Its surely the king of all things beef. The bacon was ok and the scallops were tasty. 2 tablespoons chopped fresh rosemary. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. A good porterhouse should have a deep, rich color without any gray. 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. 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. 2 cloves garlic, thinly sliced. 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). This is the recipe for you. Then, as if by magic, it appears on your porch a few days later, ready for you to enjoy. The creamed spinach looked like it was merely dunked in milk - a bit like giving spinach a cereal treatment. So if you order a porterhouse, expect big portions! For the best flavor, use it within three months. Get the steak to room temperature. Remove the steaks from the fridge at least an hour before you want to cook them. This is a popular restaurant trick that brings out the flavor. To grill a porterhouse, start hot and fast, giving the surface a good sear. So I have been using different techniques the past three nights on the same exact dinner: A porterhouse steak. Whichever story you like, the result is the same; this steak is a crowd-pleaser. Fancy a steak with a kickin’ crust? 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. The Porterhouse paper is ready, so pay attention. And what is a Porterhouse steak? T-bone: A confusing one, technically correct, as a Porterhouse is a larger T-bone just with more Fillet attached. For longer storage, repackage it tightly wrapped in plastic wrap or butcher paper and place it in the freezer. This kind of steak is generally very tender and juicy. 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. Which is USUALLY Bigger? 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. Typically, the porterhouse is the winner in this category, even ignoring the added weight of the bone. Hanger steak. Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly … To add richness, place a pat of butter in the center of the steak a few minutes before you pull it off the grill. A Porterhouse Steak typically looks as featured in our pictures, with meat surrounding both sides of a “T”-shaped bone. Cook for 2 ½ minutes and return to the center zone again, with the twist, to get the grill marks we want. 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. The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. With mild-tasting tenderness of the Fillet pitched against well-marbled buttery Strip steak. Porterhouse steak is cut from the back of the section, which means that it has more tenderloin steak included. 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. Substitute chopped green onions or chives for the cilantro if desired. The most tender, delightful porterhouse steak recipe. Now place on the grill at the hottest end and sear for approximately 2 ½ minutes. 1 2-to-21/2-inch (5-to-6-cm) thick Porterhouse steak. With some saying the name gives reference to the old Porter houses. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! Make sure your grill grate is clean. Once it browns on both sides, move it to a cooler part of the grill to finish it to your desired doneness. In order to get a large steak like this cooked to perfection without it drying out, it needs to have significant mass and thickness. The best cut of steak depends on your taste and preferences. It is readily available from butchers to high-end supermarkets and many online meat sites. https://redmeatlover.com/recipe/porterhouse-steak-cast-iron-skillet-recipe 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 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. 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. Salt and freshly ground pepper. 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? The difference with the Porterhouse is that the Tenderloin part needs to meet specific criteria to earn the name, the Tenderloin must measure at least 1.25” at its thickest part, that’s width, not depth. It needs to sit for a good hour at least. November 2014. 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. 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. Butchered from where the Tenderloin meets the short loin, this cut enjoys being a tale of two halves. Even at the lower end of the weight spectrum, you will be looking at a steak that weighs anything from 24-40 oz. The porterhouse is a large cut of beef that contains both the New York strip (sirloin) and filet mignon cut (tenderloin), separated by a bone. These open-faced steak sandwiches play up the popular combo of steak and garlic bread. https://blog.williams-sonoma.com/pan-roasted-porterhouse-steak-recipe With our cookbook, it's always BBQ season. Well, to be honest, we don’t know who came first. For longer freezer storage, it's best to vacuum-seal the steak first to prevent freezer burn. The fat should be white and not yellow. of meat per person. Check the temp, taking care not to touch the bone as this will give you a false temp reading. 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. 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. In case you’re wondering what a porterhouse steak is, it’s basically a supersize T-Bone steak. So, if you’re sharing it, you will get a minimum of 10-20 oz. o Allowing your steak to rest after grilling will give you a juicier and more tender steak. Use light seasoning but a generous amount of salt and try not to cook the steak beyond medium, or 145 F, at the most. Porterhouse has 420 calories per 6oz according to the USDA. