The Ultimate Steak: What Makes the Porterhouse So Popular

The King of Steaks, the Porterhouse

Considered the “king of steaks,” the Porterhouse is actually two steaks in one. One side of the bone presents a tender and juicy tenderloin; the other side presents a delicious striploin. One of Porterhouse steaks’ well-known features is size. Actually, the USDA sets a minimum size criterion for a steak so that it qualifies as a Porterhouse. Let us closely examine this incredible Porterhouse steak cut.

Explain a Porterhouse

It’s not known exactly where the Porterhouse steak came from. Many think it was named in the 1700s when “porter houses,” early restaurants, carried a kind of beer known as porter. Porterhouse steaks first started showing up on menus in North America about mid-1800s. Some claim the name originated in Cambridge, Boston’s Porter’s Hotel. Usually, Porterhouse steaks are plenty for two individuals.

Porterhouse in comparison to Ribeye

Comparatively to the popular ribeye, how does the Porterhouse stand? The most variation is fat content. The upper rib area—between the ninth and the twelfth ribs—where ribeye originates moves very little. That makes it quite delicate with plenty of marbling. Many steak aficionados claim ribeye is the most delicious cut.

Conversely, Porterhouse comes from the loin, which runs close to the end of the rib cage. Though it has less marbling than ribeye, the tenderloin and striploin nonetheless taste fantastic and have exceptional softness.

Porterhouse rather than T-Bone Steak

Do T-bone and Porterhouse steaks taste the same? Not quite yet they are rather comparable. Mostly a bigger variation of the T-bone, the Porterhouse boasts more tenderloin. USDA guidelines call for a Porterhouse steak to be at least 1.25 inches thick. Considered a T-bone is anything thinner.

How Should One Prepare the Perfect Porterhouse?

Although cooking a Porterhouse is not difficult, its thickness causes additional time required. While the Porterhouse would need more time, thinner steaks need roughly 10 to 15 minutes. You might grill, broil, or cook it in a cast iron pan. Just don’t cook it past medium-rare—it’s too nice to waste!

How One Should Select the Perfect Porterhouse Steak

Like any steak, good quality counts. Regarding the king of steaks, never take short cuts. Some steak enthusiasts object that you pay for the weight of the bone in bone-in cuts. You cannot eat the bone, too, quite frankly.

Offering boneless Porterhouse steaks, Bascom’s Chop House has worked hard for you. Just thaw, cook, and enjoy! There are two sizes to our Chophouse Porterhouse:

• Twenty ounces (six ounces tenderloin and fourteen ounces strip)
• 24 ounces (sixteen ounces strip and eight ounces tenderloin)

Without the bone, the Chophouse Boneless Porterhouse is similar to receiving both a ribeye and a Porterhouse in one. Not what is to love? Cook both simultaneously, reserve one for later, or savor both in one great dinner.

Why Porterhouse Is Perfect for Sharing

One of the reasons the Porterhouse is so popular is that it’s ideal for sharing. Its large size and two-in-one nature make it perfect for date nights, special occasions, or family dinners. You get the best of both worlds—the rich flavor of a striploin and the buttery tenderness of a filet. Served with classic sides like mashed potatoes, roasted vegetables, or a crisp salad, it creates a balanced, satisfying meal. Whether grilled to perfection or seared in a pan, this steak brings people together for a flavorful experience that’s both impressive and unforgettable.

Place Your Porterhouse Order Right Now

Our specialty at Bascom’s Chop House is first-quality meat. Not need to keep looking for “premium beef close by.” We are your web butcher store. Order right now or give us more information by calling.