Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip. As a meal, the size of a porterhouse steak is unrivaled, and many steak lovers find it easily feeds two people.
“[In Australia] porterhouse bone-in is the sirloin on the bone,” says Aaron Smith, chef and owner of The Glenelg Public House on the Gold Coast. “A lot of this stuff is also regional like in America they call it cilantro, here we call it coriander.
A porterhouse steak includes strip steak on one side of the bone and a tenderloin filet on the other side of the bone. These are the same meats that a T-bone steak has, but the filet on a porterhouse is generally larger and thicker than that of a T-bone.
Sirloin steak a.k.a. porterhouse steak or New York steak
The steak lovers' choice, this cut is lean, notably tender, rich in flavour and extremely juicy.
The T-Bone and the Porterhouse: Two very different names for two very similar steaks. If you remember nothing else about these two cuts of steak, remember this: The porterhouse is a bigger version of the T-Bone. The T-Bone is one of the most easily-identifiable steaks.
Do Porterhouse and T-Bone Steaks Taste Different? In terms of flavor, porterhouse and T-bone steaks will taste the same: milder in their beefiness than, say, a ribeye. But they both make up for it in texture—since these muscles get little exercise, they cook up very tender.
The scotch fillet and sirloin (aka porterhouse), coming from the region near the backbone, fit the bill here perfectly. Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced.
Porterhouse steak is expensive because it requires a large portion of the cow to be dedicated to a single steak, thus you typically only have one porterhouse steak per animal.
Porterhouse is still a premium cut, so it's not as cheap as some of the other items on this list, but price-wise it's definitely more budget friendly than eye fillet. Eye fillet lovers will enjoy the leanness of this steak! This cut is best cooked to no more than medium rare.
Though filet isn't the most flavorful cut of steak, it lends a juicy, succulent quality to the porterhouse, while the top loin (New York strip) delivers that sought-after, beefy, buttery flavor. If you've ever had a T-bone steak and fell in love, you'll likely gravitate toward the porterhouse.
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle.
The most generally accepted tale about how the porterhouse steak got its name is that the proprietor of a New York porter (dark-brown beer) and ale house in the 1800s satisfied an overflow crowd by cutting through a sirloin roast to produce steaks.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
The creme de la creme. Japanese Kobe steak is usually considered the most expensive steak globally, with its marbling recognized as the world's best. With strict grading processes and only 3,000 cattle making the cut annually to be called authentic Kobe beef, you can see why it is an expensive option.
The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience.
LET'S GO. The Porterhouse weighs impressive 2.6 lbs. and is thus big enough for two persons.
The winner of the debate between ribeye vs porterhouse boils down to preference. Some people prefer ribeye for its incredibly tender and flavorful meat. However, others enjoy porterhouse because it's bigger and contains two different cuts of steak to enjoy, a prime difference between porterhouse and ribeye.
What are the top five best cuts of steak? Japanese Kobe beef, Japanese Wagyu beef, American Wagyu beef, filet mignon, and beef tenderloin are some of the best steaks in the world based on overall quality. These cuts tend to be on the higher end of the price spectrum, too, because of their coveted textures and quality.
Rich in Nutrients and Vitamins
Porterhouse steak is full of nutrients and vitamins that are essential to your body. Let's look at a few of them: Vitamin B12: B12 helps the body form DNA and red blood cells. Research also shows that it could reduce the risk of cardiovascular and cognitive conditions.
The Porterhouse is the cut for you if you like a good steak sandwich – all you need is a fresh roll, some fried onions, rocket and mustard or tomato sauce and you're ready to go.”
With little or not fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing. This delicious steak is cut from the oyster blade. It's lean with a hearty beef flavour and stays moist even when cooked to medium-well.
What is a Porterhouse? When comparing porterhouse vs scotch fillet steak, the differences are really in the leanness and the fat content. Originally from the striploin, the porterhouse is known for its lean and slender appeal.
In the United States and Canada it is also known as New York strip, strip loin, shell steak, or Kansas City strip steak. In Australia it is known as a porterhouse steak or boneless sirloin. The strip steak is a type of cut of beef steaks.