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Porterhouse Steak Guide

Porterhouse is a unique bone-in steak cut that comprises of two different popular primal steaks. This high-quality cut is juicy, tender and large in size, making for a lovely meal for 2 and a show stopping centrepiece for a dish.

What is Porterhouse Steak?

With many similarities to a T-bone steak, the porterhouse steak is a truly indulgent piece of meat and is made up of two steaks separated by a bone. This cut is the best of both worlds as on one side of the bone is a tender fillet, whilst the other is a succulent strip steak. It is a pricier cut, yet is deservedly so as it is large, tender and as it is an adequately marbled, bone-in cut is flavoursome and tender.

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Which Part of A Cow Is Porterhouse Steak From?

Porterhouse steaks are centre-cut from the hindquarter of the steer at the rear-end of the short loin, specifically, the area where the tenderloin and short loin meet, therefore is both a fillet and strip steak separated by a bone.

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How Much Porterhouse Steak Is on A Cow?

The short loin is between 16 – 18 inches long and can produce around 11 -14 steaks. As a porterhouse steak is essentially, a 2 in 1 steak cut it is quite a large piece and perfect for sharing or an extra-large portion for one. Due to its size, there are around two or three available from each carcass and there are many other cuts in the same region of the animal such as fillet, strip and T-bone steaks.

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What Does Beef Porterhouse Steak Look Like?

Porterhouse is large size wise, as it is two steaks either side of the bone in the same cut. Additionally, it is also cut thicker than other steaks at around 1.5 inches thick. It should be a rich deep red colour with white fat. A good porterhouse will not be overly marbled, but is enough so that the meat is flavourful. It should have a delicately marbled loin steak with some small trimmings of fat along its length and its fillet side should have very little marbling. The bone is in the middle of the cut and is ‘Y’ shaped, with the sirloin larger than the fillet.

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What Does It Taste Like?

The porterhouse is both the buttery, smooth texture and delicate flavour of a fillet and the light beefy flavour of a NY strip steak. The bone is porous allowing the flavour of the bone marrow to transfer even more flavour to the meat and add moisture when cooked. You can season with salt and pepper to enhance the flavour or even a dry rub to really take the taste up a notch.

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How to Cook Porterhouse Steak

Cooking a porterhouse is more difficult than with most other cuts as the two steaks have slightly different properties, but the best results are by grilling. Bone-in steaks such as the porterhouse are also more difficult to cook generally, as the bone can prolong cooking time. It’s best to sear in butter on a high heat first so that the steak forms a crust before reducing the heat to medium and continuing until the desired doneness for the consumer. It is best cooked no more than medium, however, if cooked to the higher degrees, its above average thickness aids in the steak not drying out.

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How to Store Porterhouse Steak

Generally, porterhouse can keep well for up to a week in the fridge, but is best to be consumed within the first 2 days, unless it is vacuum packed, in which case it can last for 2 – 4 weeks. Freezing will pro-long its shelf life for up to 12 months, but for the best texture and flavour it should be used within three.

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Explore Our Locally-Sourced Steaks

We can supply a wide range of exceptional steaks, from expensive, sought-after cuts to more unfamiliar cuts that can be used in innovative ways for the creation of a terrific dish using a less costly cut.

The Fibrous One…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

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The Tender One...

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

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The Juicy One…

Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.

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The Bold One…

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

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The Lean One…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

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The 'Best Of Both' One…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

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The Show Stopping One…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

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The Steak Lover's One...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

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The Decadent One...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

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The Braising One...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

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The Double-Sided One..

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

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The Flat Iron One...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

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The Gaucho's Favourite One...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

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