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Get the instructions here: https://www.finecooking.com/recipe/porterhouse-with-garlic-soy-sauce-marinade. Don’t rush into cutting it straight from the grill, tent it in foil (with a knob of butter if you wish). Season with plenty of salt and pepper. Flavor, Texture, Fat Content and Tenderness. Take a rest: Both you and the steak. 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. Our in-depth guide will show you what it is, where it comes from, and how you can get your hands on one. To qualify, the filet portion must measure at least 1.25 inches thick from the bone to the widest edge.. https://newkitchenlife.com/porterhouse-steak-facts-and-best-recipe I have to admit that it was a pretty frickin tender porterhouse 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. As a steak for two, a porterhouse makes the perfect steak to indulge in on particularly special occasions. You can generally keep a porterhouse steak in your refrigerator in the store packaging for up to 48 hours. For the most authentic steakhouse flavor, cook your porterhouse on the grill. It cuts like butter and tastes … This prevents burning them, and the T-bone will channel heat through the center of the steak to keep it cooking evenly. So, if you choose to take on this mighty meaty feast, be sure to allow a few hours rest to enjoy it and recover. It has a little bit of everything, with different flavors, textures, and cuts rolled around one bone. Full recipe and instructions can are found here: https://www.seriouseats.com/recipes/2014/06/slow-smoked-porterhouse-steak-recipe.html. 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. As well as our detailed instructions on how to cook the Porterhouse to perfection when you do. Make sense? 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. 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. The Porterhouse should be cooked at super high heat on an open grill. The idea is that it will result in a more tender cooked steak than through grilling or pan frying. The average thickness of a porterhouse steak is between 1 inch and 1 ½ inch. But you can also get great results with the broiler or in a smoking hot cast iron skillet on the stovetop. 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. 1 (2-inch-thick) 2 1/2-pounds Porterhouse Steak. We’ve all pondered the dilemma of what came first, the chicken or the egg. A porterhouse steak can weigh more than two pounds. The Porterhouse is essentially a large T-bone, and it is the larger Tenderloin portion that differentiates it from the T-bone. 1/4 cup extra virgin olive oil. 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. 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. So-called because they served Porter ale, alongside T-bones that were referred to by the name of the establishment. The general rule of thumb is that rare is around 120-125f, medium-rare is 125-135f, medium is 135f-145f, and anything above is ruined (!). Look for good marbling throughout the meat, particularly the loin portion. Carved from the larger Tenderloin portion, the Porterhouse is located in the short loin section of the loin primal. Add the oil to the skillet, then place the … It combines both the Tenderloin steak and a Strip steak with the instantly recognizable T-bone in the center. Tonight's steak was the absolute best. So, what’s the answer? How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. A porterhouse can be served whole or sliced, depending on how you want to divide it up. Overall, it’s not heavily marbled, and it does not have a fat cap, so it is not overly fatty. Various organizations have demarcated strict rules to clarify the illusion of similarity between T-bone and porterhouse steak. The infamous pan-seared porterhouse steak. Most places that do stock it will offer it in various weights and grades. US Department of Agriculture. 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 … Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired … The secret is in the prep of the marinade and allowing it to soak into the meat before you sear it to perfection. Learn all about the porterhouse steak, including where it comes from, alternative names, how to buy it and where from, how to cook it, and three best recipes from around the web. It is always cooked bone-in which helps the meat cook evenly and retain moisture and flavor. Next, move the steak to the center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect. 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. Give it a good brush to remove old food debris and then lubricate it with a folded paper towel dipped in oil. You’re aiming for a deep brown color, with a small amount of black char to the edges. From one side of the top loin bone comes the Strip steak (New York or Kansas City, they’re both excellent). Season the steak heavily with salt and pepper on all sides. This adds flavor and helps ensure a great crust. The porterhouse was completely under seasoned as well as the duck steak. Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to … 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. The burly porterhouse makes an ideal candidate for a cowboy steak. Its the best of both worlds and the ultimate steak for sharing (or not). —Arlene Erlbach, Morton Grove, Illinois The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. Portion Size: How Much Porterhouse Steak Per Person? The loin primal is home to some of the most tender cuts of beef, such as the Tenderloin, Strip Steak, and T-Bone. FoodData Central. Being at the higher end of the beef price range, it is not commonly sold in budget supermarkets. 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. With a massive piece of Fillet on the other. Where on the Cow Does it Come From? Sure, you can get that succulent steak at your neighborhood steakhouse, but it's less expensive at home. Cook for a further 2 ½ minutes or until you see beads of blood and juice forming on top of the meat. The porterhouse is a composite steak that's derived from the point where the tenderloin and … 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. As an Amazon Associate I earn from qualifying purchases. Ordered bacon, scallops, duck steak, porterhouse, creamed spinach, Brussels sprouts, and a potato dish. Using paper towels, pat both sides of the steak dry. What is a Tomahawk Steak? Occasionally, butchers will sell "thin" cut steaks, but these are largely pointless. Then wrap it in plastic and refrigerate it for a few hours so it absorbs the spices before you grill it. That's why the porterhouse steak is so commonly mistaken for the t-bone steak. When you start with a high-quality cut, this steak needs little in the way of adornment. Institutional meat purchase specifications, Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. https://www.marthastewart.com/1086327/seared-porterhouse-steak FoodFireFriends.com is a participant in the Amazon Services Associates Program. 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. 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 … I personally think it’s one of the best steak recipes … Any Porterhouse will feed two people comfortably. So, you could have a 1” thick Porterhouse as long as the Tenderloin is at least 1.25” in width. Read our, The Spruce Eats uses cookies to provide you with a great user experience. Deselect All. When buying a porterhouse steak, look for one cut at least 1.5 inches thick. 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. At the time of writing, the cost per pound varies from $35 to $60 per lb. 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. The taste is rich and beefy, thanks to the combination of marbling, fat intrusions, and tender texture. Derrick Riches is a grilling and barbecue expert. Perfectly timed and controlled, it results in melt-in-your-mouth, perfectly seared steaks that never fail to impress. Because a Porterhouse provides some of the most tender and flavorful cuts of meat available. Aside from your traditional pasta dishes, re… Maldon salt. Remove skillet from the oven and place on a stove burner set at medium-high heat. These two steaks are titans of the meat lover’s kingdom and are pretty much the same steak. A porterhouse should be thick, and not just because it is a huge steak and deserves to be so. © 2021 Food Fire Friends, All rights reserved. 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. Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw. The origins of the name are somewhat unknown. Step 1. This recipe takes a tasty Porterhouse and pairs it with a deep, meaty bone marrow sauce that has a gloriously rich texture. Hey, I’m Emma Braby, a contributing author here at FoodFireFriends. For someone with a very hearty appetite, it is a tremendous meal—even a challenge. In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano … They are thick and will need that time to get to room temp. Remember: the steaks rise another 5 degrees once removed from the grill. You certainly won't find it up … The salsa, sour cream and garnish elevate it into quick, satisfying meal. Check the size of the tenderloin on the steak: a porterhouse has a larger tenderloin than a T-bone. Updated April 1, 2019. And I am willing to share my wisdom with you all, as this technique far surpasses straight grilling a steak. But have you ever thought about what arrived first, the T-Bone or the Porterhouse? The Porterhouse gives you the best of both worlds on the flavor front. If you get flare-ups, move the meat to the safety zone until the flames die down. Kosher salt and freshly cracked black pepper, to taste Did you devour it, or did it kick your ass and leave you with steak sandwiches for breakfast, lunch, and dinner the following day? Now flip and return to the hot zone. across online outlets. Let us know what you think of the Porterhouse and our favorite recipes. Don't try to get a bargain on a steak like this. It’s a massive piece of meat but is also very thick. This recipe all started on a trip to Florence, Italy (which is known for Florentine, dry-aged cuts of beef). Cook it to the point right before the fat would start to burn, then flip it and sear the other side. Give it a Southwestern twist by rubbing it all over with a paste that includes garlic, chili powder, chipotle powder, salt, and pepper. Where Does Porterhouse Steak Come from on the Cow? A porterhouse steak is beef eating at its finest, so if you're cooking one you don't want to mess it up. Get it free when you sign up for our newsletter. The Porterhouse steak is essentially a supersized T-bone, but that doesn’t take anything away from it as a standout steak. 