What 2 steaks are in a porterhouse?

A Porterhouse steak contains both the tenderloin (filet mignon) and the strip steak (New York strip) . These two prime cuts sit on either side of the T-shaped bone, making the Porterhouse a two-in-one steak experience.

Is porterhouse steak better than ribeye?

It depends on your taste preference. If you enjoy a combination of tender texture and bold flavor, the Porterhouse steak is better because it includes both filet mignon and strip steak. However, if you're after intense marbling and a rich, fatty flavor, ribeye might be your winner.

What is the best cooking method for porterhouse steak?

Grilling is one of the top ways to cook a Porterhouse steak , especially using a two-zone setup to sear and then finish indirectly. Reverse searing and broiling are also great options for achieving an even, juicy finish with a flavorful crust.

Is a porterhouse a filet mignon?

Not exactly. A Porterhouse steak includes a filet mignon portion but also features a New York strip. So while the filet is part of the cut, the Porterhouse delivers much more variety on a single bone.

Is a porterhouse enough for 2?

Yes. A standard Porterhouse steak weighs between 24 to 48 ounces, making it perfect for sharing. It's a steakhouse favorite for couples or for serving family-style at home.

What’s the best cut of steak?

The Porterhouse steak is often considered the best cut for those who want both tenderness and bold flavor. It offers a unique combo of filet and strip, making it a top-tier choice among beef connoisseurs.

Porterhouse Steak: The Best 9-Part Guide to Master Flavor & Cooking

Name: The Ultimate Guide to Cooking Perfect Pan-Seared Porterhouse Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 porterhouse steaks (bone-in or boneless); 2 tbsp olive oil; 2 shallots, finely chopped; 2 garlic cloves, minced; 1 cup red wine (Cabernet Sauvignon or Merlot); 1/2 cup beef stock; 1 tbsp Dijon mustard; 3 sprigs fresh thyme (or rosemary); 2 tbsp unsalted butter; Kosher salt and black pepper to taste

Description

Master the art of cooking a perfectly juicy, tender porterhouse steak at home. This recipe is simple, quick, and packed with steakhouse-quality flavor.

Ingredients

Scale

2 porterhouse steaks (bone-in or boneless)
2 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, minced
1 cup red wine (Cabernet Sauvignon or Merlot)
1/2 cup beef stock
1 tbsp Dijon mustard
3 sprigs fresh thyme (or rosemary)
2 tbsp unsalted butter
Kosher salt and black pepper to taste

Instructions

Pat the steaks dry and season generously with salt and pepper. Let them rest at room temperature for 30 minutes.
Heat a cast-iron skillet over high heat. Add olive oil and sear the steaks for 2-3 minutes on each side until golden-brown. Transfer to a plate and cover with foil.
In the same skillet, sauté shallots and garlic until fragrant. Deglaze the pan with red wine and let it reduce by half.
Add beef stock, Dijon mustard, and thyme. Bring to a boil, then simmer until the sauce thickens slightly.
Stir in butter for a silky finish.
Serve the steaks with the red wine reduction drizzled over the top.

Notes

For the best results, cook the steak to medium-rare.
Rest the steak for 10 minutes after cooking to retain juices.
Pair with sides like roasted vegetables or mashed potatoes for a complete meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Searing
Cuisine: American

Keywords: porterhouse steak, steak recipe, pan-seared steak, porterhouse recipe, steakhouse-style steak