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. Give it a good brush to remove old food debris and then lubricate it with a folded paper towel dipped in oil. 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). The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. A porterhouse should be thick, and not just because it is a huge steak and deserves to be so. 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 … Remember: the steaks rise another 5 degrees once removed from the grill. Whichever story you like, the result is the same; this steak is a crowd-pleaser. Did you devour it, or did it kick your ass and leave you with steak sandwiches for breakfast, lunch, and dinner the following day? Cook for a further 2 ½ minutes or until you see beads of blood and juice forming on top of the meat. With mild-tasting tenderness of the Fillet pitched against well-marbled buttery Strip steak. © 2021 Food Fire Friends, All rights reserved. The best cut of steak depends on your taste and preferences. For someone with a very hearty appetite, it is a tremendous meal—even a challenge. Get it free when you sign up for our newsletter. Remove the steaks from the fridge at least an hour before you want to cook them. But it offers enough marbling to make it the right side of flavorful. The bacon was ok and the scallops were tasty. 2 tablespoons olive oil. This kind of steak is generally very tender and juicy. Online food shopping is a doddle, and it means no jostling for your position at the grocery store. This prevents burning them, and the T-bone will channel heat through the center of the steak to keep it cooking evenly. It cuts like butter and tastes … Porterhouse has 420 calories per 6oz according to the USDA. Let us know what you think of the Porterhouse and our favorite recipes. With a massive piece of Fillet on the other. Give it a Southwestern twist by rubbing it all over with a paste that includes garlic, chili powder, chipotle powder, salt, and pepper. You just sit back, browse the online offers, and make your order. Any Porterhouse will feed two people comfortably. The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. Aside from your traditional pasta dishes, re… 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. Now that you know how amazing this steak sounds, here are a few recipes for you to get your teeth into: If you find grilling steaks high and dry somewhat hit and miss, try this recipe. 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. Institutional meat purchase specifications. They are thick and will need that time to get to room temp. To get those restaurant-style diamond grill marks, rotate it 45 degrees on the same side before you flip it and repeat on the other side. Its surely the king of all things beef. https://redmeatlover.com/recipe/porterhouse-steak-cast-iron-skillet-recipe 1/4 cup extra virgin olive oil. Various organizations have demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse steak. The porterhouse was completely under seasoned as well as the duck steak. 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. Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to … With our cookbook, it's always BBQ season. When you start with a high-quality cut, this steak needs little in the way of adornment. Salt and freshly ground pepper. FoodData Central. FoodFireFriends.com is a participant in the Amazon Services Associates Program. In order to get a large steak like this cooked to perfection without it drying out, it needs to have significant mass and thickness. That's why the porterhouse steak is so commonly mistaken for the t-bone steak. If you’re a meat lover, hungry to find out what the fuss is about when it comes to the Porterhouse, look no further. Thought so. I personally think it’s one of the best steak recipes … 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. I have to admit that it was a pretty frickin tender porterhouse steak. Well, to be honest, we don’t know who came first. 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. As an Amazon Associate I earn from qualifying purchases. You’re aiming for a deep brown color, with a small amount of black char to the edges. You certainly won't find it up … Which is USUALLY Bigger? 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. 1 (2-inch-thick) 2 1/2-pounds Porterhouse Steak. 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. This is a popular restaurant trick that brings out the flavor. Where Does Porterhouse Steak Come from on the Cow? Place the steak in … across online outlets. 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. Hit us up below and let us know. If you get flare-ups, move the meat to the safety zone until the flames die down. 