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