Porterhouse vs T-bone: Which Steak Is Right for You?
Let’s Compare the Porterhouse vs T-bone steak.
When discussing premium cuts of beef, the Porterhouse and T-bone steaks often steal the show. People prize both cuts for their rich flavor, tender texture, and distinctive bone-in presentation.
However, there are key differences between the two that may persuade you one way or the other. This post will be your guide to understanding each of these cuts.
The Porterhouse: King of the Steaks
- Rich Flavor: The larger striploin section offers a robust, beefy flavor
- Tender Texture: The tenderloin section is incredibly tender and juicy
- Impressive Presentation: The T-shaped bone makes for a visually appealing dish
- Versatility: You can cook it using various methods, such as grilling, broiling, or pan-searing.
T-Bone Steak: A Timeless Classic
- Balanced Flavor: Offers a nice balance of lean and tender cuts
- Unique Presentation: The T-shaped bone is distinctive and visually appealing
- Affordability: Generally more affordable than a porterhouse steak because of the smaller tenderloin section.
- Flexible preparation: Grill, broil, or pan-sear it for a delicious meal.
Size Difference
The biggest difference is their size. The Porterhouse steak is larger than the T-bone. A Porterhouse steak can weigh up to 24 ounces, while a T-bone typically weighs between 12 and 16 ounces.
The Porterhouse includes two cuts, the smaller tenderloin filet and the New York strip steak, which is larger. The Porterhouse steak will also have a larger section of tenderloin than the T-bone.
Visual Comparison of Porterhouse vs T-bone
Below is a picture of a Porterhouse steak: you can see how the filet side is about the size of a fist.
Porterhouse Steak
Below is a picture of a T-bone steak. The filet side is much smaller compared to the Porterhouse.
T-bone Steak
Taste Difference of Porterhouse vs T-bone
The Porterhouse will have a richer flavor than the T-bone because it contains more marbling (fat) throughout the meat.
The extra fat in the Porterhouse also means that it will be more tender than the T-bone. Porterhouse steaks are more tender than T-bone steaks because they have a higher ratio of tenderloin to strip steak.
T-bone steaks have less fat overall, but since the strip steak portion is on one side of the bone, it can sometimes taste dry.
Nutritional Difference Between T-bone and Porterhouse
Porterhouse steaks are slightly higher in calories and fat than T-bones. This is because they contain a larger section of tenderloin, which is a fattier piece of meat.
Porterhouses and T-bones are great protein, iron, and zinc sources.
A 24-ounce Porterhouse steak can have up to 1200 calories and 80 grams of fat. A T-bone of the same size has about 1000 calories and 60 grams of fat.
The T-bone might be a better option to save some calories or cook for one or two people.
Price Difference Between T-bone and Porterhouse
Porterhouse steaks are more expensive than T-bones because they are larger and have more tenderloin.
A porterhouse will cost about $20-$30 per pound, while t-bones will cost around $15-$20 per pound.
USDA PRIME porterhouses can even cost upwards of $50 per pound.
How To Cook Each
Best Way To Cook A T-bone Steak
You can cook T-bone steaks using either wet or dry heat methods. To avoid drying out, don’t cook T-bone steaks past medium-rare because of their lower marbling.
The reverse sear method is the best way to cook a T-bone steak.
Best Way To Cook a Porterhouse Steak
Porterhouse steaks are best cooked using dry heat methods such as grilling, broiling, or baking. Grill or broil porterhouse steaks to medium-rare to avoid drying them out.
Use a meat thermometer to ensure you cook your porterhouse steak to the right temperature. This is especially helpful with porterhouses and steaks at least 1.25 inches thick.
For a medium-rare porterhouse steak, cook until it reaches an internal temperature of 145 degrees Fahrenheit.
For a medium-rare T-bone steak, cook until it reaches an internal temperature of 135 degrees Fahrenheit.
Where Are The Cuts Located on the Cow?
Butchers cut Porterhouse steaks from the rear end of the short loin, located in the cow’s center between the rib and sirloin primal cuts. They have a bigger piece of tenderloin.
T-bone steaks are located at the front of the short loin, just behind the cut for the porterhouse steak. Their tenderloin section is smaller than the Porterhouse’s.
Conclusion: Porterhouse vs T-bone
which one should you choose?
The Porterhouse steak is a great choice for tender, juicy steak. The extra tenderloin makes this steak one of the most popular steakhouse choices.
The T-Bone steak is the more flavorful option. The smaller section of tenderloin allows more room for the delicious strip steak flavor to shine through.
Happy cooking!