The Porterhouse Steak
What is a Porterhouse Steak?
The porterhouse steak is very similar to the T-bone steak. It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak. A bone holds the New York and tenderloin cuts together, creating the Porterhouse cut.
In addition to the size of the tenderloin; the thickness of the steak also determines whether a cut is considered a Porterhouse or a T-bone. USDA guidelines outlines a porterhouse must be at least 1.25 inches thick measured from the tenderloin, and a T-bone is 0.5 inches thick.
The bone, fat and muscle make the Porterhouse a very tender and flavorful cut of meat. The average 4 oz serving of Porterhouse Steak has about 240 calories, 26 grams of protein, and only 8 grams of fat. It's also a good source of Vitamin B12, Niacin, Phosphorus, Selenium, and Zinc. This cut is best cooked to an internal temperature of 145° F.
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Porterhouse Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Sear | Med-High | 10-15 mins | 145 °F |
| Grill | 500°F | 10-12 mins | 145 °F |
| Sous Vide | 129°F | 2 hrs | 145 °F |
Note: The above guidelines are only guard rails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Porterhouse, it's always good to have a meat thermometer handy and check internal temp regularly.
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Porterhouse Steak FAQ
The porterhouse steak has more tenderloin than a T-bone steak, and is typically a bigger steak, making it a better meal for two.