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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Their steaks are fantastic, best we've had in a long time from many places around the world. Very high quality, NY strips are superb and never disappoint...Highly recommended!
The best beef on this side of the Atlantic!
We love the steaks and burgers from SteakClub! And, we think the service is fantastic!...Delivery is prompt and their prices are great!
Best of the best, of the best, of the best!!!!
And more seriously, I have to say the cuts are excellent. The beef isn't too lean, which lets it cook perfectly on the grill. I didn't use a drop of batter, just some pepper and minimum salt. Served it with crunchy bread and salad. Amazing!
Meat quality is amazing -- especially the skirt steak. These guys know steaks.
Best Steak I have had in Europe as well as the beef burgers OMG too delicious to describe :) Can't wait for my next BBQ party...