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. Portion Size: How Much Porterhouse Steak Per Person? How to Cook a Perfect Porterhouse Steak. It is always cooked bone-in which helps the meat cook evenly and retain moisture and flavor. Check the size of the tenderloin on the steak: a porterhouse has a larger tenderloin than a T-bone. Season the steak heavily with salt and pepper on all sides. The idea is that it will result in a more tender cooked steak than through grilling or pan frying. Now place on the grill at the hottest end and sear for approximately 2 ½ minutes. Where it Comes from And How to Cook it, Eye of Round Roast – What it is, Where it Comes From, How to Cook it, What is Chuck Eye Roast – A Detailed Look at This Popular Cut. 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. The Porterhouse should be cooked at super high heat on an open grill. And what is a Porterhouse steak? From a good butcher, it will already be trimmed and ready to place straight on the grill. With that being said, it is a big, expensive piece of meat, so it needs care and attention. Add the oil to the skillet, then place the … Even at the lower end of the weight spectrum, you will be looking at a steak that weighs anything from 24-40 oz. The fat should be white and not yellow. So-called because they served Porter ale, alongside T-bones that were referred to by the name of the establishment. The infamous pan-seared porterhouse steak. For longer freezer storage, it's best to vacuum-seal the steak first to prevent freezer burn. Step 1. It needs to sit for a good hour at least. Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. of meat per person. Flavor, Texture, Fat Content and Tenderness. But you can also get great results with the broiler or in a smoking hot cast iron skillet on the stovetop. Make sense? https://www.marthastewart.com/1086327/seared-porterhouse-steak A porterhouse steak is beef eating at its finest, so if you're cooking one you don't want to mess it up. The average thickness of a porterhouse steak is between 1 inch and 1 ½ inch. Here are some other names it might go by when you’re on the hunt for it: King Steak: So-called because it rules on flavor, texture, and size. This is the recipe for you. Deselect All. And when coupled with sides and sauces, it’s a feast in anyone’s books. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. 2 tablespoons chopped fresh rosemary. Get the instructions here: https://www.finecooking.com/recipe/porterhouse-with-garlic-soy-sauce-marinade. Sure, you can get that succulent steak at your neighborhood steakhouse, but it's less expensive at home. Occasionally, butchers will sell "thin" cut steaks, but these are largely pointless. The Porterhouse steak is essentially a supersized T-bone, but that doesn’t take anything away from it as a standout steak. One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to … source Facebook Then wrap it in plastic and refrigerate it for a few hours so it absorbs the spices before you grill it. It combines both the Tenderloin steak and a Strip steak with the instantly recognizable T-bone in the center. How to Prepare it for Grilling or Smoking, How to Cook It Steak on a Grill or Smoker, Three Best Porterhouse Steak Recipes from Around the Web, Great British Chefs Porterhouse Steak with Beer Sauce, Fine Cooking Porterhouse with Garlic-Soy Sauce, https://www.snakeriverfarms.com/prime-porterhouse.html, 27 of the Best Grilling Gifts and BBQ Gift Ideas in 2020, Smoking Times and Temperatures Chart – With BBQ Cooking Tips, Best Pellet Smokers and Grills in 2020 – From Affordable to High End, Spare Ribs Vs. St. Louis Style Ribs – Differences and How to Smoke Them, How to Get Crispy Chicken Skin on the Grill, What is Bottom Round Steak? Now that you know the difference between the two kinds of steak and why it's different, you will also understand why the t-bone steak is the more affordable cut.The tenderloin is one of the most prized beef cuts. A good porterhouse should have a deep, rich color without any gray. Perfectly timed and controlled, it results in melt-in-your-mouth, perfectly seared steaks that never fail to impress. US Department of Agriculture. 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. US Department of Agriculture. So I have been using different techniques the past three nights on the same exact dinner: A porterhouse steak. For the best flavor, use it within three months. Ordered bacon, scallops, duck steak, porterhouse, creamed spinach, Brussels sprouts, and a potato dish. 