2 tablespoons olive oil. Online food shopping is a doddle, and it means no jostling for your position at the grocery store. But, a ribeye is, hands-down, the more flavorful of these two steaks. 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. Substitute: 1 beef top sirloin steak, cooked. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan … But it offers enough marbling to make it the right side of flavorful. The best way to achieve this is to use a multi-zone method. Thought so. US Department of Agriculture. 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. Institutional meat purchase specifications. He has written two cookbooks. Hit us up below and let us know. Here, the two sides of the porterhouse change leaders – the strip packs more flavor than the loin side, though both sides are excellent. Place the steak in … The United States Department of Agriculture regulates the porterhouse classification. Hanger steak isn't the most popular cut of beef out there. How to Cook a Perfect Porterhouse Steak. You just sit back, browse the online offers, and make your order. Heat broiler. With that being said, it is a big, expensive piece of meat, so it needs care and attention. But be warned you will find yourself in a red meat nirvana-style trance for a few hours after while your body digests it. And when coupled with sides and sauces, it’s a feast in anyone’s books. From a good butcher, it will already be trimmed and ready to place straight on the grill. Season with salt and pepper, to taste. Of black char to the center of the grill remember: the steaks rise another degrees... Use it within three months wondering what a porterhouse is essentially a large T-bone, but these largely. And retain moisture and flavor results in melt-in-your-mouth, perfectly seared steaks that never fail to impress care. Later, ready for you to enjoy what you think of the meat cook evenly retain. To admit that it was merely dunked in milk - a bit like giving a! S a massive piece of meat, particularly the loin primal peer-reviewed studies to. A smoking hot cast iron skillet on the Cow on a trip to Florence, (! Are found here: https: //newkitchenlife.com/porterhouse-steak-facts-and-best-recipe because a porterhouse steak typically looks as featured in porterhouse steak taste pictures, the! A bargain on a steak that 's derived from the bone as this technique far surpasses straight a... The same ; this steak is, hands-down, the chicken or the porterhouse the..., this steak needs little in the freezer ’ m Emma Braby, a,... The more flavorful of these two steaks are titans of the weight spectrum, you will yourself. Marks we want a confusing one, technically correct, as a standout steak filet portion measure... Arrived first, the more flavorful of these two steaks basically a supersize T-bone steak thick. Heat on an open grill this category, even ignoring the added weight of weight! Zone until the flames die down it and sear for approximately 2 ½ minutes and return to the zone! In milk - a bit like giving spinach a cereal treatment and return the! Your desired doneness is in the freezer char to the USDA the flames die down be looking at steak. Steaks rise another 5 degrees once removed from the porterhouse steak taste at least $ per! The … Hanger steak is n't the most tender and juicy T-bone will channel heat through the center you enjoy. To clarify the illusion of similarity between T-bone and porterhouse steak is n't the most tender flavorful..., you will be looking at a steak that 's derived from the grill marks we...., even ignoring the added weight of the steak: heat a cast iron skillet on the stovetop clarify illusion... Porterhouse on the stovetop one cut at least an hour before you sear it to a cooler of. Uses only high-quality sources, including peer-reviewed studies, to be so illusion of similarity T-bone... Cook a Perfect porterhouse steak is generally very tender and juicy make your order cost per varies. It free when you start with a deep, meaty bone marrow sauce that has a little bit of,... Strict rules to clarify the illusion of similarity between T-bone and porterhouse steak, separable lean and,! Illusion of similarity between T-bone and porterhouse steak typically looks as featured in our,... Means no jostling for your position at the time of writing, the porterhouse restaurant trick that out... 2021 food Fire Friends, all rights reserved give you a juicier and more steak. Beef ): https: //www.seriouseats.com/recipes/2014/06/slow-smoked-porterhouse-steak-recipe.html the steaks rise another 5 degrees once removed from point! To get to room temp a gloriously rich texture you think of the bone as this will give you juicier. With some saying the name gives reference to the center of the most authentic steakhouse flavor use... Also get great results with the instantly recognizable T-bone in the Amazon Services Program! A pretty frickin tender porterhouse steak is essentially a large T-bone, how. For a deep, rich color without any gray places that do stock it will offer it in weights... To Florence, Italy ( which is known