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.
What Is A Porterhouse Steak Exactly
A Porterhouse steak is a premium cut of steak coming from the short loin portion of the cow. The porterhouse is a composite steak since it consists of meat from two distinctively different parts of the animal: the tenderloin and the top loin . Separating the two kinds of meat is the distinctive T-bone in the middle.
It is similar in many ways to the T-bone steak, although it is usually larger and thicker. The two cuts are from opposite ends of the short loin, so the proportion of tenderloin is higher with the Porterhouse while the proportion of New York strip is smaller.
Due to the nature of the cut, porterhouse steaks are rather large and often classified as meals for two. They also provide meat lovers with the unique experience of tasting two different types of steaks in the same meal, given that each type has a rich, distinctive flavor.
The top sirloin contains more marbled fat, giving it a famed robust flavor and juiciness. The tenderloin, however, which is leaner, is the most tender and can almost melt in your mouth when cooked to perfection.
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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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Best Steakhouses In Richmond Hill On
Expert recommended Top 3 Steakhouses in Richmond Hill, ON. All of our steak houses actually face a rigorous 50-Point Inspection, which includes everything from checking reviews, ratings, reputation, history, complaints, satisfaction, trust and cost to the general excellence. You deserve only the best!
THE KEG STEAKHOUSE + BAR
162 York Boulevard, Richmond Hill, ON L4B 3J6 Directions
Heres The Deal:The Keg Steakhouse + Bar is a familiar restaurant chain that serves the finest steaks in a relaxed environment. It is a family-friendly restaurant, the best place to relax and enjoy the classic steak dishes. They maintain their high standard of service and offer the highest quality of food. Their friendly staff is always ready to provide outstanding customer service. Children can taste their delicious cheesy noodles, kid’s sirloin, keg fries, and caesar salad. Try their yummy french onion soup, crispy fried cauliflower, peppercorn new york, and oven-roasted chicken. At The Keg Steakhouse + Bar, dine-in and takeout, and gift card options are available.
SPECIALTY:Steak and Crab, French Onion Soup, Filet Mignon, Oven Roasted Chicken, Fried Rice, Wild Mushroom Soup, Green Goddess Chopped Salad, Prime Rib Sandwich, Lobster, Bbq Ribs, Sweet Thai, Chicken, Iceberg Wedge, Sirloin Oscar, Teriyaki Sirloin, Santa Fe Chicken Salad, Cajun Shrimp, Bacon Wrapped, Tuna Tartare, Pesce Crudo, Calamari& Grilled Avocado
125 York Boulevard, Richmond Hill, ON L4B 3B4 Directions
Where Can I Buy The Best Steak
The best quality beef is Prime, and the organic feed with grass is premium in terms of meat quality, taste and health. Unfortunately, prime beef is only available in small quantities at grocery stores such as Wegmans or Whole Foods Market due to low demand due to the premium price. But the best national grocery store for steaks is Whole Foods.
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Don’t Miss: Trader Joe’s Ribeye Steak
Flavor Texture Fat Content And Tenderness
The Porterhouse gives you the best of both worlds on the flavor front. With mild-tasting tenderness of the Fillet pitched against well-marbled buttery Strip steak.
Overall, its not heavily marbled, and it does not have a fat cap, so it is not overly fatty. But it offers enough marbling to make it the right side of flavorful.
Whats The Difference T
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.
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Where To Buy Porterhouse Steak
Buying a porterhouse steak is a bit more challenging than some other steak types. Youll need to find a local butcher who carries high-quality beef and who can give you the perfect cut you are looking for. Grocery stores and large chain supermarkets tend to sell pre-cut steaks, including porterhouse steaks, but they sometimes offer no flexibility in the cut and thickness.
After you find a reputable butcher, stop by and check out the meat. Looking for steak cuts that have a vibrant and rich color with no visible browning. The fat on the cut needs to be bright white, with little to no yellowing. Also, look for in the cut, especially in the top loin portion of the Porterhouse.
Finally, a porterhouse steak is a large cut, and it should be at least 1½ inches thick. This will allow the steak to get a fantastic searing or golden crust when cooked yet remain tender and juicy on the inside.
% Grass Fed Porterhouse Steaks
The Porterhouse steak is undeniably the emperor of all steaks! Heartstone Farms 100% Grass Fed Porterhouse steaks are cut from the thickest and most tender rear end portion of the short loin creating a delectable steak thats fit for royalty.
Full of beefy flavor, they are great on the grill or stove top in a seasoned cast iron pan.
The marbling on this cut was generous and even the sirloin side of the T was tender and flavorful. Ive been a fan of porterhouse steaks for years but this cut was hands down the best ive tasted.George Ciampo, Center Conway, NH
READ ALL REVIEWS BELOW
- Flash Frozen and Wrapped In Air-Tight Cryovac Will Last 12 Months In Your Freezer
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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.
What Makes One Type Of Steak Better Than Another
We all have our own idea of what makes a steak good.
The same applies when we talk about better steaks. For this article, were going to assume that the better steak is super flavorful yet tender. Were also going to assume that cost is not a factor.
Filet Mignon comes from the tenderloin portion of the cow.
