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Porterhouse

Porterhouse steak

Information for Porterhouse

Cut Ratings

Flavor 4 star
Tenderness 4 star
Value 1 star
Leanness 2 star

Typical Cooking Methods

Broil, Grill

Other Names for Porterhouse

Short loin steak

Good Substitutes for Porterhouse

T-bone steak, club steak, rib steak or strip steak

Traditional Dishes for Porterhouse

Porterhouse steak, T-bone steak and strip steak

Sous Vide Steak Recipes

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Description of Porterhouse

Porterhouse steak is a common favorite in many steakhouses because of its great combination of buttery taste and tenderness. It is a large cut taken from the center of the short loin (back of the steer or heifer) just like the T-bone steak. However porterhouse steaks contain more tenderloin than the T-bone. Tenderloin is a long, tender and cylindrical muscle of the cow that can easily be cut into different types of steak. The Porterhouse also contains meat from the top loin.

For the cut to be a porterhouse, make sure that the tenderloin muscle is 1 1/4 inches across. By comparison a T-bone steak cut's tenderloin muscle would be half an inch across. When selecting this cut, choose the one according to its thickness, freshness, additives and fat content.

Nobody knows for sure how the porterhouse steak got its name but there are many speculations. For example, some believe the steak originates from a porter house in Midway Kent in 1864. Some believe this cut of meat was served in Martin Morrison's porter house in Manhattan in 1814! However a common conclusion is that it must be from a famous "porterhouse" which was a name given to a food and drink establishment.

A good thing about the porterhouse steak is that it doesn't require any tenderization. It is complemented well with spicy tomato sauce and fried mushrooms. Italians often season the porterhouse steak with black pepper, garlic, olive oil, and salt.