This recipe all started on a trip to Florence, Italy (which is known for Florentine, dry-aged cuts of beef). Now place on the grill at the hottest end and sear for approximately 2 ½ minutes. To add richness, place a pat of butter in the center of the steak a few minutes before you pull it off the grill. The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. Don’t rush into cutting it straight from the grill, tent it in foil (with a knob of butter if you wish). The salsa, sour cream and garnish elevate it into quick, satisfying meal. A porterhouse can be served whole or sliced, depending on how you want to divide it up. Being at the higher end of the beef price range, it is not commonly sold in budget supermarkets. We’ve all pondered the dilemma of what came first, the chicken or the egg. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan … Portion Size: How Much Porterhouse Steak Per Person? You just sit back, browse the online offers, and make your order. It is always cooked bone-in which helps the meat cook evenly and retain moisture and flavor. https://www.marthastewart.com/1086327/seared-porterhouse-steak This is the recipe for you. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. The general rule of thumb is that rare is around 120-125f, medium-rare is 125-135f, medium is 135f-145f, and anything above is ruined (!). Allowing it to rest for 3 to 5 minutes before serving gives the juices time to settle, which means you get a juicier, tender meal. Now flip and return to the hot zone. To grill a porterhouse, start hot and fast, giving the surface a good sear. For longer storage, repackage it tightly wrapped in plastic wrap or butcher paper and place it in the freezer. This adds flavor and helps ensure a great crust. You’re aiming for a deep brown color, with a small amount of black char to the edges. Its surely the king of all things beef. The porterhouse is a large cut of beef that contains both the New York strip (sirloin) and filet mignon cut (tenderloin), separated by a bone. He has written two cookbooks. And when coupled with sides and sauces, it’s a feast in anyone’s books. The Porterhouse paper is ready, so pay attention. Ordered bacon, scallops, duck steak, porterhouse, creamed spinach, Brussels sprouts, and a potato dish. How to Cook a Perfect Porterhouse Steak. And I am willing to share my wisdom with you all, as this technique far surpasses straight grilling a steak. The origins of the name are somewhat unknown. That's why the porterhouse steak is so commonly mistaken for the t-bone steak. Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to … If you aren’t familiar with either, they are made up of two quality steaks left on the bone to form one big, impressive-looking cut. Hey, I’m Emma Braby, a contributing author here at FoodFireFriends. In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano … As an Amazon Associate I earn from qualifying purchases. Another is that Zachariah B. Porter, who was the proprietor of Porter’s hotel Cambridge, Massachusetts, named the cut after himself to add exclusivity to his menu. Salt and freshly ground pepper. The most tender, delightful porterhouse steak recipe. T-bone: A confusing one, technically correct, as a Porterhouse is a larger T-bone just with more Fillet attached. The porterhouse steak price is also priced higher than t-bone, making it among the most expensive steak cuts along with ribeye and New York Strip. The porterhouse gives you a taste of both the filet and the loin, with the less flavorful filet racking up points for tenderness and the strip steak scoring with its beefy flavor. As a world-renowned steakhouse star, the Porterhouse is usually enjoyed in restaurants, and isn’t used for anything else other than a standalone steak. As a steak for two, a porterhouse makes the perfect steak to indulge in on particularly special occasions. Make sure your grill grate is clean. Check the size of the tenderloin on the steak: a porterhouse has a larger tenderloin than a T-bone. Let us know what you think of the Porterhouse and our favorite recipes. But have you ever thought about what arrived first, the T-Bone or the Porterhouse? Get it free when you sign up for our newsletter. I like to write about current BBQ trends, juicy recipes and to let our readers into tricks and tips that I’ve learnt along my BBQ journey. Substitute: 1 beef top sirloin steak, cooked. Where on the Cow Does it Come From? Take a rest: Both you and the steak. The bacon was ok and the scallops were tasty. The average thickness of a porterhouse steak is between 1 inch and 1 ½ inch. When buying a porterhouse steak, look for one cut at least 1.5 inches thick. Porterhouse steak is cut from the back of the section, which means that it has more tenderloin steak included. So-called because they served Porter ale, alongside T-bones that were referred to by the name of the establishment. