Porterhouse Beef Cuts
Porterhouse Beef Cuts

The Porterhouse: Love your meat

The crew at TouchFood live by a simple code: Search for deliciousness and share their passion for food through a lens. We at Grillax agree wholeheartedly with this … and the Porterhouse is not camera shy.

The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. Since this cut is an over-sized T-Bone steak, the porterhouse is a thicker cut (1 1/2 to 2 inches) and has much more of the tenderloin relative to the loin portion. If you remove the bone and cut out the two steaks, you will get a tenderloin steak and a top loin (or New York Strip Steak).

Porterhouse Beef Cuts
Porterhouse Beef Cuts


Some of the gurus of the grill have a few rules that should be followed when serving the monstrous Porterhouse. Here are some traditional methods used by chefs in New Orleans (NOLA).

  • Always start with a room-temperature, dry-aged (21 days) porterhouse. Salt and pepper generously on both sides. (More salt than pepper)
  • Get your cast-iron skillet hot over medium-high grill. Add a splash of peanut oil to get things going. Place steak in pan and leave it alone. Don’t peek! After about 4 minutes, when it’s formed a nice, brown crust.
  • Add the beef to the grate for 2-4 minutes per side for a tasty medium-rare. Top the steak with a few fat pats of garlic-infused butter.
  • Keep an eye on your steak because the butter will smoke quickly.
  • Place the porterhouse on a cutting board and slice it perpendicular from the bone, and spoon the buttery pan sauces over each portion after being served.

Meaty grilling!


How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.


Fire. Food. Fun ... Get the world grillin' and chillin'. Grillax, y'all!

Add comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Grab the Recipes