What is a porterhouse steak?

Porterhouse Steak: A Detailed Overview

A Porterhouse Steak is a cut of beef taken from the rear end of the short loin and thus includes a T-bone steak, but with a larger portion of the tenderloin. In fact, it is distinguished from a T-bone by the size of the tenderloin section.

• Location: Cut from the area where the tenderloin and top loin meet.
• Composition: It consists of a large strip of top loin (strip steak) on one side of a T-shaped bone and a significant portion of tenderloin (filet mignon) on the other.
• Size: Porterhouse steaks are generally large, often weighing between 1.5 to 2 pounds. There are minimum size requirements for the tenderloin portion to qualify as a porterhouse rather than a T-bone steak.
• Flavor: Offers a combination of the rich, beefy flavor of the strip steak and the buttery tenderness of the filet mignon.
• Cooking: It can be grilled, pan-seared, or broiled. Due to its thickness, achieving even cooking can be challenging, often requiring careful attention and techniques like reverse searing.
• Price: Typically more expensive than other cuts due to its size and the inclusion of both the strip and tenderloin.
• Distinguishing Feature: The substantial size of the tenderloin is the key characteristic that differentiates it from a standard T-bone.