Two Steaks, One Incredible Cut: The Porterhouse
What 2 steaks make up a porterhouse A porterhouse steak consists of two cuts of beef, the short loin, and the tenderloin, and it’s often one of the most expensive cuts available at any given steakhouse or restaurant.
Despite the high price tag and relative exclusivity of this cut, you don’t have to dine out in order to enjoy porterhouse steak at home. The wide variety of steaks that make up this cut include strip steak, top loin steak, shell steak, club steak, top sirloin tip roast, top loin petite roast, and more!
The Porterhouse Cut
A Porterhouse steak is a cut of meat that falls under two different categories: either as a T-bone or as a Strip steak. Both are delicious in their own way and are consistently ranked among some of America’s favorite cuts. But which one is better? And what are the differences between them?
This informative guide will clear up any confusion you might have about these delicious steaks. First off, what exactly is a Porterhouse steak? According to Cattlemen’s Beef Board, it’s defined as a beefsteak cut from the large end of the short loin. It can also be called a T-Bone because it has both a strip side and filet side.
A steaky history of porterhouses According to steakhouse lore, its name comes from Antoine Alciatore’s Delmonico Restaurant in New York City (née Delmonico’s), which is widely considered to be home to America’s first steak house. Started by Swiss immigrant brothers-in-law John and Peter Delmonico in 1827 as a pub — that is, an upscale restaurant serving wine and snacks — it didn’t offer steak until 1837.
Another legend holds that it was a customer at Antoine Alciatore’s who invented the cut by ordering two smaller cuts to make one larger one. Whatever its origins, there are many variations on how much of each type of steak makes up a porterhouse.
How to Cook Perfect Steak
Watch a video on how to cook a porterhouse steak properly and you’ll see why many serious steak lovers consider it to be one of life’s great treats. Still, need help? Here are some additional tips for cooking porterhouse steaks properly: – Grill over high heat – Use cast iron or heavy-duty stainless steel pans for stovetop cooking – Slice against (not with) grain – A good porterhouse steak is incredibly tender; cut against its grain to maximize flavor.
To do so, make three vertical slices from the edge of the steak towards the center in order to expose as much meat as possible. Now make three horizontal cuts through those vertical cuts until you have 12 pieces (4×3), then cut each piece across grain into bite-sized pieces.
5 Things You Need For Perfect Steak
Butcher Quality Steak – If you want to learn how to cook a perfect steak, you need to start with quality meat. Just because your meat is labeled prime or choice, doesn’t mean it’s USDA-certified beef—especially not in grocery stores. Read your labels carefully and look for meat that was cut at a certified butcher shop (don’t worry – they’ll be happy to let you know) and avoid supermarket brands.
Patience – Cooking a perfect steak takes time and while there are tricks that can help speed up the process, your best bet is just waiting until you’re good and ready. Dry Aging Is Key – While great steaks are always cut from dry-aged meat, that doesn’t mean all steaks benefit from aging.
If you’re cooking a porterhouse steak on a grill, it’s important to make sure that your grill is preheated. This will allow juices to return to their natural position so they don’t spill out of your porterhouse when you cut into it. While you wait for your steak to rest after grilling or pan-frying, add a cup of burgundy wine to the pan drippings.