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Cut of the Week: Porterhouse
Have you ever been eating a steak and paused (briefly) to think “this is a good steak, but I wish I had more steak”? The answer is yes, you have. And the porterhouse might be the cut for you!
For those who crave a steak that’s both massive and majestic, the Porterhouse steak reigns as the ultimate bone-in indulgence. Combining two premium cuts in one hefty package, this steak delivers bold flavor and tender luxury, making it a showstopper for any occasion. This week we’ll explore what Porterhouse steak is, how it differs from similar cuts, how to cook it, and some mouthwatering recipe ideas to showcase its grandeur.
What is Porterhouse?
Porterhouse steak comes from the short loin primal of the cow, near the rear of the upper back where the loin meets the sirloin. It’s cut crosswise to include a prominent T-shaped bone, with two distinct muscles: the large strip steak (from the longissimus dorsi) and a generous tenderloin (from the psoas major). Typically weighing 24-32 ounces and 1.5-2 inches thick, the Porterhouse is defined by its substantial tenderloin portion, which must be at least 1.25 inches wide per USDA standards.
A steakhouse icon, the Porterhouse is celebrated for its size, rich taste, and the delightful contrast between its two cuts.
Porterhouse vs. Other Similar Cuts: What’s the Difference?
The Porterhouse often gets compared to other bone-in steaks, but it has its own royal distinction:
- Porterhouse Steak: Features a larger tenderloin alongside a hefty strip, cut from the back of the short loin. It’s bigger and thicker than a T-bone, often serving two.
- T-Bone Steak: Similar in structure but smaller, with a tinier tenderloin (less than 1.25 inches wide), cut closer to the front of the short loin. It’s less imposing than the Porterhouse.
- Strip Steak (Bone-In): From the strip muscle without the tenderloin, this cut (aka bone-in New York strip) lacks the dual-meat appeal of the Porterhouse.
- Ribeye (Bone-In): From the rib primal, this is fattier and richer, with no tenderloin and a different bone, missing the Porterhouse’s two-cut charm.
The Porterhouse’s oversized tenderloin and commanding presence set it apart, offering a regal feast compared to its leaner T-bone cousin.
Characteristics of Porterhouse
- Texture: Varies—tenderloin is buttery and soft, strip is firm and juicy.
- Flavor: Robust and beefy, with the strip bolder and the tenderloin milder.
- Best Cooking Methods: Grilling, pan-searing, or broiling with high heat.
- Price: Premium-priced, reflecting its size and short loin origin.
Its dual cuts and impressive size make the Porterhouse a versatile, crowd-pleasing steak.
How to Cook Porterhouse
To master its two cuts, here’s how to cook Porterhouse steak perfectly:
- Preparation
- Season generously with salt and pepper, or add garlic powder and thyme. Let it sit at room temperature for 45-60 minutes before cooking.
- Grilling
- Preheat your grill to high (450-500°F). Grill for 5-7 minutes per side for medium-rare (130-135°F in the thickest part) or 7-9 minutes for medium (140-145°F).
- Keep the tenderloin side away from the hottest flames to cook evenly. Rest for 10-15 minutes.
- Pan-Searing
- Heat a large cast-iron skillet over high heat with 1-2 tbsp oil or butter. Sear for 5-7 minutes per side, starting with the strip side down.
- Finish in a 400°F oven for 6-8 minutes if thicker. Rest for 10-15 minutes.
- Broiling
- Preheat your broiler and place the steak 4-6 inches from the heat. Cook for 5-8 minutes per side, flipping once, until it reaches your desired doneness.
- Rest for 10-15 minutes.
- Serving
- Serve whole for a dramatic reveal, or cut the strip and tenderloin off the bone and slice against the grain for sharing.
Tips for Success
- Mind the Heat: Position the tenderloin away from direct heat or sear the strip side first to balance cooking.
- Don’t Overcook: Aim for 130-145°F—medium-rare keeps both cuts juicy.
- Rest Well: Resting (10-15 minutes) ensures maximum flavor and tenderness.
- Use a Thermometer: Check the strip side’s thickest part for precision.
Why Choose Porterhouse?
Porterhouse steak is a beefy behemoth that offers the best of both worlds: the bold strip and the luscious tenderloin in one glorious package. Unlike the smaller T-bone or single-muscle ribeye, its generous size and dual texture make it perfect for sharing or savoring solo with leftovers. With its rich flavor and bone-in allure, it’s a steakhouse classic you can master at home.
Next time you’re ready to impress or indulge, grab a Porterhouse and let it rule the grill or skillet. Its commanding presence and delicious duality make it a cut fit for royalty—happy cooking!
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