Porterhouse Steaks
A porterhouse steak -- one of the tenderest and, thus, most expensive cuts of meat available -- consists of a t-shaped bone
with meat on each side:
- the strip loin (the larger side of the t-shaped bone)
- the tenderloin (the smaller side of the t-shaped bone)
What distinguishes a porterhouse steak from a T-bone steak is that the porterhouse steak contains a larger cut of the
tenderloin section. Additionally, while T-bone steaks come from the front part of the short loin, porterhouse steaks come
from the rear, large end of the short loin.
In the United States, in order for a steak to be classified as a porterhouse steak by the United States Department of
Agriculture (USDA), as described in its Institutional Meat Purchase Specifications, the tenderloin must be 1.25 inches
(32 mm) thick at its thickest; however, to be classified a T-bone steak, the tenderloin only needs to be 1/2-inch (13 mm)
thick. Additionally, porterhouse steaks also have the National American Meat Processors Association (NAMP) classification
of NAMP 1173, which is a reference that butchers and meat cutters use to grade and cut meat.
In England and other Commonwealth countries, however, only the strip loin side of the T-bone steak is considered a
porterhouse steak, while the tenderloin side is typically called a fillet.
Though there is no definitive proof of where the "porterhouse" name derived from, the Oxford English Dictionary states that
the name is "freq. supposed to derive its name from a well-known "porter house" in New York in the early 19th cent., although
there is app. no contemporary evidence to support this".
Because this is a very tender cut of meat, porterhouse steaks can be enjoyed grilled, sauteed, broiled or pan-fried and
seasoned or marinated to taste. Be careful not to over cook the meat -- usually beyond medium-well -- as overcooking will
cause porterhouse steaks to lose the tenderness they're known for.
