The porterhouse steak is the king of all steaks. This claim has been made because there are two kinds of meat on one side – filet and strip loin.
Because it’s a larger tenderloin, this cut of steak has a higher value.
The porterhouse steak from the front end of the short loin is best for grilling and broiling. This cut has a lower collagen content than other cuts, which makes it easier to chew.
How much does a porterhouse steak cost?
When purchasing a porterhouse steak, the price will depend on where it’s purchased and its quality. In general, you can expect to pay between $15 when on sale to $28 per pound for one of these steaks during regular days at most grocery stores or restaurants that sell them.
A USDA report says either T-bone or porterhouse steaks cost on average around $14 per pound.
The company Omaha Steaks offers a deal for customers that includes two 24-ounce steaks at the price of $80, while 8 24-ounce steaks are sold for only $270.
At the supermarket or butcher, porterhouse steak usually sells for around $14 per pound. A fine cut, however, could sell as much as $28 per pound.
The steaks available in different restaurants can vary drastically depending on their features and locations. For example, a porterhouse steak at Outback Steakhouse only costs $27 while the same meal could cost more than $100 at Ruth’s Chris.
Important things to remember
Usually, when you purchase a porterhouse, it will be 100 percent Angus beef and graded as choice or prime. It is cut from the short loin which includes both the top loin and tenderloins.
When shopping for a steak, look at the color and cut. The perfect one will have thick edges with lots of fat on its perimeter.
It is also important to look for a piece at least 3/4-inches thick, with a thickness of 1 inch being ideal. Occasionally, butchers will sell thin steaks, and these are largely useless.
This piece of meat is very delicate and, at the same time, pretty huge. A portion of the porterhouse under 1.1 pounds is almost never found.
If you buy frozen porterhouse, it is not recommended to quickly defrost the steak, for example using a microwave oven. Just leave it in the fridge for a day.
When cooking a porterhouse steak, you should be able to feel the heat coming from inside. The bone in it heats up and cooks the meat evenly without drying out or getting deflated during this process.
The meat will not dry out or shrink because of the heat conductivity from the bone, so a long cooking time will not be required.
FoodBeast.com’s guide for grilling steak suggests first applying a dry rub to the meat, followed by fire-grilling it until an appropriate internal temperature is reached, and then sauce pairing with almost anything you like from balsamic vinegar to whiskey.
T-bone vs porterhouse
There is a T-shaped bone at the center of both porterhouse and T-bone steaks, making them quite similar. The main difference between these two kinds of steak? Porterhouses are bigger than T-bones — sometimes twice as big.
The T-bone and porterhouse steaks are actually the same, but they differ in size. One is just a larger version of the other because it comes from a different part of tenderloin—making it the king of all steak cuts.
A porterhouse steak is thicker than a T-bone and it must be at least 1.25 inches thick while the other needs to only be 0.25 inches thick in order to earn its name, as per USDA regulations. If any smaller, then it would be called club steak instead and it would cost a lot less, even though it would basically be the same type of meat, for the most parts.
How can I save money?
Grocery stores often offer meat deals throughout the week, such as buy one get one free.
A great way to get cheap meat is by buying it in bulk at places like Sam’s Club or Costco. These large warehouse clubs offer deals on individual cuts of meat, as well as packs that are customized for the consumer’s needs. You can also find comparable deals online through reputable butchers and warehouses selling directly to consumers via their websites or apps.