No not really, porterhouse is the bigger version of essentially the same cut.

 

Okay I grew up having steak every Sunday as a kid. Dad got really good at grilling and most always came in perfect.
He always used garlic salt and I added Worshersause.
I remember he always gave me the T bone steaks Yummy...later in life I learned about Porterhouse...is there any difference other than the thickness ??

T-Bone is NY Strip on the large side, with little to no tenderloin on the "small" side, as it's cut closer to the front where the loin tapers off. Porterhouse is also NY Strip on the "large" side, but with a good sized portion of tenderloin as it is cut closer to the rear. At least I think this is correct....

 

So can I get just Porterhouse steaks off a steer ?

 

Sure.... you could grind the forward portion into ground... and only keep the rearward porterhouse as steaks... but why would you do that. [sarcasm]

I believe Zig is correct in his definition. The two are essentially the same cut, with the difference being the size and proportions of the strip and loins. I suspect there's a degree of subjectivity by the butcher in where he differentiates between the two when he's processing an animal.

 

I found this to be interesting.




What's the Difference Between a Porterhouse and a T-bone Steak?

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The U.S. Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) thick at its widest, while that of a T-bone must be at least 0.5 inches (13 mm). However steaks with a large tenderloin are often called a "T-bone" in restaurants and steakhouses despite technically being porterhouse.

 

I can tell you this...they are both great...I loved my fathers steaks...MMMMMM...

 

Okay I grew up having steak every Sunday as a kid.

T-Bone is my favorite steak, great on the grill outside.
I can't get over that you had steak every Sunday as a kid. Once in awhile we would have a pot roast on Sunday.

 

Yeah....I agree, there might have been a few but not very many we did not. Dad's brother in law raised Angus beef...so we got really good deals on beef sides. You can say I was blessed...not so much now.

 

Neither I'm a ribeye guy. I guess seeing I'm not a fan of tenderloin or strip. But if they're a good looking one at a cheap price I'll buy it

 

A std porterhouse is too much for me.

I am almost positive that the ribs are numbered, and ahead of that rib# can only be t-bones, and behind it are porterhouses.
Which allows for t-bones with big pieces of filet, and, porterhouse that are smaller.

 

I enjoy all 3...

Neither I'm a ribeye guy. I guess seeing I'm not a fan of tenderloin or strip. But if they're a good looking one at a cheap price I'll buy it

I love a 3. Yet, there's something special about a ribeye that I love. Especially when done right. Medium rare, and horseradish.

 

Yeah....I agree, there might have been a few but not very many we did not. Dad's brother in law raised Angus beef...so we got really good deals on beef sides. You can say I was blessed...not so much now.

We get our beef locally. Total cost is around 2.17 a pound per quarter of beef. It works for us for the year.

 

Porterhouse are from the rear of the shortloin ,T-bones from the front.
Leaving porterhouse with more tenderloin.

Amount of tenderloin determines if it's a porterhouse or a T-bone.
A porterhouse is a T-bone ,but a T-bone is not a porterhouse.
And....A potential T-bones filet must be 0.25. If less , it is then a bone in N.Y. strip or a Club steak.

Both T-bone and porterhouse run through two types of steak , the N.Y. strip and the tenderloin.
Separated from the bone as the two ,(labeled individually) ,or left on the bone to be called one of the four previously mentioned.

 

Glad I started the great steak debate in my satire prime rib thread now we have two steak threads and loving it
Sal and I are food dorks, all our saves on FB are food. Look through bottom of our coffee table probably 30 cooking mags. We'll go through them at night folding corners down on recipes exciting lol Only thing we watch is Food Network
So by all means carry on enjoy it

 

Any good goose recipes ? If so, I sure wish I had known about them 20 years ago.

 

I'm not a big fan of the filet side of the porterhouse, I give that to my wife. If I want filet, I'll buy filet and have it cut thicker like its supposed to be.

 

Kroger "T-Bone" (sale last week) with a bit of English Stilton Blue.

 

I’m with Dedgoose, ribeye all the way. Strip and filet just don’t have enough marbling for me.

If someone else pays for it, I’ll eat whatever’s in front of me with a smile!

 

Porterhouses on sale at Meijer this week for 6.99/lb. T Bones too.

Pork Spare Ribs @ 1.49 and St Louis @2.49.

I'm stocked.

 

Thank you for the heads up