WHAT IS A PORTERHOUSE STEAK?
A member of the t-bone family of steaks, this area of the backbone is home to some of the most delicious flavors. One side of the bone has meat that is tender and almost creamy. On the other side you have a firmer, more flavorful cut. Served together, you’ve got a beautiful contrast of delicious meat! Supposedly this cut was invented in the 1700s in London chop or “porter” house taverns famous for serving porter-style beers. By law in the States a steak cannot be called a porterhouse unless it has a thickness of 1.25 inches (3.2 cm) or more. However “thickness” is not defined vertically but rather the distance from the bone to the widest part of the filet. A small cut of this steak can easily weigh 1.5 lbs (680g) or more.
WHERE IS THIS CUT LOCATED?
it’s located just behind the ribs on either side of the cow’s spine. This cut of meat overlaps where the thin strip of tenderloin and top loin connect. However being cut from the back of the cow, it has a higher amount of tenderloin on one side of the t-bone, and strip steak on the other.
WHAT IS THE DIFFERENCE BETWEEN A PORTERHOUSE AND T-BONE STEAK?
Both steaks are cut from the t-bone section of the short loin of the cow. While this means that in both cases you’re getting 2 steaks in 1 (1 on each side of the bone), the porterhouse cut is from the rear end of the short loin while the t-bone steak is cut closer to the front of the animal. This means that the porterhouse cut will have more of the desireable tenderloin in it then the t-bone. However to make matters more confusing the term “t-bone” is also sometimes used generically for steaks that are technically a porterhouse cut. On the other hand, the difference in texture between the 2 is relatively mild in comparison to a skirt steak.
HOW LONG DO I COOK A PORTERHOUSE STEAK FOR?
|HOW LONG DO I COOK A PORTERHOUSE STEAK FOR|
|Rare||125 F / 52 C|
|Medium-Rare||130 F / 54 C|
|Medium||140 F / 60 C|
|Medium-Well||150 F / 66 C|
|Well Done||155+ F / 68 C|
Note: Tenderizing the meat is a popular technique prior to cooking but doesn’t change the cook time, just the texture. So this can make checking cook level by touch a little tricky if it’s your first attempt. Also don’t be afraid to try reverse searing (first cooking with indirect heat and then searing on a cast iron pan or grill at the end). For a great example, click here for a video on how to cook one!