Although different in name, the T-Bone Steak and Porterhouse Steak are two very delicious but have subtle differences.
In this post, we are going to uncover and break down the differences between the T Bone Steak and the Porterhouse steak.
If you walk away remembering only one thing, let it be this. The Porterhouse Steak is a larger version of the T-Bone Steak.
T-Bone Steak: The Basics
T-Bone Steak is one of the BEST cuts of steak, and personally, one of my favorites. When I’m looking to prepare a special dish, for example, a holiday, or Sunday family dinner, the T-bone is one of my top choices.
You can easily distinguish a T-Bone by the literal “t” shaped bone running through the meat.
The T-bone steak is a crosscut from the front of the short loin and contains a strip of the top loin and a small chunk of tenderloin.
The T-bone is normally cut thinner than a porterhouse and from further back, on the short loin so you end up with a smaller filet than a porterhouse.
T bone steak is considered one of the highest quality steaks and has a decent amount of fat marbling.
Porterhouse Steak: The Basics
Although people use t-bone and porterhouse steak interchangeably, they are similar, but not the same.
Both steaks come from the short loin I mentioned above and have that T-shaped bone running through the meat.
However, the porterhouse steak is the undisputed king. Why? Because the porterhouse is a large or larger cut … so large it can hang off the plate at times and combines the tender meat of filet mignon and the juicy and meaty flavored New York Strip.
The main difference between the porterhouse and the t-bone is that you will get a larger filet on the porterhouse because they are cut from the center of the loin.
Perfect for anyone that doesn’t like to make a decision because you can get it all in one cut.
For someone with a hearty appetite … or someone looking to prepare a dinner for two, this is the perfect cut of meat.
Major Differences Between T-Bone Steak and Porterhouse Steak
We’ve all been there, standing at the grocery store or at the local butcher, and can’t make a decision. Below are the major differences between the two steaks and why it matters.
The Tenderloin. At the end of the day, the biggest difference between the t-bone and the porterhouse is the size of the tenderloin. On the porterhouse, you’ll have a full center-cut filet whereas the t-bone which is cut from the back of the loin has a smaller filet.
Size Matters. I hit on this above, but the size is a major differentiator between the two steaks. The t bone is normally a smaller cut meant for one person whereas the porterhouse is very much a meal for two or one very hungry humans.
Preparation / Cooking Method. How to intend to cook the meat matters. If you are looking to throw it on the grill, I recommend grabbing a t bone steak. Grilling the t bone will keep it tender, flavorful, and moist.
However, if you are looking for options, the porterhouse might be better for you. You can toss it on the gill, a smoking hot cast iron skillet, or the broiler.
Due to size and doneness, the porterhouse will take more time to cook.
Alternatives to Porterhouse Steak
Not sure if the porterhouse is the best option for you? Although delicious, it comes with a much heftier price tag.
If you aren’t looking to take that dive, I suggest getting T-Bone steak.
T-bone steak has so much of the same flavor as the porterhouse, but with less meat and lower sticker shock.
Alternative Steak Cut Options
Not sure you can take the dive on a T-bone steak or porterhouse? A nice entry cut of steak to throw on the grill and play around with a strip steak.
How do I know my Steak done cooking?
According to the USDA, your steak is done cooking when its internal temperature hits 145 degrees Fahrenheit and rests for 3 minutes.
However, not everyone likes their steak prepared the same way, so below is a breakdown based on the degree of doneness.
Storing Leftover T-Bone Steak and Porterhouse Steak
Didn’t finish that gigantic porterhouse aka King of the Steakhouse by yourself or have a few t-bone steaks leftover? Don’t sweat it.
Maximize your leftovers by storing them properly in the fridge by following a few simple tricks.
- Use aluminum foil to wrap the steak.
- Put your foil wrapped steak in an airtight container.
- Put your leftovers in the fridge.
By doing this, it will help extend your leftovers and the quality of the meat and your steak will last for about 3-4 days in the refrigerator.
Helpful Kitchen Items
When making a steak, no matter what recipe, these are some essential items you’ll want to have around:
- Olive Oil
- Fresh Herbs like fresh rosemary and thyme
- Sea Salt or Kosher Salt
- Black Pepper
- Red Pepper Flakes
- Compound Butter
- Meat Thermometer
- Hot grill: Charcoal grill, gas grill, or Pellet Grill
- If you need to cook indoors, I recommend a hot skillet
- Cutting board
- Really good knife
- Paper Towels