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Porterhouse Steak

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What is it?

Cut from the short loin (the back of the steer), a porterhouse steak consists of both the tenderloin and the top loin muscle. It differs from a T-bone in that it has a larger tender- loin muscle. With its ample marbling, this is a steak lover’s dream cut; it takes beautifully to the grill but can also be cooked on the stove or roasted.

Kitchen math:

One 2-inch-thick steak = 2 lb. = 3 to 4 servings.

Don’t have it?

T-bone or rib-eye are good substitutes.

How to choose:

This steak is magnificent cut to a luxuriously thick 2 inches. Prime is the USDA’s top grade for beef. Prime meat is well marbled, meaning there’s a good amount of fat streaked within the muscle tissue. Marbling makes the meat tender, juicy, and flavorful. Because only about 2 percent of all beef receives this stamp, prime isn’t available everywhere. Specialty butcher shops are your best bet, although some grocery chains do carry it. You can also buy prime meat by mail. But don’t despair if you can’t find USDA prime. Meat labeled USDA “choice,” which is more widely available, will still have the wonderful tenderness and flavor that you expect from a porterhouse.

How to prep:

Before cooking, let it come to room temperature. The tenderloin muscle cooks quickly, so keep it over lower heat. To carve, cut the two muscles off the bone, slice, and then reassemble so everyone can sample from both sides.

Cross Reference



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    The reverse-sear method in this recipe ensures a juicy steak because it prevents overcooking. Cook over low heat first, just shy of perfect doneness, then sear the surface to brown and…

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    Grilled Porterhouse Steak with Chimichurri Sauce

    This take on the classic Argentinean condiment includes a little heat in the form of a jalapeño; it's a perfect pairing for a big, beefy porterhouse steak.

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    Porterhouse Steak with Arugula Salad

    A fresh take on a classic Italian recipe, this is simple summertime fare at its best. To shave the cheese paper thin, use a vegetable peeler.

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    Grilled Porterhouse Steak with Ancho Chile Harissa

    Unlike a lot of chefs who fan out the porterhouse after carving, I prefer a more organic approach. I cut out the bone, slice the sirloin and tenderloin, and then…


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