Why Is the Porterhouse the King of Steaks?

Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size. In fact, the USDA has a minimum thickness requirement for the steak to earn the Porterhouse name. Let’s dig into this incredible cut a little deeper.

Where The Heck Did the Porterhouse Get Its Name?

Turns out the origin of the name Porterhouse steak isn’t 100% clear, but many believe that it dates to the 1700’s where porter houses (aka restaurants) served a specific kind of beer called Porter. The first references to the steak on menus in North America appear around the mid 1800’s in New York, but Boston lays claim to the name being associated with Cambridge, Massachusetts’ Porter’s hotel. What is clear, is that the steak is a magnificently large cut that is often big enough for two people to share.

Porterhouse vs. Ribeye

So, how does the flavour compare to another steak favourite—the ribeye? The key difference is the amount of fat associated with each cut. The ribeye comes from the upper rib cage 9th – 12th  rib) in an area that does not see much movement. The result is a cut that is tender, but also generously marbled. Ribeye purists argue that it is the cut with the most flavour.

The porterhouse comes from the loin section, which extends from the end of the rib cage. It tends to have less marbling than the ribeye, but still enough to produce succulent flavour and tenderness in both the tenderloin and striploin pieces.

Porterhouse vs. T-bone Steak

Are a Porterhouse and T-bone steak the same thing? Not quite, but pretty close. A porterhouse is basically the same cut as a T-bone steak, but the porterhouse is cut much thicker and contains significantly more of the tenderloin filet than a T-bone does. USDA guidelines specify that a Porterhouse must be no less than 1.25” thick. Thinner than that, and it’s technically a T-bone.

Cooking the Perfect Porterhouse Steak

There’s no big secret about how to cook a Porterhouse steak. The biggest thing to keep in mind is the amount of time it will take, given that the steak is thicker than other cuts. You could easily be looking at 10 – 15 minutes vs. 8 minutes or so with thinner cuts. The choice of cooking methods such as grilling, cast iron, broiler is totally up to you. And, just like cooking any steak, if you go beyond medium, you’re doing the meat a disservice.

Buying the Best Porterhouse Steak

Just like with every steak, you get what you pay for. So, when you’re considering the king of steaks, don’t compromise on quality. One bone of contention with steak aficionados is that as the steaks are sold by weight, bone-in cuts mean you are paying for the weight of the bone. And we all know you can’t eat the bone. That’s why we decided on the Chophouse Boneless Porterhouse. We did the work of removing the bone, so all you need to do is thaw, cook and dig in. Our Chophouse Porterhouse comes in 2 sizes – 20 oz. (14 oz. strip & 6 oz. tenderloin), or 24 oz. (16 oz. strip & 8 oz. tenderloin).

When you order Chophouse Boneless Porterhouse, you get two beautiful steaks with outstanding flavour, minus the bone, in one fantastic package. What’s not to love? Whether you share with someone, cook one steak now and one steak later, or take them both down in an epic one-person meal, we guarantee you’ll love every single bite.

Here at Chophouse Steaks, we specialize in premium steak. So, no longer the need to continue searching Google for ‘premium beef near me’! We are your go-to online butcher store. Place your order today or give us a call for more information.