods. The added flavors from the charcoal, flames, and that perfect golden crust are a hit with the barbecueing crowds.
- Pan-Frying Like grilling, pan-frying provides a nice, crispy crust but in a closed environment, requiring just a quality iron skillet.
- Oven Cooking Cooking in the oven may be the lazy method, but it leaves little mess.
- Reverse Searing This slow-cooking method involves both the oven and an iron skillet.
Why Is The Porterhouse The King Of Steaks
Often referred to as the king of steaks, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size. In fact, the USDA has a minimum thickness requirement for the steak to earn the Porterhouse name. Lets dig into this incredible cut a little deeper.
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What Are The Official Usda Steak Grades
The USDA uses several different labels called grade shields to judge the quality of a specific cow measured by the Ribeye cut.
The USDA quality grades are: Prime , followed by Choice, and then Select. Below Select, followed by Standard and Commercial . Lower still are Cutter, Utility, and Canner grades. These last grades are reserved for frozen foods and other processed meats.
Each of these grades is determined by a lot of different factors including the age of the cow, the fat content and other measurements .
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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Whats The Best Way To Cook A Porterhouse Steak
Our favorite method for cooking Porterhouse steaks was given to use from the now-famous Alton Brown.
His method is clearly best for our taste and is really simple. It works for any kind of steak that you choose, although for cuts with less fat you may not want to reduce the cooking times and check done-ness. The leaner cuts generally cook faster.
The Alton Brown method is also really quick, it takes more time to preheat your oven and cast iron skillet than it does to actually cook the steak. This method uses high heat in your oven and also uses a cast iron skillet heated in the oven to cook your steak in less than 10 minutes.
You can see the full technique on our site here. In this post, we cook a Ribeye steak, but you can easily use the same technique for a Porterhouse steak .
Other Names For The Porterhouse Steak
The origins of the name are somewhat unknown. With some saying the name gives reference to the old Porter houses. So-called because they served Porter ale, alongside T-bones that were referred to by the name of the establishment.
Another is that Zachariah B. Porter, who was the proprietor of Porters hotel Cambridge, Massachusetts, named the cut after himself to add exclusivity to his menu.
Whichever story you like, the result is the same this steak is a crowd-pleaser. Here are some other names it might go by when youre on the hunt for it:
King Steak: So-called because it rules on flavor, texture, and size.
T-bone: A confusing one, technically correct, as a Porterhouse is a larger T-bone just with more Fillet attached.
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Quelle Est Vraiment La Diffrence Entre Un Steak T
Tout d’abord, il faut mentionner que ces deux steaks ont beaucoup en commun : ils sont tous les deux très bons et ravissent les convives à chaque barbecue.
Mais venons-en maintenant aux différences. Il ne nous a pas échappé que certains d’entre vous sont dans le flou et n’arrivent pas à distinguer ces deux steaks. C’est particulièrement difficile pour une personne qui n’est pas du métier. Voici donc quelques explications:
1. Les deux steaks proviennent du dos. Comme vous pouvez le voir ci-dessous, les deux morceaux sont côte à côte et l’écart entre le steak T-Bone et le steak Porterhouse est presque inexistant.
2. L’objet de la confusion : les deux morceaux ont un os en T, un T-Bone.
3. Le steak Porterhouse se distingue du steak T-Bone par son grand filet. Le steak Porterhouse est coupé à l’endroit où se trouve le morceau central du filet. De plus, le côté entrecôte, de l’autre côté de l’os en T, est traversé par un fin tendon qui provient du rumsteck.
4. Le steak T-Bone, quant à lui, a un plus petit filet.La coupe se fait à l’endroit où se trouve naturellement la partie arrière du filet. Cependant, le côté entrecôte est plus joli car directement coupé dans le morceau central. Donc pas de mince tendon qui traverse le steak.
Si un petit tendon du côté de l’entrecôte ne vous gêne pas, vous pourrez mangé un filet plus grand. Mais si vous souhaitez une entrecôte parfaite, vous devrez vous contenter d’un filet légèrement plus petit.
How To Cook The Perfect Porterhouse Steak
- Let the steak sit out on the counter for 30 minutes until it comes to room temperature.