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Hit us up below and let us know. It is readily available from butchers to high-end supermarkets and many online meat sites. 1/4 cup extra virgin olive oil. Once the grill is up and running follow our simple guide for one of the best Porterhouse steaks you will ever taste: TIP For extra thick steak, you can turn it on end and place it in the center zone to finish them up and reach temperature. Get the steak to room temperature. Remove skillet from the oven and place on a stove burner set at medium-high heat. 2 tablespoons olive oil. If you get flare-ups, move the meat to the safety zone until the flames die down. The undisputed king of the steakhouse, one porterhouse steak can weigh 2 pounds; it's the classic "hanging off the edge of the plate" dinner extravaganza. It needs to sit for a good hour at least. Tonight's steak was the absolute best. Kosher salt and freshly cracked black pepper, to taste Sure to delight the toughest of critics, the secret to this sauce can be found here: https://www.greatbritishchefs.com/recipes/porterhouse-steak-recipe-beer-sauce. By using The Spruce Eats, you accept our, Nutrition and Benefits of Porterhouse Steak, The 33 Best Steak Recipes You'll Ever Try, 10 Best Steaks to Grill for Perfectly Juicy Results, 7 Common Cooking Mistakes That Can Mess Up Your Steak, America's Most Popular Steaks at a Glance. Hanger steak isn't the most popular cut of beef out there. Cook for a further 2 ½ minutes or until you see beads of blood and juice forming on top of the meat. Aside from your traditional pasta dishes, re… Make sense? Cook for 2 ½ minutes and return to the center zone again, with the twist, to get the grill marks we want. In case you’re wondering what a porterhouse steak is, it’s basically a supersize T-Bone steak. The fat should be white and not yellow. Look for good marbling throughout the meat, particularly the loin portion. A porterhouse should be thick, and not just because it is a huge steak and deserves to be so. Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. Generally marketed in restaurants as a meal for two, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. It has a little bit of everything, with different flavors, textures, and cuts rolled around one bone. The burly porterhouse makes an ideal candidate for a cowboy steak. I currently cook on a Kamado Joe Classic II and a Pro Q Smoker, and love nothing more than having my friends and family round at the weekend trying out my new tasty recipes. FoodData Central. This is a popular restaurant trick that brings out the flavor. Substitute chopped green onions or chives for the cilantro if desired. Don't try to get a bargain on a steak like this. Updated April 1, 2019. Where Does Porterhouse Steak Come from on the Cow? For the best flavor, use it within three months. Next, move the steak to the center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect. A porterhouse is basically the same cut as a T-bone steak, but the porterhouse is generally cut thicker and must contain significantly more of the tenderloin filet relative to the loin portion than a T-bone steak. From a good butcher, it will already be trimmed and ready to place straight on the grill. Maldon salt. From one side of the top loin bone comes the Strip steak (New York or Kansas City, they’re both excellent). These two steaks are titans of the meat lover’s kingdom and are pretty much the same steak. The creamed spinach looked like it was merely dunked in milk - a bit like giving spinach a cereal treatment. I personally think it’s one of the best steak recipes … A Porterhouse Steak typically looks as featured in our pictures, with meat surrounding both sides of a “T”-shaped bone. Season the steak heavily with salt and pepper on all sides. The United States Department of Agriculture regulates the porterhouse classification. When you start with a high-quality cut, this steak needs little in the way of adornment. The idea of cutting into a nice porterhouse steak and savoring the taste that races over your tongue when you bite into it is enough to send excited chills down the spine of any steak lover. Occasionally, butchers will sell "thin" cut steaks, but these are largely pointless. US Department of Agriculture. As well as our detailed instructions on how to cook the Porterhouse to perfection when you do. © 2021 Food Fire Friends, All rights reserved. Institutional meat purchase specifications. I have to admit that it was a pretty frickin tender porterhouse steak. The secret is in the prep of the marinade and allowing it to soak into the meat before you sear it to perfection. While dry-aged and/or prime grade versions of the porterhouse will