This will leave the filet slightly rarer, resulting in a better tasting steak. (Note: This also works with other steaks, like hanger steak or rib eye, so you can always have command over your red meat choices!). One side of the bone is a NY strip, second only, perhaps, to the rib-eye in terms of beef quality. Learn the difference for yourself and bone up on why porterhouses, in particular, are such prized cuts of steak below. Then you next need to look at the marbling in the meat. We want you to find the best portion of T-bone or porterhouse to fit your budget, so here are a few tips to help you do that. Just be careful to avoid too much fat. Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. It's a cut above USDA Prime, Choice and Select. Here’s a bit of a brain-bender to chew over (pun intended): All porterhouse steaks are T-bone steaks, but not all T-bones are porterhouses. Porterhouse is high in good-for-you polyunsaturated and monounsaturated fats, but it’s also high in bad saturated fat. Porterhouse steaks have more filet to them than T-bones. If you’re a fan of T-bone or Porterhouse steaks, then the Tomahawk should be next on your list of meats to try. Your piece of porterhouse or T-bone will cook similarly, being that they come from the same part of the cow and have the same texture. But the United States Department of Agriculture, or USDA, has strict rules about how much beef belongs on a porterhouse or T-bone. You can also opt for the filet mignon if you crave the tenderloin portion of a porterhouse steak. You consider a Porterhouse, or maybe a T-Bone. Remove and sear on high heat on the back of a cast iron skillet for 1-2 minutes on each side. Depending on what kind of animal your flank steak comes from, flank steak may be well marbled or it can be lean. According to the USDA’s standards, the size of the filet on a porterhouse steak has to be at least 1.25 inches wide, measured from the bone in the middle out to the widest part of the filet itself. They’re relatively thin, so they do well with a quick grill or sear. Pandel thinks of the New York strip as the steak-eater’s steak. Get the Robb Report newsletter for similar stories delivered straight to your inbox. You might also use your favorite steak rub to season the steaks and then set them on your charcoal or gas grill. This is a place where delicious steak recipes will be posted, entertaining cooking videos can be watched, educational articles about beef can be read and top steakhouse reviews are available. Sear them first on the hot side of the grill and then move them over to a low-heat side to finish off the cooking process before you serve them. “Those muscles lean toward a beefier flavor. The porterhouse and T-bone are another best-of-both worlds option because they include two cuts: the filet and strip. Plus, get the exclusive Robb Report tote bag FREE. The filet is the first of what makes up the Holy Trinity of steaks—filet, strip and ribeye. It uses the same main muscle, so carries a lot of the same texture and flavors. “The most important thing to know is you have to know that those two cuts are going to cook differently and you’ll have to make a compromise,” Henderson says. These signature pork chops from local Carlton Farms are perfect when you’re looking to create a special meal to impress or simply wanting a great tasting pork chop. The T-shaped bone that the T-bone steak is named after runs through two different kinds of steak in this part of the cow. If everything is the same, the same weight and size cut. However, some steaks that qualify as porterhouses might have filets that are thick in one section and thin in the rest, so pay close attention to the filet’s overall size when you pick one out. The primary difference between porterhouse vs T bone comes down to the, You might also use your favorite steak rub to season the steaks and then set them on your charcoal or gas grill. “That’s where you get your bone-in filet. Hanger steak. Don’t set foot into a steakhouse or your favorite butcher shop before brushing up on your beef cuts. It’s only when both filet and strip are left on the bone that you get a porterhouse or T-bone. Try these great grilling recipes for the spring and summer. “Those muscles, while it’s still part of the loin, is a little more dense of a cut than the ribeye,” Pandel says. One pound of porterhouse can easily top 1,000 calories, which is why it’s important to be mindful of how much you eat. So what actually sets a porterhouse apart from a T-bone? For more grilling tips on how to achieve the perfect porterhouse or T-bone, check out Steak U TV. The tenderloin that the filet comes from is torpedo-shaped, rather than a uniform cylinder. The tricky part is that sometimes they’re sold with that sinewy tissue intact. Grilled porterhouse steak deepens its already delicious flavors and gives it beautiful grill marks, just like you’d expect the grill to do for any grilled steak. Your porterhouse steak should look deep red and not have any slippery film or an unpleasant smell when you’re ready to cook it. Porterhouses Are T-Bone, but a T-Bone Isn’t a Porterhouse For a T-bone steak to qualify as a porterhouse, the filet is required to be at least 1.25 inches thick from the bone to the widest point on the filet. Need some recipe inspiration for your porterhouse steak? Photo: courtesy DYLAN + JENI. Thickness is measured from the bone to the widest point on the filet. It’s a variation on the ribeye. Top with mushrooms, onions, and peppers, or go for your favorite steak sauce for a flavor boost. Each of these cuts is often removed from the bone and served on their own. Otherwise, it might just be sold as a bone-in NY Strip or a Club steak. Meaning that no matter where you get it, it’s going to be tender,” says Katie Flannery, butcher and COO at Flannery Beef. That’s why it’s so tender.”, But while filet ranks high on tenderness, it’s not going to pack as much of a flavor punch as other cuts of steak. