The story behind the porterhouse steak
The porterhouse steak is definitely a statement: It leaves a lasting impression not only visually but also in terms of taste. There are several versions of the origin of this steak cut.
On the one hand, it may have originated in New York's harborside restaurants in the mid-19th century, serving as a hearty, substantial meal for hungry dockworkers. On the other hand, the term porterhouse could also refer to American or English inns that served porter beer. In any case, this steak cut was the solution to a great hunger, and it still is today. However, this steak from the back of the cow is unlikely to be served to a single person these days, as two or three people can easily share a steak. The weight of a steak can range from 700 to 1500 g.
T-bone or porterhouse?
The T-shaped bone that the Porterhouse as well as the t-bone steak contains, separates the beef fillet and roast beef. While the T-bone is found in the front of the back, the porterhouse is more common in the rear. The difference is the higher proportion of tenderloin in roast beef. According to American standards, this should be at least 2.5 cm.
Conclusion
The porterhouse steak is the perfect companion for a culinary evening for two, but also suits a get-together with friends, where several steaks should be grilled and the grill must offer enough space for this. Dry-aged steak leaves a lasting impression and provides variety on the palate thanks to the different cuts of meat.
Porterhouse steak - the right preparation makes the difference
When prepared correctly, the porterhouse steak offers the best of both worlds. On the one hand, it offers the rich beef flavor and robust bite of roast beef, and on the other, the mild, nutty taste of the tenderloin with its tender, almost melting bite. Crucially, the porterhouse steak is prepared on the bone. After being heated, the bone conducts heat into the meat, thus cooking it more evenly. It also imparts flavor to the meat during cooking.
Reverse grilling or sous vide porterhouse?
Due to its size, the porterhouse steak isn't suitable for every pan, so you should check beforehand and perhaps use the grill instead. It can be prepared either forwards (seared and then simmered) or backwards (first bring to temperature and then sear/grill). However, due to the different muscles (roast beef and sirloin steak), the meat heats up unevenly, which is why the sous vide method is highly recommended. This way, the entire steak has an even temperature. To do this, it is vacuum-sealed and heated in a water bath to around 53 degrees Celsius, and then seared in a cast iron or iron pan or on the grill. The meat should have an internal temperature of around 55 degrees Celsius when cooked. Due to the thickness of the meat, you can let it rest for a while after cooking so that the juices can redistribute throughout the meat.
Recipe
You can add salt and pepper beforehand, but it's not necessary. If you're searing the steak in a pan, use a mixture of butter and olive oil, along with a little garlic and a fresh sprig of rosemary. This adds a whole new dimension to the steak's flavor when seared. This preparation method is similar to the well-known Bistecca alla Fiorentina, which originally comes from the Chianina breed of cattle. This is cooked exclusively on the grill and, after searing, is either brushed with olive oil or even placed in warm olive oil and rosemary. A knob of butter is usually placed on the steak when served.
The right side dishes
Since steak is usually no longer eaten by one person alone, it's advisable to carve it at the table. To do this, the meat is removed from the bone on both sides, and the fillet and sirloin are cut into individual slices. Each guest should receive both cuts on their plate to enjoy the best of both worlds. A porterhouse is a great accompaniment to fried potatoes and a light salad or grilled vegetables. The red wine can be a bit stronger, and a beer is also not a bad pairing.
