Porterhouse Steaks are well known and highly desirable cuts of meat. As a result, they can be found on the menu of every steakhouse around the globe and equally accessible in grocers across the US.
Because a Porterhouse provides some of the most tender and flavorful cuts of meat available. It is always cooked bone-in which helps the meat cook evenly and retain moisture and flavor.
A Porterhouse Steak typically looks as featured in our pictures, with meat surrounding both sides of a “T”-shaped bone. You may recognize the Strip Steak as it comprises one side of a Porterhouse Steak and has a long shape being wider at the “top” and having a smaller “end.” You will recognize the other side as the Tenderloin (aka Filet Mignon) because it is more circular in shape.
Porterhouse Steaks, T-Bone Steaks, Strip Steaks, and Tenderloin are all cut from an area known as the Short Loin. You will notice that the only difference between a T-Bone steak and a Porterhouse is a smaller Tenderloin – which is the result of the T-Bone being cut closer to the front of the short loin.
Wikipedia states “There is little agreement among experts on how large the tenderloin must be to differentiate a T-Bone steak from Porterhouse.” And the butchers we spoke to all agree that it’s “butchers choice” regarding the size of the Tenderloin. However, to the consumer, the size difference will generally be quite noticeable (see pic).
As with most cuts of meat, the overall taste and texture experience of a Porterhouse Steak will be significantly impacted with its grade. A higher grade of meat will generally result in more tenderness and flavor than its counterpart. A Choice or Prime cut of meat will always provide a tender and tasty meal; sure to leave you and your guests more than satisfied.
You can learn how to Cook a Porterhouse Steak in a Cast Iron Skillet by clicking here.
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