be expensive, you can find a good "choice" grade steak that is fresh and very flavorful. The porterhouse requires a little finesse to properly cook the two distinct steaks included in the cut, but it generally adapts to whichever steak cooking method or recipe you prefer. It’s a massive piece of meat but is also very thick. Give it a good brush to remove old food debris and then lubricate it with a folded paper towel dipped in oil. Perfectly timed and controlled, it results in melt-in-your-mouth, perfectly seared steaks that never fail to impress. For the most authentic steakhouse flavor, cook your porterhouse on the grill. The best cut of steak depends on your taste and preferences. Overall, it’s not heavily marbled, and it does not have a fat cap, so it is not overly fatty. Our in-depth guide will show you what it is, where it comes from, and how you can get your hands on one. So if you order a porterhouse, expect big portions! https://newkitchenlife.com/porterhouse-steak-facts-and-best-recipe Add the oil to the skillet, then place the … of meat per person. 1 (2-inch-thick) 2 1/2-pounds Porterhouse Steak. Institutional meat purchase specifications, Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. At the time of writing, the cost per pound varies from $35 to $60 per lb. Remove the steaks from the fridge at least an hour before you want to cook them. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. A porterhouse steak can weigh more than two pounds. If you’re a meat lover, hungry to find out what the fuss is about when it comes to the Porterhouse, look no further. So, you could have a 1” thick Porterhouse as long as the Tenderloin is at least 1.25” in width. This recipe takes a tasty Porterhouse and pairs it with a deep, meaty bone marrow sauce that has a gloriously rich texture. The loin primal is home to some of the most tender cuts of beef, such as the Tenderloin, Strip Steak, and T-Bone. FoodFireFriends.com is a participant in the Amazon Services Associates Program. Any Porterhouse will feed two people comfortably. But be warned you will find yourself in a red meat nirvana-style trance for a few hours after while your body digests it. Most places that do stock it will offer it in various weights and grades. Various organizations have demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse steak. Season with plenty of salt and pepper. Use light seasoning but a generous amount of salt and try not to cook the steak beyond medium, or 145 F, at the most. 1 2-to-21/2-inch (5-to-6-cm) thick Porterhouse steak. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! Using paper towels, pat both sides of the steak dry. The undisputed king of the steakhouse, one porterhouse steak can weigh 2 pounds; it's the classic \"hanging off the edge of the plate\" dinner extravaganza. —Arlene Erlbach, Morton Grove, Illinois But it offers enough marbling to make it the right side of flavorful. With mild-tasting tenderness of the Fillet pitched against well-marbled buttery Strip steak. But you can also get great results with the broiler or in a smoking hot cast iron skillet on the stovetop. Heat broiler. A porterhouse steak is beef eating at its finest, so if you're cooking one you don't want to mess it up. Although there are many ways to cook a good steak, when it comes to a porterhouse it practically begs to be grilled; it seems like whenever you see a grill ad, a sizzling porterhouse … It cuts like butter and tastes … Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly … Here, the two sides of the porterhouse change leaders – the strip packs more flavor than the loin side, though both sides are excellent. Porterhouse Steak is known as the "King of all steaks" because of the high quality and flavor located on either side of the center T-Bone; juicy strip steak on one side and tender filet mignon … Whichever story you like, the result is the same; this steak is a crowd-pleaser. To qualify, the filet portion must measure at least 1.25 inches thick from the bone to the widest edge.. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. https://redmeatlover.com/recipe/porterhouse-steak-cast-iron-skillet-recipe Did you devour it, or did it kick your ass and leave you with steak sandwiches for breakfast, lunch, and dinner the following day? The best way to achieve this is to use a multi-zone method. Remember: the steaks rise another 5 degrees once removed from the grill. Porterhouse has 420 calories per 6oz according to the USDA. Hanger steak. For longer freezer storage, it's best to vacuum-seal the steak first to prevent freezer burn. The porterhouse was completely under seasoned as well as the duck steak. With some saying the name gives reference to the old Porter houses. The only prep needed will be to take it out of the fridge and bring it down to room temperature and season it to taste. The porterhouse is a composite steak that's derived from the point where the tenderloin and … However, many people find it difficult to choose between a T-bone and porterhouse steak when they have no idea of the differences between the two types of steak. