Is a porterhouse steak good? - Chef's Resource (2024)

FAQs

Is a porterhouse steak good? - Chef's Resource? ›

Porterhouse Steaks are considered the King of Steaks among chefs. The porterhouse is a delicious, two-part steak separated by a bone. The best of both worlds as far as steak goes. Delicate tenderloin, where filet mignon comes from, and a portion of the short loin, where succulent New York strips come from.

Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip. As a meal, the size of a porterhouse steak is unrivaled, and many steak lovers find it easily feeds two people.

Many claim ribeye reigns supreme, while others prefer ultra-tender filet mignon or supersized porterhouse. And plenty of other delicious cuts are often overlooked, such as tri-tip and flank steak.

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.

How does Chef Ramsay prepare a porterhouse steak? Smoke until 125 Internal temperature. Sear 90 Seconds per side. Let rest 15 min.

Everyone has their own unique taste preferences, but if you're debating between porterhouse vs. ribeye, you really can't go wrong with a bone-in ribeye steak (like the two shown below). However, if you want a leaner, healthier steak, it's better to choose a porterhouse vs. a ribeye, as ribeye contains more fat.

In terms of flavor, most steak lovers claim that because the porterhouse steak vs. T-bone has more of the tenderloin filet, the entire steak is more tender and perhaps a bit milder. The T-bone, without that large tenderloin portion, tends to have a bit more of a beefy flavor than their near relative, the porterhouse.

Porterhouse is still a premium cut, so it's not as cheap as some of the other items on this list, but price-wise it's definitely more budget friendly than eye fillet.

The fillet mignon is cut from the tenderloin. This highly prized cut only represents 2-3% of the total animal. That's why it is so rare, and why it tends to be more expensive than other steaks. The filet is an elegant steak with fork-tender texture and mild flavor.

The Porterhouse is more tender due to its higher fat content, making it extremely juicy and succulent. Meanwhile, the New York Strip steak is slightly firmer, resulting in a denser and chewier steak. This doesn't mean it's bad though, since some individuals prefer chewy steaks.

Why is my porterhouse steak so tough? ›

Chewiness is related to connective tissue and the length of the muscle fibers. Connective tissue can mean thick pieces of gristle in between muscles, or it can mean the sheets of fibrous collagen that surround muscle fibers. Either way, connective tissue is chewy. And it only gets chewier when it's cooked improperly.

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.

The best way to cook a Porterhouse steak is on the grill, but pan-seared Porterhouse steak is also delicious. Additionally, you can broil Porterhouse steak in the oven, smoke in a smoker, or even use the sous vide method.

The Porterhouse is more tender due to its higher fat content, making it extremely juicy and succulent. Meanwhile, the New York Strip steak is slightly firmer, resulting in a denser and chewier steak. This doesn't mean it's bad though, since some individuals prefer chewy steaks.

Even if you don't like your steak rare and prefer to have it medium or well-done, this cut caters to all tastes. It's best cooked on the barbeque or in a good frypan. For a rare serving, cook for three minutes on each size.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.