What’s the difference between a ribeye and a porterhouse

 Are Ribeyes and Porterhouses the Same Thing?

What’s the difference between a ribeye and a porterhouse When it comes to steak, you may find yourself wondering about the differences between Porterhouse steaks and Ribeye steaks. After all, they’re both steaks that come from the same cut of meat! The steak on the left in the picture above is a Porterhouse steak, while the steak on the right is a Ribeye steak. How do they differ?

If you were to visit your favorite restaurant, which one would you recommend? Here’s what you need to know to get the most tender, delicious steak possible at your favorite restaurant.

Steak Basics

There are three primary cuts of steak that you’ll find at your favorite restaurant or market. Knowing which cut you want before you head in for dinner is key, as each has its own distinct flavor, tenderness, and price point.

Learning about these cuts of meat can help make your life easier when it comes time to order—or even help you save some money by helping you make informed decisions on which cuts are worth your money. The four most popular beef cuts are explained.

6 Popular Cuts of Steak

The short answer is that there’s no difference between a rib-eye steak and a porterhouse. They’re essentially two different names for two cuts of beef from different parts of an animal. However, they are treated similarly on menus, given similar grades (prime versus choice), used in similar recipes, and typically cost around $20 per pound at high-end restaurants.

Also, both are cut from choice-grade meat taken from one specific area of beef cattle. The rib eye comes from somewhere near where ribs meet shoulder blades in steers and heifers (cows), while porterhouses come from strip loins that run along both sides of an animal’s spine behind its ribs.

How To Cook A Steak (Different Methods)

The reason for cooking steak differently comes down to what you’re going for. There are three types of steaks that you can purchase—prime, choice, and select. If you can’t tell by their names, they all taste great but prime is better than choice and choice is better than select.

Therefore, if you want something that tastes delicious but isn’t necessarily very tender (like steak tartare), then you want your steak cooked rare (which may also be called blue). If you go medium-rare on your steaks, then they will be tender enough to cut with a fork.

Different Grades Of Steak

According to The Meat Guys, there are basically four grades of steak—Prime, Choice, Select, and Standard. The prime grade is generally considered top-quality beef with excellent marbling (the fat interspersed throughout muscles that give meat its flavor). Choice grade beef is typically used for grilling or other high-heat methods; it will be less tender than prime or select.

Select grade beef is also good for grilling but might be less flavorful than higher grades. Finally, if you’re going cheap at your local fast food joint or supermarket, you’ll probably be getting meat from a standard, which just means it was raised in compliance with USDA standards but not much else.

Ordering Steak In Restaurants

When you’re in your favorite steakhouse, how do you go about picking your cut of meat? What is your favorite steak on the menu? How about one that everyone at your table is excited about ordering – even if it doesn’t have much of a reputation as far as taste goes.

One way or another, before you pick something from that tantalizing list of choices, take time to read through these tips. They’ll help ensure that when it comes time to order, you make an informed decision—which is especially important when spending top dollar on what could be some of your last bites at that restaurant.

Cost Considerations

The ribeye is traditionally more expensive than a porterhouse because of its larger size. However, when it comes to taste, experts agree that both steaks are so similar in flavor that one can’t really say one is superior to another. In fact, some say it all depends on personal preference—if you like bigger steaks, go for a ribeye; if you like smaller cuts with less fat and more marbling, then stick with a porterhouse.

The great thing about these types of steaks is they’re pretty versatile—they work well in different kinds of cooking methods (grilling/pan-searing/sautéing), as sides for vegetables or starch dishes, and are easy to cut into different portions for different appetites.

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