What is a porterhouse steak?

The porterhouse steak is a king among steaks, prized for its size, flavor, and the combination of tenderloin and strip steak within a single cut. Here's a breakdown:

• Cut: It's taken from the short loin, specifically the area where the tenderloin (filet mignon) and the New York strip meet. A significant portion of the tenderloin is included, making it larger than a strip steak. The "T-bone" shape is quite noticeable, separating the two muscle groups.

• Flavor and Texture: The porterhouse offers the best of both worlds. You get the incredibly tender, buttery texture of the filet mignon alongside the richer, more robust flavor and chew of the New York strip. This dual-texture experience is a hallmark of the cut.

• Size: Porterhouse steaks are generally larger and thicker than other cuts, often weighing in at 12 ounces or more. This thickness allows for superior searing and a beautiful, flavorful crust.

• Cooking: Because of its thickness and the different textures within, proper cooking is crucial. Overcooking will result in a tough filet mignon and a dry, less-tender strip. Many prefer reverse-sear methods or grilling to achieve a perfect cook.

• Cost: Due to its size and prime location on the cow, the porterhouse is typically one of the most expensive cuts of steak.

• Serving: Its size often makes it a meal in itself. It's delicious served simply with salt and pepper, or enhanced with flavorful sauces, compound butters, or various sides.

In short, a porterhouse steak is a luxurious and flavorful experience, perfect for a special occasion or when you want to indulge in a truly exceptional cut of beef.