Also check out

4th of July
barbecue
BBQ
broiler
easy
grill
low-carb
skillet
steak

Views: 1929 |

Last updated: Aug 22 2012

Error

Something bad has happened

Got 'er done!

This is now one of your favorite articles.

Porterhouse Steak: Just the Facts, Man

Article by: MTR | Photo by: Wilemon

(1)
| Easy

1 of 1

Reviews (1) | Comments (1)

It's the king of the steak world. Wouldn't you like to know how to cook a porterhouse steak the right way? Cooking tips and the straight scoop on porterhouse steaks right here.

ADVERTISE WITH US

What's a porterhouse steak?
Porterhouse steak is really two steaks in one. It has a portion of the tenderloin, where filet mignon comes from, and a portion of the short loin, where you cut New York strip steaks. It is a close sibling of the t-bone, but the porterhouse contains a bigger part of the tenderloin and is often cut thicker.

Why should I buy it?
The porterhouse is for the discerning steak eater who also wants a big portion.

How much will I pay?
First you have to find it. Porterhouse steaks are not as widely available as t-bone steaks. You may want to call ahead to your local supermarket or butcher before trekking out there. Once you do find a porterhouse for sale, open your wallet wide. Porterhouse steaks will usually run you at least $10 per pound at the grocery store. High-end steak sellers will charge as much as $25 per pound for this fine cut.

Cooking tips
Because of this cut’s thickness, you’ll have to cook it longer to get your desired level of doneness, which means that you must be careful not to burn the exterior of the steak when you’re cooking on the grill or under the broiler.

What's the difference?
Uncle Sam will not let the grocery store call it a “porterhouse” unless the tenderloin part is at least 1 1/2 inches in diameter. Smaller piece of tenderloin, and you've got yourself a t-bone!

What you didn’t know
--No one knows how the porterhouse steak got its name. One story is that Charles Dickens spread the word about the steak after eating at a Porter House Hotel in Ohio in 1847.

--Seedy, dangerous bars in New York were once known as “porter-houses,” porter being a type of beer patrons drank when they weren’t stabbing each other.

--A Florida woman bequeathed $50,000 to her porterhouse-loving dog Dusty so his steak-heavy diet could continue after her passing.

--If you finish the 48-ounce porterhouse steak at Don Shula’s Steakhouse, you become a member of Shula’s 48oz. Club. More than 30,000 steak fanatics have met the challenge.

Article provided by:

Man Tested Recipes