Size and source of meat. The source of the meat for T-Bone and Porterhouse is the same as they both come from the rear end of the short loin.
T-Bone: The requirement for the tenderloin portion of a T-Bone is that it needs to measure between 0.5 to 1.24 inches.
Porterhouse: The requirement for the tenderloin portion of a Porterhouse is that it needs to measure between 1.25 or more inches.
Method of preparation. The two kinds of steaks can be prepared similarly or differently depending on one’s personal preference. Grilling or pan frying are popular methods for preparation for each one.
Appearance of steak. The appearance of each type of steak is different as well because of the size difference. A Porterhouse steak as the requirement of being wider.
Notes
What is a Porterhouse Steak? A Porterhouse Steak is considered to be a premium cut of steak that comes from the short loin of the cow. It includes a “T” shaped bone. Where is This Cut Located? The Porterhouse Steak comes from the short loin of the cow which is located approximately in the center back of the cow. What Is a T-Bone Steak? A T-Bone Steak is considered a premium cut of steak, but is a bit smaller than the Porterhouse. It too comes from the short loin of the cow and includes a “T” shaped bone. Where is This Cut Located? The short loin is located approximately in the center upper back of the cow. How Long Do I Cook a Porterhouse Steak? Following is a table that shows what the internal temperature of your beef should be in order to achieve a specified level of doneness. Texture/ Temperature Rare 125F Medium-Rare 130F Medium 140F Medium-Well 150F Well Done 155+F To test the temperature of your steak, use a meat thermometer and insert it into the thickest part to test the temperature
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