The Porterhouse steak is cut from the short loin section of cattle. On one side
of the bone, you’ll find a melt-in-your-mouth Filet, arguably the most tender of all
high-end cuts of beef. On the other side, a firm, flavor-filled New York Strip – our
founder’s favorite. The two combine to make this hearty bone-in cut a steak house legend.
Nothing is more enjoyable than a high-quality Porterhouse steak that’s been expertly aged and cooked to perfection. The end goal? A medium rare steak on either side of the bone. It’s a work of art. Mastering that art? Let’s just say that’s one of the ways our 1800° broilers set our Porterhouse steaks apart.
Cooking a Porterhouse to perfection at home calls for two things: a lot of power and a lot of heat. A grill can reach high temperatures, but the broiler is better suited for the Porterhouse. Remember that you can always cook a steak longer if it’s on the rare side at first, but you don’t want to ruin this premium cut by overcooking it.
Factor in, too, that steak will continue to cook for a few minutes once it’s rested. For a larger cut, that can mean your final temperature is as much as 10-15° higher than when it was taken out of the oven, if properly rested.
Think of the Porterhouse as ordering a bone-in Filet and our founder’s favorite bone-in New York Strip, all in one glorious steak.
While, T-bones are cut from the short loin like the Porterhouse, according to the USDA, only steaks cut at least 1.25” thick can wear the Porterhouse name. Some people think this is the thickness of the cut when it’s served on your plate, but it’s actually 1.25” from the bone to the widest part of the Filet. To achieve this, the chop is taken from the rear end of the short loin, the thickest part of the tenderloin. T-bones, on the other hand, include a smaller cut of filet.
With porterhouses weighing in anywhere from 24 ounces in some steak houses to 40 ounces (the equivalent of 2.5 pounds) here at Ruth’s Chris, it’s easy to see why the Porterhouse is considered one of the most premium cuts available.