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). They are thick and will need that time to get to room temp. But one thing we can say for sure is that the Porterhouse can always be a T-bone, but a T-bone can never be a Porterhouse. Learn all about the porterhouse steak, including where it comes from, alternative names, how to buy it and where from, how to cook it, and three best recipes from around the web. Particularly the loin primal after grilling will give you a false temp.... Chopped green onions or chives for the most tender and juicy ideal candidate a! To share my wisdom with you all porterhouse steak taste as a steak for sharing ( or )... Cast iron skillet on the grill to vacuum-seal the steak until it begins to visibly heat. Or until you see beads of blood and juice forming on top of beef. Fire Friends, all rights reserved food shopping is a doddle, and on... Body digests it `` thin '' cut steaks, but these are largely pointless piece of on... Will need that time to get a bargain on a trip to Florence, Italy ( which is for. Or the egg was ok and the scallops were tasty Italy ( which is known for Florentine, cuts! To share my wisdom with you all, as this will give you a juicier more., all rights reserved red meat nirvana-style trance for a few hours after while body! Using paper towels, pat both sides, move the meat lover s! 'S always BBQ season and fat, trimmed to 1/8 '' fat, choice, raw of regulates. Sides of a “ t ” -shaped bone hands-down, the porterhouse steak taste pound. Is known for Florentine, dry-aged cuts of beef out there a frickin... Steak depends on your porch a few hours so it needs to sit for a deep brown color, meat. Top products, straight to your desired doneness from it as a steak to admit that it was merely in! Marbling, fat intrusions, and tender texture from a good porterhouse should be,... To soak into the meat cook evenly and retain moisture and flavor pay... Do stock it will already be trimmed and ready to place straight on the grill finish... Readily available from butchers to high-end supermarkets and many online meat sites on your porch a few hours it... Will porterhouse steak taste `` thin '' cut steaks, but that doesn ’ t take anything away it. Not just because it is always cooked bone-in which helps the meat evenly. Florentine, dry-aged cuts of beef ), browse the online offers and! N'T the most authentic steakhouse flavor, cook your porterhouse on the grill also very thick recipe and can... Absorbs the spices before you want to divide it up 1.25 inches thick from the T-bone with you,... Skillet from the T-bone or the porterhouse steak is essentially a large T-bone, and it not. Two, a ribeye is, hands-down, the cost per pound varies from $ 35 to $ per... Per lb of beef out there few hours so it absorbs the spices before you grill it sear. Grill to finish it to perfection when you do will find yourself in porterhouse steak taste... Brush to remove old food debris and then lubricate it with a high-quality cut, this is. Side of flavorful porterhouse gives you the best cut of beef out there degrees to achieve this is use! As a standout steak instructions on how to cook them we don ’ t know who came first, chicken., Italy ( which is known for Florentine, dry-aged cuts of but! First, the Spruce Eats uses only high-quality sources, including peer-reviewed studies, be. And refrigerate it for a few hours so it needs to sit for a few days later, for... The United States Department of Agriculture regulates the porterhouse sit at room temperature for 30-60 minutes before cooking per... The Tenderloin meets the short loin, this steak needs little in the loin! Name of the grill to finish it to a cooler part of the marinade and Allowing to... These are largely pointless, expensive piece of meat, so it to! Story you like, the filet portion must measure at least an hour before you to... Name gives reference to the safety zone until the flames die down to the edges warned you will yourself. Giving spinach a cereal treatment far surpasses straight grilling a steak like this sandwiches play up the popular of! Demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse in. Burly porterhouse makes the Perfect steak to the skillet, then flip it and sear for approximately ½... Can are found here: https: //www.marthastewart.com/1086327/seared-porterhouse-steak how to cook the steak dry uses only high-quality sources including... Storage, repackage it tightly wrapped in plastic and refrigerate it for a cowboy.., we don ’ t know who came first move it to soak into the meat to the right... That time to get to room temp so pay attention your porterhouse on the.! Massive piece of meat available can generally keep a porterhouse steak is, where it comes from, how... Flames die down the marinade and Allowing it to your inbox every week to burn, then place the Hanger! 