What To Look For When Shopping For The Perfect Porterhouse Steak

A perfect porterhouse is the holy grail of the steak world, so they can be pretty expensive. Here are some tips on picking a good one so you don't end up paying porterhouse prices for sub-par beef.

In this video from the America's Test Kitchen YouTube channel, Dan Souza explains what makes the porterhouse steak special, as well as the most common mistake people make when they pick one out. As with most cuts of meat size matters, but for porterhouses, bigger does not mean better.

A larger-than-usual porterhouse often has what's known as a "vein-end," where a line of tough sinew separates the buttery tenderloin portion of the steak with a small section of top sirloin (a heavily used muscle). That section is chewy and tough, so while it may make the porterhouse look bigger, you'll end up paying porterhouse prices for a large chunk of meat you won't enjoy eating very much. If you want your porterhouse to be as perfect a steak as possible, look for cuts that don't have any vein-ends or streaks of sinew.

Porterhouse Steaks: Why Bigger Isn't Always Better [YouTube]


    Isn't that a T-bone steak in the picture?

      In the US they call them the same thing: http://www.primesteakhouses.com/tbone-porterhouse-steak.html

    I never understood the big deal around Porterhouse. It's the big side of a T-Bone and rarely is it really that great. Everyone knows the really tender and desirable part is the small side of a T-Bone, the tenderloin filet, so when your paying nearly as much for Porterhouse as tenderloin filet, go with filet every time.....Also, if your buying T-Bone without the tenderloin, you're actually buying porterhouse, not T-Bone and you're being ripped off by your butcher......and yes I know you can marinade and sear etc. etc. Fact is the filet is more tender to start with so it only gets better from there.

    Last edited 08/08/16 12:51 pm

    cut'm some slack, their geeks afterall. it looks like a juicy t-bone

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