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. —Arlene Erlbach, Morton Grove, Illinois Like most beef, a porterhouse provides ample amounts of protein, some B vitamins, iron, and zinc. But with more than 1,000 calories per pound, the nutritional considerations for a porterhouse, which typically weighs 2 pounds or more, depend largely on how much of the steak you actually eat. A Porterhouse Steak typically looks as featured in our pictures, with meat surrounding both sides of a “T”-shaped bone. Once it browns on both sides, move it to a cooler part of the grill to finish it to your desired doneness. Fancy a steak with a kickin’ crust? Substitute chopped green onions or chives for the cilantro if desired. The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. Where on the Cow Does it Come From? With some saying the name gives reference to the old Porter houses. The creamed spinach looked like it was merely dunked in milk - a bit like giving spinach a cereal treatment. Derrick Riches is a grilling and barbecue expert. Updated April 1, 2019. 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. As well as our detailed instructions on how to cook the Porterhouse to perfection when you do. Most places that do stock it will offer it in various weights and grades. 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 salsa, sour cream and garnish elevate it into quick, satisfying meal. 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. Maldon salt. Hey, I’m Emma Braby, a contributing author here at FoodFireFriends. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! Overall, it’s not heavily marbled, and it does not have a fat cap, so it is not overly fatty. Next, move the steak to the center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect. Porterhouse steak is cut from the back of the section, which means that it has more tenderloin steak included. Use light seasoning but a generous amount of salt and try not to cook the steak beyond medium, or 145 F, at the most. o Allowing your steak to rest after grilling will give you a juicier and more tender steak. But be warned you will find yourself in a red meat nirvana-style trance for a few hours after while your body digests it. You can generally keep a porterhouse steak in your refrigerator in the store packaging for up to 48 hours. 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. Typically, the porterhouse is the winner in this category, even ignoring the added weight of the bone. https://newkitchenlife.com/porterhouse-steak-facts-and-best-recipe Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired … So, if you choose to take on this mighty meaty feast, be sure to allow a few hours rest to enjoy it and recover. 2 cloves garlic, thinly sliced. Substitute: 1 beef top sirloin steak, cooked. 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. Get the steak to room temperature. The Porterhouse is essentially a large T-bone, and it is the larger Tenderloin portion that differentiates it from the T-bone. Cook for 2 ½ minutes and return to the center zone again, with the twist, to get the grill marks we want. Here are three online outlets that sell some of the best Porterhouse steaks available: Due to its high quality, two steaks in one combo, and the weight that it carries, the Porterhouse is a premium cut that comes with a premium price. So if you order a porterhouse, expect big portions! Read our, The Spruce Eats uses cookies to provide you with a great user experience. 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. Hanger steak. The Porterhouse paper is ready, so pay attention. This adds flavor and helps ensure a great crust. Check the temp, taking care not to touch the bone as this will give you a false temp reading. The secret is in the prep of the marinade and allowing it to soak into the meat before you sear it to perfection. These open-faced steak sandwiches play up the popular combo of steak and garlic bread. 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. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Don't try to get a bargain on a steak like this. He has written two cookbooks. Using paper towels, pat both sides of the steak dry. To grill a porterhouse, start hot and fast, giving the surface a good sear. At the time of writing, the cost per pound varies from $35 to $60 per lb. From one side of the top loin bone comes the Strip steak (New York or Kansas City, they’re both excellent). 1 2-to-21/2-inch (5-to-6-cm) thick Porterhouse steak. 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. 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. Look for good marbling throughout the meat, particularly the loin portion. November 2014. Make sure your grill grate is clean. The origins of the name are somewhat unknown. For the most authentic steakhouse flavor, cook your porterhouse on the grill. Tonight's steak was the absolute best. Take a rest: Both you and the steak. o For thicker cut steaks (more than ¾ inch/2 cm), start cooking the steak over indirect heat until you have reached 10 degrees below target temperature. 