What is the difference between porterhouse and t-bone? Well, there are few things to cite. But one thing is for sure, these two two cuts of meat filet or steaks are both delicious. Let us check them as you read further.
Difference between Porterhouse and T-bone
What Is A Porterhouse Steak?
Porterhouse steaks are choices of steak cuts from the thick end of a sirloin. It is composed of two different cuts of beef, which are the tenderloin along one side and a strip steak on the other.
It is said that a pound of porterhouse steak could provide you with a thousand calories. If you are one of those who are looking after their weight, just be careful not to eat too much porterhouse steaks.
However, the good thing is that porterhouse steaks are actually low in carbohydrates, with a protein value of 20 to 25 grams per serving. Well, since a porterhouse steak is a steak, then it should also contain iron, phosphorus, riboflavin, zinc, Vitamin B6, and other vitamins and minerals essential for the body.
What Is A T-Bone Steak Cut?
The T-bone steak is actually similar to the porterhouse steak cut. However, the T-bone has fewer filet pieces. T-bone steaks are also cut from the front of the loin, while the porterhouse steaks are being cut more towards the rear and include more tenderloin.
How to Tell The Difference Between Porterhouse and T-Bone Steak Cuts
Since the porterhouse steaks and t-bone steaks came from the same section of the cattle which is the short loin, these two steaks would often look very the same. It can be hard to tell which one is which as both of them are cut into the same t-shaped bone.
But why do we need to tell which cut belongs to porterhouse and which one should be T-bone? Well, one thing is for sure and that is the strict rules implemented by the Department of Agriculture, or USDA which is about how much beef belongs to each beek steaks.
Now that it has been mentioned, one thing to tell the difference between the T-bone steaks and the porterhouse steaks would be the amount of meat present on each cut.
Porterhouse steaks would contain more filet and T-bone steak would have less filet. A cut of the tenderloin section that measures between 0.51 inches to 1.24 inches is considered a T-Bone steak.
That is according to the U.S. Department of Agriculture. Thus, it is safe to say that if a cut measures at least 1.25 inches across at its broadest point, then that must be a porterhouse steak.
When it comes to pricing, the porterhouse steak would be more costly than the t-bone steak. This is due to the fact that the porterhouse has more tenderloin, which would provide a tender steak. That means you will get a more tender and most delicious part.
Tips on Which Steak You Should Get
Now, the hardest part would be choosing which of these two cuts you should get. Well, if you were to ask me, that would be based on your personal choice.
But let me give you some insights if ever you will choose porterhouse or t-bone tenderloin steak. If you are feeding two people or more, get the Porterhouse steak. You can feed two persons with the porterhouse cut by cutting both the filet and the New York Strips in half. You can then serve one half of each cut to both people for them to enjoy the flavorful New York strip and delicious tender filet.
If you want to enjoy a steak just by yourself, then prepare a t-bone instead. This cut would be easier to manage as there would be no huge meat to consume. Yet, you will be able to get that full bone in the New York Strip with a smaller filet tenderloin piece.
Now that you have an idea about each cut, then it is up to you which one to buy. Whether you decide to get a porterhouse or t-bone, be sure to check for the best quality available in your local market.
To check for the quality, see to it that the strip side of the steak has a generous portion. Make sure that there are no significant sections of connective tissue dividing up the steak. If the porterhouse steak is being cut too close to the sirloin section of the cow, there is a great possibility for it to be infiltrated by much heavier used muscle or tough sinew and top sirloin.
Be careful as the sinew and top sirloin are parts of the beef with lesser flavors and they are chewy. Make sure to get that portion of the tenderloin filet that is wide and generous with nice, white marbling and no sinew cross sections. Having said that, the quality is not dependent on the size of the filet, as long as it does not possess connective tissue running through it.
Are T-bones and Porterhouse Cuts Beef Only
Whenever people hear porterhouse or t-bone steak cuts, they might associate it with cows or beef. However, there are other kinds of meat used for these cuts.
While beef steaks are the most common type, you can still have a porterhouse or t-bone steaks out of pork, lamb, and veal. Though they are different types of meat, the same rules would follow on how to consider which cut belongs to porterhouse steaks and which cut belongs to t-bone steaks.
How to Cook T-bone And Porterhouse Steak
Porterhouse and T-bone have no big difference when it comes to cooking them, as they cook similarly since they come from the same section of the cow and they also have the same texture.
You will only feel the difference when cooking these two on the cooking time. As you see, porterhouse would have more meat than the t-bone, thus, it would consume a longer cooking period.
Cooking method for both of these steaks can also be performed in the same manner. Using a cast-iron skillet is recommended to get that nice perfect sear. Doing so will also leave the insides of the steaks a perfect medium-rare pink color.
To get that brown with a nice crust, simply season the steaks generously with salt and pepper before cooking. Finishing the steaks in the oven with aluminum foil wrap would be one of the best things to do. This will provide the right amount of internal temperature without overcooking the outsides of the steaks.
If you want to level up or enhance the flavors of your porterhouse steak and T-bone steak, you may use your favorite steak rub to season them. The perfect way to sear these steaks is to sear them first on the hot side of the grill. Then you can move them over to a low-heat side of the grill to finish off the cooking process before serving the steaks.
To ensure that you get your desired doneness of your steaks, use a meat thermometer and insert it into the center of the meat. You can then check the internal temperatures and see if that suits your preferred doneness.
How to Store Steaks Properly
Storing these cuts of meat would be easy, especially if they are pre-packed. You can put them inside a refrigerator for up to two days after you bought them. Or simply check if it has an expiration date printed on their packaging.
Storing the T-bone steak and Porterhouse steak properly will ensure that you get that fresh meat with a deep red color. It will also not have that slippery feel or an unpleasant smell when you’re going to cook it already. Should you wish to store the T-bones or a porterhouse steak longer, use a freezer storage bag and remove as much air as you could before freezing them.
Alternative For Porterhouse Steak
Well, it is obvious that if you can’t use a porterhouse steak, your best next option would be the T-bone steak cut. Aside from having that similar t-shaped bone, both a porterhouse and T-bones are also from the same part of the cow, though T-bone would have a smaller filet portion.
Using a filet mignon if you don’t have a porterhouse can also be a good idea. Tenderloin filet mignon would provide that tenderloin portion of a porterhouse steak, should you crave for that part.
If you are looking for a steak that is also extremely tender and cooks perfectly on the grill, check out the strip steak, short loin, or club steak.