Porterhouse steak is the steak of choice for the educated beef steak enthusiast. Named after The Porter House Hotel in Cambridge, Massachusetts, where it was first served, it is a combination of the top loin and tip of the tenderloin, also known as filet mignon. The filet is deliciously tender and melts in your mouth when cooked medium rare. The top loin, which is also known as strip steak, is slightly firmer than the filet, however is still tender enough to cut with a butter knife. 

T-bone steak is very similar to porterhouse steak, which is why people commonly confuse the two, and miss out on the premium quality of porterhouse steak. While t-bone and porterhouse both come from the same 2 muscles, the difference is porterhouse steaks contain more of the tenderloin and are usually much thicker and marble in appearance than t-bones. As stated on the US Department of Agriculture’s meat purchasing specifications chart, the tenderloin part of the steak must be a minimum of 1.25 inches thick at its thickest point to be classified as a porterhouse steak.

A quality porterhouse steak should be properly aged before consumption. The aging process involves circulating air around the meat in a temperature controlled meat locker which enhances its flavor and tenderness while draining away undesirable liquids. Once properly aged, porterhouse is butchered into serving sized steaks and ready for consumption.

Due to the fact that they contain 2 of the finest cuts of beef, not to mention their sheer size, porterhouse steaks are amongst the most prized steaks in steakhouses around the world. The best porterhouse steaks come from free range, organic cattle and are graded USDA Prime or better. Steaks made with Kobe Beef are the absolute pinnacle of premium porterhouse steak and are available from only the best beef distributors.

I suggest purchasing porterhouse steak online because the elite online distributors commit themselves to selling nothing but the best cuts. They do this because online they are dealing directly with their consumers who can not physically inspect the meat before purchase, and they have also cut out the middleman; distributors and stores. When you order online your steaks will arrive individually, vacuum sealed in a temperature controlled box with ice-gel inserts to ensure freshness. Normally steaks ordered online will last up to 1 year in your freezer because they are so well sealed. So, if you’ve got room in your freezer it’s always a good idea to order a few extra cuts because many fine beef distributors charge a flat rate shipping fee no matter the quantity.

Once you receive your porterhouse steaks and you’ve thawed them for cooking I recommend lightly salting them with sea salt to bring out the juices and natural flavor. Beyond salting them you may wish to add your preferred herbs and spices or even marinade them, however with the spectacular flavor of porterhouse steak it is hardly a necessity and I recommend grilling them au natural.

Porterhouse steak has relatively low collagen content and is well suited for fast, dry heat cooking, such as grilling or broiling. Whether you choose to grill or broil steak, the next step is to place your steak over medium-hot heat. Cook your steak for 9-10 minutes per side if you like your steaks medium, 5-7 minutes per side for medium rare, and 10-15 minutes if you prefer well done. It should not be necessary to flip the steak more than once as long as you are cooking over a medium-hot flame. Finally its time to enjoy the divine pleasure that is porterhouse steak!

Nutritional Information for a 3 oz portion of Porterhouse steak:

Calories: 173

Calories from Fat: 74

Total Fat: 8.2 g

Saturated Fat: 3.3 g

Polyunsaturated Fat: 0.4 g

Monounsaturated Fat: 3.8 g

Cholesterol: 49 mg

Sodium: 59 mg

Carbohydrates: 0 g

Protein: 23.1 g