Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one. The Porterhouse boasts a full Tenderloin steak opposite the NY Strip. The loin of the animal only produces 4-6 Porterhouse steaks before the Tenderloin becomes too small and must be classified as a T-bone. The USDA has strict regulations about how much meat belongs on a Porterhouse before it can no longer be called a Porterhouse. To qualify, the Tenderloin must be at least 1 ¼ inches thick. Anything less is a T-bone. With a hefty average of 20 to 24 oz of meat, the Porterhouse is often served as a meal for two.
Ingredients for a Mouthwatering Porterhouse Steak
20 oz Porterhouse steak
- 1 tsp olive oil
- 1 TBSP meat tenderizer
- 1 tsp of your favorite steak seasoning
Coat steak lightly with olive oil, then rub in meat tenderizer on all sides. Sprinkle steak seasoning over meat, cover with plastic wrap, and let stand at room temperature for 20 minutes.
Preheat grill for high heat. When grill is hot, lightly oil grate. Unwrap steaks and place on grill for 3-5 minutes per side, to desired degree of doneness.
Some people believe the NY Strip side cooks better at a different temperature than the Tenderloin side. For this, build a flame only on one side of your grill. After searing the steak over high heat on both sides, move steak so the Strip side is over the flame, leaving the Tenderloin side over the non-flaming section. This leaves the Tenderloin slightly more rare, resulting in a better tasting steak.
Plate and serve to the oohs and aahs of your dinner companions.