It contains very little fat and comes from a non-weight-bearing muscle. This, along with it not containing much connective tissue makes it the most tender cut of meat. However, the lack of fat does not make it the most flavorful.
This is why it is usually served with some sort of sauce or wrapped in bacon.
Strip steaks, like the NY Strip, is a good balance of flavor and tenderness. Its got some fat in it, making it more flavorful than the filet mignon. Its also a well-worked muscle, making it less tender.
The Ribeye is the most flavorful cust of meat. Look for high marbling. This is the white swirling youll see in the steak. The more marbling, the more flavorful the steak. If cooked with care, it can also be very tender.
So, what makes one steak better than another steak? A good amount of fat and cut from an area that doesnt do much work .
Big steak tonight for dinner what sides can go with it. H-E-B best grocery store unless you hit the whole food markets I rock with that too
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Choosing The Right Cut Of Steak
Cuts of steak can be broken down into three sections. Startingon the upper back and moving down to the mid-back are the ribs, theshort loin and the sirloin.
- The rib area contains cuts such as the Rib-eye Steak, the RibRoast, and the back ribs. This is the least tender section of thethree.
- The short loin area produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse.
- The Sirloin gives the Sirloin Steak, and the Top Sirloin.
- Other steaks like the chuck, round, and flank come from those areas and tend to be tougher cuts of meat.
- Strips steaks, such as New York Steak are cut from the T-bone area.
If you are looking for the most tender cut of beef, it is thetenderloin. Other cuts from this area are filet mignon,chateaubriand and tournedos. Though these are the most tenderthey are also less flavorful.
The rib-eye, or rib steak can be a little less tender but far moreflavorful. Small streaks of fat throughout the meat mean moreflavor. So with more marbling you get less tenderness but moreflavor.
Finding a balance between the two, gives you the best steak. Top loin and sirloin are slightly less tender but have more flavor thantenderloin. With cooking cuts of meat such as these there is noneed to marinate or even cook past medium rare.
Some of the most flavorful but least tender cuts of beef aretri-tip or flank steaks. These are also favorites on thebarbeque. Your best bet is to marinate these cuts beforecooking. Also, leave the fat on until after the meat is cooked.
How Do I Know When My Steak Is Done
The only way to really know when your steak is done is to use a meat or instant-read thermometer and cook it to the proper temperature.
Push the thermometer into the strip side of the steak, trying to get it as close to the center as possible.
Your steak will continue cooking as it rests before you slice it, so here are the temperatures youre looking for:
- 120F for rare
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Like Steak But Not Sure If Prime Is Worth The Money
I recently conducted a blind taste test of USDA Choice, USDA Prime, Certified Angus, and Grass-fed ribeye steaks.
Prime is definitely the most expensive of those 4, but did it taste the best? Find out my results in this recent article and brief video where youll see it all unfold!
Just click that link to see it on my site!
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.
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Aged Beef Porterhouse Steak
Fire up the grill or turn on the oven and get ready to make a masterpiece!
Enjoy incredible restaurant-quality steaks in the comfort of your own home with Expleo gourmet grass-fed beef steaks.
Porterhouse vs T-bone whats the difference?
Porterhouse steaks are cut from the rear end of the short loin and include more tenderloin steak. T-bone steaks are cut closer to the front, so contain a smaller section of tenderloin.
We have a reputation for offering the finest meat on the market.
Its easy to order the best steaks online with a gourmet selection and a wide variety of cuts available. The most flavourful meat in New Zealand, cut by our expert butchers with the convenience of to-your-door delivery.
Extremely juicy and tasty steaks. Try some today!
100% Grass-Fed, Free Range Beef
When and where do you deliver?
We currently deliver throughout the North Island.
We deliver 5 days a week .All other orders received before 12 noon Monday to Friday will be delivered approximately within 48-72 hours, while those placed over the weekend will be delivered Monday or Tuesday.
We currently deliver throughout the North Island.
We will email, phone or text you to confirm your delivery that day.
Approximate Meat Weight
Guide to Meat Weights
When buying steaks the most common size asked for is 250gms. 180gms to 200gms is a good size for eye fillet for the average eater.
Mince etc, use 125gms per portion in spaghetti but 150gms per head for mince and potatoes.
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.
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Is Organic Beef Grass
Organic beef does not necessarily mean it was grass-fed.
Organic means that the animal was not given added hormones or antibiotics or pesticides in the food. The feed can be grass, corn or soy .
Grass-fed meat means that the animal was pasture-raised and was not fed corn or soy. Grass-fed meat is often organic, but organic does not necessarily mean grass-fed.
Because cattle that are fed grain are inherently less healthy, organic does not necessarily mean better. Studies show that grain-fed cattle have unhealthy omega 6 to omega 3 fats. They have higher saturated fat and tend to be pro-inflammatory.
Grass-fed cattle have a much healthier omega 6 to omega 3 fat ratio.
They also tend to contain more vitamins, are less likely to have E. coli, less saturated fat, and fewer calories than commercial grain-fed meat.
So, if you are looking to purchase the healthiest steak, look for organic grass-fed beef with a USDA rating of at least Choice.