- Pat with paper towels then rub a generous amount of the steak spice on both sides.
- Start your oven broiler with one oven rack at the top, and one oven rack in the middle.
- Place the oil in the bottom of a cast iron or oven-safe skillet and place on the top oven rack and heat up.
- Once the oil is heated, place the steak into the hot skillet and sear on both sides for 2 minutes, or until browned as you like.
- Once the steak is browned, reduce the oven heat to 300 °F and place the skillet on the middle oven rack. You can place the thyme sprigs on top and around if desired.
- Cook for another 7-10 minutes until the steak reaches the desired temperature. Remove and place the porterhouse steak into a cutting board to rest for 5 minutes. The steak will rise another 5 degrees in temperature, so take that into consideration when removing from the oven.
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Should I Choose A Porterhouse Steak
If youre hungry or looking for a juicy dinner for two, the porterhouse steak is your lady. The average porterhouse can range from 16 ounces to a whopping 40 ounces. On the bright side, if youre not planning on sharing your steak, youll probably set some sort of record for red meat consumption .
Since this bad boy has so much meat on it, a properly grilled porterhouse will provide the out-of-body experience one can hope for in a steakhouse. The flavor brought about by a savory rub or marinade or basic steak seasoning makes this the go-to for beef lovers everywhere. And hey, youll always have leftovers.
What Cut Is A Ribeye
The ribeye is carved from the primal section called the beef rib. It falls between the chuck and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat the fantastic marbling unique to the ribeye.
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What Cut Is Ny Strip
The New York Strip steak comes from the top part of the short loin behind the ribs the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout not nearly as much marbling as the Ribeye.
Cooking The Perfect Porterhouse Steak
Theres no big secret about how to cook a Porterhouse steak. The biggest thing to keep in mind is the amount of time it will take, given that the steak is thicker than other cuts. You could easily be looking at 10 15 minutes vs. 8 minutes or so with thinner cuts. The choice of cooking methods such as grilling, cast iron, broiler is totally up to you. And, just like cooking any steak, if you go beyond medium, youre doing the meat a disservice.
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Is A Porterhouse Steak A Premium Steak Cut
Yes, a Porterhouse is one of the best cuts available. Each Porterhouse has two premium cuts in each, a New York Strip and Tenderloin, where Filet Mignon comes from.
Each of these two cuts is both considered premium steaks for their fat content or marbling. They each come from an area of the cow that is prized for taste and tenderness.
Foolproof Porterhouse Steak Sous Vide Recipe
Why go out to a steakhouse when you can make the best porterhouse at home?
Sous Vide Porterhouse Steak is a no-fail recipe that is extremely simple to prepare. Its extremely tender, juicy, and flavorful! Youll never go back once youve tried it!
Porterhouse steaks are among the most sought-after cuts of meat. Its made up of two tender steaks, a filet mignon and a New York strip, joined together by a T-shaped bone .
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Porterhouse steaks are considered to be among the highest quality steaks due to their tenderness and flavor, and as a result, they are more expensive than most steak cuts.
There is a small window of perfect doneness when grilling, pan-frying, or baking a porterhouse. If we dont get there in time, the steak will be dry and chewy.
Youd want to cook an expensive cut like porterhouse to perfection. By using precise temperature control, the sous vide method ensures success and ensures that the steak is not overcooked or undercooked.
Furthermore, it evenly cooks the food from edge to edge. Its a simple way to prepare porterhouse steak.
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What Is A Porterhouse Steak
The porterhouse steak is very similar to the T-bone steak. It’s a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak. A bone holds the New York and tenderloin cuts together, creating the Porterhouse cut.
In addition to the size of the tenderloin the thickness of the steak also determines whether a cut is considered a Porterhouse or a T-bone. USDA guidelines outlines a porterhouse must be at least 1.25 inches thick measured from the tenderloin, and a T-bone is 0.5 inches thick.
The bone, fat and muscle make the Porterhouse a very tender and flavorful cut of meat. The average 4 oz serving of Porterhouse Steak has about 240 calories, 26 grams of protein, and only 8 grams of fat. It’s also a good source of Vitamin B12, Niacin, Phosphorus, Selenium, and Zinc. This cut is best cooked to an internal temperature of 145° F.
