A guide to porterhouse steak

Porterhouse steaks are a premium cut famous for their size and quality. In our butcher’s guide, we’ll walk you through this premium steak, telling you everything you need to know from how to prep it to cooking.

What is porterhouse steak?

A porterhouse steak is made up of two cuts with a bone in the middle. It’s similar to the T-bone steak, known as a premium quality steak and one of the more expensive on the market.

It’s thought of as the best of both steak worlds, giving you a tender, melt-in-the-mouth fillet steak and flavoursome strip steak.

Porterhouse steaks are relatively uncommon in the UK and much more common in the likes of the US.

Where is the porterhouse steak from?

As a composite steak, porterhouse is made up of two cuts, a tenderloin steak and a top loin steak. A bone separates the two cuts, giving you a larger-than-average steak.

It’s taken from the centre cut of the cow’s hindquarters, where the tenderloin and short loin meet. This means it’s both a fillet and strip steak.

How do I prepare porterhouse steak?

Take your steak out of the fridge around 30 to 60 minutes before cooking. Let it reach room temperature in order to get the best result.

Pat the steak dry and season generously with your favourite seasoning – salt and black pepper are a classic.

How do I cook porterhouse steak?

Porterhouse steaks are a little trickier than the average steak to cook as they are made of two different cuts. Barbecuing or cooking with a griddle pan are typically the best options.

With both options, start off with a high heat. Sear the outside of the meat to create a crust before turning down the heat.

How long do I cook a porterhouse steak?

It’ll take between 15 and 25 minutes to properly cook your porterhouse. Checking the internal temperature is the best way to see how cooked the meat is. Use the below as a guide:

• Rare – 49 to 54°C
• Medium-rare – 54 to 60°C
• Medium – 60 to 64°C
• Medium – well done – 66 to 71°C
• Well done 71°C+

Typically, it’s recommended a porterhouse is cooked to medium at the most as the flavour and texture will be impacted.

What’s the difference between a porterhouse and a T-bone?

The porterhouse and T-bone are very similar cuts. The only difference is the T-bone is slightly smaller, as it’s cut around 3cm closer to the short loin, giving you a smaller tenderloin.

This means the T-bone will cook faster but have a very similar flavour and texture to the porterhouse.

Can you buy a porterhouse steak in the UK?

Typically, you can often buy a porterhouse in the UK. It may be on the menu in some restaurants but generally not for cooking at home.

But you can buy T-bone steaks online with Campbells Meat, for a premium cut of beef that’s sure to impress.