What is a Porterhouse Steak

Porterhouse steak enjoys a fantastic reputation among meat lovers, and it is one of the most popular steaks in fine steakhouses across the world. Today, we’re going to show you everything you need to know about a porterhouse steak.

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 (also called the New York strip). 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 (the tenderloin and the New York strip) in the same meal, given that each type has a rich, distinctive flavor.

The top sirloin (New York strip) 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.

What Does Porterhouse Steak Taste Like?

Made up of both a tenderloin steak and strip steak, the porterhouse eliminates the need to choose between the two. It gives a beefy flavor from the strip steak and the milder tenderness of the filet, striking a balance of flavor from the two. The high-quality cut is tasty no matter how you prepare yours.

Where Is the Porterhouse Steak Located on a Cow?

The porterhouse steak comes from beneath a cow’s backbone where the strip steak, tenderloin, and T-bone meet. It comes from where a cow’s top loin connects with the tenderloin.

Where to Buy Porterhouse Steak

Buying a porterhouse steak is a bit more challenging than some other steak types. You’ll 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 marbling (thin veins of fat in the meat) 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.

Cooking Methods

You can cook your porterhouse steak on a broiler, a grill, or on a cooktop using a cast-iron skillet on medium heat (145 degrees F). Salt and light seasoning give the steak some added flavor.

Rub a paste of chili powder, garlic, chipotle powder, pepper, and salt on it for a Southwestern touch. Marinate the steak for a few hours before grilling.

Nutrition & Calories

Porterhouse steak is rich in various nutrients. They include niacin, proteins, riboflavin, iron, choline, phosphorus, selenium, zinc, and Vitamins B12 and B6. It contains 24 g of proteins, 3.9 mg of zinc, 3.4 g of SAT fat, 180 calories, and 2.7 mg of iron per 3.5 oz serving.

Porterhouse Steak Recipes

  • Thick Porterhouse Steak – You need 2-inch thick porterhouse steak, freshly-ground black pepper, kosher salt, a tablespoon of vegetable oil, and 3 tablespoons of unsalted butter. Marinate the steak for a few hours to season it before cooking. You will have a thick, perfect porterhouse steak delicacy.
  • Seared Porterhouse Steak – This recipe uses the same ingredients as the thick steak above. Cook over medium to high heat on a skillet for about 4 minutes. Transfer it to a preheated oven to bake for about 12 minutes at 120 degrees. Slice and serve with jalapeno butter.

About the author

Adam can tell you the difference between a flank steak and skirt steak and any other cut of meat. He loves sharing his knowledge of steaks with everyone, ensuring you get the perfect steak every time.