What is better, the ribeye or the porterhouse steak? Both are incredible steaks worth being on any menu and any dinner table.
What is a ribeye? What is a Porterhouse steak? Which cut is better? Where on the cow is does my cut of meat come from? Below I’m going to answer all those pressing questions!
Looking for an epic butter to pair with your Ribeye or Porterhouse steak? Check out this amazing Blue Cheese Butter!
The Basics: Ribeye vs. Porterhouse Steak
Steak lovers, here we go!
Today we are taking the ribeye and going head to head against the porterhouse steak.
Both of these steaks are kings in the meat world, but who’s better, what are the differences, and which are you going to choose to slap on the grill to impress friends or family with?
Wheater you are a first-time chef or king of the grill, by the time we are done, you are going to be running to your local grocery stores to snag some ingredients and get cooking!
What is a Ribeye?
A ribeye is typically an oval-shaped cut of meat that is boneless.
This steak also has beautiful deep red coloring, light marbling of fat, but some big chunks of fat in select areas.
Although not a huge cut of meat, the ribeye is a generously sized cut of meat that typically weighs 10 ounces before cooking and around 8oz after cooking.
Weight and thickness of course can vary, however, typically, your ribeye will be about 1.25 – 2 inches thick.
What is a Porterhouse Steak?
Honestly, the long and short of it here … the porterhouse steak is a gigantic slab of meat that is made to impress.
You can recognize a porterhouse because of the easily recognizable “T” shaped bone that runs through part of the meat.
The porterhouse includes a few different cuts of meat: New York Strip Steak and Filet Mignon.
In terms of appearance, aside from it begin an absolute monster, the meat is a deep red color, beautifully marbled with fat, and typically about 1.5 inches thick.
Something important to note here, especially if you are going to a butcher or ordering your meat from the meat counter at the grocery store. You can get your porterhouse cut thicker if needed.
However, the average weight of a porterhouse steak is roughly 2 pounds uncooked.
The porterhouse is a super popular cut of steak and can feed about 2 people if you are looking to prepare a romantic meal. On the flip side of that, it can feed one hungry human looking to sink their teeth into a mountain of meat.
What Section of the Cow is my Meat Coming from?
The Ribeye Steak:
This mouthwatering cut of meat comes from the rib area of the cow, slightly forward to the center of the cow.
It’s important to note that the ribeye comes from the same “neighborhood” on the cow as the prime rib if you are looking for a substitute.
The Porterhouse Cut:
This premium cut of meat is cut from the short loin. If you are familiar with a cow, this is the first primal to the rear of the center of the cow.
If you are not super familiar with a cow and where the meat comes from, think of this coming from right behind the ribs.
Major Differences between a Ribeye and Porterhouse Steak
Now that we have covered the basics, let’s dive into what matters – the differences!
Fat Matters. The fat levels on a cut of meat matter. The fat in a porterhouse steak is really nicely marbled; through and around the cut. The ribeye however limited marbling and thicker chucks of fat.
Both steaks are in what I call the “fatty steak” club, however, the ribeye has a higher fat content than the porterhouse steak.
Appearance and Bones. As mentioned above, the porterhouse steak has a bone in it and the ribeye does not.
However, it is important to note that IF your ribeye does have a bone in it, it would be a rib steak.
The porterhouse steak has that infamous “T” shaped bone running through it. However, it is not a super large or big “T” like a T-Bone steak would have.
Cost. The average price and cost of beef fluctuate all the time. The main factor that will affect the price is the grade or quality of the beef. Select steaks will cost much less than prime steaks as a general rule. both can be delicious, you will just find a prime steak to have more marbling and be more tender.
Popular Cooking Methods and Recipes to Try
If you are a beginner to grilling or beginner to the porterhouse steak, there can be a bit of a learning curve when cooking with a bone.
The meat next to the bone cooks slower than the rest of the meat so these tips will help you be successful:
A boneless ribeye, however, will cook evenly and all the way through in less time because it’s boneless.
This makes the ribeye a great steak because it is much easier to cook in comparison to the porterhouse.
Helpful Kitchen Items
Looking to throw one of these bad boys on a hot grill? Here are some helpful ingredients and kitchen tools to have handy before you dive in.
- Fresh Herbs like fresh rosemary, thyme, and oregano
- Melted butter
- Salt. Doesn’t matter if it’s sea salt, kosher salt, or rock salt, a little salt will go a long way!
- Olive oil
Tools and Equipment:
- Outdoor cooking: Hot grill; either a gas grill or charcoal grill will do
- Indoor cooking: Cast iron pan or cast iron skillet (make sure it is a smoking hot skillet). In the market to buy a skillet? I recommend checking out my favorite large cast-iron skillet.
- Meat Thermometer: When cooking up a great cut of meat, it is super important to monitor or check the internal temperature of the meat to ensure it is cooked to your preferred doneness.
- Cutting Board: If you don’t have one, invest in a quality cutting board like this. This will take your far in the kitchen no matter what you are preparing.
- Paper Towels have saved my life so many times in the kitchen; always keep a roll handy.