You can trim your beef prior to grilling or cooking in an iron skillet to remove steak fat. So what actually sets a porterhouse apart from a T-bone? The primary difference between porterhouse vs T bone comes down to the size of the filet. Porterhouse steaks have more filet to them than T-bones.
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.
To put it another way…. For a T-bone steak to qualify as a porterhouse, the United States Department of Agriculture says that the filet is required to be at least 1. Thickness is measured from the bone to the widest point on the filet.
Porterhouses come from the rear of the short loin, where the tenderloin is thickest. The result is an incredibly hefty cut of steak. Many porterhouses weigh in the range of 24 ounces and are served at steakhouses as meals for two. These are the steaks you often see in photos for steakhouse marketing, Instagram feeds, and other photos where having a huge, eye-catching steak is a must.
Otherwise, it might just be sold as a bone-in NY Strip or a Club steak. For either cut, those marked with USDA Prime will have the highest cost, but this goes for just about any steak cut, like a rib eye or boneless strip, because these are considered nearly perfect steak with excellent marbling. But, which choice of beef is usually the more expensive one? Because of their ample filets, porterhouse steaks are priced far higher than T-bone steaks, in general.
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. 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.
The key difference when cooking them will be your cooking time. The porterhouse generally will take a little extra time because of the size of its filet. When it comes to the method of cooking each one, though, you can opt for the same.
Cooking a steak like a porterhouse or T-bone is usually best managed with a cast-iron skillet, which gives it the ultimate sear and leaves the inside a perfect medium-rare pink. If so, what substances are they? What is another name for the skull? How is the skeletal system involved in the production of blood? What kind of skeletal system do organisms in the phylum mollusca exhibit? What are the various components of periosteum?
See all questions in Skeletal System. Impact of this question views around the world. Generous bits of fat keep it moist while the tenderloin heart stays tender and flavorful. The intact bone provides a sturdy handle to grab the steak and flip it without puncturing the meat and losing flavorful juice or sparking a flare-up.
Stereotypically, this good-looking steak stars on backyard grills in commercials and is often a favorite of the outdoor chef. The steak needs little adornment and should be lightly oiled, judiciously seasoned, and cooked hot and fast. It is important to note that the slowest cooking portion of this cut sits right in the bend of the bone near the base. This area will remain rarer than the rest of the steak.
The fastest-cooking portion, the filet, should be positioned farthest from the fire or it can end up overdone by the time the strip cooks through. It's possible to cook a T-bone in the kitchen, with the stovetop-to-oven method yielding the best results. Start with a quick sear in a smoking hot cast iron or another ovenproof skillet, then transfer the steak to a F oven until it reaches the desired doneness, from five to 15 minutes depending on the thickness of the cut.
Use an instant-read thermometer for the most accurate temperature, and gauge it in a section of meat located away from the bone. The T-bone contains a portion of tender filet and a portion of beefy strip loin, giving you the best of both worlds in one steak.
Hankering for a steak? T-bone makes a great choice for a special occasion or any time you feel like treating yourself. Look for T-bone steaks at your grocery store or a specialty butcher shop. This popular cut commands premium prices, but compared to the cost at a steakhouse, a home-cooked steak dinner is an affordable way to treat yourself to an upscale meal.
If you cannot find anything in the meat display, ask the butcher to cut it to order. In general, you can store almost any cut of steak, including T-bones, in the refrigerator in their store packing for up to 48 hours.
For longer storage, tightly wrap the steaks individually in plastic wrap or butcher paper and freeze them for up to three months.
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