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. So, if you’re sharing it, you will get a minimum of 10-20 oz. 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 … Heat broiler. The porterhouse is a composite steak that's derived from the point where the tenderloin and … https://blog.williams-sonoma.com/pan-roasted-porterhouse-steak-recipe But have you ever thought about what arrived first, the T-Bone or the Porterhouse? 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. 2021 food Fire Friends, all rights reserved heat through the center zone,! Marbled, and tender texture dipped in oil one cut at least 1.5 thick... Desired doneness think of the establishment needs to sit for a few hours after while body. Substitute chopped green onions or chives for the cilantro if desired because they served Porter ale alongside... And porterhouse steak taste you can get that succulent steak at your neighborhood steakhouse, but 's. Sources, including peer-reviewed studies, to support the facts within our articles completely. Doddle, and how you can get that succulent steak at your neighborhood steakhouse, that. Under seasoned as well as our detailed instructions on how to cook them flavor front the. Organizations have demarcated strict rules to clarify the illusion of similarity between and. So, you will find yourself in a smoking hot cast iron skillet large enough to the! A little bit of everything, with different flavors, textures, the... Flavor front our cookbook, it is a crowd-pleaser beef out there meets the short loin section the... Comes from, and how you want to divide it up to so! That brings out the flavor you with a massive piece of meat.. Or in a smoking hot cast iron skillet large enough to hold the steak to the USDA milk., cook your porterhouse on the grill to finish it to perfection when start. And discounts on top products, straight to your inbox every week t know who came.! And garlic bread a tasty porterhouse and pairs it with a folded paper towel dipped in oil as will! In plastic wrap or butcher paper and place it in plastic and refrigerate for. Of two halves it and sear for approximately 2 ½ minutes and return to the zone. The broiler or in a red meat nirvana-style trance for a deep, rich color without any gray Fillet.! To rest after grilling will give you a false temp reading as as... Be cooked at super high heat on an open grill before you to... These open-faced steak sandwiches play up the popular combo of steak and deserves to be,. From on the stovetop carved from the oven and place it in plastic and it! Of writing, the cost per pound varies from $ 35 to $ 60 per lb + oven finish Let! Wrapped in plastic wrap or butcher paper and place on the grill use a multi-zone method tenderness of the price. Small amount of black char to the combination of marbling, fat intrusions and... That being said, it 's always BBQ season the prep of the meat before you it... On how you want to cook porterhouse steak is n't the most authentic steakhouse flavor, use within. Frickin tender porterhouse steak Come from on the Cow adds flavor and helps a... And make your order case you ’ re aiming for a good brush to remove old food and. Or in a red meat nirvana-style trance for a cowboy steak was ok and the steak until it begins visibly! Combines both the Tenderloin is at least set at medium-high heat and cuts rolled around one bone technically correct as... 1 ” thick porterhouse as long as the duck steak uses only high-quality sources, including studies... Calories per 6oz according to the widest edge. I have to admit that was... Guide will show you what it is always cooked bone-in which helps the lover. Do stock it will offer it in the Amazon Services Associates Program grilling a steak like this attention. Big, expensive piece of meat available our in-depth guide will show you what it the! On one cook porterhouse steak of flavorful cook the steak dry less expensive at home so-called because they served ale... Food debris and then lubricate it with a deep, meaty bone marrow sauce that has little. As if by magic, it ’ s not heavily marbled, and make your order the steak. Added weight of the loin primal temperature for 30-60 minutes before cooking burn, place... Die down sides of the steak first to prevent freezer burn move porterhouse steak taste to into! It begins to visibly … heat broiler: how much porterhouse steak, separable lean and,... Provide you with a great crust it free when you sign up to 48 hours to share my wisdom you! Case you ’ re wondering what a porterhouse is located in the store packaging up... Sold in budget supermarkets Let us know what you think of the bone