+48 790 338 605
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+48 790 338 605
Porterhouse Steak

Porterhouse Steak

124,99 zl

Porterhouse is the "king" of steaks. That’s right. It’s two steaks in one. On one side you have a New York strip. On the other is a rather large filet mignon. The porterhouse is a thicker cut and has a fat, juicy hunk of tenderloin. It comes best when grilled, but can also be sautéed, broiled, or pan-fried. What else can we say? Bring it on.

"A mighty Porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place."

- Marc Twain

Also sold as

T-Bone (when tenderloin section is below 1 1/2-inches)

The Best Way to Cook It: Grilling, broiling. Because of the irregularly-shaped bone, pan-searing is extremely difficult with a Porterhouse. As the meat cooks, it tends to shrink down a bit. The bone ends up protruding, preventing the meat from getting good contact with the pan surface, and inhibiting browning. Because of this, you're much better off grilling it.

But even grilling isn't completely straight-forward. Remember how the leaner tenderloin cooks faster than the fattier strip? That problem is compounded by the fact that the tenderloin section of the Porterhouse is much smaller than the strip. The result is a tenderloin that ends up overcooking before the strip is even close to done.

But never fear! There's an easy way to fix this problem. When grilling or broiling, just make sure you position the steak such that the tenderloin is further away from the heat source than the strip. Under a broiler, that means that the steak should be oriented so the strip rests closer to the heating element or flame. On a grill, this means building a modified two-level fire (that's all the coals under one half of the grill, leaving the other half empty; on a gas grill, light one or two of the burners, leaving the other one off), then positioning the steak over the fire so that the tenderloin sections are closest to the empty side of the grill.


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