Porterhouse steak enjoys a fantastic reputation among meat lovers and is one of the most popular cuts in fine steakhouses worldwide. In this guide, I’ll walk you through everything about this cut – from its location on the cow and the reasons behind its high price to why it’s known as one of the most problematic steaks to cook.
What Is Porterhouse Steak?
A porterhouse steak is a premium cut from the cow’s short loin that combines two classic cuts in one: the strip steak and the tenderloin steak, separated by a distinctive T-shaped bone. This combination offers the robust, beefy flavor of the strip alongside the buttery tenderness of the tenderloin. With its generous size, a porterhouse steak makes an ideal shareable steak for two.
What Are the Other Names for Porterhouse Steak?
The porterhouse steak doesn’t have many other names. Sometimes, you might hear it called the king steak, though that’s quite rare. Many people confuse it with the T-bone steak since both come from the short loin and feature a T-shaped bone. However, the main difference between the two cuts is the size of the filet (tenderloin) section. The tenderloin section of the porterhouse is wider than that of the t-bone.
For a closer look at these differences, check out my Porterhouse vs. T-Bone Steak article for a side-by-side comparison.
Where Is the Porterhouse Steak on a Cow?
A porterhouse steak comes from the rear section of the cow’s short loin, part of the larger loin primal that runs along the back between the ribs and the sirloin. This cut includes a T-shaped bone with meat on either side – the tenderloin (larger than that found in a T-bone steak) and the strip steak.
Porterhouse Steak Nutrition
| Nutrition | Portion size: 3 oz = 85 g |
|---|---|
| Calories | 241 kcal |
| Total Fat | 16.8 g |
| Protein | 21.1 g |
| Zinc | 3.48 mg |
| Potassium | 217 mg |
| Vitamin B-6 | 0.558 mg |
| Vitamin B-12 | 1.71 µg |
Data source: USDA.
What is The Width of The Filet Section in a Porterhouse Steak?
According to the USDA, the filet section of a porterhouse steak must be at least 1.25 inches (3.175 cm) wide, though it typically measures around 2 inches (5 cm) in width.
What is The Average Length and Weight of a Porterhouse Steak?
On average, a porterhouse steak measures about 8 inches (20 cm) in length, though the actual length of the meat is a bit shorter because of the bone within the steak. It typically weighs between 1.5 and 3 lbs (680 to 1360 grams), depending on how butchers cut it.
Is Porterhouse Steak Expensive?
Yes, porterhouse steak is one of the more expensive cuts because it includes two premium steaks in one (a strip steak and a tenderloin) separated by a bone. Additionally, the size of the steak itself makes a big difference – the average porterhouse steak weighs about 1.5 to 3 lbs (680 to 1360 grams), which is why many steakhouses recommend sharing one between two people.
The high price isn’t just about size, flavor, and tenderness. The porterhouse is popular for its impressive presentation on a plate, making it a popular choice for special occasions. It’s not just a steak – it’s a luxurious dining experience.
Is Porterhouse Steak Good?
Porterhouse steak is a fantastic choice if you’re looking for both flavor and tenderness. Yes, it’s a bit expensive, but the quality makes it worth it. A porterhouse steak offers a lovely combination of tenderness and flavor. The strip section offers a robust, juicy bite with a beefy flavor, while the tenderloin stands out as the most tender cut on a cow with its buttery texture.
Porterhouse steak shines on special occasions, offering a luxurious eating experience. Its impressive presentation and generous size make it perfect for sharing between two people. If you enjoy a tender and juicy steak with a beefy flavor and an impressive look on the plate, you will not be disappointed with a porterhouse steak.
What Are the Best Methods for Cooking a Porterhouse Steak?
Here are the best cooking methods for porterhouse steak:
- Sous Vide: Sous vide is a top choice because it cooks the entire porterhouse steak evenly, getting both the strip and the tenderloin to your preferred doneness. Then, a quick sear (preferably over an open flame) forms a crisp, delicious crust.
- Grilling: Grilling is another solid choice for porterhouse steak. Grilling offers excellent temperature control and heat exposure. Start cooking the steak over direct heat to form a crust, then finish it over indirect heat to reach your desired doneness. Position the strip section closer to the heat to balance the cooking between the lean tenderloin and the fattier strip. The strip section takes a bit longer to cook than the tenderloin.
- Pan-Searing and Oven Finishing: Heat the pan until it’s extremely hot, then sear the porterhouse steak to build a flavorful crust. Next, transfer it to the oven and let it cook slowly until it reaches your preferred doneness. This method gives you a great crust, though you might notice a slight difference in doneness between the two parts of the steak.
- Reverse-Searing: Start by cooking the porterhouse steak gently over low heat until it almost reaches your target temperature. Then, finish it off by searing it quickly over high heat – ideally over an open flame to get that perfect char. This method helps the steak cook more evenly while giving you that nice crust.
- Pan Searing Only: Pan searing is the fastest method, but it can be problematic, especially for beginners. It’s harder to control the temperature because the steak has two different cuts (strip and tenderloin) that cook at different speeds. If you struggle to manage heat in a pan, consider using sous-vide or grilling for a more reliable cooking experience.
Cooking a porterhouse steak is difficult because it’s two steaks in one, separated by a bone. The bone in the middle makes it hard for the steak to lie flat, making it challenging to form a good crust. One simple fix is to cook it over an open flame or press it down with a tool or hand to ensure even contact with the cooking surface.
Another challenge is that the tenderloin part has much less fat than the strip side, so it cooks faster. To get both parts cooked right, try using a sous vide method and finishing it with a quick sear, or adjust the heat so the strip section gets a bit more direct exposure.
What’s The Difference Between Porterhouse Steak and Ribeye?
The biggest difference between porterhouse and ribeye comes down to where they’re cut from and what they offer. Ribeye is a single cut from the rib primal, packed with generous marbling that makes it rich and juicy. On the other hand, Porterhouse comes from the loin primal and includes two steaks in one – the super tender tenderloin and the strip, which has that classic beefy flavor.
Both are premium steaks, but they have different strengths. Ribeye is all about that tender texture and rich, beefy flavor, while porterhouse gives you a mix of tenderness and beefy flavor. Ribeye is also easier to cook, making it a great go-to steak for any day.
Price-wise, they’re pretty similar since both are top-tier cuts. Personally, I love ribeye for a casual meal, but if it’s a special occasion, I’d go for a porterhouse. If you’re new to cooking steak, ribeye is the better pick – check out my article on porterhouse vs. ribeye to see why.
Discover Other Steak Cuts
Explore other cuts that offer flavor or tenderness similar to the porterhouse steak. Here are my top recommendations: