What cuts of meat are in a porterhouse steak? - Chef's Resource (2024)

Porterhouse steak is a revered cut of meat, known for its size and tenderness. It is a popular choice among steak lovers for its rich flavor and succulent texture. But what exactly goes into making a porterhouse steak? Let’s explore the cuts of meat that make up this delicious steak.

The **porterhouse steak is composed of two main cuts of meat**: the tenderloin and the striploin. It is essentially a combination of a New York strip steak and a tenderloin steak, separated by a T-shaped bone. This bone, specifically shaped like the letter “T,” lends the porterhouse its distinct appearance and contributes to its mouthwatering taste.

The larger portion of a porterhouse is the striploin or strip steak. This section comes from the back of the cow, along the spine. It is a well-marbled cut, providing ample flavor and juiciness. The striploin is known for its robust, beefy taste and slightly firmer texture, making it a favorite among steak enthusiasts.

The **other side of the porterhouse is the tenderloin**, also known as filet mignon. This is an exceptionally tender and lean cut of beef located beneath the backbone and between the ribs. The tenderloin is highly prized for its tenderness and buttery soft texture. It is a delicacy that practically melts in your mouth.

The presence of both the striploin and the tenderloin in a porterhouse steak make it a versatile option to satisfy different tastes. Those who prefer a more marbled and flavorful steak can indulge in the striploin, while those seeking unparalleled tenderness can relish the tenderloin section.

FAQs about Porterhouse Steak:

1. What size of porterhouse steak should I buy?

The size of a porterhouse steak typically varies, but an ideal size weighs around 24-32 ounces (680-910 grams).

2. How should I cook a porterhouse steak?

For the best results, it is recommended to grill or pan-sear a porterhouse steak. This allows the natural flavors to shine, while creating a charred crust on the outside.

3. What is the difference between a porterhouse and a T-bone steak?

While both cuts share a similar appearance, the main difference lies in the proportion of tenderloin to striploin. A porterhouse has a larger tenderloin section compared to a T-bone steak.

4. Can I cook a porterhouse steak in the oven?

Yes, you can definitely cook a porterhouse steak in the oven. A popular method is to sear it in a hot skillet and then finish cooking it in the oven.

5. Is a porterhouse steak suitable for grilling?

Absolutely! Grilling a porterhouse steak enhances its flavors and creates a tantalizing crust, making it a perfect choice for outdoor cooking enthusiasts.

6. How should I season a porterhouse steak?

A simple seasoning of salt, pepper, and a touch of garlic powder is often enough to accentuate the natural flavors of the porterhouse steak. However, you can experiment with your preferred mix of spices and herbs.

7. Is a porterhouse steak better for rare or well-done preparations?

Due to the presence of two different cuts, a porterhouse steak is suitable for various levels of doneness. The tenderloin section is better for those who prefer their steak rare, while the striploin can handle a medium or well-done cook.

8. Can I order a porterhouse steak at a restaurant?

Yes, most steakhouse restaurants offer porterhouse steaks on their menus. It is a popular choice among steak enthusiasts seeking a substantial and delectable meal.

9. How can I check the doneness of a porterhouse steak?

Using an instant-read thermometer is the most reliable method to check the doneness of a porterhouse steak. Insert the thermometer into the thickest part of the meat, and the internal temperature should be 125°F (52°C) for medium-rare.

10. Can I marinate a porterhouse steak?

Although marinating is not necessary for a porterhouse steak due to its already enticing flavors, you can marinate it for a short period to add an extra layer of flavor. However, avoid acidic marinades for too long as they can start to break down the meat’s texture.

11. Is the bone in a porterhouse steak edible?

While the bone in a porterhouse steak is not typically consumed, it does add flavor to the meat during cooking. Some people enjoy gnawing on the bone for added enjoyment.

12. Can I freeze a porterhouse steak?

Yes, you can freeze a porterhouse steak. Make sure to wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight freezer bag before storing it in the freezer to maintain its freshness and prevent freezer burn.