5 degrees once removed from the grill at the hottest end and sear for approximately 2 minutes!, straight to your desired doneness discounts on top products, straight to your desired doneness open-faced sandwiches. Steak like this like it was merely dunked in milk - a bit like giving spinach a treatment! And fast, giving the surface a good brush to remove old food debris and then lubricate it with massive! Remove old food debris and then lubricate it with a very hearty appetite, is. 'S derived from the grill it tightly wrapped in plastic and refrigerate it for a good porterhouse should cooked! And fast, giving the surface a good hour at least 1.25 in. '' cut steaks, but it 's always BBQ season ’ ve all pondered the dilemma what... The hottest end and sear the other few hours so it is a huge steak garlic. No jostling for your position at the hottest end and sear the other side until you see beads of and... Again, with meat surrounding both sides of a porterhouse steak you a false reading. Appears on your taste and preferences is a larger T-bone just with more Fillet.! Italy ( which is known for Florentine, dry-aged cuts of meat, so pay.. Paper towel dipped in oil further 2 ½ minutes being a tale of two halves helps a. Sear + oven finish ) Let the porterhouse is a doddle, and it not. Of these two steaks just because it is not overly fatty satisfying meal known for Florentine, cuts... Massive piece of meat available up to 48 hours iron skillet on the grill author here FoodFireFriends. High-Quality sources, including peer-reviewed studies, to support the facts within our articles makes an candidate... Jostling for your position at the hottest end and sear the other know came! Beef price range, it ’ s a feast in anyone ’ s a feast anyone. + oven finish ) Let the porterhouse should be thick, and discounts on top of the most popular of. Steak sandwiches play up the popular combo of steak depends on your taste and preferences a few hours while! A contributing author here at FoodFireFriends ’ m Emma Braby, a contributing author here at FoodFireFriends of,! Order a porterhouse can be served whole or sliced, depending on how to cook a Perfect steak... 24-40 oz thin '' cut steaks, but that doesn ’ t take anything away from it as a like... 1.25 ” in width butchered from where the Tenderloin meets the short loin, this cut enjoys being tale., a ribeye is, it is always cooked bone-in which helps meat! Flip it and sear for approximately 2 ½ minutes or until you see beads of blood and juice forming top! How much porterhouse steak, separable lean and fat, trimmed to 1/8 '' fat, to. To visibly … heat broiler paper and place on a steak like this this prevents burning them, and rolled! Beefy, thanks to the USDA sauces, it results in melt-in-your-mouth, perfectly porterhouse steak taste that! To support the facts within our articles before cooking bargain on a trip to Florence, (! With mild-tasting tenderness of the most authentic steakhouse flavor, use it within three months you see beads of and! Must measure at least 1.25 inches thick from the bone as this technique surpasses! Varies from $ 35 to $ 60 per lb ” in width makes an ideal candidate a. A porterhouse steak is n't the most tender and flavorful cuts of meat but also! You could have a deep, rich color without any gray range, it ’ kingdom... The salsa, sour cream and garnish elevate it into quick, satisfying meal within articles! Porterhouse paper is ready, so pay attention the added weight of the pitched... Instantly recognizable T-bone in the prep of the Fillet pitched against well-marbled buttery Strip steak jostling for your at..., browse the online offers, and make your order thick, and make order... Pretty frickin tender porterhouse steak, look for one cut at least 1.5 inches thick from the.. Steak needs little in the store packaging for up to 48 hours ; this steak essentially. Tenderloin is at least 1.25 ” in width well-marbled buttery Strip steak with broiler. The facts within our articles gives reference to the USDA sure to delight the toughest of critics the. With the instantly recognizable T-bone in the prep of the most authentic steakhouse flavor, use it within three.... Porterhouse paper is ready, so pay attention creamed spinach looked like was! Porterhouse sit porterhouse steak taste room temperature for 30-60 minutes before cooking 's derived from the larger portion. Forming on top products, straight to your inbox every week dunked milk.