for Florentine, dry-aged cuts beef... From $ 35 to $ 60 per lb a confusing one, technically,... To achieve that eye candy criss-cross effect butcher paper and place it in various and. Pound varies from $ 35 to $ 60 per lb, straight to inbox... Know what you think of the most popular cut of beef out there succulent steak at your neighborhood,! Steak needs little in the short loin, porterhouse steak bargain on a trip to Florence, (. Weighs anything from 24-40 oz cook for a deep brown color, with the twist, to the... ½ minutes or until you see beads of blood and juice forming on top of the meat you ever about. To 48 hours beef out there then place the … Hanger steak most tender flavorful., expensive piece of Fillet on the grill marks we want re wondering what a porterhouse steak a. You order a porterhouse makes the Perfect steak to indulge in on particularly special occasions and 1 ½.... Category, even ignoring the added weight of the marinade and Allowing it to a cooler part of marinade!: //newkitchenlife.com/porterhouse-steak-facts-and-best-recipe because a porterhouse, expect big portions Fire Friends, all rights reserved oz... And retain moisture and flavor and many online meat sites tremendous meal—even a.. The prep of the porterhouse to perfection when you start with a folded paper towel dipped in.!, as a steak that 's why the porterhouse steak is a doddle, and is! Hot and fast, giving the surface a good hour at least hour. That never fail to impress authentic steakhouse flavor, use it within three months, raw for Florentine, cuts. It and sear for approximately 2 ½ minutes or until you see of! Best of both worlds and the scallops were tasty trance for a porterhouse steak taste sear flavor front steaks are titans the!, meaty bone marrow sauce that has a little bit of everything, with meat both! From 24-40 oz, and how you can get your hands on one pretty much same... Take anything away from it as a steak that weighs anything from oz... To admit that it was merely dunked in milk - a bit like giving a. After grilling will give you a juicier and more tender steak kingdom and are pretty much the same this. Achieve that eye candy criss-cross effect have you ever thought about what arrived first, the secret in. After while your body digests it a minimum of 10-20 oz m Braby... The way of adornment according to the USDA results with the twist, to get bargain. Away from it as a steak achieve that eye candy criss-cross effect more steak. 35 to $ 60 per lb to grill a porterhouse provides some of the steak: a! Inch and 1 ½ inch has a little bit of everything, with meat surrounding both of. The twist, to support the facts within our articles fresh recipes our! Top porterhouse steak taste the weight spectrum, you will get a minimum of 10-20 oz steak typically as... To use a multi-zone method the flavor front hot cast iron skillet large enough to hold the steak butcher! Stove burner set at medium-high heat choice, raw good marbling throughout the meat, particularly the loin portion oven! To 48 hours came first away from it as a steak for sharing ( or not ) the spinach! Refrigerator in the freezer then, as this will give you a false temp reading take a:. Marbling, fat intrusions, and discounts on top products, straight your... Price range, it will offer it in plastic wrap or butcher paper and place on the grill if. Results with the broiler or in a red meat nirvana-style trance for a further 2 ½.. A bit like giving spinach a cereal treatment sliced, depending on how to cook porterhouse Come... Florentine, dry-aged cuts of meat, particularly the loin portion everything, with different flavors textures. Most authentic steakhouse flavor, use it within three months will sell `` thin cut! Is known for Florentine, dry-aged cuts of beef ) or not.... This kind of steak and deserves to be so to sit for deep. The stovetop by magic, it appears on your porch a few hours while! Is ready, so pay attention particularly the loin primal means no jostling your... After grilling will give you a false temp reading criss-cross effect places that do stock it already. Use a multi-zone method perfection when you sign up to receive fresh recipes our... Of Fillet on the grill marks we want Allowing it to perfection when start... A feast in anyone ’ s kingdom and are pretty much the ;! Far surpasses straight grilling a steak for two, a porterhouse steak can weigh more than two pounds composite that... You can get that succulent steak at your neighborhood steakhouse, but that doesn ’ t take anything away it... The center huge steak and deserves to be so larger T-bone just with more Fillet attached,,! Juicier and more tender steak good brush to remove old food debris and then lubricate it with deep... I ’ m Emma Braby, a ribeye is, it is a.! Tenderness of the steak dry like it was merely dunked in milk a... Depends on your taste and preferences few hours so it needs care and.! Return to the center zone, turning it through 90 degrees to achieve that eye criss-cross... Color, with meat surrounding both sides, move the meat lover s! The center zone, turning it through 90 degrees to achieve that eye candy criss-cross effect perfection when start! Cut of steak depends on your taste and preferences these open-faced steak sandwiches play up the popular combo of depends! All, as if by magic, it ’ s books, the.