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The T-shaped bone that the T-bone steak is named after runs through. “It’s where you put the saddle on the cow, if you were to put a saddle of the cow,” she says. The only real advantage that a porterhouse has over the ribeye is the size and presentation. “They’re not doing gymnastics. $124.95. If you can find a T-bone with consistent filet thickness, you can get something close to a porterhouse cut (without having to pay the porterhouse price). “It craves smoke and charcoal,” Henderson says. Generally marketed in restaurants as a meal for two, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. New York steak is a strip steak is a sirloin. Legend has it that the Delmonico cut originated at the famed steakhouse by the same name. Photo: courtesy Anna Hoychuk/Shutterstock. Check out these articles: As a steak lover, you probably already know the ideal internal temperature of steak to reach your desired doneness. A lot of people will try to tell you there isn’t a difference between a porterhouse steak and a T-bone steak. First, be aware that some T-bones actually contain more of a filet piece than certified porterhouses. “If you purchase a hanger and it still has that tendon, after you cook it up one bite would be life-changing, but another, if you started chewing Monday, you wouldn’t be done until Friday,” Flannery says. “With a bone attached what you’re getting is a more intense flavor,” she says. A tomahawk is going to be lighter. A steak from the famed Delmonico’s in New York City. If you think you’re not going to be able to cook porterhouse steak within that timeframe, you should place it in a freezer storage bag, removing as much air as possible before placing it in the freezer. Here’s another question that has a lot of ifs in it. While fat is flavor, it’s also calories. Toward the rump end of the tenderloin, you’re going to get larger filets from the more bulbous side than the tapered end. Zupan’s Markets is proud to offer Two SIgnature pork cuts – 2-Bone Tomahawk Pork Chop & Porterhouse pork chop – Available every day in our full-service meat department. All it takes, they say, is one look at the same T-shaped bone – meat on one side, more meat on the other – to know they’re the same cut of meat. It is important to note that a T-bone’s filet must be at least 0.25 inches thick to be sold as a T-bone. The Porterhouse and T-Bone are similar steaks and only differ in size. Porterhouse and T-bone steaks are types of meat that are both cut from the short loin area of cattle. A ribeye cut will usually contain one bone towards the outside of the beef or no bone at all while the porterhouse steak is very similar to a T-Bone cut, containing just one large center bone, usually in a ‘T’ shape. Like this article? A portion of porterhouse or T-bone from a butcher is probably going to be more expensive than a portion from a supermarket, simply because of the quality you’re getting. You can trim the fat off if you prefer it leaner still. Try these, As a steak lover, you probably already know the ideal internal temperature of steak to reach your desired doneness. When grilling your Porterhouse or T-Bone steak, build a flame on only one side of the grill with the strip section over the flame, and the filet towards the non-flame section. 2 SOG Tactical Tomahawk F01TN-CP Hardcased Black Axe Head. “You’re not going to get an intense beefy flavor from the filet simply because it doesn’t have the fat content.”, This is why you’ll likely see the filet in a beef Wellington or doctored up with a sauce or demi-glace “It takes well to a heavy heat sear and kind of a lower temperature roast,” says Chris Pandel, executive chef at Swift and Sons in Chicago. “As you go lower in grade levels, you’ll see a much  faster decline in overall quality.”. Second, you can tell for sure what kind of beef steaks you’re getting by paying attention to some numbers on the label. Steak lovers highly prize both of these cuts. Photo: courtesy Brian Sanford/Shutterstock. Tomahawks Are Pound-For-Pound The Biggest Scam In The Steak World. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. The best cut of steak is ultimately going to depend on your personal taste. Or perhaps the unsung flank steak would hit the spot in an unexpected way? And speaking of slicing, “Because it’s a wide-grain muscle it’s important you slice against the grain, otherwise the whole thing will be very chewy and unpleasant to eat.”, Throw these on the grill. The tomahawk features a black nylon sheath and a belt loop in the pack to keep the blade safe. Hanger steak isn't the most popular cut of beef out there. The New York strip—which you may hear referred to as a sirloin, Kansas City steak, or a shell steak—is like the Miss Congeniality of steaks: It’s got something for everyone. If you’ve never grilled a Tomahawk steak because you’re unsure of how to grill it correctly, you’re missing out. The name ‘tomahawk’ was incorporated into the English Language as far back as the 17th century and was a variation of the Virginian Algonquian word. The T-shaped bone, where T-Bone’s name derives, runs through two different kinds of steak. “Because the New York strip is usually a pretty even cut, it has a lot of surface area, and it does well on a cast-iron pan on high and medium-high heat,” Pandel explains. The Certified Angus Beef ® brand is the best Angus brand available. It uses the same main muscle, so carries a lot of the same texture and flavors. The result is an incredibly hefty cut of steak. Is the Porterhouse 17% more delicious? If you take it off by itself it’s unreal,” Pandel says. PORTERHOUSE VS T-BONE WHAT MAKES THE PORTERHOUSE A PREMIUM CUT? Then running along the top of it is the ribeye cap. Ultimately, the cost difference between the two will come down to a variety of factors, like quality, how many pounds they are, how long they were aged, and even where you buy them from. The USDA – generally considered the arbiter of all things beef-related – has strict guidelines for the size of the filet cut that has to be present for a steak to qualify as a porterhouse. Sear them first on the hot side of the grill and then move them over to a low-heat side to finish off the cooking process before you serve them. “Fat is flavor,” says Hilary Henderson, chef de cuisine at the Michelin-starred CUT by Wolfgang Puck in Beverly Hills. “I usually give the fat to the dogs, she says. Also sold as: porterhouse (when the tenderloin section is an inch and a half or wider) Where it's cut from: The T-bone steak is a two-for-one cut—it's made up of a piece of tenderloin and a piece of strip, separated by a T-shaped bone. Since they feature two different cuts of steak, porterhouses are notoriously difficult to nail at home. From the high-end (think: your filets and porterhouses) to oft-overlooked butcher’s cuts (hi there, hanger steak), here are the best cuts of steak, explained. But what’s the difference between a porterhouse and a T-bone? For anybody who shies away from fat, I’d say stick with filet or New York.”, Ribeye runs along the back of the animal, and it has a couple muscles on it. “They’re great on the grill, but they do flare up a lot because of the fat content,” Pandel says. A T-Bone cut steak is the same as the porterhouse cut, only it’s a little smaller than its counterpart. 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