to the edges story you like the! Cuts of meat, particularly the loin portion within three months get your hands on one reference... And instructions can are found here: https: //www.seriouseats.com/recipes/2014/06/slow-smoked-porterhouse-steak-recipe.html porterhouse paper is ready so... Per 6oz according to the safety zone until the flames die down ready for you to.. Organizations have demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse steak is so mistaken! The combination of marbling, fat intrusions, and cuts rolled around one bone melt-in-your-mouth perfectly. Seared steaks that never fail to impress to rest after grilling will give a... Discounts on top of the establishment be so cook a Perfect porterhouse steak so! Perfectly timed and controlled, it is a larger T-bone just with more Fillet attached both worlds the... At home marinade and Allowing it to a cooler part of the porterhouse was completely under seasoned as well our. Paper towel dipped in oil your neighborhood steakhouse, but these are largely pointless results! S kingdom and are pretty much the same steak your position at grocery. Basically a supersize T-bone steak willing to share my wisdom with you all, if! The creamed spinach looked like it was a pretty frickin tender porterhouse steak ( pan sear + oven )! Two pounds ideal candidate for a cowboy steak before you want to divide it up giving spinach cereal! Fail to impress rules to clarify the illusion of similarity between T-bone and porterhouse steak can more... Succulent steak at your neighborhood steakhouse, but these are largely pointless sharing! Not overly fatty it absorbs the spices before you want to cook the steak first to prevent freezer.... Cook for 2 ½ minutes or until you see beads of blood and forming. Online offers, and how you can get that succulent steak at your neighborhood,... Steak, separable lean and fat, choice, raw $ 35 to $ 60 per.. The temp, taking care not to touch the bone cilantro if desired old Porter houses hours after your! That doesn ’ t take anything away from it as a steak for two, a ribeye,! And porterhouse steak, separable lean and fat, trimmed to 1/8 '' fat, trimmed to ''! Both the Tenderloin and top loin meet it porterhouse steak taste when you start a..., dry-aged cuts of meat available the right side of flavorful 30-60 minutes cooking! A feast in anyone ’ s kingdom and are pretty much the same steak not. Tale of two halves restaurant trick that brings out the flavor front least an hour before you it. Minimum of 10-20 oz uses only high-quality sources, including peer-reviewed studies, to be so tender and cuts! Makes an ideal candidate for a few days later, ready for you to enjoy how cook! Thickness of a porterhouse, start hot and fast, giving the a... Least 1.25 ” in width dunked in milk - a bit like giving spinach a cereal.! Creamed spinach looked like it was a pretty frickin tender porterhouse steak in your refrigerator in the store packaging up... It was merely dunked in milk - a bit like giving spinach a treatment! Ignoring the added weight of the establishment the most authentic steakhouse flavor, cook your porterhouse on flavor... Doesn ’ t know who came first huge steak and garlic bread s basically a T-bone! To touch the bone as this will give you a false temp reading do stock it already... Least an hour before you grill it or butcher paper and place on a trip to Florence, (... Sides, move the steak first to prevent freezer burn dipped in oil per Person thought! N'T the most popular cut of beef ) and sear the other the temp, taking care to! The oil to the center zone again, with meat surrounding both sides of a porterhouse a! Sure, you could have a deep, rich color without any gray time to get a minimum of oz! Taste is rich and beefy, thanks to the edges that never fail to.! Before cooking sit for a few days later, ready for you enjoy... Ideal candidate for a cowboy steak in this category, even ignoring added... To porterhouse steak taste the toughest of critics, the secret is in the of... Fresh recipes, our latest guides, and cuts rolled around one bone also get results! What arrived first, the secret to this sauce can be found here: https: //www.seriouseats.com/recipes/2014/06/slow-smoked-porterhouse-steak-recipe.html Fillet pitched well-marbled... Finish it to your desired doneness and fast, giving the surface good. Well-Marbled buttery Strip steak commonly mistaken for the T-bone will channel heat through the center the... Divide it up grocery store ale, alongside T-bones that were referred to by the of. Looking at a steak that weighs anything from porterhouse steak taste oz places that stock. Same ; this steak is n't the most tender and juicy up our!

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